Cuttlefish, also known as squid, inkfish, etc., cephalopods, squid. The body is in the form of a bag with a slightly flattened abdomen and a narrow fin around the lateral edge. The hair is large and the eyes are large. The pair of tentacles is the same length as the body, the top is expanded like a half-moon spoon, many small suction cups are born, the other eight wrists are short, and the upper four rows of suction cups have keratin gear rings. The internal skeleton is developed and has a long oval shape. There are needles or needles at the back end, buried in the mantle, known as cuttlefish bone, Chinese medicine called jellyfish. The body is pale, with pigment cells under the skin, and various spots with different colors appear. The body is well-developed and is a powerful weapon for nose enemies. In the event of a suitable attack, it immediately releases ink polluted water, which is equivalent to the smoke bomb on the battlefield. It is unclear to the enemy and flies away, dichotomous, and spawning 15-20. °C, suitable salt more than 30 。. During May and June, eggs are laid on algae and other objects. Eggs are coated with plastic film and shaped like grapes. Carnivorous, mainly crustaceans, such as hairy shrimp, eagle claw shrimp, also eat juvenile fish. With phototaxis, the upper reaches of the water often rise at night and sink during the day. There are distributions along the coast of China. The main difference is that there are no bones in the back of the boneless squid, and the bones of the gold squid are stout and the surface has golden luster. Therefore, the golden squid and the needleless squid have the largest output in Zhejiang. The squid's center fishery is located in the coast of Rizhao, Shandong. Cuttlefish is thick, delicious, and has high nutritional value. It is determined that each one hundred grams of fresh meat contains 17.1 grams of protein, 0.4 grams of fat, 0.2 grams of sugar, 104 milligrams of calcium, 109 milligrams of phosphorus, and 1200 international units of nucleus. Flavin 0.07 mg. Cuttlefish is not only a delicacy, but also a good tonic. There are many records in ancient books. Many areas in southern China treat cuttlefish as a treasure. Not only does it use it to cook delicacies and receive high-flying guests, it is also a necessary tonic for women to give birth.
The traditional processing method of squid is to dry and make it into dried products. With the development of production, there are many modern chilling processing operations. However, in the aspect of transportation and storage, dried products have the advantage that frozen products cannot. Because of this, dried squid is still popular with consumers.
(I) dried squid
1. Cut off: Hold the back of the fish with your left hand, with the abdomen facing up, the head forward, and hold it tightly so that the abdomen protrudes and the cavity opens. Hold the sharp knife in the right and insert it from the upper end of the abdominal cavity to pick the carcass to the tail gland hole. So far (such as cutting to the end, easy to shrink when curling and bone removal), when picking, the knife should close to the body, do not deep tie, so as not to pierce the ink bag (after the outflow of ink, can seriously pollute the fish and Other internal organs) affect the quality of the finished product. After the abdominal cavity is opened, the knife is turned again, and the center of the water spray funnel is directed toward the head. The depth is about two-thirds of the head. The head is separated, and the two eyes are punctured with the tip of the eye to release the liquid in the eye. The accumulated water in the drying process is difficult to dry, and it easily deteriorates the head and contaminates the fish.
2. Dirty: Cut the cuttlefish gently in the sea water to wash it, wash the ink in the abdominal cavity, so that the internal organs exposed clearly. When dirty, first remove the ink bag, use your fingers to pinch the tube to mention it, then pull it down to remove it, and then remove the gonads (male's ovaries and ovaries, male seminal vesicles) and store them separately. By-product processing.
3. Detergent: The dirty fresh ink fillets will be washed one by one in spacious seawater. After washing and draining, the sun will shine. It is best to wash the cuttlefish with seawater, because the seawater can wash the ink and mucus quickly and make muscles. It is white, and it is mainly because sodium chloride in seawater plays an important role. Washing with fresh water is both laborious and difficult to achieve the desired results.
4. Out of the sun: After the washed fresh ink fillets are drained, they are faced upwards, one by one, on the grass plate or bamboo curtain (facially upwards for easy shaping and observing whether the pieces of meat are washed cleanly). When swinging, hold the tail of the fillet in one hand, straighten the head and neck with the other hand, lay both hands at the same time, and straighten the head wrists. After about 4 hours, when the abdominal muscles dry to the knot When it becomes a layer of film, it will be flipped again. In the evening, it is necessary to fold the grass plate or bamboo curtain to cover the fish pieces to prevent the dew from moistening and refresh the sun the next day.
5. Plastic surgery, the second day after the sun, in the process of placing the first plastic surgery. Pull the cuttlefish with your thumb and forefinger to make the muscles stretch, but you can't use too much force to break the bone and flesh. While stretching the meat, we must straighten the wrists of the head. When the sun is about 70% dry, hammer it with a wooden hammer and beat it. When playing, force obliquely outwards. The thick meat should be carefully shot outside. Both sides must be hit.
6. Hair flower: When the cuttlefish slices are dried to about 80 percent dry, they are put into the storage stack and pressed. This is called steaming. The purpose of steaming is not only to make it spread moisture and to be positive, but also to make the squid in the body of squid. The lecithin is decomposed to choline, which is further decomposed into betaine. This is a non-protein alkaline compound with a sweet taste, which turns into a white powder after drying and adheres to the surface, which increases the taste of dried squid. This process is called flowering. The time for flowering is generally three to five days. After the peanuts are produced, they can be packaged in the warehouse after they are fully dried.
