SMOKED CALMAR PRODUCTION METHOD Russian patent published in 2020 - IPC A23L17/50 

FIELD: food industry.

SUBSTANCE: method includes preliminary treatment of raw material, maintenance of calamary in salt solution, blanching not more than 2.5 minutes, salting and smoking. Salting is carried out at temperature of 5 °C for 10–12 hours with a salt solution based on the broth after blanching. Before smoking, calamari is dried and blanched at temperature of 20–30 °C for 30–35 minutes. Ready product is packed and dispatched as per the prescription.

EFFECT: method allows to enhance the product quality due to preservation of biologically valuable substances in it, as well as to reduce the production time.

1 cl, 3 ex