1, hanging and drying method: when operating, put the squid on the barbed wire, cut 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.

2. Net-drying method: spread the squid flat on the net curtain, first dry the fish back for draining, then turn the belly meat over, set it when it is 40% to 50% dry, and 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).

Extended data

1

How is dried squid dried?

1. Selection of raw materials: squid body surface is prone to redness. In order to ensure the quality of finished products, raw materials must be treated quickly, classified and processed according to the size of fish, and the dirt on the body surface should be washed with seawater.

2. Slice: Hold the fish's back tightly with the left hand, with the fish's head facing the human body, the fish's belly facing upwards to make the abdominal cavity protrude, and hold a knife with the right hand (with the knife edge facing upwards). The tip of the knife edge extends from the protruding abdominal cavity to the fish's tail end about 1 ~ 2 cm, and the knife edge is pushed upwards. At this time, the knife edge should be cut along the center of the abdominal cavity to make the sides of the meat slices symmetrical and beautiful. When picking and cutting, the tip of the knife tail should be close to the meat surface in the abdominal cavity to prevent the knife tail from breaking the ink sac and affecting the appearance of the product.

3. Cutting head: Because of the difference between the two cutting methods, the fish head is held in the opposite direction, so the cutting direction of the head is just the opposite. When cutting, the knife edge should be aligned with the neck end and cut from the center of the water pipe to the center of the head and the flesh wrist, and then cut a knife obliquely to the left and right eye edges respectively to cut the eyeball and take out the eye liquid to dry. Pick-and-cut method is to pull the knife edge and cut towards the head; The cutting method is to push the knife edge to the head for cutting.

4. Visceration: Put the cut fish on the board, spread the meat slices on both sides of the abdominal cavity by another person, and grasp all the internal organs along the tail end of the abdomen to the head with the thumb, food and middle finger of the right hand. At the same time, it can prevent cuttlebone (commonly known as cartilage) and mouth from being caught.

5. Cleaning: clean the fish with internal organs in seawater to remove dirt and mucus inside. Then unfold and fold the two noodles and put them in a clean container to drain and dry. Prevent the meat noodles from turning red due to garbled codes.

6. Drying means laying it flat on the bamboo curtain, drying the fish back first, which is conducive to draining water and then turning over the belly. The whole drying process is the same as hanging drying.

Female squid (with egg yolk) should be selected and dried separately.

2

What effect does dried squid have?

1. Squid is rich in calcium, phosphorus and iron, which is beneficial to bone development and hematopoiesis and can effectively treat anemia;

2. Squid is rich in amino acids needed by protein and human body, and also contains a lot of taurine, which can inhibit the cholesterol content in blood, relieve fatigue, restore vision and improve liver function;

3. Polypeptide and selenium contained in it have antiviral and radioprotective effects.

three

What is the edible value of dried squid?

Dried squid is made of fresh sea fish and dried cuttlefish. Fresh and tender meat, rich in nutrition, known as seafood. Thousands of years ago, China ancient books recorded that soft Dani was similar to squid, but it had no bones, and people paid more attention to it. "According to the determination, the edible part of dried squid is 95%, which is more than that of dried cuttlefish 13%. The content of protein per100g is 65.9%, which is 27.8g more than that of dried cuttlefish. The heat is 3 16 kcal, which is 42 kcal higher than that of dried cuttlefish. Dried squid also contains carbohydrates, calcium, phosphorus, iron and other nutrients.