A method for preparing the salted squid using by sea mustard oil

摘要

PURPOSE: A production method of salted squid is provided to use brown seaweed essential oil which can be expected as a nature antibiotic material for controlling salted seafood decomposition causing bacteria. CONSTITUTION: Brown seaweed is cut, pulverized, and dried. The brown seaweed powder is mixed with 1-200 times (w/w) the amount of mixing solvent, and extracted for 10 minutes-7 days at 0-150C. The obtained extract is filtered, and the filtered product is decompress-dried to obtain brown seaweed essential oil. 100 wt% of squid is salted in salting solution containing 1-20 wt% of salt, 1-10 wt% of sugar, 1-10 wt% of water, and 0.01-5 wt% of refined rice wine. The salted squid is seasoned. The seasoned squid is coated with dry spices containing the brown seaweed essential oil. The squid is coated with liquid spices. The mixing solvent is water, alcohol, low class alcohol with 1-4 carbons, or their mixture.