METHOD FOR PROCESSING SQUID INTO STRIPS CHARACTERISTICALLY REMOVING FISH SMELL, IMPROVING PRESERVABILITY AND USING XYLITOL INSTEAD OF SUGAR AND PRESERVATIVE

摘要

PURPOSE: Provided is a method for processing a squid into strips which characteristically removes a fish smell, improves preservability and uses xylitol instead of sugar and preservative. Therefore, xylitol added-squid strips prevent tooth decay and have improved preservability without using any preservatives. CONSTITUTION: The method for processing a squid into strips comprises the steps of: peeling a squid and washing it; aging the squid at 85-95 deg.C for 3-10 minutes, cooling it in water of 4 deg.C for 20-30 minutes and drying it to 50%; adding to 86.02 wt.% of the squid 5.5 wt.% of xylitol, 5.0 wt.% of D-sorbitol, 2.0 wt.% of edible salt, 0.1 wt.% of meta sodium phosphate, 0.1 wt.% of alanine, 0.1 wt.% of glycine, 0.05 wt.% of malic acid, 1.0 wt.% of starch, 0.08 wt.% of stevioside and 0.05 wt.% of citric acid and leaving it for 20-30 minutes; boiling the squid with heat of 250-300 deg.C for 2-3 minutes; and cutting the squid into strips having a thickness of 0.5-10mm.