Manufacturing method of vacuum freeze dried squid_

摘要

The present invention relates to a method for manufacturing a vacuum freeze-dried squid, the dried squid used for soup is restored to its original state within 1 minute to improve the aesthetics, retain the taste and aroma, and produce a larger particle size The object of the present invention is to provide a vacuum freeze-dried squid for the purpose of the present invention, and the present invention for achieving the above object is to remove the viscera or thawed squid viscera and foreign matters, and then vacuum freeze-dried after washing A method for producing a lyophilized squid, the method comprising: prefreezing the washed squid at a temperature of 40 ° C. or lower; Cutting the pre-frozen squid into an average particle size of about 10 mm; Adding water to the cut squid and steam heating by steam heating at a pressure of 2.5 kg / cm 2 to 3 kg / cm 2 and a temperature of 130 ° C. to 140 ° C. for 60 minutes; Secondary freezing of the steamed squid at a temperature of below 40 ° C .; And vacuum-drying the frozen squid under a vacuum pressure of 0.1 Torr or less.