RU2434537C1 - Octopus aspic production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages octopus dressing, washing and milling with salt and ice for no more than 40 min. Dressed octopus pieces are sorted by thickness and blanched in boiling water until temperature inside dressed octopus pieces is 54-57°C. Then one proceeds with shock cooling, octopus skin removal and cutting into pieces, addition of seafood cut into pieces and vegetal additives, flavouring additives and spices and stirring. The mixture is stewed, maintained at a temperature of 2-5°C during at least 3 hours and packed.

EFFECT: invention allows manufacturing a product with stable consistency and increased jellying capacity.

7 cl, 5 ex

Description

The invention relates to the fishing industry, in particular to methods for the production of food products from raw materials of marine origin, and named cephalopods, and can be used in the food industry and at fish processing enterprises.

A known method of producing fish products in jelly filling, including the preparation of raw materials, cutting, cooking, cooling, slicing, the introduction of gelling fill, portioning, the introduction of additional ingredients, pouring and capping. Gelling solution is prepared from fish skin. The technological process for preparing a gelling fill includes the following operations: thawing the skin, preparing, applying spices, herbs, cooking at a temperature of 90-95 ° C for 1.5-2.0 hours, draining the broth, filtering and cooling to a temperature of 60-65 ° C, the introduction of casein in an amount of 14% by weight of the broth, the addition of NaOH or KOH until pH = 6.6–7.0 (Cl. RF No. 2278558, IPC A23L 1/325, publ. 10.03.2006).

The disadvantages of this method include not only the difficulty of obtaining raw materials - fish skin, necessary for the preparation of jelly fill, but also the complexity of the preparation of jelly fill, the need to withstand strict temperature ranges. In addition, the method does not allow to obtain the finished product with a dense stable consistency of aspic.

The prior art method of preparing a culinary dish, jelly from octopus and shells, in which the meat of the octopus and shells are cooked with salt and pepper, then the still not cooled shellfish are laid in layers: the layer of meat, the layer of shells, cover, putting the load weight about 4 kg. Leave for a day in a cold place so that water comes out. The finished product is removed from the mold, served in pieces cut across. As seasonings, use olive oil and wine vinegar (found on the Internet, 04/10/2010, http://fishrecipe.msk.ru/cold.html).

The disadvantages, first of all, include the fact that this method is not suitable for industrial use. So, the lack of operational parameters for cooking octopus meat and shells can lead to the fact that the product will turn out tough and practically unsuitable for use in writing. In addition, the food product contains only the protein component, and therefore cannot be recommended as a dietary dish. Eating this food product can cause allergies in people with digestive tract diseases.

Closest to the claimed technical solution for the greatest number of similar features and the achieved result is a method of preparing a delicious octopus in the form of aspic. The method includes cutting an octopus, washing, rubbing it with salt and ice for an hour, blanching in boiling water for 10 minutes, quenching, removing the skin from the octopus and slicing it into pieces, adding sliced seafood, herbal additives, flavors and spices , in particular sodium glutamate, and packaging of the finished product (p. RF No. 2289960, IPC A23L 1/333, publ. 12/27/2006).

The disadvantages of this method are the insignificant gelling ability and durability of the consistency of the finished product, low organoleptic characteristics. The parameters of the method described in the patent examples do not provide, in the final result, the obtaining of the target product with high organoleptic characteristics, the meat and skin of the octopus do not have a delicate, soft, easily chewed consistency, which adversely affects the digestibility of the finished product. The use of sodium glutaminate in the flavoring composition without indicating its exact dosage should be considered one of the significant disadvantages of this invention. Artificially produced sodium glutaminate (glutamate) is a toxin that excites the nervous system; a chemical that causes overexcitation of brain cells, as a result of which they become completely uncontrollable. Sodium glutamate along with other pathogens, such as aspartame, can potentially cause irreversible damage to the growing brain and nervous system. It is known that sodium glutamate and aspartame easily overcome the placental barrier and can overexcite the growing brain of the embryo. Many researchers claim that eating sodium glutamate causes a drug-like dependence: at the gene level, the body begins to prefer food that enhances the sensitivity of the taste buds of the tongue, and food without this supplement is not pleasant. It is also believed that with frequent use, a gradual loss of taste due to the gradual atrophy of taste buds is possible. Numerous studies by scientists from different countries have shown that regular use of sodium glutaminate leads to serious health problems, including various allergic reactions, asthma, and renal failure.

It should be noted that octopus is little used in food production, the range of finished products offered is not wide enough. This is due to the fact that technologists are faced with the laborious process of cutting and preparing high-quality raw materials. So, after cooking, the muscle tissue of the octopus becomes elastic, stiff, hard to chew. The range of products that use octopus skin is already narrower, despite the fact that it has all the beneficial properties of octopus meat and makes up 37% of the edible part by weight. Very often, the skin of an octopus is simply thrown away.

