Organ squid originated in Taiwan Province Province, a treasure island with developed marine industry, and was introduced to Chinese mainland in the19th century, especially in coastal areas, where local organ squid is regarded as a specialty food.
Organ squid is loved by more and more people for its exquisite production technology and unique taste. The raw material of organ squid is taken from the meat of the most active fish tail of deep-sea squid. First, dry it in the sun, then beat it with a wooden hammer and marinate it with a secret sauce. Finally, bake with fruit trees. After a series of processing, its shape resembles an open accordion, so it is called "organ squid" by diners.
nutritional ingredient
According to the data of China Fisheries Association Ocean Branch, squid has the advantages of high protein, low fat and low calorie. The fat content of squid is only about 4% of that of common meat, and its calories are far lower than that of meat.
It is not only rich in protein, calcium, phosphorus, iron and trace elements such as calcium, selenium, iodine and manganese, but also rich in highly unsaturated fatty acids such as DHA (commonly known as brain gold) and EPA. In addition, a large amount of taurine contained in meat can effectively reduce the cholesterol accumulated in the blood vessel wall, which has a good curative effect on preventing arteriosclerosis and gallstones, and can also supplement brain power and prevent Alzheimer's disease. Therefore, squid is a healthy food for middle-aged and elderly people who are prone to cardiovascular diseases.