FIELD: hydrobiont reprocessing.
SUBSTANCE: squid is handled to produce fillet, skinned and shredded. Then squid is dipped in 0.15-0.65 % solution of sodium bicarbonate and conditioned for at most 30 min at 30-50°C. Further squid is blanched in boiling water for 3-5 min and cooled. Then squid is salted and optionally spices are added. After brining squid is dried up to moisture content of 25-60 % according to product type and pre-packed. Desiccated squid is additionally roasted, or smoked, or roasted after smoking.
EFFECT: target product of improved quality; enhanced assortment of desiccated products from squid.
6 cl, 5 ex
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