How to make dried squid at home. Dried squid - how to cook at home? Useful tips for those who will dry squid

Dried squid is one of the most popular snacks with a pronounced taste and specific smell. Squid meat contains a huge amount of minerals, amino acids and healthy fats necessary for a person, so eating such a product is not only pleasant, but also advisable to maintain health. However, manufacturers add harmful additives and too much salt when drying squid, so it’s better to cook the snack yourself.

Dried squid: cooking recipe

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Preparation of frozen squid

Defrost seafood by placing it in warm water. Don't leave them for that long or the squid will lose a significant amount of iodine and other nutrients. Rinse them well under cool running water, washing off all dirt, cut off the heads and very carefully pull out the insides, being careful not to damage the sepia pouch. If it bursts, the meat will turn black. Clean the abdomen with the blunt side of the knife. Pour boiling water over the carcasses and remove the top film. Cut them into fillets or rings.

You can buy already gutted squid carcasses, as well as fillets or rings

Dried squid at home: a quick recipe

Ingredients:

500 g squid fillet;

1 liter of water;

6 art. l. fine salt.

Dilute the salt in cool water and pour over the prepared squid for 2 minutes. Drain them in a colander to remove the water for 20 minutes. Dry the seafood fillets on the rack of an open grill, air grill at high speed or in a microwave with convection mode. The optimum drying temperature is 60-80 degrees, the cooking time is about an hour. Gut the dry fillet with your hands, turning it into lush straws.

Dried squid in the oven

Ingredients:

1 kg of squid rings;

1 liter of water;

2 tbsp. l. salt.

Dissolve salt in water and marinate squid rings for 10 hours. After this time, drain all the brine and place the rings on a baking sheet. Set the oven to a low temperature from 30 to 60 degrees and dry the seafood for 2.5-3 hours. Place a container of water on the lower level to make the rings juicy. They can be served immediately as an appetizer for beer or make a light salad.

Do not exceed the cooking temperature of dried squid in an effort to reduce the drying time, otherwise it will turn into inedible rubber

Oh, what a rich and bright taste of salted dried squids when they are fresh, retaining the necessary proportion of juiciness and all the flavors inherent in them! Unfortunately, such a product bought in a store does not always justify the hopes placed on it. That is why we suggest you cook this delicious appetizer at!

We will use frozen squid and regular table salt. Preparation will take place in several stages, each of which we will tell in detail.

First, let's defrost the squid. To do this, simply leave them in the air laid out on an open surface or fill them with warm water, if there is no patience to wait. However, in order not to lose the taste of our delicacy, the water temperature should not be high (within 20 degrees) and it is better to remove the melted squid from the water without delay.

The next stage of preparation is the most time-consuming - this is cutting squid. We need to separate the fillet and tentacles from the head of the squid. To do this, we carefully tear the connective tissues between the head part and the mantle, taking it at the base of the head. In this case, the head is detached along with the entrails, which we separate in such a way as not to crush the sac of celia. In order to rid the head of the squid from the eyes and beak, we cut it from the funnel to the horn hole. Next, we process the squid carcass: remove the chitinous plate, having previously cut the mantle, and clean the abdominal cavity with the blunt side of the knife.

The resulting squid fillets and tentacles are washed abundantly under running water to eliminate all contamination, and we begin to remove the skin. To do this, we arrange a contrast shower for squids: first, fill it with water at 50-60 degrees for 2-3 minutes and intensively mix the squids in a container with water, then drain the hot water and fill it with cool water. After this procedure, the skin is easily separated from the surface. All these difficulties can be avoided if you buy already cut squids in the supermarket.

Now we proceed to the salting of the cut and peeled squids. For one part of the mass of squid, we need two parts of brine, which we prepare by adding salt to filtered water. For 1 liter of water you need 120-200 gr. salt, depending on personal preference. We hold large fillets in brine for 2-5 minutes, take out tentacles and small fillets earlier, literally in a minute.

This is followed by direct drying of squid at home. This can be done in the oven or in the microwave if it is equipped with a convection mode. The air temperature during the drying process should be in the range of 20-60 degrees. It is not necessary to increase the heating temperature in order to complete the drying more quickly, because in this case the drying is uneven and entails a decrease in taste. It is desirable to ensure the movement of heated air at a speed of 6-7 m/s. The duration of drying squid at home varies from 20 to 60 minutes, depending on the size of the squid and taste preferences for the degree of drying. For lovers of juicy seafood, a special heat-resistant container of water can be placed in the oven or cabinet during drying to provide additional moisture. You can put a small bay leaf in this container - this will give the dish an additional light and spicy flavor.

