| 摘要 |
PURPOSE: A processing method of the body and legs of squid is provided to secure the abundant amount of moisture inside the seasoned body and legs of the squid after cooking. CONSTITUTION: A processing method of the body and legs of squid comprises the following: washing semi-dried squid after thawing, and separating the body and the legs(S20); mixing 100 parts of squid body by weight with 5-6 parts of margarine by weight(S30); inserting the squid body mixed with the margarine into a roaster including a conveyor belt and a hot air drier for roasting(S40); extending the roasted squid body with a compressing roller(S50); spreading seasonings on the squid body(S60); cutting the seasoned squid body(S70); heat processing the cut squid body at 85-100 deg C for 5-6 minutes in a sealed drying chamber(S80); and packaging the heat-processed squid body in a packing container(S90). |
