| 摘要 |
food-processing industry. SUBSTANCE: method involves defrosting frozen squid in air and directing for cutting; separating fillet part and removing spine cartilage and intestine enclosures; removing skin by mechanical method; providing dry salting of fillet part with following directing to drying equipment. Drying is conducted in drying chamber till moisture content in ready product is 30-35%. After drying, squid is cut and held in plant or other aromatized oil. Method allows valuable product with improved organoleptical properties and good microbiological factor to be obtained. EFFECT: improved keeping qualities of product without deteriorating gustatory and physico-chemical characteristics. 2 cl, 1 tbl, 3 ex |
