| 摘要 |
FIELD: fish industry, in particular, production of preserves from octopus meat. SUBSTANCE: method involves cutting preliminarily prepared octopus meat transverse to direction of muscle tissues into 0.3-0.5 cm thick pieces; holding pieces of meat in 7-7.5% salt solution for at least 4 hours, with octopus meat and salt solution being used in the ratio of 1:1; draining off salt solution; rinsing octopus meat in sweet water and pouring oil preliminarily heated to 80-90 C onto meat. Method allows consistency of ready product to be improved, softness, juiciness and good chewiness to be imparted to it. Obtained product may be used for preparing preserves with improved sanitary characteristics and organoleptic properties. EFFECT: increased efficiency, wider range and improved quality of ready products. |