Ready fillets and tentacles are still warm, cut into even strips, let cool and - bon appetit!

Dried squid is a favorite snack for many. And if you want, you can cook it at home. Find out how.

What squids are suitable?

If you do not live near the sea, that is, its gifts are not available to you, then most likely you can only buy frozen squid in the store. And they fit just fine. But it is better to choose fairly large carcasses so that the dried rings turn out to be large enough and beautiful.

defrosting

The first step in preparing squids will be their defrosting. And it must be done correctly. In no case do not try to defrost carcasses in hot water, and even more so in a microwave oven, as you will completely spoil their taste.

Squid should be placed in cold water and left there until completely defrosted. But the carcasses should not be there for too long, otherwise they will lose their taste and useful properties.

Butchering squid

Rinse the carcasses well to remove the remaining mucus and other contaminants on them. Now take one squid and carefully separate the head from the tentacles without damaging the ink bag (they will stain the color of the fillet). You can pre-make a small and shallow incision so that the separation is faster and easier.

Now take out all the insides from the head, remove all unnecessary and wash the squid well again.

cleaning

slicing

If desired, you can salt the squid as a whole, but it is still better to cut them. The carcass can be cut into rings, and the tentacles into long pieces (you can not touch them at all if they are not very long).

Salting

Salting can be done in two ways:

1. The first recipe is suitable for those who need an appetizer not urgently. To prepare the brine, you need a liter of water and two tablespoons of salt. The water can be slightly warmed up so that the salt dissolves faster in it. Place the squid in this solution and leave overnight, that is, for twelve hours.
2. The second method is accelerated, it involves the use of a strong saline solution. To prepare it, dissolve 150-200 grams of salt in a liter of warm water. Place the carcasses in this mixture and leave for literally five minutes, this is enough for a full salting.

Drying

How to prepare such an appetizer? Dried squids are usually dried in industrial conditions with the help of special equipment. But even if you don’t have one, you can do everything at home, and in several ways.

Drying options:

• In a natural way. If you have a private home and a bug-free and well-ventilated porch or gazebo, then simply place the pickled rings on a tray and leave them outdoors. It is advisable to periodically mix or turn them over so that they dry evenly. When they dry out and decrease in size, they can be eaten.
• On the fruit dryer. Just put them in the appliance and wait for them to dry.
• Aerogrill. Place the rings on the grill and turn on the appliance. Control the degree of drying to get the desired consistency.
• Oven. Place the squid pieces on a tray or wire rack and put in an oven preheated to 50-60 degrees for about three to four hours.
• Microwave. This option is only suitable if the device has a convection function. Drying time is determined based on the characteristics of the microwave, but usually at minimum power, the process lasts about half an hour.

Is this a healthy snack?

Squids are not only tasty, but also healthy. Their benefit lies in the high content of protein, iodine, polyunsaturated fats, vitamins E, PP and group B, phosphorus, potassium, selenium and other useful substances. Squid should be used to increase mental activity, to normalize the functioning of the thyroid gland, to improve the functioning of the nervous system. Also, the product is useful for the cardiovascular system and reproductive (especially male).

But it is worth noting that there is a certain amount of salt in the snack, and it can be harmful. So, it retains fluid in the body and, if consumed excessively, can disrupt the functioning of the kidneys and even provoke an increase in blood pressure. So do not get carried away with dried squid, you need to know the measure in everything.

Some useful tips:

1. To give the appetizer a piquant taste, you can add seasonings to the brine, for example, ground garlic, bay leaf, pepper. You can also use flavoring agents before drying, distributing them evenly over the surface of the pieces.
2. After salting, be sure to remove the remaining salt solution. To do this, you can put squid on a paper towel or napkins.
3. If you decide to dry the whole carcasses, then it will take much longer.
4. When drying naturally, it is very important to protect the squid from insects, because they can spoil the product. But at the same time, provide access to oxygen, otherwise the snack will deteriorate or become moldy.
5. When buying squid, consider the amount of ice and packaging. The latter must be sealed and intact. And there should not be too much ice: if the amount is excessive, this indicates improper freezing.

Try to cook dried squid, everyone will definitely like this appetizer!