7. Quality Requirement: The dried squid should be of good quality, uniform in size, flat in shape, complete in the meat wrist, clean and thick in meat, non-polluting, yellowish in color, with a layer of white frost on the surface, with the inherent fragrance of dried squid. Dry and uniform, water content is generally about 15%. The wrists are curled or incomplete, their postures are not flat, and their flesh is soft, dark or reddish, and the smell is not pure. The quality is poor. The cuttage rate of squid dry is generally about 19%, early spring stalks can reach about 21%, summer and autumn is only about 18%.
8. Packaging and Storage: After dried squid is fully dried, it should be hot-packed or bulk-packed. The packaging may use bamboo baskets, baskets or wooden boxes, etc. When the basket or box is installed, the bottom of the basket should be covered with a layer of grass pieces. The dried squid should be arranged in a circle or square according to certain specifications. The bottom layer should face downward and head should In the basket heart or box, the upper two layers should be back up to reduce the effect of moisture. When it is full, it is covered with a layer of grass pieces, covered and sealed. The dried squid should be kept dry, moisture-proof and insect-proof, especially in the season when the air temperature is high or the air temperature is high. The dried squid can be stored in a plastic bag and stored in a dry and cool place.
(b) In the rainy days, the drying method of the ink fountainfish is the peak season for catching squid in the late spring and early summer, and it is also a good time to process dried squid, but if it encounters rainy weather, it will bring certain difficulties to the dried squid. Will make the white cuttlefish red sticky, or even spoilage.
The reason for the redness of the cuttlefish is that the skin of the cuttlefish contains a considerable amount of yellow-brown and red pigmented bosoms. The rain angel cuttlefish pieces do not dry quickly, and the meat gradually becomes corrupted, producing basic substances of ammonia and amines and dissolving the pigments. Make the meat red. At this point, the cuttlefish gradually decomposes, and it becomes pus-like until it loses its food value. What happens if you encounter rainy weather?
In the case of refrigerated conditions, the fresh cuttlefish should be mixed with ice immediately, or frozen quickly, and then refreshed after sunny weather.
In the absence of refrigerated conditions, it can be impregnated with acetic acid at a concentration of about 5% (using vinegar used in our daily lives). Acetic acid can prevent the dissolution of pigments, do not make the cuttlefish red, and it can be bactericidal and antiseptic. In the drying process, acetic acid is heated and evaporated, so it does not affect the taste of dried products.
In the absence of acetic acid, it is also possible to use 15% of the alkali, the lower tank or the lower pool to temporarily pickle the cuttlefish, gently pressurize when marinated, and pour appropriate amount of saturated brine. After pickled cuttlefish, three dehalogenation methods are used to remove salt after sunny weather. Method is: remove the cuttlefish from the brine, first wash with clean water, then put into the clear water soak for 20 minutes, remove and drain after the sun, when the sun to dry, the epidermis emit a layer of salt or When salt bubbles are soaked, they are soaked in clear water and stirred with wooden sticks to promote salt molecules to accelerate their diffusion into the water. After about 2 hours, they are drained and drained to dry. After drying to the half dry state, the cuttlefish pieces are put again. Soaked in clean water and stir for about 1 hour, find out the drain put the sun, drying to the Bacheng dry put pressure, make it flat and spread the water, two days after the sun until dry. After the dried squid was treated in this way, its color and its inherent quality were not significantly different from its dried product.
(3) The dried foam of squid and the dried squid must be soaked before eating to make it rehydrated. The foaming method is as follows:
Put the dried squid into cold water and soak it for about 3 hours. Then soften the squid and prepare the lye on the dried squid. Use soda ash (NaOH) 500g and quicklime 150g (preferably a good quality block). Gray), placed in pottery, add boiling water 3-4 kg, stir vigorously, so that the alkali and lime fully dissolved, and then mixed with 3-4 kilograms of cold water, after cooling precipitation, remove the sediment, the soak will become soft Cut dried squid from the water and place it in a well-mixed lye. The concentration of alkaline water depends on the size of the dried squid and the temperature. The dried squid is large, the temperature is low, the alkali water is strong, the squid is dry, the temperature is high, the alkali water should be light, and the squid dries for about 3 hours in the alkaline water. You can swell up or down, depending on the situation of the cuttlefish to control the time. Where the color is uniform and fresh, it means that you have enough hair and you should remove it immediately. If you haven’t gotten good enough, you can dip for some time, but the time for immersion should not be too long. Otherwise, the cuttlefish will be corroded by alkali, which will affect the quality. After the hair is well developed, it is repeatedly immersed in fresh water to remove all the alkali that enters the fish. The fish body is swollen with bright red flesh. Touch it by hand and it is strong and flexible. It can be placed in clear water for later use. At this time, the cuttlefish can be used for frying, squeezing, simmering, and simmering. If the dried squid has good quality, the taste of the dried squid is similar to that of the fresh product.
(d) Frozen cuttlefish fillets
1. Scrubbing: Use seawater or fresh water to wash away ink, dirt and other impurities from the surface of the cuttlefish.
