How to dry squid at home. Dried squid

One of my favorite beer snacks is dried squid. In fact, delicious squid sticks can be easily made at home! The advantage of home cooking is the ability to adjust the amount of salt and spices. In addition, you can add different flavors - such as garlic and herbs.

Ingredients

dried squid recipe

Rinse the squid carcass thoroughly and remove the film. To do this, you must first scald the carcass with boiling water, and then with ice water.

Prepare the brine: dilute salt in water, add pepper and bay leaf, and leave the squid fillet in it overnight - so that the meat is soaked. Tip: if you need to significantly reduce the salting process, prepare a concentrated saline solution (250 g of salt per 1 liter of water) and soak the fillet in it for 4-5 minutes.

Dry squid yourself to avoid buying snacks. You can dry squid meat in one of the following ways:

• Remove the fillet from the brine, pat dry with paper towels and cut into thin rings. Line a baking sheet with parchment paper and arrange the squid rings. Dry the meat in the oven for 3 hours at a temperature of 50-60 degrees. Raising the temperature is not worth it, otherwise the squid will become hard.
• You can not cut the squid into rings, but hook it whole and hang it to dry in a well-ventilated area. After a few days, when the carcass dries, squid meat can be cut with a knife or torn with your hands along the fibers.

Squid is one of the most popular seafood that has been eaten by humans since ancient Rome. And it is not surprising that today it is as popular as it was thousands of years ago. There are many reasons for this. And one of them is the availability of squid.

Also, squid is the best source of iodine, which has a beneficial effect on the functioning of the thyroid gland. And if dried squid rings appear on sale, then they should be taken immediately. Or cook this delicacy with your own hands at home.

How can I dry squid at home? Squid must be thoroughly cleaned. In the event that an unpeeled squid is dried, then you need to know certain subtleties of its cutting.

It is necessary to cut the squid to the fins very carefully. This is due to the fact that in this place the squid has an ink sac. And, if you do not know how to dry squid, then you can get some difficulties during cleaning.

The abdominal cavity must be thoroughly cleaned and the chitinous plates removed. Cut off the head. Squid cut into rings. Mix salt and water in a container and put on fire. Get a brine that needs to be cooled. So calls for a dried squid recipe.

Place squid rings in cold brine for about thirty minutes. Leave them at room temperature. Remove from the brine, let the liquid drain. Squid rings should be dried either in the oven or in the microwave at a temperature of 50-60 degrees.

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

Surprisingly, dried squid - everyone's favorite beer snack - is very easy to cook at home. No rare products are required for this, and it will take relatively little time - only 2-3 hours. If you do not have a special food dryer, you can cook squid in an ordinary oven at a low temperature.

Required Ingredients:
rock salt;
1 kg squid.

To make the squids easy to clean, dip them in boiled water for 3-5 seconds, then drain the liquid.

We clean each squid from the top of the curled film and remove the insides.

Cut the squid into rings and strips about 5 mm wide.

Preparing saline solution. To do this, dilute 8 tablespoons of salt in 1.5 liters of water at room temperature.

We lower the chopped squids into the salt solution for 5 minutes, then drain the liquid. Squids do not need to be washed!

We spread the squids on the grid and turn on the dryer for 2 hours. Rings should dry at a temperature of 60 degrees. If you will dry the squids in the oven, then they should be laid out on a baking sheet. The time and temperature of preparation in this case are similar to the drying conditions in a special apparatus.

As the squids dry (after 1.5 hours), it is necessary to start stirring them periodically.

From 1 kg of wet-frozen squid, about 150 g of the finished product is obtained. When using dry-frozen squid, the yield is about 350 g.

Tell me, please, is it possible to cook dried squids at home? It seems that there is a way using a microwave (there is a grill and convection), but I did not find a recipe

I did not dry squids at home. Somehow everything was limited to fish, river or sea - salted and dried;)

Found the technology of industrial drying of squids. Perhaps it can be used at home.

Ingredients: frozen squid and salt.

Defrost squids in cool water or in air (water temperature not higher than 20 ° C) and rinse with cool running water.
(When defrosting squids in water, make sure that already thawed squids do not remain in the water for a long time so as not to lose their nutritional properties).

Cut squid into fillets and tentacles:
Squid cutting technology:
(if you have defrosted already cut squid bought in a supermarket, then go straight to the salting point)

Grab the head at the base and carefully tear the ligaments between the mantle
and the head part and a slight jerk to separate the head along with the insides.
This operation should be done carefully so as not to crush the sepia bag,
otherwise the mantle will turn black. At the squid carcass, cut the mantle and
remove the chitin plate. Separate the insides from the head, cut
head along the funnel to the horn opening, remove the eyes and beak.
(With a sharp knife, cut the mantle along the abdomen or back, starting from its edge and ending at the base of the fin. When cutting, the knife should not be deepened too much so as not to cut the sepia bag. Bend the walls of the mantle, remove the chitinous plate and the insides along with the head. Abdominal clean the cavity with the blunt side of the knife.
Cut the head with tentacles between two tentacles and remove the eyes and beak.)

The squid fillet or tentacles prepared in this way are carefully
Rinse with water to remove all impurities.

For removal of the skin immerse the fillet or squid tentacles in hot water (temperature 50-60 ° C) and mix intensively for 2-5 minutes (the ratio of the mass of the fillet or tentacles and water is 1:3).

Then quickly cool the squids with water to a temperature not exceeding 20 ° C. Additional cleaning of leather residues should be carried out manually with simultaneous rinsing with water.

Salting squid:
The ambassador is carried out in a filtered saline solution with a density of 1.07-1.13 g / cm3 (this is approximately 120-250 g of salt per 1 liter of water)
and temperature not higher than 20°C.
The ratio of fillet and brine is 1:2 (by weight).

Salting duration:
2-5 min for large fillets,
0.5-1 min - for small fillets and tentacles.

Remove the squid fillet or tentacles from the brine, let the liquid drain and spread in
one layer on the grid. Make sure that the instances do not touch each other.

Drying squid:
Drying of squids is carried out at an air temperature of
25 to 60 °С and air speed 6-7 m/s.
(i.e. you can use an oven or microwave with convection, you just need to choose the mode).

Cut (or tear) the fillet or tentacles of dried squid along the fibers into even strips.
The tentacles of small squids can be left intact.