FIELD: fish processing industry, in particular products from seafood.
SUBSTANCE: octopus is handled, washed, mashed with salt and ice, heat treated without washing and quenched. Then octopus is skinned, skin is cut and mixed additionally with seafood, vegetable additives, taste additives and spices. Finished product is packed.
EFFECT: enhanced assortment of products from octopus; improved structure of target product.
4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| OCTOPUS ASPIC PRODUCTION METHOD | 2010 |
|
RU2434537C1 |
| METHOD FOR PREPARING OF DRIED OCTOPUS | 2005 |
|
RU2287961C1 |
| "PANCHAN" OCTOPUS SALAD PRODUCTION METHOD | 2010 |
|
RU2428060C1 |
| METHOD FOR PREPARATION OF OCTOPUS PRESERVES | 2010 |
|
RU2438361C2 |
| FISH FOOD PRODUCT MANUFACTURE METHOD | 2013 |
|
RU2544089C2 |
| PRODUCTION METHOD OF SUNDRIED FORMED FISH FOOD PRODUCT | 2008 |
|
RU2361461C1 |
| FOOD CONCENTRATE | 2001 |
|
RU2221457C2 |
| FORMED FISH PRODUCT (VERSIONS) | 2002 |
|
RU2255611C2 |
| MANUFACTURING METHOD OF FORMED FISH PRODUCT | 2007 |
|
RU2360541C2 |
| RAW SMOKED SAUSAGE OF FISH RAW MATERIALS | 2012 |
|
RU2496352C1 |
