FIELD: food industry.
SUBSTANCE: method envisages raw materials preparation, blanching, cooling, portioning, packing, pouring with oil and sterilisation. Blanching is performed in 110-130°C vegetable oil during no more than 1 minute. Cooling is performed in the air at room temperature. One proceeds with slight drying of calamary in a 60-70°C convective atmosphere flow at a rate of 4 m/sec during 20-30 minutes.
EFFECT: invention allows to prevent water soluble proteins and vitamins leaching out.
4 cl
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