Shelf life of smoked squid. How and where to store squids? How can you store squid in the freezer

Squids are the most popular seafood for making all kinds of salads. But how to store squids if you bought them for future use or cooked them with a margin? You can treat this useful product in different ways, but basically everyone loves it. How to store squids of different cooking methods so that the product remains not only tasty, but also retains its beneficial properties. For good housewives, it is important that there is always an option for a quick dinner or a reception, and squid is the best option!

How to store frozen squid

Frozen squid is the most affordable way to add sophistication to your daily meals. They do not have a pronounced taste, but have a pleasant touch of the sea. Therefore, you can combine them in salads for every day and for a holiday with almost all available products.

You need to store frozen squids only in the freezer and ecological dishes. Do not forget that the shelf life of frozen products depends on when they were frozen commercially. If you love squid, be sure to choose them in summer and autumn. At this time of the year, catching and harvesting at manufacturing plants of fish products is carried out. How to store squid depends on the packaging. Hermetically sealed squid should be stored in the freezer for 6 months. If they are not packed tightly, you should store them after purchase for no longer than 2 weeks. Moreover, you can buy squid all year round and it is always better to take a fresh product.

How to store cooked squid

Boiled, baked or fried in batter - squid is always delicious. But since seafood has an extremely short shelf life when cooked, it must be stored at a low temperature. How low it will be depends on how cold your camera is. It is best to store ready-made squid salads at a temperature not exceeding 5 ° C in the refrigerator. If at the same time season the finished salad with a mixture of olive oil and lemon juice, they will retain their taste for a day after preparation. When buying ready-made squids in a supermarket in the culinary department, be sure to ask not only the date, but also the time of their preparation. Remember that squid should be stored no longer than 8 hours when cooked, so never buy something that was cooked yesterday.

How to store raw squid

Raw squid after defrosting should be stored for just a couple of hours. In principle, this product is not stored raw and defrosted. If you cook squids, defrost them, salt, add a pinch of allspice ground pepper and store in the refrigerator until cooking time.

GOST 20414-2011

Group H27

INTERSTATE STANDARD

CALMAR AND CUTLET ICE-CREAM

Specifications

Frozen squid and cuttle. Specifications

ISS 67.120.30

Introduction date 2014-07-01

Foreword

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for the development, adoption, application, renewal and cancellation

About the standard

1 DEVELOPED by the Interstate Technical Committee MTK 300 "Fish Food, Feed, Technical and Packaging", the Federal State Unitary Enterprise "All-Russian Scientific Research Institute of Fisheries and Oceanography" (FSUE "VNIRO") and the Federal State Unitary Enterprise "Pacific Research fishery center" (FGUP "TINRO-Center")

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology (TK 300)

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of May 12, 2011 N 39)

Voted to accept:

Short name of the country according to MK (ISO 3166) 004-97		Abbreviated name of the national standards body
Kyrgyzstan		Kyrgyzstandart
Moldova		Moldova-Standard
Russia		Rosstandart
Tajikistan		Tajikstandart
Ukraine		Ministry of Economic Development of Ukraine

4 By order of the Federal Agency for Technical Regulation and Metrology of July 5, 2013 N 284-st, the interstate standard GOST 20414-2011 was put into effect as the national standard of the Russian Federation from July 1, 2014.

5 INSTEAD OF GOST 20414-93


Information about changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments - in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notification and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet

1 area of ​​use

1 area of ​​use

This standard applies to frozen squid and cuttlefish (hereinafter referred to as products) intended for food purposes.

The species composition of squid and cuttlefish is given in Appendix A.

2 Normative references

This standard uses normative references to the following interstate standards:

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import

GOST 1341-97 Vegetable parchment. Specifications

GOST 1760-86 Subparchment. Specifications

GOST 2874-82* Drinking water. Hygiene requirements and quality control
________________
GOST R 51232-98 "Drinking water. General requirements for the organization and methods of quality control".


GOST 7630-96 Fish, marine mammals, marine invertebrates, algae and products of their processing. Labeling and packaging

GOST 7631-2008 Fish, non-fish objects and products from them. Methods for determining organoleptic and physical indicators

GOST 9569-79 Waxed paper. Specifications

GOST 10354-82 Polyethylene film. Specifications

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 12302-83 Packages made of polymeric and combined materials. General specifications

GOST 12303-80 Packs of cardboard, paper and combined materials. General specifications

GOST 13356-84 Wooden boxes for fish industry products. Specifications

GOST 13511-2006 Corrugated cardboard boxes for foodstuffs, matches, tobacco products and detergents. Specifications

GOST 14192-96 Marking of goods

GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packaging, marking, transportation and storage

GOST 23285-78 Transport bags for foodstuffs and glass containers. Specifications

GOST 24597-81 Packages of packaged goods. Main parameters and dimensions

GOST 25951-83 Polyethylene shrink film. Specifications

GOST 26663-85 Transport packages. Formation using packaging tools. General technical requirements

GOST 26668-85 Food and flavor products. Sampling methods for microbiological analyzes

GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis

GOST 26670-91 Food products. Methods for cultivating microorganisms

GOST 26927-86 Food raw materials and products. Methods for the determination of mercury

GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 * Food raw materials and products. Arsenic determination method
________________
GOST R 51766-2001 "Raw materials and food products. Atomic absorption method for the determination of arsenic".


GOST 26932-86 * Food raw materials and products. Lead determination methods
________________
* Additionally, GOST R 51301-99 applies on the territory of the Russian Federation


GOST 26933-86 * Food raw materials and products. Methods for the determination of cadmium
________________
* Additionally, GOST R 51301-99 "Food products and food raw materials. Stripping voltammetric methods for the determination of toxic elements (cadmium, lead, copper and zinc)" is in force on the territory of the Russian Federation.


GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements

GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method

GOST 31339-2006 Fish, non-fish objects and their products. Acceptance rules and sampling methods

GOST 31659-2012 * Food products. Methods for the detection of bacteria of the genus Salmonella
________________
* On the territory of the Russian Federation, GOST R 52814-2007 "Food products. Method for detecting bacteria of the genus Salmonella" is in force.

GOST 31746-2013* Food products. Methods for detection and quantification of coagulase-positive staphylococci and Staphylococcus aureus
________________
* On the territory of the Russian Federation, GOST R 52815-2007 "Food products. Methods for detecting and determining the number of coagulase-positive staphylococci and Staphylococcus aureus" is in force.

GOST 31746-2012


GOST 31747-2013* Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)
________________
* On the territory of the Russian Federation, GOST R 52816-2007 "Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)" is in force.

Probably a mistake in the original. Should read: GOST 31747-2012. - Database manufacturer's note.

Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.

3 Terms and definitions

In this standard, the following terms are used with their respective definitions:

3.1 glazing: The process of formation of a protective layer of ice on the surface of frozen products when irrigated or immersed in drinking or clean sea water.

3.2 deep dehydration: Loss of tissue juice on the surface of frozen products, manifested in the tarnishing of surface areas, including white and (or) yellow spots, that have penetrated into the thickness of the muscle tissue and are not removed by scraping without disturbing the appearance.

3.3 sea ​​water is clean: Sea water, which, according to microbiological standards, corresponds to drinking water and does not contain foreign impurities.

4 Technical requirements

4.1 Products must be manufactured in accordance with the requirements of this standard according to the technological instructions in compliance with sanitary standards and rules.

