PROCESSING METHOD OF SQUID USING THE GARLIC FERMENTATION ENZYMES

摘要

Provided is a method for processing a squid and a sword tip squid using a garlic fermentation enzyme. The processing method of the present invention: reinforces the blood purification ability of a human body by processing a squid and a sword tip squid by using a garlic fermentation enzyme containing various vitamins, enzymes, minerals, and fibroid materials; and improves food texture by removing the fishy smell of the squid and sword tip squid and reinforcing the elasticity of the fish meat. In addition, the method for processing a squid and a sword tip squid using a garlic fermentation enzyme allows a user to spray the fermentation enzyme on the squid and sword tip squid, and thus is able to reduce operation time than soaking the squid and sword tip squid, and is able to add the garlic fermentation enzyme to the squid and sword tip squid even in a small amount of the garlic fermentation enzyme, thereby having excellent economic efficiency. The method for processing a squid and a sword tip squid using a garlic fermentation enzyme comprises: a first step of washing a squid and a sword tip squid; a second step of preparing a mixed solution by mixing a garlic fermentation enzyme containing natural fructose generated from a fermentation process with a refined rice wine sauce at a weight ratio of 10:1 at room temperature; a third step of soaking the squid and sword tip squid into the mixed solution at a refrigeration temperature of 4C; a fourth step of fermenting the soaked squid and sword tip squid for 7 hours; a fifth step of air-drying the fermented squid and sword tip squid; and a sixth step of vacuum packaging the air-dried squid and sword tip squid to refrigerate the same.