| 摘要 |
PURPOSE: A producing method of semi-dried squid slices having unique flavor and taste of squid is provided to remove the hard and tough texture of the semi-dried squid slices. CONSTITUTION: A producing method of semi-dried squid slices comprises the following steps: thawing frozen squid at room temperature, and removing intestines, the head, and tentacles before washing and removing the skin(S1); firstly heating the squid in 100-120 deg. C boiling water for 30 seconds-2 minutes(S2); cooling the squid at room temperature, and drying for an hour(S3); cutting the dried squid into 2-3mm, and secondly cutting the squid slices into three pieces(S4); mixing the cut squid with food additives(S5); aging the squid mixture at 3-5 deg. C for 24-48 hours, and drying(S6); and measuring the aged and dried squid slices, and packaging before storing in the temperature lower than 10 deg. C(S7). [Reference numerals] (S1) Thawing squid, removing intestines, head, and tentacles, and washing squid before removing skin; (S2) Boiling squid in water at 100-120 deg. C for 30 seconds-2 minutes; (S3) Cooling squid at room temperature, and drying squid using 90 deg. C hot air for 1 hour; (S4) Firstly slicing squid into 2-3mm thickness, and secondly cutting squid into 3 parts; (S5) Adding food additives to sliced squid; (S6) Aging and drying squid mixed with food additives at 3-5 deg. C for 24-48 hours; (S7) Measuring dried squid, inside-packaging with polyethylene, and low temperature storing squid at temperatures lower than 10 deg. C |