Dried squid is an excellent appetizer that is suitable for both a magnificent celebration and a modest friendly party. Bags of dried squid can often be found in stores, but you can cook such an appetizer at home.

How to cook dried squid

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You bought frozen squid...

On sale is canned squid, frozen and fresh. The first option for drying, of course, is not suitable. The technology for processing fresh and frozen carcasses has some differences. But in any case, you need: - squid carcass; - water; - salt; - oven or microwave. Put the frozen carcass in a container with cool water and defrost, then rinse under the tap. Wash fresh squid thoroughly.

Rinse food with cold water

Separate the tentacles

Cut up the carcass. Separate the tentacles from the loin. Rinse each part well again. Remove films. It will be easier to do this by scalding the carcass and tentacles with boiling water, and then washing them with cold water. Remove the chord and innards. Wash all parts again with cold running water.

Two types of solution

Soak the squid in salt water before drying. There are two options. You can immerse the fillets and tentacles in a weak saline solution and leave for twelve hours. If you want to cook a snack quickly, make brine - a strong brine of the same composition that is used in the North for salting caviar. To prepare a weak solution you need: - 2 tbsp. l. coarse salt; - 1 liter of water. Salt dissolves faster in hot water. Pour the solution into an enamel bowl, place the squid in it and leave overnight. For brine, you need a lot more salt, about 1 cup per liter. Pieces of squid are immersed in the solution for 3-4 minutes. If you cut the carcass and tentacles into very small rings, it will be enough to immerse the pieces for 2 minutes.

The size of the pieces depends on how you intend to dry the squid. If you do this in the oven, cut the carcass into small pieces. For drying on the hook, you need to leave the carcass whole

Salted squid turns into dried

Residents of Asian seaside villages have long dried squid simply in the air. This can be done, for example, in the country, if your summer house has a well-ventilated veranda. If you have a loggia, nothing prevents you from drying seafood in a city apartment if you have a closed loggia. Attach stainless steel hooks to the wall so that the hanging carcass does not touch the wall. Hang the sirloin and long tentacles. In this case, the squid dries for several days. After it dries, tear large pieces along the fibers into strips. If the tentacles are thin and short, leave them as they are.

The drying area must be well ventilated. Also make sure that the squid is not exposed to direct sunlight.

Squid dishes, like all seafood foods, are high in trace elements, mineral salts and vitamins. In addition, squid is able to give dishes a special delicate taste. Dried squid is considered a special delicacy, so the interest of housewives who are interested in how to cook dried squid is quite natural. So, to prepare this delicious food product, you will need one ingredient - frozen squid, and salt as seasonings for it.

Dried squid recipe

The whole process of preparing a dried squid recipe can be divided into a number of steps:

1. At the beginning of cooking, it is recommended to defrost this seafood. To do this, it is taken out of the refrigerator and left at room temperature for several hours. The defrosting process can be accelerated by placing the squid carcasses in cold water.
2. After this squid is thawed, the insides are isolated from it and the carcass is thoroughly washed with water.
3. The procedure for removing films from squid is carried out under hot water, which are easily separated under the influence of temperature.
4. At the next stage in the preparation of dried squid, it is salted at room temperature. For this purpose, they are prepared in brine at the rate of 2 tbsp. l. salt per 1 liter of water, and put squid carcasses in it for 12 hours.
5. You can significantly speed up the process of preparing a dried squid recipe if you prepare a concentrated solution of table salt. At the same time, a quarter kilogram of salt is added to 1 liter of water. In this case, the squid is immersed in the brine for only 4 minutes.
6. Answering the question - how to cook dried squid, it should be noted that I came to cut their carcasses in the form of thin rings. The squid drying procedure itself is quite long, and usually lasts about 3 hours, because squid can be dried only in the range of low temperatures from 40 to 50 degrees.

Useful tips for those who will dry squid

• When drying squid, it is imperative to observe this temperature regime, otherwise the product will turn out to be very tough.
• A dried squid dish will turn out to be more juicy if, when preparing it, a vessel with water is placed in the lower part of the oven.
• The procedure for drying squid in the microwave is much faster. When using this device, it will take from 30 to 60 minutes to cook this seafood. True, in order to cook dried squid, you can use a microwave oven only if it is equipped with a convection function.
• Drying squid in the microwave takes place at low power, otherwise the finished product will acquire the properties of rubber.