| 摘要 |
FIELD: food industry. SUBSTANCE: method involves dressing, cleaning, salting, washing, heat treating, and the following cooling of prepared product. Squids are preliminary defrosted; column cartilage and intestinal cavity are removed, film is taken off, and dry salting is carried out. Then squids are placed for 2.5-3.5 h in tanks and aged at temperature 2-4 C. After washing, squids are cut and laid on pallet and placed into drying chamber with temperature 30-65 C for 1.5-5.0 h. Defrosting is carried out in hot water for 15-20 min. Before squids placing on pallet, it is coated with refined sunflower oil. Cooling of prepared product is performed at temperature 0-5 C. EFFECT: improved organoleptical properties (smell and taste) of dried squids. 3 cl, 1 tbli |
