FIELD: fish-processing industry. SUBSTANCE: method of treating octopus comprises keeping previously prepared octopus in aqueous solution of collagenase enzyme for at least 20 minutes, producing pickle in common salt to maintain concentration of 7-7.5% for 4-6 h. Product is then kept at 45-50 C for least 120 minutes to obtain semifinished octopus product used to manufacture canned food, preserves or other culinary products. EFFECT: improved treatment method.
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