A Japanese company has recently developed a new method of frozen squid processing. In this method, the squid is processed into a special container to remove the decomposing enzymes in the squid and then put into a special mixed liquid containing 42 kinds of enzymes. These enzymes are generally the enzymes contained in the fruits. . After a quick freezing at a temperature of minus 39 degrees Celsius, the mud odor and stench of the squid can be removed, and the scent of the squid itself can be effectively maintained.