4.2 Characteristics

4.2.1 According to the types of cutting, the products are subdivided in accordance with 4.2.1.1-4.2.1.6.

Giant squid are only prepared carcassed or filleted in accordance with 4.2.1.3 and 4.2.1.4.

4.2.1.1 Whole - squid or cuttlefish as a whole.

4.2.1.2 Gutted with head and tentacles - the mantle is cut, the insides, eyes, beak, chitin plate are removed, the abdominal cavity is cleaned, the skin is removed or left.

A chitinous plate may be left.

4.2.1.3 Carcass - mantle intact, entrails, head with tentacles and chitinous plate removed, skin removed or left.

Remnants of the entrails and a chitinous plate may be left.

4.2.1.4 Fillet - the mantle is cut, the entrails, the head with tentacles and the chitinous plate are removed, the abdominal cavity is cleaned, the skin is removed or left.

Allowed:

- cut into pieces the fillet of a giant squid;

- the presence of a chitinous plate.

4.2.1.5 Headed tentacles - products obtained by cutting squid and cuttlefish into carcasses and fillets. The eyes and beak may be removed.

4.2.1.6 Other types of product cutting and sorting into size groups - as agreed with the purchaser, in accordance with the contract or agreement for the supply of products.

4.2.2 Products are frozen artificially in blocks or by the piece, or in consumer packaging.

The temperature in the thickness of the product during unloading from the freezers should not exceed minus 18 °C.

4.2.3 Products are made in glazed or unglazed form.

The icing should be in the form of an ice crust, evenly covering the surface of the product, and should not lag behind when lightly tapped.

The mass fraction of glaze in the production of products from the manufacturer should be from 2% to 8% in relation to the mass of glazed products.

Do not glaze products:

- wrapped before freezing in waxed paper in accordance with GOST 9569;

- vacuum-packed in bags of polymeric materials according to GOST 12302;

- frozen in bags made of polymeric materials, film liners according to a normative or technical document, packs in accordance with GOST 12303 or boxes made of cardboard or cardboard with a polymer coating waxed on the inside;

- fillet, carcass or tentacles with a head, made by sawing large glazed ice cream blocks.

4.2.4 In terms of organoleptic and physical indicators, the products must comply with the requirements specified in Table 1.


Table 1

Name of indicator	Characteristic and norm
Appearance of frozen squid and cuttlefish:	The surface is clean. Whole with smooth surface.
Blocks	There may be slight depressions on the surface of individual blocks.
By the piece	Surface clean, no damage
Appearance (after defrosting)	The surface is clean and without damage. Can be: violations of the integrity of the mantle (cuts, punctures); violations of the skin - for products with skin; slight presence of the skin - for products without skin
Color (after defrosting):
Products with skin	characteristic of this species
Skinless products	White to pinkish
cutting Consistency:	According to 4.2.1
After defrosting	Firm to tight
After cooking*	Juicy to dryish, dense but not rigid
Smell (after defrosting)	Peculiar to this type of product without foreign smell
Taste and smell (after cooking)*	Peculiar to this type of product without extraneous taste and smell. There may be a slight ammonia smell in the giant squid
Deep dehydration*, %, no more
The presence of impurities (in consumer packaging)	Not allowed
* Determined in controversial cases.

4.2.5 In terms of safety indicators, products must comply with the requirements, technical regulations or sanitary rules, norms and hygienic standards in force in the territory of the state that adopted the standard.

4.3 Requirements for raw materials and materials

4.3.1 Raw materials and materials used in the manufacture of products must be not lower than the first grade (if grades are available):

- raw squid;

- raw cuttlefish;

- chilled squid;

- chilled cuttlefish;

- drinking water according to GOST 2874.

4.3.2 Raw materials and materials, including those purchased by import, used for the manufacture of products, in terms of safety indicators, must comply with the requirements, technical regulations or sanitary rules, norms and hygienic standards in force in the territory of the state that adopted the standard.

4.4 Marking

4.4.1 Consumer packaging with products is labeled in accordance with and GOST 7630. The marking must contain one storage mode and an expiration date.

The following inscriptions are additionally applied to consumer packaging with products:

- "Glazed with pure sea water" - if the product is glazed with sea water;

- "Net weight does not include glaze mass" - for glazed products.

Other identification inscriptions may be applied, if they do not contradict the legislation of the state.

4.4.2 Transport marking - according to GOST 7630 and GOST 14192.

4.5 Packaging

4.5.1 Products are packed according to GOST 7630:

- in packages of polymeric materials with a maximum weight of the product of 2.5 kg in accordance with GOST 12302

- packs of cardboard and combined materials with a product weight limit of 2.5 kg in accordance with GOST 12303 or regulatory documents in force on the territory of the state that adopted the standard;

- boxes made of cardboard with a waxed inner surface or cardboard with a polymer coating with a maximum product weight of 2.5 kg according to the regulatory documents in force on the territory of the state that adopted the standard;

- shrink film with a product weight limit of 1.0 kg in accordance with GOST 25951 with or without substrates or regulatory documents in force on the territory of the state that adopted the standard;

- corrugated cardboard boxes with a product weight limit of 40.0 kg in accordance with GOST 13511 or regulatory documents in force on the territory of the state that adopted the standard.

4.5.2 Products after sawing large blocks are packed in consumer packaging with a net weight of not more than 2.5 kg.

4.5.3 Products in bags, packs, boxes, shrink film are packed in corrugated cardboard boxes or wooden boxes with a maximum weight of 30.0 kg in accordance with GOST 13356.

4.5.4 Before being placed in boxes, product blocks are packed in film bags-liners according to the regulatory documents in force in the territory of the state that has adopted the standard, the blocks are wrapped or shifted with parchment according to GOST 1341, subparchment according to GOST 1760, polyethylene film according to GOST 10354.

4.5.5 Cardboard packs, boxes with products must be closed, packages - fastened with clips or heat-sealed.

4.5.6 Packaging of products in bags of polymeric materials and film liners is carried out in accordance with the instructions in force in the territory of the state that adopted the standard.

4.5.7 Limits of permissible deviations of the net content of the packaging unit:

negative - according to GOST 8.579;

positive:

2% - for products up to 2.5 kg inclusive;

1% - for St. 2.5 kg.

4.5.8 Each packaging unit must contain products of one name, one type, one type of cutting, one type of consumer packaging, one packaging method (under vacuum or without vacuum) and one manufacturing date.

4.5.9 It is allowed to use other types of containers and packaging, including those purchased by import or made from imported materials that are allowed to come into contact with food products and ensure the safety and quality of products during transportation and storage.

4.5.10 Containers and packaging materials, including those purchased by import, must be clean, durable, without foreign smell and made of materials permitted for contact with food in accordance with or regulatory legal acts in force in the territory of the state that adopted the standard .

4.5.11 The requirements for packaging and labeling may be changed in accordance with the requirements of the agreement (contract) between the supplier and a foreign economic organization or a foreign buyer.

5 Acceptance rules

5.1 Acceptance rules - according to GOST 31339.

5.3 The frequency of determining the indicator "Presence of foreign impurities" is set by the manufacturer.

6 Control methods

7.1 Transport

7.1.1 Products are transported by all means of transport in accordance with the rules for the transportation of perishable goods in force for this type of transport, subject to the requirements for the temperature regime of their storage.

Products are transported to the regions of the Far North and equivalent areas in accordance with GOST 15846.