2. Four to go: first remove the cuttlefish bone from the brushed cuttlefish (in this case, the cuticle on the back of the cuttlefish has already broken and the internal organs are exposed), and then remove the internal organs one by one (take the ink reservoir first, and then take the cuttlefish eggs, eggs, or Cuttlefish, and then take other viscera), tear the head of the cuttlefish and peel it off. After the cuttlefish head and skin are washed, they can be frozen separately or processed into dried products.
3. Scrub classification: After boneless, dirty, head, peeled cuttlefish pieces, wash with seawater or fresh water (washing with seawater is better) clean and use scissors to cut off the small cartilage on both sides of the front end of the fillet, while pressing large The grades of medium, small and medium sorting can be warm, and the wobble plate can be weighed after washing and draining.
4. Quick-freezing: The freezing temperature is required to be below -20°C. Add water twice to make ice quilt. Add water for the first time around -6 to -8°C. The amount of water is basically to cover the cuttlefish slices. The second time the water is added. In the 2-3 hours before the quick-freeze, the amount of water is less, so as to fully conceal the fish and make the ice smooth. When the central temperature of the frozen block reaches -15°C, the quick-freezing time does not exceed 12 hours.
5. Remove the plate, glazing clothes: After the freezing, the library should be released in a timely manner. Use a shower-type release method as well. The speed of the release should be fast. The water temperature should not exceed 20°C to prevent the ice from being melted. -Ice coating in ice water at -4°C for 3-5 seconds.
6. Packing and refrigerating: Plastic bags shall be installed immediately after the ice-plating clothes, and then a large carton shall be placed, 6 bags per carton, and the clever bottom shall be adhered to the bottom and the cover of the box with a plastic bag. After being packed into the cold storage, the temperature requirement of the library is stable below -18°C, and the effective storage period is 4 months.
(E) mullet eggs mullet eggs, also known as cuttlefish eggs, called eggs, not eggs, but the female squid wrapped around the egg glands, wrapped eggs in the body of the squid is the role of spawning while secreting glandular fluid The eggs are entwined and bound into strings, so that the eggs are attached to seaweeds or other objects. The mullet eggs are nutritious and delicious. They are the lower eight treasures of the delicacies of the mountains and the delicacies (the delicacies of the delicacies are divided into the upper, middle and lower eight treasures. The sequence is: Shang Bazhen: Lizard Lip, Hump, Hericium, Bear's Palm, Bird's Nest, Grasshopper, Deer Buck, Yellow Lip Gum; Zhong Ba Zhen: Shark's fin, white fungus, squid, broad belly, civet cat, Hashi , fish lips, skirts, Xia Bazhen: sea cucumber, asparagus, big mushroom, Sichuan bamboo shoots, red scale fish, scallops, sea bream, mullet eggs), especially in Shandong Rizhao marinated processed mullet eggs Famous in the country.
There are many processing methods for mullet eggs, which can be frozen, dried and preserved. Dry products are also divided into dried and cooked dry products.
1. Processing of frozen products: When the squid is cut and the ink sac is removed, the female cuttlefish begins to take eggs (wraps the egg glands), and the eggs should be taken care of for completeness of the eggs without breaking them. After the eggs are removed, they are washed and brushed with sea water and then fresh water. After washing and draining, the 500g or 1kg small plate is flattened and frozen, iced, removed, galvanized, packaged and other processes are frozen.
2. Processing of dried products (1) Raw dry products: Wash the mullet eggs with seawater and place them directly on the mat after draining. After 2-3 hours, when the epidermis dries into a layer of hard film, flip one by one to avoid Adhesion to the mat causes it to break up and dry until fully dry.
(2) cooked dry goods: the fresh mullet eggs washed with sea water, put into the boiling water and boiled immediately after the fish out. The cooking time should not be too long to prevent bursting during the drying process. The concentration of salt water is 5%. The ratio of squid eggs to salt water is 1:4. Each time you cook one pot, add salt to keep the concentration of salt. When you cook about 8 pots, the salt water is very cloudy. , to replace the new water. After the cooked mullet eggs are picked out and drained, they are spread on the mat and dried until the skin is dry with a layer of crust. Turn it around and avoid strong cracked sunlight at noon so as to avoid drying cracks and affect quality. When the sun is dry When you can, you can go to storage.
3. Processing of marinated mullet eggs: The processing process for marinated mullet eggs is: raw material selection → pickling → water → pickling → rehydration → fixed packaging.
(1) Selection of raw materials: The raw materials for pickled mullet should be of good freshness, individual large, complete and non-broken, especially with no strict requirements for crushing. The skin of mullet eggs is very thin and most likely to be broken. Hand pick eggs It was difficult to maintain integrity. At that time, the cracks were barely visible on the surface. However, after the water was sprayed, the problem was seen. The invisible holes in the water will have a big hole in the water process. The mullet eggs that have been broken after the start cannot be processed. In some areas, eggs are cut, which greatly increases the completeness of the mullet eggs. After cutting the ink bag in the cuttlefish, the knife is cut into the upper tip of the squid eggs. The knife is cut sharply and cut into the basin. After a long period of time, the staff will practice it. To master this technical essentials, to perform proficiency.
(2) Pickling: The selected raw materials are soaked in saturated saline, and after about 4 hours, when the egg is hardened, remove it, and then salt it in the porcelain jar with 40% salt, salt, and pickle it. 5-7 days.
