Global oceans have caused many jellyfish because of global warming. Jellyfish damage both fishermen and tourists who enjoy the sea.
After studying to eat these jellyfish for food, jellyfish dishes were unveiled in Denmark.
A reproductive researcher in Denmark is actually using jellyfish to cook. The cooking method is to dry the jellyfish until the cartilaginous tissue of the jellyfish disappears and then make the jellyfish thin like a piece of paper to have a crunchy texture like a potato chip.
Crispy texture jellyfish like to Westerners but also improve the processing efficiency of processing plants in Asia.
On average, it takes 30 to 40 days to dry out the jellyfish and complete the commercialization.
According to reports, a reproductive researcher in Denmark, who uses jellyfish to cook dishes, used a method of immersing it in alcohol to remove the juice from the jellyfish.
This makes the jellyfish only a few days away from being fully dehydrated, which is very efficient compared to the conventional drying process described above.
When alcohol is used to remove moisture, the jellyfish will dry up to crumble and crack in just a few days.
The researchers used the jellyfish to process the dried jellyfish.
The researcher explained that the jellyfish is a kind of gel, not a creature. He explained that if the gel is put in alcohol, the jellies will be shrunk and the jellyfish will fall into alcohol.
The results showed that all of the jellyfish 's body water had exited and that the volume of the jellies was reduced as well.