7.1.2 Packing - according to GOST 23285, GOST 26663.

The main parameters and dimensions of the packages are in accordance with GOST 24597.

7.2.2 The expiration date of the product, indicating the storage conditions, is set by the manufacturer.

Annex A (informative). Species composition of products

Annex A
(reference)

A.1 The species composition of products is given in Table A.1.


Table A.1

Name of squid and cuttlefish*
Russian	latin
Bartram squid	Ommastrephes bartrami
Illex squid american	lllex oxygonius
Illex squid argentine shortfin	llex argentinus
Illex squid North Atlantic shortfin	lllex coindetii
Commander squid	Berryteuthis magister
Kuril squid	Onychoteuthis borealijaponicus
Stocky squid (Todaropsis)	Todaropsis eblanae
New Zealand squid	Nototodarus sloani
Peruvian-Chilean giant squid	Dosidicus gigas
Patagonian loligo squid	Loligo patagonica
North American loligo squid	Loligo pealei
Common loligo squid (common longfin)	Loligo vulgaris
northern squid	Boreoteuthis borealis
Northern squid - arrowhead	Todarodes sagittatus
Southern squid - arrowhead	Todarodes angolensis
Pacific squid	Todarodes pacificus
Japanese firefly squid	Wataseania scintillans
Pacific cuttlefish	Rossia pacifica

________________
* It is allowed to use other types of squid or cuttlefish that are allowed for use for food purposes in the territory of the state that adopted the standard.

Type of processing and method of product packaging	Shelf life of squid and cuttlefish, months, no more, at temperature
	below minus 25 °C		from minus 25 °С to minus 18 °С
	not once- made	section data	uncut	butchered
Glazed			8 months - for Argentine and Commander squid illex;	10 months - for Argentine and Commander squid illex;
Unglazed frozen in containers with a waxed inner surface or with a polymer coating or packed in high-density polyethylene			8 months - for Illex Argentinean and Commander squid;	10 months - for Argentine and Commander squid illex;
			4 months - for other types of products	6 months - for other types of products
Unglazed packed after freezing in consumer containers or made by sawing with packaging in consumer containers			7 months - for Argentine and Commander squid illex;	9 months - for Argentine and Commander squid illex;
			3 months - for other types of products	5 months - for other types of products
Note - The shelf life of unglazed frozen squid and cuttlefish, wrapped in paraffin paper before freezing, is reduced by 20% compared to the shelf life of glazed squid and cuttlefish in blocks.

Bibliography

________________

________________
* Valid on the territory of the Customs Union.



UDC 639.2/.6:006.354 MKS 67.120.30 H27

Key words: frozen squid and cuttlefish, technical requirements, acceptance rules, control methods, transportation, storage
__________________________________________________________________________________

Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2014

Squids are mollusks that live in salty seas, however, not all are suitable for food. On the shelves of shops they sell: carcasses, fillets and even live ones. Especially popular with housewives are squids, cut into rings.

Types of squid

There are 10 types of edible squid species, but 2-3 varieties are found in fish stores:

• The Commander squid is found in the Sea of ​​Japan and the Sea of ​​Okhotsk, and is caught by Russian fishermen.
• The Patagonian squid, which lives near the Falkland Islands, is shipped frozen to stores in Spain.
• Common squid, found in the Adriatic and Mediterranean seas. It is most often sold fresh.
• A giant squid used for cutting into rings and fillets, and it lives in the Atlantic Ocean.

The market offers customers a wide range of squid:

• smoked and fresh-frozen;
• breaded or in oil;
• dried or salted.

How to select, store and prepare squid

To prepare a truly delicious dish, you should carefully consider the selection of squid. Therefore, when choosing a mollusk, follow the rules:

• Color: a very light shade will tell about good quality, but a product with a yellowish tint should not be taken, most likely, it was subjected to freezing several times.
• When purchasing a package of frozen clams, estimate the amount of ice that covers them. If the carcasses are frozen together, this indicates repeated defrosting and freezing, which hardly had the best effect on quality and taste characteristics. It is better to purchase squid, the carcasses of which are easily separated from each other.
• Do not buy ice-glazed products to avoid paying money for ice.
• Carefully study the transparent factory packaging and the expiration dates indicated on it.
• Give preference to small carcasses of the same size, such mollusks are juicy and will not be digested during heat treatment (unlike squid of different sizes).

Chilled squids spoil quite quickly, it is advisable to cook them immediately after purchase. As a last resort, store on ice for 2-3 hours. Frozen carcasses are stored for 6 months at sub-zero temperatures in the freezer.

Before you start cooking, the clams must be carefully prepared.

• Remove the skin from the squid so that they do not have an unpleasant aftertaste: boil water and lower the carcasses there for 1 minute. Then immediately plunge them into ice water. The skin from such manipulations is easily removed with a knife.
• Be sure to remove the chord, its tip will be visible, you just need to pull it.
• Rinse seafood under running water and dry on a napkin.

When to clean squid: before or after cooking?

The question of which squid, boiled or raw, is quickly cleared of the film, excites all housewives. Only by experience can you determine how to do this without much effort.

Adherents of pre-cleaning clams emphasize that this way they boil in clean water and look better. Others believe that it makes no sense to first clean, then boil the clams, if it is easier to cook right away, and only then remove all the films from them.

How to clean raw frozen squid

Raw clam is a rather frightening sight, especially for young housewives who believe that its cleansing is a whole science. In fact, everything is quite simple, the main thing is to follow the sequence of steps:

• Leave the frozen carcass at room temperature for 1-2 hours to defrost.
• Pull on her head, after which all the insides will be removed.
• Cut off the tentacles with a knife, starting from eye level.
• The beak is in the tentacles, it is hard and not suitable for food. It is carefully broken off, making sure that there are no fragments left.
• Now they take out the spine, which looks like a long strip of plastic, they feel it with their fingers and pull it out.
• After the fillet is washed with water and dried well with a towel.
• To remove the film, the squid is first dipped in boiling water, then in cold water.
• After that, the skin will curl up and it is easy to remove it with your hands in a few seconds.

How to remove the film from the squid

The film is easy to clean using the temperature change method (first dip the clam in boiling water, then in cold water). You can clean the carcass, if it is freshly frozen, in this way:

• remove the head of the squid;
• pick up the edge of the film with the tip of a knife;
• pull it towards you, as when removing stockings.

The method allows you to properly clean the squid (it does not even need to be boiled first).

How to cook squid: 7 ways

Cooking in a steamer

• Thoroughly wash and clean carcasses.
• Put them in a bowl.
• In a special compartment, add a little sweet pea and bay leaf.
• Choose a 9-minute program.
• After the set time, open the lid and remove the squid.

Use a steam bath instead of a double boiler. Place a colander on a saucepan filled with boiling water, and put the squid in it. Boil 6 minutes.

Cooking in the microwave

• Clean fresh raw squid.
• Dry them thoroughly on a paper towel.
• Place in a microwave safe container.
• Mix a glass of water with lemon or lime juice, add salt.
• Pour this composition into a container with a carcass.
• Cover the container with a lid, opening the evaporation hatch in it.
• Cook squid at 700 watts for 3 minutes.

Cooking on the stove

• Pour water into a container, add salt to taste and put on the stove.
• Prepare squids by scalding them (to remove the film).
• Put the purified product into boiling water.
• Cook for 2 minutes.