(3) Water: Remove the squid eggs that have been rinsed and put into a water tank for soaking, desalting, and washing. Continue stirring gently with your hands. After 1 hour, remove the water from the second water tank (egg water). The ratio is 1:4). After about half an hour, insert into the lower part of the cylinder by hand to agitate to prevent the egg body from being deposited and bonded and broken up for about 10 hours. When the egg body expands to 1.5 times the volume of the fresh product. , remove and pick up the eggs can be pickled again.
(4) Pickling: same as the above-mentioned method of pickling.
(5) Re-water: Same as the above-mentioned water-spraying method.
(6) Fixation: Remove the mullet eggs that have been re-hydrated, pick up the severely preserved eggs, and put them in saturated salt water again. Set the capsules open. After about 4 hours, remove the hardened eggs, and then use 40%. The refined salt and 2% alum powder are evenly mixed, and the shaped egg and salted egg layer are salted and marinated into the tank, and after about 10 days, it is the finished product. The salted mullet eggs are plump and solid, with a clean and clear body surface. The layers of the eggs are completely covered with milky white or light yellow.
(7) Packing: Marinated mullet eggs have large packages and small packages. Large packages are generally packaged in porcelain or plastic buckets. Small packages are generally packaged in small porcelain cans. After the finished product is weighed, it is filled with saturated brine and a small amount of refined salt is added. Finally, it is sealed and sealed.
4. The consumption of fish eggs: Dried squid eggs need to be foamed before eating, the method is the same as dried squid, after the hair is good to slice and cook, there are many methods, fried, slip, simmer, simmer, etc. can be. Marinated mullet eggs should be washed with clean water before serving, put in spacious clear water for about 4 hours, so that it will be desalted, boiled again for about 10 minutes, and then put in cold water to cool, and peel the surface skin with fingers Squeeze and rub the mullet eggs in the water, and promote the opening of the squid. Unopened slices are then opened one by one with nails and soaked in cold water. Good mullet eggs can be used to cook a variety of dishes, such as squid, squid, squid, squid, hibiscus, squid, and so on.
(6) The black mullet, also known as the cuttlefish and squid line, is the gonad of the male cuttlefish and is a spike-shaped sac. It is composed of many white thread-shaped bodies, rich in nutrition, delicious in taste, and generally processed. Dry products. The only way is to wash the mullet ear with seawater and put them on the mat. After the drain, put them on the mat. When the skin is slightly dry, flip it one by one. When it is half dry, use your thumb and index finger to put the mullet. Disappointed into a spindle shape, it can be stored in the sun until it is dry. The finished product is dry and beautiful. It is milky white or light yellow. It is also possible to wash the mullet ear into a frozen small package, but it is not possible to process the cooked dry product, because the water is boiled and it will burst into a strip of linear body.
When fresh squid is eaten fresh, it can be washed into the dish, dry goods need to be soaked in warm water or cold water in advance, rehydrated soft and then into the dish, mainly used to cook soup, that piece of scattered silver wire, It does have a unique flavor.
(7) Black mullet eggs Black mullet eggs are the essence of female cuttlefish. Their nutrition is quite abundant. They are generally used as fresh foods and can also be processed into mature dried products. There are two kinds of dry product processing methods.
1. The squid eggs to be removed are washed with clean water, drained and put into boiling salt water with a concentration of 5%, and then put into a hard mass and then removed.
2. The washed squid eggs were added with 3% of refined salt and 0.3% of baking soda (sodium bicarbonate). After stirring, they were spread on the pot and steamed into a cake shape. After the pan was cool, the knife was cut into thin slices. Sprinkle on the mat and dry it.
Before the food is dried, it needs to be softened with water before it can be cooked into the dish.
Shandong Rushan County Aquatic Supply and Marketing Co., Ltd. developed a high-end seafood product, Longgong Pearl, using squid eggs, and passed technical appraisal in 1986. The product is not only nutritious, but also beautiful in shape, like pearls that are shining and shining. Welcome, it is both a feast on the banquet and an ideal tonic.
(8) Squid bones Squid bones, also known as squid plates and jellyfishes, are scaly bone plates in the squid mantle, mainly composed of calcareous and horny materials, and are degraded shells. It is widely used in our country's civil and modern medicine. It is used as a medicine for hemostasis, dampness, and solid tape in medicine, and it treats vomiting blood, blood, and inflammation of the early or reproductive organs, and is used externally to make powders, blushers, and dentifrices. When raw materials are processed, when using squid bones to make castings and polishing metals, aluminum products used in daily life, keen porcelain and ceramics and other cooking utensils are used. When they are used for a long time, they will become fouled with dirt and sometimes alkalis and detergents. It is also difficult to remove, and the squid bone is rubbed against the water and will quickly clear and shine like a new instrument.
Squid bone processing is very simple, as long as the water can be washed and dried, it is best to use seawater first, then fresh water, so easy to remove ink sweat and mucus and other dirt.
