| 摘要 |
<p>The present invention relates to a method for frying and processing squids in a state of maintaining taste, nutrients and smell of squids, comprising the steps of cutting the squid into a certain pieces; holding the moisture-free squid with use of tweezers; putting the squid piece in a frying powder; and holding 0.5 cm of the squid pieces with use of the tweezers and repeatedly changing the same every 90 degree many times in an oval shape, when frying the squid coated with the frying powder in a boiling oil where a frying layer of the squid is allowed to maintain an air layer form and an outer layer cover and is accordingly fried, thereby enabling the squid to wear a thin frying cover and having crispiness, when taking the squid, and less frying cover and reducing calories and amounts of carbohydrate due to the frying cover.</p> |