Cooking frozen clams (with defrosting)

• Remove the clams from the freezer and place in a clean bowl.
• Leave to defrost in the room or on the bottom shelf of the refrigerator for 10 hours.
• Then drain the resulting liquid and rinse the product.
• Scald the carcasses with boiling water, then put them in cold water and remove the skin.
• Pour water into a saucepan, add salt and spices.
• After boiling water, put carcasses in it, cook for 2 minutes.

Cooking frozen carcasses (without defrosting)

• Get the squid out of the freezer.
• Place them in the sink or large bowl.
• Boil water in a kettle.
• Pour boiling water over the carcasses and rinse under running cold water, while removing the skin.
• Boil in a saucepan for 2 minutes, adding salt to taste.

1 0 second cooking squid

• Clean and dry the squid.
• Pour water into a saucepan, add salt and boil.
• Dip one carcass into boiling water.
• After 10 seconds, remove from boiling water.
• Repeat with each carcass.

Cooking squid for salad

• Cut the peeled and dried carcasses into small rings, the thickness of which should not exceed 1 cm.
• Put in water and boil for at least 1.5 minutes.
• If the diameter of the rings is less than a centimeter, they are boiled for only 40-50 seconds.
• After cooking, put the clams in a colander.

How to quickly remove the film from boiled squid

To remove the film from the already prepared mollusk, it should be slightly cooled at room temperature. Then, using a bristled kitchen brush, rub the squid a little so that the film begins to gather into balls and roll off the surface.

What to do if the product is boiled

It is not uncommon for the hostess to miscalculate the time and the squids are highly digested and become rubbery.

• put the carcasses in boiling water;
• cook them over low heat for half an hour to an hour;
• carcasses should be periodically tasted, after a while they become soft.

Rules for storing boiled squid

The main condition for storing ready-made squids: refrigerator. Squid spoil quickly at room temperature, whether they are boiled or fried. Therefore, even a ready-made salad with squid should be served on the table immediately before the treat.

It is best to put the carcasses in a sealed container and put them on the bottom shelf of the refrigerator. In this form, they will remain throughout the day.

Squids were eaten by the ancient Romans and Greeks. Then the squid was called "winged fish." Squid meat is a delicacy product widely represented by Mediterranean dishes.

There are some general points in the preparation of squid dishes, the observance of which allows you to maintain a delicate texture, pleasant taste and beneficial properties of this magnificent product.

Frozen squid fillets are best thawed in air or in salted water, then the skin will be removed very easily.

Squid meat does not tolerate prolonged heat treatment, therefore, to maintain nutritional properties and a pleasant taste, boil or fry squid meat for a minimum amount of time.

On a note: cooking squid meat should not take longer than 5 minutes, otherwise it will lose its nutritional and taste qualities.

Squids are edible shellfish

Squids belong to the suborder of cephalopods from the order of decapods. In size, they usually range from 25 centimeters to half a meter.

Squids have a long torpedo-shaped body, which allows them to move very quickly through the water column, and also jump out of the water to a height of up to 7 meters! Behind the squid there are two large fins.

Squids live in the water column and feed on fish and smaller invertebrates. In turn, squids, in addition to people, are not averse to eating large fish, predatory seabirds and even sperm whales.

Squid meat is tasty and nutritious. In Russia, this product is mined in the Far East, and sold both frozen and chilled, as well as canned, salted and dried squid.

Squid frozen whole are usually thawed in cold water, then the carcass is separated from the head, the abdomen is removed and cleaned.

A whole squid carcass can be stuffed. The taste of squid meat is similar to crab meat. The most delicious are small squids. Squid meat can be consumed as a separate dish, or served with a side dish of vegetables, potatoes or cereals. All types of heat treatment are suitable for cooking squid, given that it should be short.

Squid in cooking

Squid meat goes well with fresh vegetables, seaweed, cooked potatoes, any cereal and even fish. Good squid in salads dressed with olive oil or mayonnaise.

How to cook squid:

Squid is cleaned from the film and boiled in quick-boiling water for no longer than 2-3 minutes. At the same time, lemon juice and spices can be added to the water to taste.

On a note: When in hot water for more than 3 minutes, squid meat can become tough.

From squid, a very tender minced meat is obtained. When preparing it, the meat should be passed through a meat grinder several times, and a little milk can be added to the resulting mass.

On a note: Minced meat prepared from squid meat should not be frozen.

Useful properties of squid

squid meat 90% protein and contains a large amount of taurine, which affects the reduction of bad cholesterol in the blood, and also normalizes blood pressure, reduces the level of neutral fats in the blood, helps reduce arteries, and even improves the ability of the eyes to adapt to the dark.

Many nutritionists call squid a more valuable product than animal meat. Squid meat is saturated with protein, vitamins B6, PP, C and polyunsaturated fats, which play an important role in a balanced human diet.

Also squids are rich in trace elements of iron, copper, phosphorus, iodine. And a large amount of arginine and lysine makes squid meat a valuable product for baby food. In addition, squid does not contain cholesterol.

It is also not for nothing that squid meat is also called a balm for the heart. After all, squids are rich in calcium, which ensures the normal functioning of human muscles, including the cardiac myocardium. In addition, potassium neutralizes excess sodium, has a healing diuretic effect and normalizes blood pressure.

Squid tissues contain a large amount of extractive substances that contribute to the formation of digestive juice and give a special taste to dishes.

Squid meat contains a significant amount of vitamin E and selenium, which contribute to the release of prostaglandin from eicosapentaenoic acid and thus the neutralization of heavy metal salts. Squids are a low-fat dietary product.

The meat of these mollusks holds the record for the content of cobolt and iodine.

Composition of squid meat

in 100 grams of product

The nutritional value	vitamins	Macronutrients	trace elements
Calorie 100 kcal Proteins 18 gr Fats 2.2 gr Carbohydrates 2 gr Water 76.4 gr Saturated fatty acids 0.5 gr Cholesterol 85 mg Ash 1.4 gr	Vitamin PP 2.5 mg Vitamin B1 (thiamine) 0.18 mg Vitamin B2 (riboflavin) 0.09 mg Vitamin B6 (pyridoxine) 0.2 mg Vitamin B9 (folic) 11 mcg Vitamin C 1.5 mg Vitamin E (TE) 2.2 mg Vitamin PP (Niacin equivalent) 7.6 mg	Calcium 40 mg Magnesium 90 mg Sodium 110 mg Potassium 280 mg Phosphorus 250 mg Sulfur 180 mg	Iron 1.1 mg Zinc 1.8 mg Iodine 300 mcg Copper 1500 mcg Manganese 0.17 mg Molybdenum 20 mcg Cobalt 95 mcg Nickel 11 mcg

Contraindications to the use of squid

The main contraindications for products from the meat of this mollusk relate to dried squid, which contain a very large amount of salt deposited in the body and contributing to fluid retention. Other types of squid products are generally contraindicated for people with individual intolerance.

How to choose squid

Buy squid with a production date from July to August, because it is at this time that they are fishing, which means that cleaning and freezing of the product were carried out immediately after the catch.

On a note: Squid are caught between July and August, so the highest quality product must be produced and packaged during these months.

How to store squid meat

Squids are stored exclusively in the refrigerator: 1 year at a temperature of minus 18 degrees and six months at minus 12. You cannot re-freeze squid meat.

On a note: The shelf life of squid meat in the refrigerator is 6 months at -12C and 12 months at -18C.

Test Purchase Program: Frozen Squid Carcasses

Seafood and squid market in Russia

Almost half of the total supply of domestic seafood on the market is squid production.