The task of the invention is to increase the gelling ability and durability of the consistency of the finished product, increase the organoleptic characteristics and expand the range of food diet products, which can be recommended for preventive use.

The problem is solved in that in the known method for producing jelly from an octopus, including cutting an octopus, washing, rubbing it with salt and ice, blanching, quenching, removing the skin from the octopus and slicing it into pieces, adding sliced seafood, vegetable additives, and flavoring additives and spices, mixing and packaging of the finished product, according to the invention, before blanching, sort by thickness of a piece of chopped octopus, and after mixing, quench and soak at perature 2-5 ° C for at least 3 hours.

Grinding the chopped octopus with salt and ice takes no more than 40 minutes. Reducing the processing time, compared with the prototype (within an hour), not only reduces the time spent on the technological process, but favorably affects the quality of the semi-finished product and, in the end, provides a finished product with high gelling ability, consistency and good organoleptic characteristics . And the main advantage of this technique is that the skin of an octopus is more easily separated from meat.

The introduction of the operation of sorting raw materials by the thickness of a piece allows the subsequent process of “blanching” to be carried out more efficiently and to maximize the nutritional and nutritional properties of the octopus in the target product. Blanching in boiling water is carried out until the temperature in the thickness of the piece 54-57 ° C. It was experimentally established that the indicated temperature is reached within 2-6.5 minutes. Depending on the thickness of the piece of raw material, the cooking time depends, the larger and thicker the pieces of raw material, the longer the cooking time. Controlling the cooking process ensures that the cooked semi-finished product is tender and juicy, it retains all the valuable components of the raw material, which, in the final result, leads to an increase in the gelling capacity of the jelly. Cooking for less than 2 minutes is impractical, since this does not ensure that even inside small pieces of octopus, the temperature reaches 54 ° C, at which the preparedness for further use is noted. The temperature increase inside the octopus piece is more than 57 ° C, while holding the octopus in boiling water for more than 6.5 minutes leads to the fact that the octopus becomes resilient, tough, hard to chew. As a result, the target product from such a semi-finished product will not have good organoleptic characteristics, digestibility, and it is impractical to recommend it as a preventive product.

It is advisable to cut the octopus skin into pieces until it reaches a size of not more than 0.7 mm in diameter. An increase in the size of the skin of an octopus leads to a deterioration in the quality of the finished product, in structure it becomes more friable.

The introduction of an additional quenching operation of the semi-finished product improves the structure of the jelly, increases its gelling ability and the stability of the jelly, and also increases its shelf life, and this, in turn, favorably affects the consumer properties of the target product.

It was experimentally established that to achieve a technical result, it is advisable to extinguish the process at a temperature of 60-65 ° C for 10 minutes. These processing parameters allow you to save all the nutritional and nutritional values of the octopus skin, as a result of which more collagen substances are released from the octopus skin into jelly, thereby increasing the gelling ability and firmness of the jelly.

Exposure of finished products at a temperature of 2-5 ° C for at least 3 hours helps to increase the stability of the jelly and ensure its good consumer properties with high organoleptic characteristics in the future. Lowering the holding temperature below 2 ° C will lead to freezing of the finished product, destruction of the jelly structure and deterioration of organoleptic characteristics. An increase in temperature above 5 ° C does not allow a stable gelatinous mass. Achieving the claimed technical result at the indicated temperature intervals is provided for at least 3 hours. A further increase in exposure time does not affect the quality of the finished product, but only increases the time spent on the process.

To prepare the target product - jelly, processed and prepared products are mixed, in particular, the following ingredients are used: octopus skin, squid and / or octopus meat and seaweed are taken as seafood; as vegetable additives take carrots, onions and garlic; and as flavorings take vegetable oil, tomato paste, soy sauce and salt, ground black pepper and ground allspice, in the following ratio of components, wt.%:

Octopus skin 53.00-57.00 Octopus meat 0-14.00 Squid 9.00-19.00 Sea kale 6.00-9.00 Carrot 4.00-4.80 Onion 3.00-3.50 Garlic 0.05-0.10 Vegetable oil 2.00-2.50 Tomato paste 1.80-2.00 Soy sauce 1,50-2,00 Salt 0.05-0.08 Sugar 1.00-2.00 Spices: ground black pepper 0.03-0.06 allspice 0.04-0.07

The claimed ratio of ingredients in the performance of all the above technological parameters of the process in the best way provides jellied meat with a jelly-like mass having high jelly resistance, good organoleptic characteristics and increased digestibility, i.e. is optimal.

The use of squid and octopus meat as seafood, which are protein products containing up to 80% of easily digestible proteins, mainly collagen, which has a gelling ability, contributes to the production of jelly of high stability. Squid and octopus meat, as well as octopus skin, are rich in vitamins (thiamine and riboflavin) and minerals, in particular iron, phosphorus, calcium, aluminum, fluorine and iodine. It should be noted that octopus meat (skin, respectively) has a greater nutritional value than squid meat. The amino acid composition of collagen includes 16 amino acids that are necessary for the human body, including essential amino acids (cystine, alanine, glutamic acid, tyrosine). The skin of an octopus contains up to 33% glycine by weight of collagen. At the same time, the successful use of glycine in the amount of 1-2 g per day for the treatment of patients with cerebrovascular accident is known.

