Making method of ready-to-eat live trepangs

The invention relates to a making method of ready-to-eat live trepangs. The making method is characterized by comprising the following steps of: cutting off fresh and living trepangs from abdomens, removing internal organs and sand-containing tissues, and performing through cleaning; putting the treated trepangs into water of 30-50 DEG C, and performing kneading treatment for 1-3 min; taking out the trepangs after the kneading treatment, and laterally and longitudinally stretching the trepangs in an artificial or mechanical manner by 2-5 times; then placing the stretched trepangs on an ultrasonic vibration plate, spraying protease liquid, and compacting the trepangs with a pressing plate for 5-30 min; taking out the pressed trepangs, placing the taken-out trepangs in water of 50-80 DEG C,and performing blanching for 0.5-3 min; and taking out the blanched trepangs, performing natural standing for cooling, performing quick freezing, and performing packaging. The making method disclosedby the invention has the f