Squid belongs to mollusk and is a kind of squid. It has a conical body, pale body with light brown spots, a big head, 10 feet in front and triangular fleshy fins at the end, and often swims in groups in the ocean about 20 meters deep. Taxonomically, squid belongs to mollusca-Cephalopoda-Diptera-Decapoda. Squid has two gills as respiratory organs; The body is divided into head, short neck and trunk.

Dried squid is the product of cutting open the abdomen of the gunman, taking out the internal organs, washing with fresh water, washing with clear water and drying in the sun. The body is flat and long, the head and wrist are like bergamot, and the meat fins are attached to both sides of the tail, which looks like a double bun. The whole body is light pink with frost on the surface. Location: Guangdong, Fujian and Zhejiang provinces. The production period is July-August. It is also produced in Japan, Vietnam and North Korea.

Nutritional value of dried squid

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

2. Dried 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.

Edible effect

Squid has the functions of nourishing yin, nourishing stomach, tonifying deficiency and moistening skin.

Applicable people

The general population can eat it. Patients with cardiovascular diseases such as deficiency of spleen and stomach, hyperlipidemia, hypercholesterolemia and arteriosclerosis, and patients with liver disease, eczema and urticaria are not suitable for eating.