FIELD: production technology of food products.
SUBSTANCE: this method includes boiling, cooling, cutting, washing, additional freezing and packing. Boiling is performed in the water with temperature 100°C with the fraction of salt no more than 4%. Cooling is made while the temperature in the thickness of pincers is not higher than - 3°C. Then dry method freezing at the temperature not higher - 32°C is performed during at least 20 minutes. The temperature in thickness of product at the end of freezing should be not higher than - 18°C. Cutting is made by intersection the chitinous layer, which provides removal about 10-90% of chitinous layer. The depth of the intersection is 1-4 mm, and width - from 1.5 to 3 mm.
EFFECT: invention allows demonstrating the filling of crab pincers with meat concerning the space under the chitinious layer.
1 tbl, 3 dwg, 2 ex
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| 0 |
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