A STERILIZED SEMIDRY CUTTLEFISH AND PRODUCING METHOD THEREOF

摘要

PURPOSE: A production method of semi-dried squid is provided to offer chewy and soft chewing texture, and to remarkably extend the distribution period. CONSTITUTION: Fresh squid is cut in half for removing intestines, and washed. The washed squid is semi-dried until the water content is 22-40 wt%. The semi-dried squid is vacuum packed using a vacuum packaging film. The vacuum packed semi-dried squid is dipped in 84-87°C water for 25-35 minutes. The hot-water dipped semi-dried squid is removed from the water, and cooled at room temperature. The semi-dried squid is vacuum packed in the vacuum pressure of 3-5 mb using the vacuum packaging film with the thickness of 0.05-0.5 mm. [Reference numerals] (AA) Step of cutting a squid in half and removing intestines; (BB) Step of semi-drying; (CC) Step of vacuum packing; (DD) Step of hot-water dipping; (EE) Step of cooling at room temperature