Making Japanese dried calamari

1. Light dried octopus slices

(1) Raw materials: The raw materials for processing light dried octopus slices require high freshness, large size, and a weight of more than 25 grams.

(2) Cutting: Wash the raw materials with sea water, select the large ones and cut them one by one with a sharp knife. When cutting, hold the octopus lightly with your left hand, with the head outward and the abdomen upward. , hold the knife in your right hand, open the carcass along the midline of the ventral surface, then turn the knife forward along the water spray funnel to cut open the head and wrist to a depth of two-thirds of the head, and make a knife across the eyes to cut the two eyes. Puncture to release the water in the eye.

(3) Remove the viscera: After cutting, remove the ink sac first, and then take out other viscera (ovaries can be processed into raw or cooked products, and other viscera can be used as raw materials for processing compound feed), You can also remove other internal organs and leave the ovaries on the meat slices for drying together.

(4) Washing: Wash the fresh octopus slices with sea water to remove mucus, ink stains and other impurities.

(5) Drying: Place the washed and drained octopus slices one by one on the mat to dry in the sun. When drying, the back side should be facing up. You should stretch it out and straighten the wrists and claws until the skin is slightly dry. , turn over immediately, pay attention to shaping when turning over, dry until 70% to 80% dry, stack and flatten, put out to dry again after two days, dry until completely dry, then package and store. The yield rate is generally around 16%.

(6) Finished product quality requirements: uniform individual, complete wrists and claws, straight and straight, light yellow color, suitable drying, with a small amount of white powder on the surface, and a light fragrance inherent in dried octopus.

2. Bucket-dried raw octopuses

(1) Raw materials: Use the fresh and large pen-tube octopuses as raw materials, wash them with sea water, pick out the small fish, and remove other impurities.

(2) Pickling: Mix the washed and sorted pen tube octopuses with % of the electricity's fine salt, and stack them on the floor for about 4 hours. During this period, they should be turned over once to make them evenly pickled. .

(3) Washing: Soak the pickled octopus in sea water for about 1 hour, remove and drain.

(4) Drying: Place the drained pen-tube octopuses one by one on the mat to dry. Pay attention to straightening the wrists and turn them over after the skin is dry on the surface. Straighten the curved wrists. , when it is 70% to 80% dry, put it away, shape it and diffuse the moisture. After two days, continue to dry it until it is completely dry and put it into storage, and air dry again before packaging. The yield rate is generally around 23%.

(5) Finished product quality requirements: uniform size, neat wrists and claws, light yellow or light purple color, suitable dryness, slightly white powder on the surface, and salt content not exceeding 3%.

3. Barrel-dried cooked octopus

(1) Raw materials: Good or bad freshness, large or small, can be processed into cooked and dried products (poor freshness is easy to turn around when boiled), but it must be Process them separately according to their freshness and individual size.

(2) Washing: Wash the raw materials with sea water, pick out the small fish, remove impurities, fish out and drain.

(3) Boiling: Put an appropriate amount of raw materials into a boiling 5% salt water pot, boil over high heat for 5 minutes, then remove from the pot, put it into a basket, rinse it with clean water, and put it out to dry in the pot. The ratio of the weight of salt water to each feeding is 4:1. Every time you cook a pot, add salt appropriately to maintain the concentration of the salt water. After boiling about 8 pots, the water will become turbid and new water should be replaced.

(4) Drying: Brush the cooked octopus with clean water, drain it, and spread it out in a thin layer on the mat. After the skin is dry, turn it over. When turning it, fold the mat. Let the octopuses pile up, then use a wooden rake to spread them out gently, trying to avoid separation of the head and body. When the octopus is 70 to 80% dry, put it in the warehouse and stack it to allow the moisture to diffuse. After 2-3 days, put it out to dry until it is completely dry. Once dry, it can be packaged and stored, and the yield rate is generally around 20%.

(5) Finished product quality requirements: complete, full body shape, neat head, even drying, reddish-purple color is top grade, uneven head, more separation of head and body, and less plump body are of poor quality.

4. Making frozen octopus

The outlet of frozen octopus is generally called frozen squid, and its processing method is as follows:

1. Washing: Wash the fresh octopus with sea water or fresh water, and pick out small fish, starfish and other impurities.

2. Selection: Select according to specifications, weighing 5-10 pieces, 11-25 pieces, 26-40 pieces, etc. per 454 grams.

3. Washing: After selection, wash them a second time according to the specifications to make them clean and free of ink stains and impurities. After draining, weigh and place them on the plate.

4． Quick freezing, unpacking, glazing, packaging, refrigeration, etc. are the same as frozen cuttlefish fillets.