FIELD: fish industry. SUBSTANCE: method involves preliminarily dressing of mollusks, salting them for 10 min in a 3-% solution of cooking salt, packing in tins, adding various dressings and media, sealed packing and heat treatment of tins by any conventional method to 65-68 C inside the tin for squids and 70-75 C for trumpeters. EFFECT: broth formed during heating remains in the tin and, being a formula component of media, helps in quality- building of the end product and enhances the biological value of the medium and preserves as a whole.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF CALAMARI PRESERVES | 2004 |
|
RU2264715C1 |
METHOD FOR PRODUCTION OF PRESERVES IN FLAVOURED OIL | 2010 |
|
RU2453129C2 |
METHOD FOR MAKING FORMED PRODUCT OF ANIMAL ORIGIN | 1992 |
|
RU2037307C1 |
METHOD FOR MANUFACTURING ROCK TROUT PRESERVES | 2001 |
|
RU2196483C1 |
METHOD FOR MANUFACTURING ROCK TROUT PRESERVES | 2001 |
|
RU2196484C1 |
METHOD FOR MANUFACTURING ROCK TROUT PRESERVES | 2001 |
|
RU2196482C1 |
METHOD FOR PREPARATION OF OCTOPUS PRESERVES | 2010 |
|
RU2438361C2 |
METHOD FOR PRODUCING OF PRESERVES IN JELLY MEDIA | 2004 |
|
RU2265380C1 |
METHOD FOR PRODUCTION OF PRESERVES IN JELLY FILLER | 2012 |
|
RU2494631C1 |
METHOD FOR PRODUCING OF PRESERVES IN JELLY MEDIA | 2003 |
|
RU2246237C1 |
Authors
Dates
1995-11-20—Published
1992-06-10—Filed