A METHOD OF VACUUM FREEZE DRYING SQUID CHIPS

摘要

A preparation method of vacuum-lyophilized squid chips is provided to allow the surface and inside of squid chips to be uniformly cooked in a steaming process, reduce the wastewater generated in production, and cut down production costs. A preparation method of vacuum-lyophilized squid chips comprises the steps of: (a) removing the guts and foreign substances of raw or thawed squid, and cutting it in 5mmx10mm; (b) blanching the cut squid at 95~100°C for 10~20min; (c) steaming the blanched squid in a 0.75% NaCl solution at 100~110°C under 1~1.5kg/cm^2 for 20~30min; (d) soaking the steamed squid in a cooling container with cooling water for 10~20min; (e) dehydrating the cooled squid; (f) laying the dehydrated squid on a drying pan, and sterilizing the squid by high-temperature steam for 2~3min; (g) freezing the sterilized squid at -40°C; and (h) drying the frozen squid in a vacuum-lyophilization pipe body.