Dried squid production method

More than 90% of the squid is processed into dried squid, one of the eight treasures of seafood. Production Method 1. Raw material selection: The red surface of the squid is prone to redness. In order to ensure the quality of the finished product, the raw materials must be processed quickly, and the fish should be sorted and processed according to the size of the fish, and the body surface should be washed with seawater. 2. Cutting: According to the differences in fishing methods and fish body freshness, two kinds of cut and laparotomy methods are used. (1) Picking method. Hold the fish's back with his left hand, head toward the body, and raise the abdomen with the belly facing upwards. Hold the knife in the right (knife-edge up). The tip of the knife extends from the abdomen of the protrusion into the end of the fishtail at about 1 to 2 cm. The tip of the knife is to pick up one knife at the top. At this time, the knife edge should be cut along the center of the abdominal cavity so that the two sides are symmetrical and beautiful. When cutting, the tip of the knife tip should be close to the meat surface in the abdominal cavity to prevent the knife end from breaking the ink bag and affecting the appearance of the product. (2) cutting method. Place the head of the squid outwards, place the fish belly upwards on a wooden mat or on a fish table, turn the palm of his left hand upwards, and put the food finger and middle finger into the abdomen of the fish abdomen to lift the ventral side of the fish. Hold the knife in the right and cut the knife downward toward the center of the abdominal cavity. Cut the meat to the fish tail. Other points with the pick method. After cutting according to the above two methods, the ink bag should be removed. 3. Head cut: Because of the difference in the two cuts, the head is held in the opposite direction. Therefore, the cut in the head is the opposite. During the cutting, the cutting edge is aligned with the neck end and cuts from the center of the water pipe toward the center of the head and the carcass of the wrist. Each knife is cut obliquely to the right and left sides, and the eyeball is cut to remove the eye drops to facilitate drying. Picking method is to cut the knife to the head and cut it in the direction of the head. The cut method is to cut the knife to the head. 4. Remove the viscera: Cut the fish and place it on a wooden board. Spread the meat on both sides of the abdomen by another person. Use the right thumb, food, and middle finger to grasp the entire viscera along the end of the abdomen. At the same time to prevent the capture of jellyfish (commonly known as cartilage) and mouth. 5. Washing: The visceral fish was washed in seawater to remove dirt and mucus from the inside. Then the two meat noodles are spread out in pairs and placed in a clean container to drain the water for drying. Prevents random stacking and causes the meat to turn red. 6. Drying: Hanging drying method and curtain drying method are two kinds. (1) Hanging drying method: wear a bamboo stick with a length of 1 meter on the two meat fins at the end of the squid, head down, each string of 10 bamboo sticks, and then use a rope to hang the bamboo stick on the bamboo frame . The sun-dried squid was removed from the bamboo stick the next day and placed flat on the drying ware. To 4 ~ 50% dry when the whole type. The method is to use the two hands of the thumb, food, and three fingers to pull the meat noodles and meat wrist, so that it is flat and symmetrical, showing a long triangle. The whole noodles were first cooked, and the flesh wrists were trimmed. To 7 ~ 80% dry, to turn around the whole model side 5 times. If you don't have powder on your face, dry it up to dry. To be frosted powder can be stacked according to the specifications and then stacked, covered with steamed sacks. Continue to dry up to dry packing and storage. (2) curtain drying method: that is, tiled on the bamboo screen, first drying the fish back, conducive to draining, after turning sun belly meat. The whole lighting process is the same as the hanging drying method. Female salmon (with yolk adherents) should be selected for further drying. 7. Packing and storage: After the finished product is dried, it can be packed in different grades. A product with a back length of 20 cm or more is a primary product, a product with a size of 14-20 cm is a secondary product, and a product with a size of 8-14 cm is a tertiary product. Packing ramie, lined with moisture-proof material (such as bamboo leaf), consistent with every 10 finished products, using a long touch wrist when the rope tied into a small bundle, the end of the knot sandwiched in the middle of the finished product, the bottom layer of the pimple back down, The head is sloppy and arranged in a ring shape, stacked in turn onto the sampan's face, with the uppermost layer facing upwards, covered with moisture-proof material, and covered with a lid. Identify the origin, grade, net weight. Stored in a ventilated and dry warehouse, the bottom floor mats can be stored for more than 1 year.