FIELD: food industry.
SUBSTANCE: method involves calamari washing and filleting, the semi-product salting and repeated cyclic high-temperature treatment with a finely dispersed smoking medium. After salting the semi-product is subjected to cyclic thermal treatment: at the first stage the semi-product is treated with a smoking preparation at a temperature of 95-102°C during 3-5 minutes, at the second stage the semi-product is treated with 5-10°C air during 8-14 minutes. The cycle is repeated 5-8 times. The smoking preparation dosage amounts 3% of the loaded raw material weight.
EFFECT: invention ensures hot smoked calamari preparation.
2 cl, 4 ex, 1 tbl
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