FIELD: food production process.
SUBSTANCE: method includes preparation of raw materials, treatment in smoking preparation, salting, heat treating, smoking and storing. Raw material is represented by Peru-Chilian giant calamari - Dosidicus gigas. Salting is carried out during 16-18 hours at a temperature of 0-5°C before treatment in smoking preparation. Heat treatment is carried out during 2.5-3.5 hours at a temperature of 100-120°C.
EFFECT: obtaining environmentally safe smoked product with improved consumer properties and extended storage life.
5 cl, 5 ex
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