Abstract: Shredded squid has a fresh and mellow smell, is crisp, tender and sweet. It is a very good seafood. The method of making homemade shredded squid is very simple. First soak the dried squid, then shred the squid, and finally stir-fry the shredded squid with various seasonings. The production process of industrial shredded squid is relatively complex, generally including thawing, peeling and cleaning, cooking and cooling, cooking and cooling, drying and cooling, moisture adjustment, iron plate baking, calendering and drawing, etc. Next, let’s take a look with the editor. . How to make homemade shredded squid
1. Soak the dried squid in clean water for 30 minutes, take it out, tear off the outer membrane, and cut into thick shreds 4.3 cm long and 0.6 cm wide. Cut green onions into shreds and garlic cloves into rice.
2. Pick off the heads and tails of the mung bean sprouts, wash them, put them in a pot of boiling water until cooked, take them out, drain the water, mix them with 7.5 grams of Shaoxing wine, 5 grams of refined salt, and 0.5 grams of MSG, and put them on a plate. As base material inside.
3. Set the wok over high heat, add cooked lard, and heat until it is 60% hot. Add the shredded squid to the wok, drain the oil for a moment, and then immediately pour it into a colander to drain the oil. Leave the oil in the pot, put it back on high heat and stir-fry the garlic until fragrant, then add shredded green onions, sesame oil, 7.5 grams of Shaoxing wine, 5 grams of refined salt, and 0.5 grams of MSG, stir-fry for a few times, and then add in Heat the shredded squid in oil, stir-fry a few times quickly, and serve on a plate.
Production and processing method of industrial squid shreds
1. Thawing treatment
Thaw the frozen squid in flowing water below 20℃, and wait until the fish body is in half In the thawed state, raw materials can be processed. Make a long cut on the back of the fish along the direction of the cartilage, open the back, remove the head, internal organs and cartilage, and also remove some squid that are poor in freshness, incomplete or have serious mechanical injuries.
2. Peeling and cleaning
Put the skinned squid meat processed above into the peeling machine, wash it several times with tap water under stirring, and then quickly adjust the water temperature to At about 50℃, the squid will automatically peel under machine stirring. When the squid skin is completely peeled off, quickly cool it to room temperature with tap water.
3. Steaming and cooling 1
The peeled squid fillets are immediately sent to the cooking machine for cooking. The cooking temperature and time vary depending on the size of the fish. Generally, the real squid is controlled at 75-80°C, 3-5 minutes, and the purple squid is controlled at 85-90°C, 3-5 minutes. The cooking degree is based on the cooked meat slices. After cooking, immediately put it into ice water to cool down so that the fish meat can cool down to room temperature. The faster the cooling speed, the better.
4. Seasoning penetration 1
According to the determined formula requirements, add various seasonings in proportion and stir thoroughly so that the seasonings are evenly distributed on the fish and melt continuously. Then place it in a permeability chamber at about 10°C for 10-15 hours. Depending on the actual production situation, it is usually left overnight to facilitate the penetration of the seasoning into the fish. For fish that is seriously uneven in shape, it should be straightened, flattened, and stacked.
5. Drying and cooling 1
After the penetration of seasoning is completed, spread the squid fillets flat on the mesh, and spread the fillets of different sizes separately. The mesh is placed on the drying car and pushed into the drying tunnel for drying. If it is hot air drying, the drying temperature should be adjusted appropriately according to the season. It is better to control it at 40-45°C. In the middle stage of drying, appropriate cooling should be done depending on the change in drying degree. The cooling time is generally controlled at 1-2 hours. The total drying time should be determined according to the moisture content of the product. Drying can be completed when the specified moisture content is reached.
6. Moisture adjustment
Before baking, squid meat slices should be soaked in water for a certain period of time to make the moisture of the meat slices even inside and outside. The soaking time depends on the degree of dryness. The dry soaking time should be The longer the time, the higher the moisture content, the shorter the time. The moisture content of the soaked meat slices should be controlled at around 45%.
7. Iron plate baking
Adjust the temperature of the baking machine and the moving speed of the iron plate in advance to ensure that the baked squid meat is not burnt or raw, and the thickness and size Different types of squid fillets should be baked separately to prevent the fillets from being burned unevenly.
8. Calendering and drawing
Adjust the gap of the calender drum according to the size of the fish body, and roll the baked squid slices while they are hot. The calendered squid slices will be flat, straight and loose. , thin, but cannot be broken.
Then it is sent to the wire drawing machine for drawing. The drawn wire must be uniform in thickness, good in fiber shape and soft.
9. Seasoning Penetration 2
Add the mixed seasoning according to the secondary proportioning requirements. After thorough stirring, place it in the infiltration chamber for infiltration. The infiltration time depends on the degree of seasoning penetration. , generally one night is appropriate.
10. Drying and cooling 2
Spread the shredded squid evenly on the mesh belt of the dryer with a certain thickness, heat and dry it with hot air at 45-50℃, and adjust the mesh belt The walking speed is used to control the drying time so that the moisture content of the dried squid shreds reaches the specified requirements. The dried shredded squid must be fully cooled before packaging.
11. Weighing and packaging
Weigh and package according to the specified amount. After passing the inspection, it can be shipped out of the factory for sale.