Dried cuttlefish processing method

In addition to fresh food, cuttlefish (squid) is mostly dried cuttlefish and sold well both at home and abroad. It has a high nutritional value and is a valuable non-staple food. Production method 1. Selection of materials: Cuttlefish should be categorized according to size and freshness before caesarean section in order to facilitate the dryness during the drying process and facilitate the finished product to be graded and packaged. 2. Cut off: hold the back of the fish, the abdomen up, slightly squeezed, so that the abdomen protruding, with a knife from the upper middle of the abdominal cavity to insert a pick or straight cut before the end of the gland. When cutting near the gland hole, the shank should be pressed down so that the knife edge cuts gently upwards and the ink sac is cut. After the abdominal cavity was dissected, the head and neck were straightened, and the incision was made from the center of the ventral top tube to the middle of the head and wrist. When cutting into the fish mouth, the knife edge obliquely to the left and right, cut the eyeball, so that the moisture in the eyeball is easy to dry. And smoothly cut the mouth and esophagus junction with a horizontal knife to facilitate drying and removal of internal organs. Cut the blade to be straight, symmetrical, the first knife cut to the gland hole to stay a little distance, or easy to curl the sun, water will deteriorate, dry slowly. 3. In addition to viscera: before removing viscera, first remove the ink bag and gently pull up the ink cyst. If the ink bag is slightly pulled forward, gently pull it backwards, slightly push the latter forward, and then carefully remove the ink bag. Loss of ink to prevent contamination of white meat, affecting washing and aesthetics. In addition to the viscera, start from the tail end, tear it to the head, tear it near the crotch, and use your fingernail to peel off the tendon and liver attached to the muscle. 4. Washing: The squeezing squid is placed in a fish urn, and about 5 kilograms of each squid is placed. The squid is placed in a seawater transfer basket and washed to remove ink stains adhering to the squid. 5. Sun: Wash the cuttlefish should be tiled on the bamboo screen to drain. Pay attention to straighten the head and neck, separate the flesh wrist, the abdomen down, the direction of the meat wrist aligned in the bamboo curtain. When the sun was shining, the bamboo screen leaned toward the sun, and the flesh wrist was toward the bottom of the bamboo curtain. The back of the sun is tumbled once every 2 to 3 hours so that the abdomen faces up. Rotate the wrist and head and neck straight when turning over. Dry to the abdomen surface when it is dry to form a thin film, then turn it back. In the evening, together with bamboo curtains, they are put into the room or piled in the open space, covered with bamboo curtains and steamed. The next day, the sun is dried on the same day and the sun is turned three times. To the next day can be dry to four or five percent dry, the night can be collected in the collection of two cuttlefish abdomen. The third day is the same as the second day. 6. Integral type: The second day after the start of drying, the initial shaping starts, ie, using the thumb and forefinger to move (commonly known as the plucked) two sides of the cuttlefish. Shake hands from time to time with both hands, but do not excessively shake and shake at the beginning to avoid breaking bones and flesh. So repeatedly twitch 3 to 6 times. When the sun reaches 70% dry, the meat hardens and is beaten with a wooden rake. Thick meat should be carefully played out, both back and belly should be hit. When the sun reaches 80 percent dry, it will be leveled for the second time. If it cannot be dried immediately due to cloudy rain after the second round, it should be leveled for the third time during the next sun exposure. When each beat, the wrist and head joints and body should be pulled by the way. Fully stretched, each flesh of the wrist straightened. 7. Steamed and dried flowers: When the dried cuttlefish are dried till they reach 70% dry, they are stored in baskets and stacked in a warehouse. They are sealed with straw or sacks, placed for 3 to 4 days, and steamed to make the water inside the fish expand outward. , and the body of betaine and other nitrogen compounds precipitation, drying after the powder is attached to the surface, this process is called hair. After evaporating the flower, it is dried in Japan and packaged in storage. You can also save the steaming process, directly drying the package. 8. Packing: Dried squid should be packed in bulk and sealed in hot water when it is dry. Can be used bamboo or wooden box packaging. At the time of loading, or inside and around the bottom of the box, a layer of bamboo leaves or turf is laid, and dried squid is arranged in a ring or square according to certain specifications. The bottom of the head is head down, the head is facing the heart or the box, the upper two layers should be back down. When full, cover with a layer of bamboo leaves or grass pieces, cap tightly. Specify grade specifications and weight.