Method for making cuttlefish

Equipment and appliances: straw, baskets, boxes, polyethylene packaging bags, bamboo curtains, mats, etc.

manufacturing method

Choose fresh cuttlefish, cut a knife directly from the middle tail of cuttlefish abdomen to make it symmetrical left and right, split it from the middle of the water spray funnel to the head, and cut a knife on the left and right sides of the head to spread the head and wrist and turn the eyeball outwards (you must not cut the ink sac when cutting with a knife). Remove eyeballs and ink sacs, completely remove internal organs from the tail (the internal organs are treated separately), wash the dirt and ink inside and outside the fish with seawater or clean fresh water, choose a dry cement floor, spread a bamboo curtain or a summer mat, dry the clean fish back up first, then dry the abdomen, and turn it over 3-5 times a day. Pay attention to shaping when drying, and keep it flat and wrinkle-free. When the fish is dried to 70% dryness, it is stored in the warehouse and covered with straw. After about 4 ~ 5 days, nitrides such as betaine in the fish diffuse and precipitate on the surface of the fish, and a slight frost flower appears, which is called flowering. After the fish blooms, it is exposed to the sun again in sunny days to make it fully dry. If the fish doesn't bloom after 4 ~ 5 days, it can be dried again, and then the flowers are collected. The dried cuttlefish are classified, put into baskets or boxes, discharged at one time according to certain specifications, lined with bamboo leaves or grass slices, filled, covered and sewn tightly. Small packages can be packed in polyethylene food packaging bags and sealed for sale.

The technological process includes fish selection → cutting → eviscerating → cleaning → airing → flowering → grading → packaging → finished product.