PURPOSE: A processing method of dried squid a having soft texture is provided to remove the unique fishy smell and salinity from the squid, and to prevent a decrease in freshness.CONSTITUTION: A processing method of dried squid having a soft texture comprises the following steps: removing the intestines and legs from assorted squid and washing the squid before removing moisture soaking 100 parts by weight of squid without moisture into a vinegar aqueous solution for 4-6 hours, and washing the squid with flowing water while peeling off the skin of the squid inserting 10-20 parts by weight of charcoal into a sack, soaking the sack in 100 parts by weight of water before boiling the water at 90-97 deg. C for 2-3 hours, and cooling the water to room temperature inserting 3-6 parts of soju by weight and 5-10 parts of activated zeolite by weight into the cooled water to obtain a mixed solution soaking the peeled squid into the mixed solution for 5-7 hours, and drying the soaked squid before passing the same through a compressing roller for softening and aging the squid at 10-15 deg. C for 3-5 hours before sterilizing the squid using ultraviolet rays. The compressing roller includes upper and lower rotary bodies(1, 2).COPYRIGHT KIPO 2013본 발명은 부드러운 건조 오징어 가공법를 개시한다.본 발명은 오징어의 내장과 다리를 분리 제거한 후 식초를 혼합한 물에 세척하면서 껍질을 탈피하여 오징어를 위생적으로 처리하는 단계와, 숯과 식용알코올(소주) 및 활성 제오라이트를 혼합 및 담은 물을 통해 비린내와 염기를 제거하는 오징어의 선도의 저하 방지 및 부패를 방지하는 살균 및 정균 단계와, 반건조된 오징어를 가압 및 인발시켜 조직을 유연하게 처리하는 단계 및 상기 조직을 유연하게 처리한 오징어를 숙성 건조시킨 후 자외선으로 살균처리하는 단계를 포함하여 이루어지는 것을 특징으로 한다.