(9) Ink sac The ink sac is the sac which can be secreted by ink glands in the body of the squid ink. It is a good medicine for hemostasis and can treat uterine bleeding embolism. Ink can be used to make paints. People used to write and paint inks from cuttlefish long ago. In the countries along the Mediterranean coast, it is processed into a precious pigment called "Cuttlefish Brown". They gathered the ink bags, dried them in the sun, and made them hardened. Then they added concentrated lye and stirred them evenly. Then they were diluted with water and heated to bring the temperature close to the boiling point. The brewed liquids were filtered, and sulfuric acid was added to neutralize them. , and rinse with a small amount of water, to be dried, pressed into a box, so made Cuttlefish brown. This pigment is insoluble in oil and is a water-soluble pigment that can be used for writing and drawing.
(10) The liver, stomach, and other internal organs of other internal organs contain a considerable amount of protein, minerals, and vitamins, and are good raw materials for processing compound feed. It not only increases the nutrient content of the feed but also acts as an adhesive. .
It should be noted that the internal organs of the cuttlefish contain a large amount of enzymes and water, which are easily spoiled and deteriorated at room temperature, and cannot be stored for too long, so as not to affect the quality of the feed.
The traditional processing method of squid is to dry and make it into dried products. With the development of production, there are many modern chilling processing operations. However, in the aspect of transportation and storage, dried products have the advantage that frozen products cannot. Because of this, dried squid is still popular with consumers.
(I) dried squid
1. Cut off: Hold the back of the fish with your left hand, with the abdomen facing up, the head forward, and hold it tightly so that the abdomen protrudes and the cavity opens. Hold the sharp knife in the right and insert it from the upper end of the abdominal cavity to pick the carcass to the tail gland hole. So far (such as cutting to the end, easy to shrink when curling and bone removal), when picking, the knife should close to the body, do not deep tie, so as not to pierce the ink bag (after the outflow of ink, can seriously pollute the fish and Other internal organs) affect the quality of the finished product. After the abdominal cavity is opened, the knife is turned again, and the center of the water spray funnel is directed toward the head. The depth is about two-thirds of the head. The head is separated, and the two eyes are punctured with the tip of the eye to release the liquid in the eye. The accumulated water in the drying process is difficult to dry, and it easily deteriorates the head and contaminates the fish.
2. Dirty: Cut the cuttlefish gently in the sea water to wash it, wash the ink in the abdominal cavity, so that the internal organs exposed clearly. When dirty, first remove the ink bag, use your fingers to pinch the tube to mention it, then pull it down to remove it, and then remove the gonads (male's ovaries and ovaries, male seminal vesicles) and store them separately. By-product processing.
3. Detergent: The dirty fresh ink fillets will be washed one by one in spacious seawater. After washing and draining, the sun will shine. It is best to wash the cuttlefish with seawater, because the seawater can wash the ink and mucus quickly and make muscles. It is white, and it is mainly because sodium chloride in seawater plays an important role. Washing with fresh water is both laborious and difficult to achieve the desired results.
4. Out of the sun: After the washed fresh ink fillets are drained, they are faced upwards, one by one, on the grass plate or bamboo curtain (facially upwards for easy shaping and observing whether the pieces of meat are washed cleanly). When swinging, hold the tail of the fillet in one hand, straighten the head and neck with the other hand, lay both hands at the same time, and straighten the head wrists. After about 4 hours, when the abdominal muscles dry to the knot When it becomes a layer of film, it will be flipped again. In the evening, it is necessary to fold the grass plate or bamboo curtain to cover the fish pieces to prevent the dew from moistening and refresh the sun the next day.
5. Plastic surgery, the second day after the sun, in the process of placing the first plastic surgery. Pull the cuttlefish with your thumb and forefinger to make the muscles stretch, but you can't use too much force to break the bone and flesh. While stretching the meat, we must straighten the wrists of the head. When the sun is about 70% dry, hammer it with a wooden hammer and beat it. When playing, force obliquely outwards. The thick meat should be carefully shot outside. Both sides must be hit.
6. Hair flower: When the cuttlefish slices are dried to about 80 percent dry, they are put into the storage stack and pressed. This is called steaming. The purpose of steaming is not only to make it spread moisture and to be positive, but also to make the squid in the body of squid. The lecithin is decomposed to choline, which is further decomposed into betaine. This is a non-protein alkaline compound with a sweet taste, which turns into a white powder after drying and adheres to the surface, which increases the taste of dried squid. This process is called flowering. The time for flowering is generally three to five days. After the peanuts are produced, they can be packaged in the warehouse after they are fully dried.
7. Quality Requirement: The dried squid should be of good quality, uniform in size, flat in shape, complete in the meat wrist, clean and thick in meat, non-polluting, yellowish in color, with a layer of white frost on the surface, with the inherent fragrance of dried squid. Dry and uniform, water content is generally about 15%. The wrists are curled or incomplete, their postures are not flat, and their flesh is soft, dark or reddish, and the smell is not pure. The quality is poor. The cuttage rate of squid dry is generally about 19%, early spring stalks can reach about 21%, summer and autumn is only about 18%.
8. Packaging and Storage: After dried squid is fully dried, it should be hot-packed or bulk-packed. The packaging may use bamboo baskets, baskets or wooden boxes, etc. When the basket or box is installed, the bottom of the basket should be covered with a layer of grass pieces. The dried squid should be arranged in a circle or square according to certain specifications. The bottom layer should face downward and head should In the basket heart or box, the upper two layers should be back up to reduce the effect of moisture. When it is full, it is covered with a layer of grass pieces, covered and sealed. The dried squid should be kept dry, moisture-proof and insect-proof, especially in the season when the air temperature is high or the air temperature is high. The dried squid can be stored in a plastic bag and stored in a dry and cool place.
