| 摘要 |
Seasoned squids are prepd. Thus, 10kg of a peeled and preboiled squid bodies was seasoned uniformly with a mixt. of 6 sucrose, 3000 salt, 456 spices, 300 citric acid, 150 succinic acid, 50 sorbic acid and 2000g aq. sorbitol, dried naturally or electrically to be 42-45% H2O content, and preserved in a refrigerator of -20≦̸C for 3days. The freezed squid was thewed and dried naturally or electrically to be 38-48% H2O content and then preserved at -20≦̸C for 3days. The freezed squid was thawed, rolled, roasted for 5-8min at 100-120≦̸C, and extended using roller to give 1.2- to 1.5- folds extended squid. The squid was torn out and dried to be 27-30% H2O content. The dried squid was wrapped to give final prods. |
