FIELD: food-processing industry. SUBSTANCE: method involves filleting squid; removing cutaneous covering by mechanical method; salting and directing squid to thermal treatment device for thermal processing including two stages: at first stage providing thermal treatment at temperature below 30 C, and at second stage at temperature of 1,000-3,000 C, with heating at second stage being performed in alternation with cooling process. Method allows valuable food with soft consistency and increased organoleptical properties to be produced. EFFECT: simplified method and improved gustatory and eating qualities.
| Title | Year | Author | Number |
|---|---|---|---|
| DRIED SQUID PREPARING METHOD | 1999 |
|
RU2153815C1 |
| METHOD FOR PRODUCTION OF DESICCATED-AND-JERKED SQUID | 2005 |
|
RU2292807C1 |
| METHOD FOR PRODUCTION OF DESICCATED SQUID | 2005 |
|
RU2284133C1 |
| METHOD FOR MANUFACTURING DRY SPECIALTY FISH SLICES | 2008 |
|
RU2387305C1 |
| HOT SMOKED CALAMARI PREPARATION METHOD | 2012 |
|
RU2505241C1 |
| METHOD OF PREPARING FOOD PRODUCTS IN JELLIED MEDIA WITH SMOKE AROMA | 2002 |
|
RU2211584C1 |
| METHOD FOR PREPARING OF DRIED OCTOPUS | 2005 |
|
RU2287961C1 |
| FOOD CONCENTRATE | 2001 |
|
RU2221457C2 |
| METHOD FOR PRODUCING OF DRIED FORMED PRODUCT | 2005 |
|
RU2301528C1 |
| METHOD OF PREPARING SUN-DRIED FISH | 1999 |
|
RU2157633C1 |
