? The drying of cuttlefish is to preserve cuttlefish for a long time after drying. Do you know how cuttlefish is dried? Today we will learn about the drying technology and method of cuttlefish.

(1) material selection

The freshness of cuttlefish is selected and classified respectively, so that the dryness of cuttlefish is uniform during cutting and drying, which is convenient for grading and packaging of finished products.

(2) Hold the fish's back with a cutting hand, with the fish's belly facing upwards, and gently pinch it to make the abdomen protrude. Insert a knife from the center of the upper abdominal cavity until the mouth of the caudal gland is cut straight. When cutting near the gland hole, the handle should be lowered, so that the blade will cut slightly upward to prevent cutting the ink sac. Immediately after opening the abdominal cavity, straighten the head and neck, and the incision is directly cut from the middle of the water pipe above the abdomen to the middle of the head and wrist. When the fish mouth is cut, the knife edge is inclined to the left and right, and the eyeball is cut, so that the water in the eyeball can be easily drained. It is convenient to cut off the joint between oral cavity and esophagus with a horizontal knife, so as to dry and remove internal organs. The cutting edge should be straight and symmetrical, and a little distance should be left near the gland hole, otherwise it will easily curl in the sun, deteriorate in water and dry slowly.

(3) Internal organs

Before taking out the internal organs, take out the ink bag and gently pull up the ink bag gland. If the bag is slightly forward, gently pull it back, then gently pull it forward, and then carefully remove the bag to prevent the ink from polluting the surface of white meat and affecting washing and beauty. When dirty, start from the tail end, tear it to the head and near the gills, and peel off the gills and liver attached to the muscles with your nails.

(4) washing

Put the viscera-removed cuttlefish into fish baskets, each basket is about 5 kilograms, put it into the sea water and wash it with a drum to wash off the ink stains stuck on the cuttlefish.

Squid drying technology

Drying generally needs to be carried out at a relatively low temperature, and the temperature is set at about 40℃. So as to avoid protein denaturation caused by too high temperature and damage the drying quality. At the same time, avoid rapid drying, resulting in skin on the surface of cuttlefish, forming false drying. The negative pressure fan is used in the heat pump drying room to improve the circulating air volume and wind speed in the drying room, and the drying is even and slow.

Under the condition of maintaining large circulating air volume and high wind speed, cuttlefish can contact air in large quantities, and the water vapor evaporated from cuttlefish is taken away under the action of circulating wind, and then condensed and filtered by the unit and discharged out of the house.

Because cuttlefish not only contains a lot of water, but also contains water in fat and grease, drying cuttlefish should avoid water vapor staying on the surface of squid, leading to bacterial growth. Usually, the feeding amount of wet cuttlefish is 4-5 kg, and after drying, 1 kg dry cuttlefish can be obtained. The dried squid has a good appearance and bright color, and can maintain a good state.