(b) In the rainy days, the drying method of the ink fountainfish is the peak season for catching squid in the late spring and early summer, and it is also a good time to process dried squid, but if it encounters rainy weather, it will bring certain difficulties to the dried squid. Will make the white cuttlefish red sticky, or even spoilage.
The reason for the redness of the cuttlefish is that the skin of the cuttlefish contains a considerable amount of yellow-brown and red pigmented bosoms. The rain angel cuttlefish pieces do not dry quickly, and the meat gradually becomes corrupted, producing basic substances of ammonia and amines and dissolving the pigments. Make the meat red. At this point, the cuttlefish gradually decomposes, and it becomes pus-like until it loses its food value. What happens if you encounter rainy weather?
In the case of refrigerated conditions, the fresh cuttlefish should be mixed with ice immediately, or frozen quickly, and then refreshed after sunny weather.
In the absence of refrigerated conditions, it can be impregnated with acetic acid at a concentration of about 5% (using vinegar used in our daily lives). Acetic acid can prevent the dissolution of pigments, do not make the cuttlefish red, and it can be bactericidal and antiseptic. In the drying process, acetic acid is heated and evaporated, so it does not affect the taste of dried products.
In the absence of acetic acid, it is also possible to use 15% of the alkali, the lower tank or the lower pool to temporarily pickle the cuttlefish, gently pressurize when marinated, and pour appropriate amount of saturated brine. After pickled cuttlefish, three dehalogenation methods are used to remove salt after sunny weather. Method is: remove the cuttlefish from the brine, first wash with clean water, then put into the clear water soak for 20 minutes, remove and drain after the sun, when the sun to dry, the epidermis emit a layer of salt or When salt bubbles are soaked, they are soaked in clear water and stirred with wooden sticks to promote salt molecules to accelerate their diffusion into the water. After about 2 hours, they are drained and drained to dry. After drying to the half dry state, the cuttlefish pieces are put again. Soaked in clean water and stir for about 1 hour, find out the drain put the sun, drying to the Bacheng dry put pressure, make it flat and spread the water, two days after the sun until dry. After the dried squid was treated in this way, its color and its inherent quality were not significantly different from its dried product.
(3) The dried foam of squid and the dried squid must be soaked before eating to make it rehydrated. The foaming method is as follows:
Put the dried squid into cold water and soak it for about 3 hours. Then soften the squid and prepare the lye on the dried squid. Use soda ash (NaOH) 500g and quicklime 150g (preferably a good quality block). Gray), placed in pottery, add boiling water 3-4 kg, stir vigorously, so that the alkali and lime fully dissolved, and then mixed with 3-4 kilograms of cold water, after cooling precipitation, remove the sediment, the soak will become soft Cut dried squid from the water and place it in a well-mixed lye. The concentration of alkaline water depends on the size of the dried squid and the temperature. The dried squid is large, the temperature is low, the alkali water is strong, the squid is dry, the temperature is high, the alkali water should be light, and the squid dries for about 3 hours in the alkaline water. You can swell up or down, depending on the situation of the cuttlefish to control the time. Where the color is uniform and fresh, it means that you have enough hair and you should remove it immediately. If you haven’t gotten good enough, you can dip for some time, but the time for immersion should not be too long. Otherwise, the cuttlefish will be corroded by alkali, which will affect the quality. After the hair is well developed, it is repeatedly immersed in fresh water to remove all the alkali that enters the fish. The fish body is swollen with bright red flesh. Touch it by hand and it is strong and flexible. It can be placed in clear water for later use. At this time, the cuttlefish can be used for frying, squeezing, simmering, and simmering. If the dried squid has good quality, the taste of the dried squid is similar to that of the fresh product.
(d) Frozen cuttlefish fillets
1. Scrubbing: Use seawater or fresh water to wash away ink, dirt and other impurities from the surface of the cuttlefish.
2. Four to go: first remove the cuttlefish bone from the brushed cuttlefish (in this case, the cuticle on the back of the cuttlefish has already broken and the internal organs are exposed), and then remove the internal organs one by one (take the ink reservoir first, and then take the cuttlefish eggs, eggs, or Cuttlefish, and then take other viscera), tear the head of the cuttlefish and peel it off. After the cuttlefish head and skin are washed, they can be frozen separately or processed into dried products.
3. Scrub classification: After boneless, dirty, head, peeled cuttlefish pieces, wash with seawater or fresh water (washing with seawater is better) clean and use scissors to cut off the small cartilage on both sides of the front end of the fillet, while pressing large The grades of medium, small and medium sorting can be warm, and the wobble plate can be weighed after washing and draining.
4. Quick-freezing: The freezing temperature is required to be below -20°C. Add water twice to make ice quilt. Add water for the first time around -6 to -8°C. The amount of water is basically to cover the cuttlefish slices. The second time the water is added. In the 2-3 hours before the quick-freeze, the amount of water is less, so as to fully conceal the fish and make the ice smooth. When the central temperature of the frozen block reaches -15°C, the quick-freezing time does not exceed 12 hours.
