Appearance: Dried cuttlefish has a complete and uniform body shape, clean body and no damage. The meat is flat and generous, dry and tough, and the frost is thin and even.
Color: bright and clean, no mildew. Color persimmon red or brown red, translucent.
Taste: fresh and fragrant, without peculiar smell.
Handle: Dried cuttlefish is soft and not stiff.
Step 2 cut
Hold the fish's back, hold the fish's belly upward, slightly pinch it to make the abdomen protrude, and insert a knife from the center of the upper end of the abdominal cavity until it is cut directly or before the mouth of the tail gland. When cutting near the gland hole, the handle should be lowered, so that the knife edge will be slightly cut upward to prevent the ink sac from being cut. After the abdominal cavity was cut open, the head and neck were straightened immediately, and the incision was cut directly from the center of the water pipe at the top of the abdominal surface to the middle of the head and wrist. When the fish mouth is cut, the knife edge is inclined to the left and right, cutting the eyeball, so that the water in the eyeball can be drained for drying. And cut off the joint between mouth and esophagus with a horizontal knife conveniently, so as to dry and remove internal organs. The cutting edge should be straight and symmetrical, and the first knife should leave a little distance near the gland hole, otherwise it will be easy to curl up in the sun, deteriorate with water and dry slowly.
Step 3 gut removal
Before eviscerating, remove the ink sac and gently pull up the ink sac gland. If the ink sac is slightly in front, gently pull it back, and then gently pull it forward, and then carefully remove the ink sac to prevent the ink from polluting the white meat surface and affecting washing and beauty. When eviscerating, you should start from the tail end, tear it to the head, tear it near the gills, and peel off the gills and liver attached to the muscles with your nails.
Step 4 wash
Put the viscera-removed cuttlefish in a fish basket, each containing about 5 kilograms, put it in seawater and soak it in a basket.
Wash off the ink dirt stuck to the cuttlefish.
Step 5 get out in the sun
Wash cuttlefish should be laid flat on the bamboo curtain to drain. Pay attention to straighten the head and neck, separate the fleshy wrists, with the abdomen facing down and the fleshy wrists in the same direction parallel to the bamboo curtain. At the beginning of drying, the bamboo curtain leans towards the sun, and the flesh wrist faces the lower end of the bamboo curtain. Sun the back, turn it over once every 2 ~ 3 hours, and make the abdomen face up. Straighten the wrist and head and neck when drying. When the abdomen surface is dried to form a film, turn over the back. In the evening, put them indoors together with bamboo curtains or pile them together in the open space, cover them with bamboo curtains and steam them. The sun drying method is the same as the first day, and turn them over for three times. By the next day, it can be dried to 40% to 50%, and at night, two cuttlefish bellies can be collected together. The third day is the same as the second day.
6. Integer
The second day after the sun comes out, the initial shaping begins, that is, the thumb and forefinger are used to twist (commonly known as twisting) the two side pieces of cuttlefish. From time to time, shake the dialed part with both hands, but don't shake and twist it too much when dialing for the first time, so as not to break the bone and meat. Repeatedly twitch for 3 ~ 6 times. When the sun is 70% dry, the meat becomes hard and is beaten flat with a wooden pestle. When the meat is thick, you should be careful to hit the outside, and you should hit both sides of the back and abdomen. When the sun is 80% dry, it will be leveled for the second time, and then it will be completely dry. If it can't be dried immediately due to rain after the second leveling, it should be leveled for the third time in the next drying. When knocking, the joint between the wrist and the head and the body should be pulled by the way to make it fully elongated, and the wrist should be twisted every time to make it round and straight.
7. Steaming and blooming
When the cuttlefish is dried to 70%, it is stored in a basket, stacked in a warehouse, sealed with straw or sacks, left for 3-4 days, steamed, so that the water inside the fish expands outward, and nitrogen compounds such as betaine are precipitated in the body. After drying, it becomes white powder and adheres to the surface. This process is called blooming. After the flowers are evaporated, they are fully dried in Japan, packaged and put into storage. It is also possible to omit the process of steaming the rail pattern and directly dry and package it.
Dried cuttlefish is a dried product made of fresh cuttlefish from mollusks in the ocean. Cuttlefish, also known as cuttlefish and cuttlefish. Commonly known as "cuttlefish bone", it is called "cuttlefish bone" or "conch octopus" in Chinese medicine, which can treat hyperacidity and is a commonly used Chinese medicine for hemostasis and astringency. Cuttlefish, commonly known as squid, is also known as "winter chicken", and the dried product is also known as "moth _ shark", commonly known as "squid". Cuttlefish is rich in protein, fat, inorganic salts, carbohydrates and other substances. In addition, it tastes delicious. As far back as the Tang Dynasty, it was recorded that cuttlefish was eaten, and it was a favorite delicacy. Distributed in coastal areas of China. Cuttlefish is rich in nutrition, has the effects of strengthening yang, strengthening body, nourishing blood and kidney, invigorating stomach and regulating qi, and is delicious, so it is a good gynecological diet.