The domestic seafood market is one of the most dynamically developing compared to all other food categories. Having slightly decreased in 2009, in 2010 it quickly recovered and increased by about 6.6 thousand tons. The increase in the market is primarily due to an increase in the volume of external supplies to the Russian market.

Researchers estimate that more than half of all domestic seafood production in 2010 came from shellfish, including squid.

In 2009, the level of exports of Russian seafood was increased by 3 times compared to the previous year, exceeding the mark of more than 39 thousand tons of products. The sharp increase in exports was primarily due to growth in the segment of crustaceans.

According to the results of 2010, 18% more domestic products were sent to the foreign market than in 2009. The corresponding share of squid was more than 30%. The proportion of algae did not exceed 0.1%.

Seafood

Hi all. Squids are sea molluscs. They were not always in Russia. In stores appeared somehow suddenly. Why do we need them: why did we decide to tell about them?

1. Squid is a very tasty thing. He has white, tender, dietary meat.

2. Squid is an excellent source of protein: a huge amount. So, boiled squid meat tastes like boiled egg protein.

3. Have you heard of amino acids like arginine and lysine? Very useful for the growth and development of growing organisms, i.e. for your children.

4. Vitamins B, C, E, without which our bodies are not able to function normally.

5. Trace element selenium, which is involved in many cellular processes in our body.

6. Squids contain our favorite Omega-3 and Omega-6 fatty acids, which are involved in the synthesis of myelin sheath, collagen, and protective films on the face of women that do not allow them to age.

7. They have the substance taurine, which fundamentally affects the level of cholesterol in the blood.

8. Remember which microelement carries oxygen in our country? Iron. And the squid has copper. The blood of our hero contains copper, which in him performs the function of carrying oxygen. Because of this copper, squids have blue blood (oh-oh, noble).

The lack of copper, as a microelement, leads to the fact that we turn gray early. Therefore, copper must be obtained necessarily, in any form.

Products such as shrimp or, for example, cod, are inferior to squid in terms of copper content.

There is very little copper in cod: it is rustic (that is, her blood is not noble).

How to choose squid

Which squid you choose will determine whether you love this product.

Take a look at the photo: squids with a film, without it and in a food wrapper.

1. Squids without a film (in the photo they are with lettuce leaves) can be treated with chemical compounds, as they are used in order to speed up the process of removing (dissolving) the film.

2. Therefore, if you are sensitive to your health, buy squid carcasses with a film. Their color is pinkish or yellowish. Rip off the film, it's okay, and the color of the squid carcass will turn white. How to quickly peel the skin, see below.

3. Incorrectly processed or improperly stored squid will lose their white color: it will turn gray.

4. To the touch, the carcass is elastic, it smells like the sea, like any good-quality seafood.

That's the whole selection process.

How to store squid correctly

Our position is:

• squid, cooked and boiled, is stored in a tightly closed container in the refrigerator for a day;
• fresh or thawed squid, again in a tightly closed container, is stored in the refrigerator for 2-3 days;
• frozen squid can be stored in the freezer for up to 4 months.

How to cook squid

If the squid carcass is frozen, then it must be kept in water until completely defrosted.

How to clean squid

For that to skin a squid you need to hold it in boiling water for 30 seconds, and the skin is removed like a stocking. After that, you can cook.

Squid cooking time is short: from 3 to 5 minutes in salted water.

Calamari stuffed with champignon mushrooms

Look how delicious. I could not resist: I give a recipe for a delicious, stuffed squid.

First - the necessary products:

1. If you have prepared fresh mushrooms, then you can not wash them, just hold them in water, and then dry them with a napkin.

2. Cut the mushrooms into large pieces and put in a deep bowl.

3. Now cut the olives into circles and send them to the mushrooms.

4. You can choose any greens you like. I took parsley and dill. Shred them and put them in a bowl with mushrooms. Add vegetable oil there.

5. We will not salt the minced meat; instead of salt, add soy sauce.

6. Mix it all up.

7. Now it's the turn for squid. If you haven't cleaned them up, now is the time. In fact, squid can be stuffed with any food, even noodles. We do not fill the squid to the end, since it will still need to be closed. We pin the edge with a toothpick.

Sauce preparation.

1. While the pan with oil is heating up, finely chop the onion and garlic. In order not to cry while slicing onions, put them in the freezer for 10 minutes.

2. Fry the onion and garlic until golden brown.

3. Cut the tomatoes into slices and add them to the fry. Pour tomato juice here, 3 pieces of sugar, and, of course, salt and pepper.

4. Put the squids in the sauce, close the lid and leave to stew for 20 minutes. If after the specified time the squids remain a little tough, add a little soda to the sauce.

5. We take out the squids, put them on a dish and pour the sauce in which they were cooked on top.

Bon appetit! And for now.

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Source: http://lady-21vek.ru/2016/pravilnoe-pitanie/svoystva-pishhevyih-produktov/kalmaryi-polza-i-vred.html

Squid - the benefits and harms and calorie content of squid meat

• About squid
• How to prepare
• The nutritional value
• Benefit
• Recipes

Seafood lovers know a lot about dishes made from creatures like squid.

The benefits and harms of their meat depend on many factors: where the squid was harvested, how it was stored, how it was cooked, how much they ate.

In general, subject to all the rules of storage and preparation, squid is an extremely useful and, moreover, dietary product.

About squid

Squid is the same mythical "neither fish nor meat", or rather, a cephalopod mollusk that lives in almost all latitudes. The most massive accumulations are observed in the subtropical parts of the oceans and seas (Mediterranean Sea, Atlantic and Pacific Oceans).

The body size of the mollusk varies from 25 cm to 16 m. The weight of giants can reach 300 kg. The body of the squid is like a torpedo with 10 tentacles. Mollusks have eyes with which they navigate in space.

They also have three hearts and blue blood.

Squids are predators, and when food is scarce, they can become cannibals. They have suction cups on each tentacle. With their help, they defend themselves from enemies and get their own food.

Each individual has a bag with an inky liquid, which the mollusk throws into space when danger approaches.

Squids are one of the fastest underwater inhabitants, sailors have noticed more than once how, in pursuit of prey, the mollusk jumps high out of the water.

For food, a person uses the tentacles and carcass of a cualmar. Until recently, this mollusk was considered a delicacy, but with the development of marine fishing, the product became affordable and took root on supermarket shelves. Buying a shellfish will not affect the budget, unlike other marine rarities like trout or sole. Today you can buy both individual parts and a whole carcass of a mollusk.

A variety of salads, soups and main courses may include squid meat. This product is popular not only among connoisseurs of shellfish, but also among athletes, as well as those who want to lose weight. Knowing the intricacies of cooking, you can pamper yourself and loved ones with dietary, but nutritious dishes.

How to prepare

Clam meat is combined with other seafood (mussels, shrimps, octopuses), cereals, vegetables (cucumber, tomato, bell pepper, cabbage, onion), herbs, spices and spices, some fruits (citrus, pomegranate, apples). Soup is made from squid (you can add mussels, octopuses), salads, barbecue, sushi. Any dish with squid meat acquires an original taste, while there is no smell of fish.

There are many cooking options:

• boiled,
• fried,
• smoked,
• marinated,
• grill,
• stewed,
• baked,
• dried squid.

