Production
5. Smoked squid
Ika Kunsei is the most prominent type of seasoned smoked
squid products. It is mainly manufactured via the hot smoking
method. Manufacturing begins with preparing the flesh; the mantle
meat is boiled at around 80 degrees Celsius for 2-3 minutes
and cooled. After draining, primary seasoning is added, and
after at least 6 hours inversion mixing, the smoked squid daruma
is produced. Normally, this is then freeze-stored, to be thawed
for further processing.
Methods of smoking are as follows:
1. Cold smoking
In the cold smoking method, fishery products are slowly smoke-dried
at a low temperature (15-30 Celsius) to avoid coagulation
of the muscle protein. The raw material can be fresh or frozen.
After salting the raw material, the salt is rinsed off in
running water and the material smoke-dried. Normally, cold-smoked
squid is not produced at any industrial scale. Manufacturers
usually dry squids overnight while smoking them at low but
not exact temperatures as recommended above.
2. Hot smoking
Hot smoking improves flavor through the aroma of the smoke
itself. After seasoning the raw material, it is smoke-dried
at 30-80 Celsius (medium temperature hot smoking) or 50-80
Celsius (high temperature hot smoking).
3. Liquid smoking
In the liquid smoking method, food is marinated in a liquid
that smells of smoke before being dried. Squid can be added,
soaked, coated or sprayed with liquid smoke.
Method of manufacturing smoked squid
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