The sea cucumbers are collected differently depending on the area, and the time and method of hunting are also different. It is generally collected in two phases each year. Spring (known as spring ginseng) is mostly from before and after Ching Ming until June 1; autumn (Autumn ginseng) is mostly from October to light snow or heavy snow (early December). The determination of the harvesting period should be considered mainly from reproductive protection, and should be prohibited during the spawning period. In addition, it is also related to the "summer sleep" of sea cucumber. When the resources of the parental resources are insufficient, it is best not to be caught in the spring. However, from the aspect of product quality, the quality of the captured materials in the spring is good and the value of the commodities is also high. The dive boat is generally used by dive crews. This is currently the main method of operation. Dive boats usually operate 4-5 people. It is also useful for small steamboats to pull in the sea cucumber net (commonly known as ginseng), and should select a relatively flat work area during operations, and should choose to operate in good weather. At this point, the sea cucumber's head lifts its foraging, which facilitates dragging into the net. The processing technology of sea cucumber has accumulated rich experience since ancient times. In order to improve the quality of processing, we must strictly master the processing procedures. The processing procedure can be divided into four steps: (1) Treatment of ginseng: The stichopus that is caught must be immediately cut with a knife or scissors along the back from above the anus, and opening to the back of the body should be 1/3. This ginseng should be placed in a cask or enamel bucket, placed in a cool place to prevent exposure. Due to heat after the skin. Keep it clean and avoid oil during the entire operation. (2) Once boiled: Wash the ginseng with clean water and put it in a brushed clean wok. The amount of water is the degree of submergence of the sample. When heated and boiled, the sample should be continuously shaken to avoid sticking. After boiling, continue to remove the foam, boil for about 1 hour to change the black body, hard sting, the incision can become golden yellow. After cooking, remove the ginseng with a hedge, dry it in a water tank or a porcelain vat, and mix it with salt. Generally 0.5 kg of thorns participate in the salt 0.25-0.5 kg, and then cover the preservation, pay attention to oil and dust. One application of ginseng fire emergency, so that the water can be removed, such as the small salt of the fire assembly appeared "full belly" phenomenon, that is, although the surface dry, but the body of water out. (3) Secondary boiled ginseng: The boiled ginseng can be boiled once for 7-8 days or after one month. The soup can be put into a pot and heated to make it saturated brine, and then it is added to continue cooking. After the fish is removed, the ginseng can be dried and attached with salt ash. (4) Ginseng and cool sun: After the second cook, remove and empty the water and pour it into the prepared ash tank (grass ash or charcoal ash). Stir with ash and cool it on the mat. Sun to the body and the body sting hard, ash does not fall off. At this point, it has been processed into a commodity reference, known as "bone ginseng."
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