The quantity of squid processing wastes was increased with years and there was not good method of utilizing squid processing wastes effectively at present.

Study on enzymatic hydrolysis of protein in squid skin;

Research on techniques of processing and comprehensive utilization of squid resource;

Research on the process work craft of sleeve-fish barbecuing;

In this paper, the influence of the following processes, low salt curing, traditional high salt pickling process, as well as tempering process with various air temperature and wetting, on the shape, color, and luster, and drying rate of the heat pump drying sleeve-fish has been investigated.

The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.