FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves scallop fillet preparation, salting and drying. Salting is performed by way of the product treatment with dry salt till salt content in the semi-product is no more than 1.0%. Drying is performed at a temperature of 30-40°C under vacuum no less than 10 mm Hg till residual moisture content in the ready product is 20.0-30.0%.
EFFECT: invention allows to simplify production of the ready product with light airy structure and high food and biological value.
2 cl, 4 tbl, 8 ex
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