How to choose a good product? Squids are sold in different forms: fresh-frozen, canned, dried, boiled, peeled and unpeeled, whole and chopped. Frozen parts of the squid should be well separated from each other. If the carcasses stuck together, then they were re-frozen. Such meat will taste bitter and will fall apart when cooked.

Advice!
Pay attention to the color of the film covering the squid carcass. It can be gray, pinkish and even purple. The Polzateevo magazine advises checking the color of the carcass.

Regardless of the shade of the skin, the meat underneath should always be white. If it has acquired the shade of a film, then it has been thawed several times, and the meat has absorbed the color of the shell.

Such a product is likely to taste bad or even spoiled.

The nutritional value

Squid meat contains a complex of micro and macro elements necessary for a person. It contains several groups of vitamins. The value of the product is explained by the content of amino acids. Here is a list of all the useful substances in the composition of meat:

• vitamin E
• vitamin PP,
• vitamin C,
• B vitamins: B1, B2, B6, B9,
• cobalt,
• manganese,
• potassium,
• molybdenum,
• nickel,
• copper,
• selenium,
• zinc,
• iron,
• phosphorus,
• sodium,
• magnesium,
• calcium,
• taurine,
• polyunsaturated acids - lysine, arginine.

Squid is the leader among seafood in terms of cobalt content. It is also 80% water. Shellfish meat is a source of protein. The ratio of BJU: 81% protein, while only 10% fat, and 9% carbohydrates.

The average calorie content is 100 kcal per 100 g, it depends on the method of preparation. For 100 g:

• fresh meat - 98 kcal;
• boiled - 122 kcal;
• fried - 188 kcal;
• stew - 156 kcal;
• dried - 286 kcal;
• grill - 115 kcal.

Benefit

Shellfish meat helps maintain normal health, and in combination with the right foods, diversifies a strict diet. Remember, useful properties are revealed only with proper preparation of the carcass and tentacles. These properties are:

1. The product supports the work of the heart and blood vessels due to its iron content. There is no cholesterol in meat, which means that it normalizes its content in the blood, makes the vessels elastic. Suitable for a preventive diet against diseases of the cardiovascular system.
2. Taurine normalizes blood pressure.
3. Iodine in the composition of meat protects the thyroid gland and the endocrine system as a whole.
4. Selenium removes salts of heavy metals.
5. A large percentage of protein guarantees the maintenance of muscle tissue tone. A diet with shellfish will help build muscle mass. In terms of protein content, squid is not inferior to fish, chicken and beef.
6. There are no purine bases in meat, which means that it is safe for joints and kidneys.
7. The product is well absorbed, does not clog the intestines, but, on the contrary, helps to cleanse it. Squid meat improves the secretion of gastric juice, stimulates intestinal motility. For persons with stomach diseases, shellfish meat is recommended due to the content of molybdenum and B vitamins.
8. For the liver, the mollusk is useful for polyunsaturated fats. Arginine promotes detoxification of the organ, and also regulates hormonal levels, enhances male fertility, and stimulates the pituitary gland.
9. The amino acid lysine strengthens the immune system, accelerates collagen synthesis, and reduces the risk of diabetes.
10. Potassium relieves puffiness.
11. Squid meat has a diuretic effect. Slags are intensively removed from the body, the genitourinary system is strengthened.
12. Provides support to the nervous system, helps to deal with stress.
13. The product affects the ability to memorize new information: stimulates memory.
14. Vitamin E improves the condition of the skin, nails, hair, which is especially important for women. The substance starts cell regeneration, helps the skin to cleanse itself.
15. Meat is low in calories (it is 80% water), but it is very nutritious.

Let's summarize. The benefits of squid for the body are the following effects:

• restorative,
• anti-sclerotic,
• cleaning,
• support for the cardiovascular system, gastrointestinal tract, endocrine and genitourinary systems.

Harm

Despite the obvious benefits, the product has a number of contraindications. We advise you to read them carefully.

The benefits and harms of squid in nutrition depend on the method of preparation. The safest is boiling. This meat is the lowest calorie.

How to cook squid correctly:

1. Bring 2 liters of water to a boil.
2. Add salt, peppercorns and bay leaf as desired. Let the spice water boil for 4-5 minutes.
3. Dip thawed and peeled meat into boiling water one piece at a time. Mentally count to 10 and pull out.

Marinated squid. If you trust the supplier, you can cook meat without heat treatment. This will save more nutrients. To do this, the fillet is kept in a marinade of wine vinegar and citrus juice.

Advice:
To clean the carcass from the skin, pour boiling water over it.

Clam fillet can be stewed in wine. You will need:

• olive oil,
• onion garlic,
• tomatoes,
• squid,
• White wine,
• favorite spices.

Finely chopped onion and garlic are fried in a pan, then chopped squid is added. White wine is poured into the mixture in a thin stream, then spices are added. The dish is stewed for 20 minutes. The peeled tomatoes are added last. All together stew for another 10 minutes. You can drizzle with lemon juice before serving.

Stay healthy and enjoy your meal!

Source: http://PolzaTeevo.ru/eda/kalmary.html

How to cook peeled squid

You can cook squids by immersing them in water for just 30 seconds. During this time, the squid will cook and almost not lose in size. In the photo: squid on top after 3 minutes of cooking, below - after 30 seconds of cooking.

Squids tend to shrink in size when cooked for more than 3 minutes, turn into tight rubber.

However, if you accidentally overcooked them, cook them for a total of 20 minutes - then the squids will return softness, although they will decrease by almost 2 times in size.

After cooking, squids can be fried along with a side dish (rice, potatoes). Or, it is enough to cut them into rings, sprinkle with lemon juice and salt - there will be a ready-made dish.

Squids and Cooking Gadgets

Pre-thawed squids can be boiled in the microwave- at the maximum microwave setting for 1 minute. drizzled with oil, lemon juice and spices before cooking. It turns out squids cooked in their own juice.

Cook squid in a double boiler for 5 minutes. Cook squids in a slow cooker for 2 minutes.

Cook the squid in a pressure cooker for 1 minute.

How to choose squid

The main thing that is important to consider when choosing the right regular squid is that they must be frozen for the first time.

If there is a suspicion that they have already been thawed before (confirmation of this may be that the carcasses are stuck together) - do not buy, they will be bitter and torn during cooking.

The skin of the squid can be of any color, but the meat is only white.

Boiled squid meat should also be white.

Calorie boiled squid

110 kcal/100 grams

Shelf life of boiled squid

2 days in the refrigerator, keep covered.

Recipe for potatoes with boiled squid

Products Potatoes - 10 pieces Squid - 5 pieces

Onion - 1 head

How to cook potatoes with squid
Cook squids according to the rules of cooking, put on a plate, wait until they cool, peel off the film. Peel and finely chop the onion, put to fry. Peel and cut the potatoes into strips, add to the onion. Fry for 15 minutes, cut into thin strips, add to potatoes, fry potatoes with squid for 10 minutes.

Salad recipe with squid, eggs and cheese

Ingredients Squids - half a kilo Cheese "Russian" - 100 grams Chicken eggs - 2 pieces Dill - a few sprigs Mayonnaise or sour cream or sour cream sauce - 2 tablespoons

Salt and ground black pepper - to taste

Cooking salad with squid, eggs and cheese
Defrost squid, remove the film, gut, rinse and cook for 2 minutes. Then cool in a decoction, cut into thin and short strips.

Boil chicken eggs. clean them and add to the squids. Grate the cheese on a coarse grater, add to the squid and eggs.

