(1) Back cut The squid was washed and back sectioned. Method of operation: Place the fish on a wooden board and hold the fish body in one hand. The fish is back up and the abdomen is down. A knife from the bottom of the shark's fin with the knife into the spine, and smoothly along the bone potential cut to the anus until the fish. Turn over again and cut the skull. You can also cut the back of the skull after cutting it. The back of the flesh is thick and must be cut hard after the knife to make the knife edge flat to increase the appearance of the product.
(2) After washing back, the fish body is spread out to form a sheet, and the blood stains of the internal organs and bones are removed, and the black abdominal mucous membrane is removed. And use a brush to wash blood and mucus one by one in seawater, then place it in a basket and dry it with water. Dried squid is topped with light. To achieve this goal, the fish that has been cleaned of blood on the back should be soaked in clean water for 20 minutes and then picked up and dried.
(3) After drying, put the body of the dumpling in a pale, flesh-faced state, with the skin facing down, straighten the paving on the bamboo curtain, and dry it until it reaches 60% dryness, then turn it over and then dry it for 1 day, then turn it over again to make the meat. Exposure to sun exposure, until the Bacheng dry, with a small line through the mouth of the mouth, hanging in a dry and ventilated place to dry. During the drying process, the squid should pay special attention to: At noon on a high sunny day, it is necessary to temporarily close it in a cool place to prevent the fat from oxidizing and oozing out of the surface due to the sun exposure, resulting in a bitter and slightly odorous taste. Dry products should be stored in cool, ventilated, low-temperature and dry warehouses.
(2) After washing back, the fish body is spread out to form a sheet, and the blood stains of the internal organs and bones are removed, and the black abdominal mucous membrane is removed. And use a brush to wash blood and mucus one by one in seawater, then place it in a basket and dry it with water. Dried squid is topped with light. To achieve this goal, the fish that has been cleaned of blood on the back should be soaked in clean water for 20 minutes and then picked up and dried.
(3) After drying, put the body of the dumpling in a pale, flesh-faced state, with the skin facing down, straighten the paving on the bamboo curtain, and dry it until it reaches 60% dryness, then turn it over and then dry it for 1 day, then turn it over again to make the meat. Exposure to sun exposure, until the Bacheng dry, with a small line through the mouth of the mouth, hanging in a dry and ventilated place to dry. During the drying process, the squid should pay special attention to: At noon on a high sunny day, it is necessary to temporarily close it in a cool place to prevent the fat from oxidizing and oozing out of the surface due to the sun exposure, resulting in a bitter and slightly odorous taste. Dry products should be stored in cool, ventilated, low-temperature and dry warehouses.
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