FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages octopus dressing, washing and milling with salt and ice for no more than 40 min. Dressed octopus pieces are sorted by thickness and blanched in boiling water until temperature inside dressed octopus pieces is 54-57°C. Then one proceeds with shock cooling, octopus skin removal and cutting into pieces, addition of seafood cut into pieces and vegetal additives, flavouring additives and spices and stirring. The mixture is stewed, maintained at a temperature of 2-5°C during at least 3 hours and packed.
EFFECT: invention allows manufacturing a product with stable consistency and increased jellying capacity.
7 cl, 5 ex
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