| 摘要 |
PURPOSE: A producing method of seasoned dry squid slices by reducing hazards is provided to use strong alkaline electrolyzed water, strong acidic electrolyzed water, ozone, an ultraviolet ray air sterilizer, and an underwater UV disinfector for each process. CONSTITUTION: A producing method of seasoned dry squid slices by reducing hazards comprises the following steps: removing intestines from fresh squid, and dipping the squid in strong alkaline electrolyzed water for removing foreign materials(S11); dipping the washed squid into strong acidic electrolyzed water(S12); steaming the squid 90-95 deg C strong acidic electrolyzed water for 2-20 minutes(S13); firstly seasoning the steamed squid, and drying the squid at 45-65 deg C for 6-16 hours(S14, S15); rapidly freezing the dried squid, and thawing the frozen squid at 0-5 deg C using a pan(S16, S17); sterilizing the thawed squid in the strong acidic electrolyzed water(S18); heating the squid at the core temperature of 75-85 deg C, and tearing the heated squid(S19, S20); seasoning the torn squid slices, and aging the squid slices at 0-5 deg C for more than 8 hours(S21, S22); drying the aged squid slices, and cooling(S23, S24); and packaging the obtained seasoned squid slices(S25). |
