| 摘要 |
FIELD: food processing industry, fish industry, culinary. ^ SUBSTANCE: defrosted and peeled calamari is blanched in hot, but non-boiling water at 98±2°C in ratio of calamari mass and water of 1:3. Such short-time treatment makes it possible to preserve calamari valuable properties, because calamari proteins are very liable to high temperature. ^ EFFECT: product with preserved biochemical composition, improved consistence and taste. ^ 1 ex |
