process flow

Selecting materials, soaking, cutting, eviscerating, cleaning, drying, pickling, cooking, grading and packaging. [2]

Preparatory work/about to start work

1. Select a fish drying farm. Choose a flat and open space near the sea, with convenient transportation and convenient water lifting, as a fish drying field. Keep the site clean and free of dirt. If conditions permit, cement can be used as a fish drying field. [2]

2. Set the bracket. There are two kinds of drying tools: one is a fixed bracket, which is made of cement columns or stakes, and every two brackets are made into triangles. The distance between the two brackets is 4-5 meters, 7-8 iron wires are pulled in the middle, and several small movable iron hooks are hung on the iron wires. Every two iron wires are 20-30cm apart, and the vertical pile is 3m high. The other is the movable grid, which is tied with thin bamboo poles into a 3 m× 1.5 m frame with nylon net hanging in the middle. This grid is flexible to use and is not limited by the site. [2]

Step 3 build a fish pond

Choose a convenient place for parking and unloading, and build several cement pools for soaking fish. The size of the pond is 2m× 2m× 1.5m, and there is a drain at the bottom for drainage. [2]

production process

1. Material selection. Because squid is easy to turn red, in order to ensure the quality of finished products, raw materials must be treated in time, sorted according to the size and freshness of fish, and washed with seawater.

Soak. If you use frozen squid, you must put it in a fish pond, and the squid should be soaked in fresh seawater for 8 hours or half a day. Thawing must be moderate, as long as the frozen fish can be separated and the monomer is slightly soft, the thawing should be over, so as to avoid the redness of the fish and affect the quality of the goods. If the threshing floor is far away from the seaside and it is not convenient to extract seawater, then salt must be added when F{ incoming water is used instead. The dosage of salt should be determined according to the customer's requirements, the soaking time should not exceed 12 hours, and the water temperature should be kept at I0-200C, so as not to go up and down suddenly. Soak until the fish becomes hard and the abdomen becomes soft, and take it out: drain the water and process it. [2]

3. Cutting: According to the different fishing methods and fish freshness, two methods are adopted: picking and cutting and laparotomy.

① Pick-and-cut method: hold the fish's back with the left hand, with the head facing the human body, the belly protruding in the direction of the abdominal cavity of the seven angels, and the right hand holding a knife (with the knife edge up). The tip of the knife edge extends from the protruding fish abdominal cavity to the tail end of 1-2 cm, and the knife edge pushes the L knife upward. At this time, the knife edge is cut along the center of the abdominal cavity of the fish, so that the meat slices on both sides are symmetrical in butterfly shape. When picking and cutting, the tip of the knife tail should be close to the meat surface in the abdominal cavity of the fish to prevent the knife tail from touching the ink sac and affecting the appearance of the product.

(2) Abdominal incision: Put the squid head outward and abdomen upward on the wooden mat or fish platform, with the palm of the left hand facing upward. The fingers of the food and towel extending into the mermaid's abdominal cavity will lift the abdominal surface and bounce off, and the right hand will hold a knife, and the knife edge will cut the meat slices downward towards the center of the fish's abdominal cavity and the fish's tail. After the abdominal cavity of the fish is cut open, the ink sac of the fish is conveniently taken out, then the knife edge is aimed at the neck end of the fish, and it is cut from the center of the fish water pipe to the center of the head and the fleshy wrist, and the L knife is cut obliquely to the left and right eye edges respectively, so as to cut the eyeball and take out the eye liquid to dry. [2]

4. Visceration: Put the cut squid on a wooden board, and another person will cut the meat slices on both sides of the fish abdominal cavity, and use the thumb, food and middle finger of the right hand to dig out all the fish internal organs along the tail end of the fish abdominal cavity to the head, and at the same time prevent cuttlebone (commonly known as cuttlefish bone) and mouth from being caught.

5. Cleaning: Wash the fish with viscera removed in seawater (or J- 2%- 3% saline solution) to remove dirt and mucus, wash the saline solution with fresh water, then spread and fold the two squid meat, and put it in a clean container towel to drain and dry. It is necessary to prevent the meat noodles from turning red due to garbled codes.

6. Drying and drying dried squid are mainly carried out in autumn and winter, so it is sunny and rainy, the climate is dry, and the fish body is easy to dry. Dried squid usually takes 6- 10 days. Hanging drying method and net drying method can be used for drying. [2]

Hanging and drying method: when operating, put the squid on the barbed wire, spread the carcass with a bamboo stick, hook the tail of the squid with a small iron and hang it on a fixed bracket, so that the fish head faces down, so that the body can seep. When the sun is 40% to 50%, it will be shaped, mainly to check whether the small bamboo sticks play a role in shaping. If you find that the appearance is not beautiful enough, you can poke it with a bamboo stick and then open the shape.

Net-drying method: put the squid flat on the net curtain, first dry the fish's back for draining, then turn the belly meat over, and set it when it is 40% to 50% dry. Stretch the meat surface and wrist with your fingers to make it flat and symmetrical. Turn it 4-5 times a day (if the female fish has egg yolk, it will be dried separately). [3]

7. Marinate and steam. When the squid is 80% dry, if the finished product needs to be coated with sand powder, it is necessary to put the dried squid in a basket, seal it with straw or sacks, and leave it for 7- 10 days for pickling and steaming. The function of salt steaming is to make part of the water in the fish spread outward, and to precipitate betaine and other nitrides in the muscle. After drying, 1 layer of white crystalline objects will be attached to the body surface, which is called "blood shark" commercially, just like frost flowers. This substance has a sweet taste and can add flavor. The dried fish marinated in steam hood will be moved to threshing floor, dried in the sun until it is completely dry, and then packaged and put into storage.

8. Classification: According to the national standard, if the back length is more than 25 cm, it is the top grade, 20-25 cm is the L grade product, 14-20 cm is the second grade product, and 8- 14 cm is the third grade product, and the water content should be less than 20%. [2]

9. packaging. The packing sequence should be carried out indoors with good sanitary conditions. Dried squid is reddish in color, white and tender in meat, and of high quality. After manual sorting, the slender fish has a straight and smooth wrist and a flat carcass. Every 65,438+00 squid are tied together at the back and abdomen, neatly packed into a special carton for squid lined with plastic bags (every 65,438+05 kilograms is a standard box), marked with the origin, grade and net weight, sealed with adhesive tape, put into the market or stored in a ventilated and dry warehouse, with shelves at the bottom, which can be stored for 60 days.