5. Remove the plate, glazing clothes: After the freezing, the library should be released in a timely manner. Use a shower-type release method as well. The speed of the release should be fast. The water temperature should not exceed 20°C to prevent the ice from being melted. -Ice coating in ice water at -4°C for 3-5 seconds.
6. Packing and refrigerating: Plastic bags shall be installed immediately after the ice-plating clothes, and then a large carton shall be placed, 6 bags per carton, and the clever bottom shall be adhered to the bottom and the cover of the box with a plastic bag. After being packed into the cold storage, the temperature requirement of the library is stable below -18°C, and the effective storage period is 4 months.
(E) mullet eggs mullet eggs, also known as cuttlefish eggs, called eggs, not eggs, but the female squid wrapped around the egg glands, wrapped eggs in the body of the squid is the role of spawning while secreting glandular fluid The eggs are entwined and bound into strings, so that the eggs are attached to seaweeds or other objects. The mullet eggs are nutritious and delicious. They are the lower eight treasures of the delicacies of the mountains and the delicacies (the delicacies of the delicacies are divided into the upper, middle and lower eight treasures. The sequence is: Shang Bazhen: Lizard Lip, Hump, Hericium, Bear's Palm, Bird's Nest, Grasshopper, Deer Buck, Yellow Lip Gum; Zhong Ba Zhen: Shark's fin, white fungus, squid, broad belly, civet cat, Hashi , fish lips, skirts, Xia Bazhen: sea cucumber, asparagus, big mushroom, Sichuan bamboo shoots, red scale fish, scallops, sea bream, mullet eggs), especially in Shandong Rizhao marinated processed mullet eggs Famous in the country.
There are many processing methods for mullet eggs, which can be frozen, dried and preserved. Dry products are also divided into dried and cooked dry products.
1. Processing of frozen products: When the squid is cut and the ink sac is removed, the female cuttlefish begins to take eggs (wraps the egg glands), and the eggs should be taken care of for completeness of the eggs without breaking them. After the eggs are removed, they are washed and brushed with sea water and then fresh water. After washing and draining, the 500g or 1kg small plate is flattened and frozen, iced, removed, galvanized, packaged and other processes are frozen.
2. Processing of dried products (1) Raw dry products: Wash the mullet eggs with seawater and place them directly on the mat after draining. After 2-3 hours, when the epidermis dries into a layer of hard film, flip one by one to avoid Adhesion to the mat causes it to break up and dry until fully dry.
(2) cooked dry goods: the fresh mullet eggs washed with sea water, put into the boiling water and boiled immediately after the fish out. The cooking time should not be too long to prevent bursting during the drying process. The concentration of salt water is 5%. The ratio of squid eggs to salt water is 1:4. Each time you cook one pot, add salt to keep the concentration of salt. When you cook about 8 pots, the salt water is very cloudy. , to replace the new water. After the cooked mullet eggs are picked out and drained, they are spread on the mat and dried until the skin is dry with a layer of crust. Turn it around and avoid strong cracked sunlight at noon so as to avoid drying cracks and affect quality. When the sun is dry When you can, you can go to storage.
3. Processing of marinated mullet eggs: The processing process for marinated mullet eggs is: raw material selection → pickling → water → pickling → rehydration → fixed packaging.
(1) Selection of raw materials: The raw materials for pickled mullet should be of good freshness, individual large, complete and non-broken, especially with no strict requirements for crushing. The skin of mullet eggs is very thin and most likely to be broken. Hand pick eggs It was difficult to maintain integrity. At that time, the cracks were barely visible on the surface. However, after the water was sprayed, the problem was seen. The invisible holes in the water will have a big hole in the water process. The mullet eggs that have been broken after the start cannot be processed. In some areas, eggs are cut, which greatly increases the completeness of the mullet eggs. After cutting the ink bag in the cuttlefish, the knife is cut into the upper tip of the squid eggs. The knife is cut sharply and cut into the basin. After a long period of time, the staff will practice it. To master this technical essentials, to perform proficiency.
(2) Pickling: The selected raw materials are soaked in saturated saline, and after about 4 hours, when the egg is hardened, remove it, and then salt it in the porcelain jar with 40% salt, salt, and pickle it. 5-7 days.
(3) Water: Remove the squid eggs that have been rinsed and put into a water tank for soaking, desalting, and washing. Continue stirring gently with your hands. After 1 hour, remove the water from the second water tank (egg water). The ratio is 1:4). After about half an hour, insert into the lower part of the cylinder by hand to agitate to prevent the egg body from being deposited and bonded and broken up for about 10 hours. When the egg body expands to 1.5 times the volume of the fresh product. , remove and pick up the eggs can be pickled again.
(4) Pickling: same as the above-mentioned method of pickling.
(5) Re-water: Same as the above-mentioned water-spraying method.
(6) Fixation: Remove the mullet eggs that have been re-hydrated, pick up the severely preserved eggs, and put them in saturated salt water again. Set the capsules open. After about 4 hours, remove the hardened eggs, and then use 40%. The refined salt and 2% alum powder are evenly mixed, and the shaped egg and salted egg layer are salted and marinated into the tank, and after about 10 days, it is the finished product. The salted mullet eggs are plump and solid, with a clean and clear body surface. The layers of the eggs are completely covered with milky white or light yellow.
