History and origins
Historically, squid is common in coastal regions of and Southeast Asia. The food has always been referred to by the native language name. Only after the packaged form began shipping to English speaking regions, did the translated English-language name "dried shredded squid" get imprinted on packages. The snack was already popularized, sold and consumed regularly in Hong Kong during the 1970s. Shredded squid began being sold in Macau as an addition to their almond biscuit. Hong Kong has also imported several brands from Japan and Taiwan, which are better adapted for mass production of this item. In Japan, it is called ''surume'' and popularly served as an ''otsumami'', a snack consumed while drinking alcohol. In Korean cuisine, dried shredded squid is eaten as '''' , and as ''banchan'' such as ''ojingeochae bokkeum'' , which is made by stir-frying shredded dried squid seasoned with a mixture of gochujang , garlics, and ''mulyeot'' .
Preparation
Northern Pacific Squid is separated into different parts and skinned, cooked at 65-80C for 3-5 minutes, cooled, grated and seasoned at a temperature below 20C for more than 4 hours. Sugar, salt, sorbitol, sweetener, and organic acid is added. They are then dried at 40-45C for 12-20 hours until it reaches a moisture level of 40%. It is then aged in a cold room for 2 weeks or longer, then dried at a higher temperature of 110-120C for 3-5 minutes If consumed in large quantities, it can be detrimental to health. The main attraction is that the snack is loaded with MSG, salt and other flavoring. The food is famous for making consumers thirsty.
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