FIELD: food processing industry, in particular hydrobiont processing technology.
SUBSTANCE: squid is handled to produce fillet, films are removed and fillet is washed. Then squid is blanched, cooled and salted. Further squid is dried, moistened and cut. Blanching is carried out by at most 1.5 min, and after cutting flavorings and/or spices are introduced.
EFFECT: product of increased quality due to improved organoleptic characteristics.
4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF DESICCATED SQUID | 2005 |
|
RU2284133C1 |
| METHOD FOR PREPARING OF DRIED OCTOPUS | 2005 |
|
RU2287961C1 |
| DRIED SQUID PREPARING METHOD | 1999 |
|
RU2153815C1 |
| METHOD FOR PRODUCING OF DRIED FORMED PRODUCT | 2005 |
|
RU2301528C1 |
| MEAT PRODUCT AND METHOD FOR PREPARING OF MEAT PRODUCT (VERSIONS) | 2004 |
|
RU2254789C1 |
| SUN-DRIED FISH PRODUCTION METHOD | 2008 |
|
RU2376774C1 |
| METHOD FOR MANUFACTURING DRY SPECIALTY FISH SLICES | 2008 |
|
RU2387305C1 |
| METHOD FOR PRODUCTION OF DELICACY OCTOPUS | 2005 |
|
RU2289960C1 |
| METHOD FOR PRODUCTION OF DRIED SEAFOOD | 2003 |
|
RU2264751C2 |
| METHOD FOR PRODUCING OF DRIED SEA FOODS | 2003 |
|
RU2308205C2 |
