| 摘要 |
A method of producing squid meat stuffing by mincing the meat tissue and blending it with flavour and fragrance substances, characterized in that the stuffing is formed and/or portioned out and/or mixed with other components before hydrating the elementary particles of the meat, which remain suspended in water, where the total amount of water added to the meat stuffing, once or in portions, constitutes from 0.02 to 0.3 of the stuffing mass, whereas the individual procedures are performed within no more than 40 minutes from each addition of the water, which creates the suspension. |
