Production
2.Saki squid
Saki squid production has increased most rapidly. It is produced
from dried squid stock, which are mixed with seasoning. The
processing of Saki squid can be explained as follows:
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first
grade
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Second
grade
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Thrid grade
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Fourth
grade
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Fifth
grade |
meat quality
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1. Good meat firmmness
2. Met is not thin
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1. Good meat firmness
2. Meat is not thin
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1. Meat firmness is
somewhat inferior
2. Meat is not too thin
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|
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color
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1. The torso, arms and
auricles all exhibit a good tortoise shell color or good
yellow white color/ However, material which has been subjected
to drying on a bamboo screen exhibits reddish-brown color
in the torso and auricles while the arms are more yellow
then the torso and auricles
2. Slight amonts of white powder |
1. The torso, arms and
auricles all exhibit a good tortoise shell color or good
yellow white color/ However, material which has been subjected
to drying on a bamboo screen exhibits a brown color or
prettier color in the torso and auricles while the arms
exhibit a black-brown color or better color then the torso
and auricles
2. Slight amonts of white powder |
1. The torso, arms and
auricles all exhibit a drak gray color Material which
has been subjected to drying on a bamboo screen is yellow
but ther are pronounced rope marks. In addition, there
are cased of better colloration. Material which have been
subjected to drying on a bamboo screen exhibis a dark
bronw color or better color in torso and auricles
2. Large amounts of white powder |
1. The torso, and arms
exhibit a dark gray color or better color
2. Whith porderis not pronounced
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|
| flavor |
Unique flavor |
Unique flavor |
Light musty aroma
or odor of fungus |
there is no unpleasant
odor |
There is no markdly
un pleasant odor |
|
fungus
|
none
|
none
|
very slight |
slight |
not excessive |
| shape |
1. Generally insoceles
triangular shape
2. Stretched horizontally
3. Shedding of the arms and suckers is
not marked
|
1. Generally insoceles
triangular shape
2. Stretched horizontally
3. Shedding of the arms and suckers is
not marked
|
1. The sha[e is not
very good
2. Generally strethed horizotally
3. Shedding of the arms and suckers
is not excessive |
1. There is no marked
irrigularity
2. Shedding of the arms and suckers
is not marked |
|
| arragement |
1. A bunch in which the diffirence between
the maximum shoulder dimensions and the minimum shoulder
dimensinos is no more than 15 %
2. Uniform arragnement in on bundle |
1. A bunch in which the diffirence between
the maximum shoulder dimensions and the minimum shoulder
dimensinos is no more than 15 %
2. Uniform arragnement in on bundle |
1. Generally uniform arragement in one bundle |
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| weight |
10 weighing more than
300 g |
10 weighing more than
200 g |
|
|
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| degree of drying |
the amount of moisture from September 1
to October 31 below 20% , from November 1 through Marc
31 below 22% and the other periods below 18% |
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Source: Japan Agricutural standard
for dried squid (January, 1959)
Processing of Saki squid
1.Stock: the use of good material as the stock is desirable.
2.Skinning: the head, arms, fins and skin are removed
from the torso. This operation may be conducted manually or
by machine.
3.Primary seasoning: The skinned, dried squid is subjected
to primary seasoning. The seasoning broth is composed primarily
of sugar, salt, sweeteners, and sodium glutamate. There are
various seasoning methods including the following:
- Immersion in a seasoning broth for a suitable duration (usually
6-12 hrs) followed by water drainage and suitable drying.
- Immersion in seasoning broth for 2 to
3 minutes, followed by removal and storage for about two hours.
- Immersion of dried squid in a tank of boiling seasoning
broth, followed by reboiling and withdrawal after two minutes.
- Immersion for 30 to 40 minutes in heated seasoning broth
at 40 Celsius.
4.Roasting-Stretching. This process
improves stretching and imparts flavor by removing odors,
which are unique to dried squid, using electricity, gas or
infrared light.
The roasted, dried squid is heated to
55-60 Celsius in the center of the meat. The meat is then
stretched 1.3 to 1.4 fold by passage between two rolls of
a stretching machine.
5.Tearing by hand or machine
6.Secondary Seasoning - Finishing. The blend of the
secondary seasoning broth is related to that of the primary
broth, but is developed according to consumer preferences.
The processing of dried squid
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