1, brine alum preservation. Fresh jellyfish heads can be preserved with alum and edible salt. The specific method is to put salt and alum together and add warm water to melt them, and then soak the jellyfish head in it. The ratio between them should be 50 grams of edible salt and 5 grams of alum per 500 grams of jellyfish. Soak the jellyfish head and put it in a sealed jar.

2. Marinate directly with salt. The fresh jellyfish you buy can also be salted directly. What needs to be noted here is that the bought jellyfish can't be stained with pollutants such as fresh water, but can be rolled around in salt directly, so that its surface is covered with salt. Put the jellyfish stained with salt in a sealed jar and store it in a cool place.

Extended data:

The normal jellyfish head is red and yellow, shiny, with intact and solid stems and no peculiar smell. The way to check whether jellyfish head has deteriorated is to pick it up with two fingers. If it is easily broken, the meat is crisp and the color is purple and black, it means it is broken and can't be eaten.

Jellyfish head quality grade:

1, first class. Dried meat is complete, reddish in color, bright in color, crisp in texture, without sediment, broken stems, inclusions and fishy smell.

2. second-class products. Dried meat is complete, with red and bright color, poor brightness and no sediment, but there are a few broken stems and inclusions, and there is no fishy smell.