FIELD: food processing industry.
SUBSTANCE: claimed method includes rapane preparation, dry pickling and vacuum dehydration. Dehydration is carried out by using microwave irradiation at temperature of -18-+60°C to obtain end product. Before dehydration rapane meet is treated with powdered mixture containing salt, paprika, red chilly pepper, and flavor dry plants, for example drill, and/or celery, and/or onion, and/or garlic in amount of 3-5 % based on rapane meet mass followed by conditioning for 3-5 h at 25°C or for 15-20 h at temperature not more than 15°C. Before pickling rapane meet is blanched for 2-5 sec in boiling water. Prior or after dehydration rapane meet may be cut into pieces of 2-5 mm thickness. Instead of rapane meet crawfish meet may be used as raw materials.
EFFECT: accelerated process with improved effectiveness; end seafood of improved quality.
4 cl, 2 ex
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