Dress the salad with dressing, salt and pepper, mix well and sprinkle chopped dill on top.

Spicy appetizer of boiled squid

Ingredients Fresh squid - 1 kilogram Onion - 1 head Garlic - 3 cloves Chili pepper - 1 pod (small) Roasted peanuts - 2 tablespoons Sesame oil - 2 tablespoons Soy sauce - 2 tablespoons Water - 100 grams Salt and pepper - to taste

Sugar - 2 teaspoons

Cooking 1. Peel the squid from dark skin, pull out the hard vein and entrails, rinse well. 2. Cook the squids in boiling salted water for 3 minutes. 3.

After take out, cool, peel if dark skin remains; cut the squid into strips 0.5 cm wide. 4. Peel the onion, finely chop and fry in 2 tablespoons of sesame oil until golden brown. 5.

Add 100 grams of water to the onion and simmer for two minutes, stirring constantly. 6. Pour 2 tablespoons of soy sauce and 2 teaspoons of sugar into a deep bowl, add ground pepper, mix until sugar dissolves. 7.

Wash the chili, remove the stalk and seeds, finely chop into rings and add to the sauce. 8. Peel the garlic and squeeze it through a garlic press into a bowl with the resulting sauce. Add the stewed onion from the pan, along with the liquid. 9.

Grind 2 tablespoons of roasted peanuts in a mortar and mortar until fine crumbs and pour into a bowl with onions and sauce, reserving 1 teaspoon for decoration. 10. Next, add chopped boiled squid, mix.

11. Serve in a deep oval bowl topped with 1 teaspoon of ground peanuts, warm or chilled.

How to cook peeled squid video recipe - step by step

Below you will find a step by step video recipe that will help you with cooking.

How to cook peeled squid photo

We hope you enjoyed our article on how to cook peeled squid and now that you have all the necessary ingredients, you can easily cook it at home.

See also other recipes:

How to boil chicken stomachs.

How to cook chicken hearts.

How to cook buckwheat in milk.

Tags for this dish:
How to cook peeled squid

Source: http://luzk.ru/kak-varit-ochishhennyie-kalmaryi.html

How to cook squid - the sequence of proper cooking | WHO? WHAT? WHERE?

Squid is used in many cuisines around the world. They are very tender, tasty and nutritious, despite the low calorie content.

How to cook squid correctly so that they do not turn out tough or “rubber”? We will reveal some secrets to you.

How to choose squid when buying? Seafood Selection Secrets

1. On the shelves in the store you can see peeled and unpeeled clams. If it is possible to purchase whole carcasses, and even chilled - great! They are considered higher quality and tasty.
2. There is an opinion that industrial cleaning, which is based on the heat treatment of seafood, initially makes its structure more rigid.
3. There is another factor that significantly affects the quality of the frozen product.

   Peeled squids have already been thawed and re-frozen at least once. This does not have the best effect on meat: it violates its taste and leads to a loss of nutritional properties.

4. When buying frozen products, pay attention to the condition of the skins and the amount of ice.

   If the squid has been defrosted several times, then the color of the carcass will be changed, and there will be a lot of ice. The skin of frozen squid should ideally be intact, and the amount of ice should not exceed 8% of the weight of the squid itself.

5. If you notice traces (prints) of packaging on frozen carcasses, this will also indicate a violation of their storage conditions.
6. If you want to get tender meat during cooking, give preference to smaller carcasses.

How to quickly butcher a squid carcass

Cleaning a fresh squid is not difficult. If the carcass is with a head and tentacles, then you will have to carry out a complete cleaning process. Take the squid by the head and pull it towards you, holding the carcass. It will easily separate along with the insides. Remove the transparent chitinous plate. Don't forget to cut off the tentacles from the head: they can also be used in cooking.

It is necessary to remove all films from the carcass - colored outer and transparent inner. If this is not done, then during the cooking process the meat will become very tough and may shrink.

In fresh squid, the film is removed very easily. And with frozen it is necessary to carry out several manipulations. After defrosting, scald the squid with boiling water and transfer it to a bowl of ice water.

The skin comes off very easily.

Rules for cooking and pre-treatment of squid

From the first time, rarely anyone manages to cook these capricious clams without a hitch. There is one secret that should be strictly followed. It consists in minimal heat treatment.

Method one: ideal cooking option - only for fresh squid

Carcasses are lowered into boiling water, seasoned with salt, spices and bay leaves for literally 10-15 seconds. For reinsurance, some housewives cook them longer, but the result does not justify itself: cooking for more than two minutes makes the meat tough and reduces the carcass in size.

Method two: cooking a frozen product

Bring water to a boil, salt, add your favorite spices. Place the frozen squid in boiling water for 1 minute, then turn off the heat. Leave for 3-4 minutes. This time will be enough to bring the clam to readiness.

Method three: boiling thawed carcasses

Bring water with spices and salt to a boil, lower them there, close the pan with a lid and turn off the heat. It turns out that squids are not boiled, but infused in boiling water. They will be ready in 10 minutes.

If a nuisance happened in the process, and you overcooked the squid, feel free to cook further for another 20-30 minutes. This will help restore their softness. The only problem is that there will be no nutritional and beneficial properties left in them. Boiled squid in the refrigerator can be stored for two days in a sealed container.

Quick and tasty recipes

Squids are excellent as an appetizer or as an ingredient for salads and second courses.

Braised calamari in sour cream

You will need: 2 squid carcasses, 200 g sour cream, 1 small onion, 0.5 tsp. flour and spices.

In vegetable oil, fry the onion, cut into thin rings. Add 0.5 tsp. flour, mix well and add sour cream. The mixture should come to a boil. Add peeled, boiled and chopped squid. Simmer all ingredients covered for 5 minutes.

This dish can be served with any side dish.

Fried squids in batter

Boiled squid cut into rings or strips. Prepare the lezon: beat 1 egg with a tablespoon of sour cream and spices (salt, pepper, mustard, turmeric, etc.).

Dip the squid pieces in this mixture, roll in breadcrumbs and fry in a pan with vegetable oil for literally 3-4, maximum 5 minutes. If you overexpose the dish on fire, then the result will be well-known - tough meat.

You can serve the dish as an appetizer, with a side dish or salad.

Bon appetit!

Source: http://kto-chto-gde.ru/kak-varit-kalmary/

Squid benefit and harm

» Benefit and harm » Squid benefit and harm

Squid - the benefits and harms of the mollusk

Over the past 20 years, people's food habits have changed. Seafood dishes - sea mollusks, crustaceans, plants have become the most popular in nutrition.

These seafood have become frequent attributes of the human diet. The most affordable seafood delicacy is squid.

This cephalopod mollusk lives in different sea and ocean depths, has 5 pairs of tentacles and an elongated fleshy body.

There are about 300 species of squid in the world, but not all of them can be eaten. There are specimens reaching more than 20 meters in length, weighing more than 3 centners.

These monsters are capable of developing breakneck speed, sometimes flying out of the water like a torpedo, flying over the heads of fishermen. All this is due to the muscular cylindrical body of the mollusk. Small individuals are also capable of this.

It is small species of squid that are the object of fishing. Their standard parameters: up to 50 centimeters in length and weighing no more than 2 kilograms.

The tentacles of this seafood and its mantle are used for food. It is these parts of the body that are most valued. As a food product, squids have long been popular among the peoples of coastal areas. In the East, for its pleasant taste and special nutritional qualities, this aquatic inhabitant was called "Sea Ginseng".

