Dried and dried squid

This product is mainly produced in winter.
There are many products that are suitable for dry and salty products, but fresh and salty dry products with less salt are also produced.
1. The squid squid is used as a raw material, and the following processing is performed: the raw fish is cut in the back, and the viscera is removed and washed to remove dirt and blood. After dehydration, sprinkle salt with a weight of 5 to 10% of the fish body and marinate for 1 to 3 days. After washing, drying in the sun is preferred when the weather is suitable, but most of them are mechanically dried. The mechanical drying temperature is 15 to 20°C. After drying for 2 to 3 days, the drying is stopped. The raw materials are wrapped in straw and placed under natural conditions for 1 to 2 days, and then left to dry for 4 to 5 days. When there is a suitable salty taste and a unique flavor, the meat quality is light yellow to agaricus and has a moderate elasticity, and it is generally considered that the quality is good.
2. The squid fillet is made from the narrow quail as raw material by removing the raw fish head and viscera, then removing the skin and bones, cutting into three saucy fillets, and then fully washing and removing the water, and sprinkle the salt on the meat pieces ( The amount of salt sprayed is 15 to 20% of the weight of the meat piece. Salting is carried out for 2 to 3 days, and the drying is performed by mechanical drying. The drying process is substantially the same as that of the above-described fish case.