Production
3.Squid boiled in soya
Squid can be boiled in a concentrated seasoning blend of
soya sauce and sugar.
- Stock: preferably high
grade dried squid
- Production of cut squid: There are various methods
of producing cut squid, for example 1) chopping the squid
as it is, 2) chopping skinned squid, and 3) skinning, followed
by cutting into two strips
- Boiling: The cut squid are disentangled and placed
in an empty pot. The entire stock is heated under agitation.
After the water has evaporated and suitable drying has taken
place, thereby shrinking the squid, it is removed.
- Seasoning – Roasting: Seasoning liquor corresponding
to the amount of raw material is heated in a pot. The boiled,
cut squid is then introduced. The heat is reduced and blending
is conducted under agitation for disentanglement. Cooking
should stop when the meat begins to shrink.
- Cooling: Squid boiled down in soya is then spread
out on a cooling board lined with stainless steel and carefully
disentangled.
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