Northern Pacific squid is separated into different parts and skinned; cooked at 65–80 °C for 3–5 minutes; and cooled, grated and seasoned at a temperature below 20 °C for more than four hours.
Sugar, salt, sorbitol, sweeteners, organic acid, and MSG are typical additives.
They are then dried at 40–45 °C for 12–20 hours until it reaches a moisture level of 40%.
It is then aged in a cold room for two weeks or longer and dried at a higher temperature of 110–120 °C for 3–5 minutes.
It is then machine shredded and seasoned for a second time and dried again to a reduced moisture level of 25–27%.
At this phase, the color is yellow or brownish.
The amino acids on the squid are revealed by the increase in brown color over prolonged storage time.
Vacuum packaging or nitrogen-filled packaging also increase browning.
Consumers generally do not want excessive browning.
Northern Pacific squid is separated into different parts and skinned; cooked at 65–80 °C for 3–5 minutes; and cooled, grated and seasoned at a temperature below 20 °C for more than four hours. Sugar, salt, sorbitol, sweeteners, organic acid, and MSG are typical additives. They are then dried at 40–45 °C for 12–20 hours until it reaches a moisture level of 40%. It is then aged in a cold room for two weeks or longer and dried at a higher temperature of 110–120 °C for 3–5 minutes. It is then machine shredded and seasoned for a second time and dried again to a reduced moisture level of 25–27%. At this phase, the color is yellow or brownish. The amino acids on the squid are revealed by the increase in brown color over prolonged storage time. Vacuum packaging or nitrogen-filled packaging also increase browning. Consumers generally do not want excessive browning.
Dried shredded squid