But the ancient Greeks gave the squid a different name - "winged fish". This name was given to the mollusk for its great speed in movement and for flights over the surface of the water. This way of movement allows them to avoid attacks from predators. Squids are devoid of a skeletal system, have only thin cartilage instead of a spine, 3 hearts and blue blood.

It is possible that these properties provide greater mobility of the mollusk.

Usage

Fishing vessels carry out commercial fishing in the Atlantic, Pacific and Mediterranean seas. In this case, the carcasses are immediately frozen in a cleaned or whole form. This is due to the rapid deterioration of the product. Squids usually enter the trading network:

• fresh frozen,
• canned,
• boiled-dried,
• peeled,
• unpeeled,
• whole,
• Butchered.

In Japan, marine eyes are in demand, which are part of an exotic meal.

Squid is eaten in a wide variety of forms:

• Boiled,
• Fried,
• Raw,
• Stewed,
• Baked,
• Marinated,
• dried salty,
• Dried.

A variety of dishes are prepared using squid meat, combining it with the meat of fish, animals, and other seafood.

Squid meat goes well with mushrooms, vegetables, cereals, herbs, spices, pasta and even some types of fruits.

Squid has long become a popular food, becoming the object of various studies in the field of medicine, nutrition and pharmaceuticals.

Beneficial features

In the East, in ancient medicine, the valuable qualities of this representative of the ocean expanses have long been used. There he is valued as a "balm for the heart." The benefits of squid are undeniable in this regard, since its meat does not contain a single gram of cholesterol, but it contains a high content of potassium.

The nutritional benefits of squid in the form of kilocalories are not great, since the dietary fibers of the muscle mass of the mollusk are 80% water. The total number of trace elements that benefit the human body is 38.

The benefits of squid are ensured by the uniqueness of the chemical composition of its tissues. This is especially true for the high level of polyunsaturated acids. Fatty acids of the Omega category give a real uniqueness to squid dishes.

Squids, their benefits and harms

squids- a popular seafood from which many dishes are made. With skillful preparation and proper use, it enriches the body with a considerable amount of useful substances.

In addition, you can cook squid in a variety of ways: boil, stew, fry, pickle, preserve. It can be either the main element of the dish or one of the additives, for example, to squid salad. The edible part of the squid is the meat contained in the so-called mantle and in the tentacles.

Useful properties of squid

Squid meat has been known in the cuisine of peoples living on the coast since ancient times. Thanks to useful trace elements, they are advised to include in dishes for children, and are also recommended for adults for prevention. cardiovascular disease, edema, hypertension and muscle cramps.

The squid themselves do not contain cholesterol also contribute to the normalization of its level in the blood. The protein contained in this meat is easier to digest and is considered more useful than the protein of meat from land animals.

What is useful squid for men and women?

It is believed that squid meat has a beneficial effect on the male reproductive system, increasing potency.

For women, the use of squid, for example, during pregnancy (in the absence of, of course, individual contraindications to their use) can help replenish a whole range of useful elements that are rarely found in such a variety in products.

Chemical and vitamin composition of squid

Squid meat is rich in vitamins B6, C, PP, E, contains unsaturated fatty acids necessary for a balanced diet. Among the useful trace elements are iron, copper, phosphorus, iodine, potassium, selenium. Squids contain a considerable amount of arginine and lysine, a certain amount of natural taurine. The combination of these substances is due to its beneficial effects on the body.

Application in cooking and nutrition

In many dishes, especially those that have been prepared on the coast since ancient times, squid is used as an integral component. Most often, squids are boiled, stewed, fried or stuffed in all sorts of ways. Of these, you can fry a barbecue, cook a roll, stew, funchose, hwe or any other dish where meat is originally used.

This product is also included in salads, sandwiches, sandwiches, fish soups, rolls and all kinds of snacks. How many proteins, fats and carbohydrates (BJU) are in squid?

Nutritional and energy value squid can vary markedly depending on how they are cooked.

The ratio for 100 g of the product is as follows:

Read more about the calorie content of squid separately.

Due to such a noticeable difference, it is necessary to carefully select cooking method squid, so as not to choose instead of a dietary product, which they originally are, a product that promotes weight gain.

It is best to use fresh or boiled squid - they contain the most nutrients, and carbohydrates are not contained at all. Meat is digested extremely easily, although it has a high calorie content.

When used in its pure form, the product is considered dietary, but as part of various dishes it can already go into the category of "heavy". There are no popular diets based on squid meat. Culinary compatibility

Squid meat has a unique taste, which allows you to combine it with a wide variety of foods, dishes and drinks, including:

• other seafood - white fish, halibut, mussels, cuttlefish, shrimp;
• vegetables - tomatoes, cucumbers, carrots, potatoes, onions, bell peppers, chili peppers, beans, eggplants, zucchini, green peas;
• greens and seasonings - garlic, black pepper, sesame, saffron, turmeric, ginger, dill, parsley, wasabi;
• dairy products - sour cream, cheeses, butter, coconut milk;
• meat products - chicken breast, minced meat;
• fruits - lemons;
• eggs - chicken and quail;
• cereals - rice;
• mushrooms - champignons, oyster mushrooms;
• drinks - dry white wine.

How to choose the right squid

1. Squid carcasses must be frozen, and initially, because when defrosted and re-frozen, the meat begins to fall apart and taste bitter.
2. To select fresh squid that have not been thawed during storage, look at the carcasses carefully. They should not stick together, but should be easily separated from each other.
3. The film that covers the carcass is gray-pink, light brown or purple. If this color has spread to the meat itself, this is a bad sign.
4. The meat itself should be white, and to the touch - dense, not falling apart. A yellow or purple hue to the meat indicates that it has thawed and/or has begun to spoil.
5. If the seller refuses to separate the required number of carcasses for you, the briquette was clearly re-frozen, so it stuck together.

Spoiled squids have a characteristic unpleasant smell of rotten fish, so they are easy to distinguish. Fresh squid meat is not bitter. A bitter taste means the product has gone bad.

How to use

100 g of squid contains a third of the daily protein requirement for an adult, as well as up to 40% vitamin PP and up 15% vitamin E.

To get the daily norm of iodine, it is enough to eat everything 50 g squid meat, and to replenish the necessary daily supply of copper - approximately 70 g. Near 110 g squid contain a daily allowance of selenium.

Harm and contraindications

1. Excessive consumption of dried squid can lead to salt deposits, edema and hypertension.
2. Cases of individual intolerance are possible.
3. An untested product may contain mercury and other harmful substances absorbed from sea water, which leads to disruption of the nervous system.
4. Poorly cooked squid meat can cause eating disorders, so it should be consumed only after special processing.
5. Fried squid is a heavy fatty food, not recommended for those who follow the figure.

How best to store

1. Boiled squid can be stored in the refrigerator in a tightly closed container for no more than a day.
2. Frozen squid is stored without loss of useful qualities for up to six months at a temperature of -12 Celsius and up to a year at -18.
3. Fresh or thawed squid can be stored in the refrigerator for no more than two to three days.
4. The optimum temperature for short-term storage in the refrigerator is from -6 to +2 Celsius.
5. The best air humidity for storage is 90-95%.
6. You can not store canned squid in already opened cans, so that oxidation does not begin.
7. When storing in the refrigerator, it is important to isolate the meat from other products so that it does not absorb foreign odors.

squid meat - the most valuable seafood