(7) Packing: Marinated mullet eggs have large packages and small packages. Large packages are generally packaged in porcelain or plastic buckets. Small packages are generally packaged in small porcelain cans. After the finished product is weighed, it is filled with saturated brine and a small amount of refined salt is added. Finally, it is sealed and sealed.
4. The consumption of fish eggs: Dried squid eggs need to be foamed before eating, the method is the same as dried squid, after the hair is good to slice and cook, there are many methods, fried, slip, simmer, simmer, etc. can be. Marinated mullet eggs should be washed with clean water before serving, put in spacious clear water for about 4 hours, so that it will be desalted, boiled again for about 10 minutes, and then put in cold water to cool, and peel the surface skin with fingers Squeeze and rub the mullet eggs in the water, and promote the opening of the squid. Unopened slices are then opened one by one with nails and soaked in cold water. Good mullet eggs can be used to cook a variety of dishes, such as squid, squid, squid, squid, hibiscus, squid, and so on.
(6) The black mullet, also known as the cuttlefish and squid line, is the gonad of the male cuttlefish and is a spike-shaped sac. It is composed of many white thread-shaped bodies, rich in nutrition, delicious in taste, and generally processed. Dry products. The only way is to wash the mullet ear with seawater and put them on the mat. After the drain, put them on the mat. When the skin is slightly dry, flip it one by one. When it is half dry, use your thumb and index finger to put the mullet. Disappointed into a spindle shape, it can be stored in the sun until it is dry. The finished product is dry and beautiful. It is milky white or light yellow. It is also possible to wash the mullet ear into a frozen small package, but it is not possible to process the cooked dry product, because the water is boiled and it will burst into a strip of linear body.
When fresh squid is eaten fresh, it can be washed into the dish, dry goods need to be soaked in warm water or cold water in advance, rehydrated soft and then into the dish, mainly used to cook soup, that piece of scattered silver wire, It does have a unique flavor.
(7) Black mullet eggs Black mullet eggs are the essence of female cuttlefish. Their nutrition is quite abundant. They are generally used as fresh foods and can also be processed into mature dried products. There are two kinds of dry product processing methods.
1. The squid eggs to be removed are washed with clean water, drained and put into boiling salt water with a concentration of 5%, and then put into a hard mass and then removed.
2. The washed squid eggs were added with 3% of refined salt and 0.3% of baking soda (sodium bicarbonate). After stirring, they were spread on the pot and steamed into a cake shape. After the pan was cool, the knife was cut into thin slices. Sprinkle on the mat and dry it.
Before the food is dried, it needs to be softened with water before it can be cooked into the dish.
Shandong Rushan County Aquatic Supply and Marketing Co., Ltd. developed a high-end seafood product, Longgong Pearl, using squid eggs, and passed technical appraisal in 1986. The product is not only nutritious, but also beautiful in shape, like pearls that are shining and shining. Welcome, it is both a feast on the banquet and an ideal tonic.
(8) Squid bones Squid bones, also known as squid plates and jellyfishes, are scaly bone plates in the squid mantle, mainly composed of calcareous and horny materials, and are degraded shells. It is widely used in our country's civil and modern medicine. It is used as a medicine for hemostasis, dampness, and solid tape in medicine, and it treats vomiting blood, blood, and inflammation of the early or reproductive organs, and is used externally to make powders, blushers, and dentifrices. When raw materials are processed, when using squid bones to make castings and polishing metals, aluminum products used in daily life, keen porcelain and ceramics and other cooking utensils are used. When they are used for a long time, they will become fouled with dirt and sometimes alkalis and detergents. It is also difficult to remove, and the squid bone is rubbed against the water and will quickly clear and shine like a new instrument.
Squid bone processing is very simple, as long as the water can be washed and dried, it is best to use seawater first, then fresh water, so easy to remove ink sweat and mucus and other dirt.
(9) Ink sac The ink sac is the sac which can be secreted by ink glands in the body of the squid ink. It is a good medicine for hemostasis and can treat uterine bleeding embolism. Ink can be used to make paints. People used to write and paint inks from cuttlefish long ago. In the countries along the Mediterranean coast, it is processed into a precious pigment called "Cuttlefish Brown". They gathered the ink bags, dried them in the sun, and made them hardened. Then they added concentrated lye and stirred them evenly. Then they were diluted with water and heated to bring the temperature close to the boiling point. The brewed liquids were filtered, and sulfuric acid was added to neutralize them. , and rinse with a small amount of water, to be dried, pressed into a box, so made Cuttlefish brown. This pigment is insoluble in oil and is a water-soluble pigment that can be used for writing and drawing.
(10) The liver, stomach, and other internal organs of other internal organs contain a considerable amount of protein, minerals, and vitamins, and are good raw materials for processing compound feed. It not only increases the nutrient content of the feed but also acts as an adhesive. .
It should be noted that the internal organs of the cuttlefish contain a large amount of enzymes and water, which are easily spoiled and deteriorated at room temperature, and cannot be stored for too long, so as not to affect the quality of the feed.
Dehydrated Golden Melon,High Purity Dehydrated Golden Melon,Dehydrated Golden Melon Powder,Delicious Dehydrated Golden Melon
Taizhou Shubenshu Food Co.,Ltd , https://www.lvweifoods.com