Thus, products containing these components can be useful for proper nutrition of a person and the prevention of various diseases.

The use of seaweed containing a significant amount of alginates helps to increase the gelling ability of the product. In addition, seaweed contains iodine in an easily digestible form in the form of a soluble inorganic form and iodinated amino acids, which best contributes to the entry of iodine into the human body and, as a result, is a preventive measure against diseases associated with iodine deficiency. And due to its low nutritional value, seaweed reduces the calorie content of the target product, which leads to the expansion of the range of dietary and preventive products for obese people.

The introduction of 4.00-4.80% carrots into the jellied meat has a beneficial effect not only on the appearance of the jelly, but also increases its nutritional and biological value, due to its natural properties. So, carrots improve appetite, digestion and tooth structure, is an excellent healing agent for stomach ulcers and duodenal ulcers. It is very important that its juice increases the body's resistance to infectious diseases. It strengthens the nervous system and, perhaps, knows no equal to increase energy. In addition, this juice is extremely necessary for our eyes to improve vision.

Achievement of the claimed technical result is also ensured by introducing 3.00-3.50% onions into the jellied meat. It is not just a flavoring additive, but also has valuable biological properties, thereby increasing the nutritional value of the finished product. Onions are used for various diseases of the heart and blood vessels. It also helps with diseases of the liver, kidneys, lungs, and female diseases. The healing properties of onions are extremely high, and they are superior to many medicines that almost always have side effects. It has been established that onions have a number of therapeutic properties:

- has a large number of volatile, which inhibit the development of pathogenic microbes, and even kill some of them. Due to which it is widely used as a remedy for colds: tonsillitis, flu, purulent pneumonia, catarrh, cough;

- helps with bronchial asthma;

- protects the prostate from hypertrophy (even in ancient Egypt, onion broth was considered a good way to increase sexual desire);

- does not allow fat to form harmful cholesterol plaques in our body;

- onions reduce blood coagulation, prevents atherosclerosis and other cardiovascular diseases;

- improves kidney function, purifying the blood of nitrogen;

- onion also has anti-carcinogenic properties;

- stimulates digestion and regulates the intestines, cleansing it of putrefactive microorganisms.

Garlic, an indispensable product in the treatment of colds, with regular use reduces the risk of stomach and intestinal cancer. In addition, it prevents clogging of blood vessels and helps to clean them. Thus, the introduction of 0.05-0.10% garlic into the jelly composition increases its nutritional value and improves its organoleptic characteristics.

Adding to the jellied meat seemingly uncharacteristic for it vegetable oil in the amount of 2.00-2.50% not only does not violate the structure and resistance of the jellied meat, but also increases the gelling ability of the octopus skin. In addition, the benefit of vegetable oil is that it contains essential fatty acids. They help our body digest all the fats that enter the body with food. Each vegetable oil (sunflower, olive, corn, soybean, etc.) contains its own set of useful substances, so each of the vegetable oils is useful in its own way.

The introduction of tomato paste in an amount of 1.80-2.00% also helps to improve the organoleptic properties and structure of aspic, while increasing its nutritional and biological value. Tomato paste has all the properties of fresh tomatoes. So, tomatoes contain two valuable phytochemicals - the lycopene catrenoid and quercetin flavonoid. Lycopene is a complex antioxidant that protects the body from heart disease, cancer, and especially from prostatitis. Lycopene is more active in products made from tomatoes (ketchup, tomato sauce, tomato paste) than in fresh tomatoes themselves. Quercetin also has antioxidant properties and prevents arteries from clogging. It also acts as an anti-inflammatory, in other words, helps the body recover faster after an exhausting workout, as a result of which some muscle groups were damaged and pain appeared.

The claimed technical result is also ensured by introducing 1.50-2.00% of soy sauce into the jelly composition. The substances included in its composition protect the cardiovascular system and resist the destruction and aging of cells. Scientists from the National University of Singapore (National University of Singapore) have concluded that eating dark soy sauce improves blood circulation by only two to three hours after ingestion. The results of a study involving 1000 volunteers showed that the sauce has a positive effect on the cardiovascular system, and is also able to slow down the development of various neurodegenerative diseases.

As spices, well-known spices are used, in particular ground black pepper, ground allspice.

To give the target product an unusual taste resembling that of trepang and mushrooms, pieces of chopped skin are fried at 150 ° C for 30 seconds. With the specified heat treatment parameters, the octopus skin retains a delicate, easily chewed texture. With increasing temperature and frying time, the octopus skin becomes stiff, which leads to a deterioration in the organoleptic characteristics of the finished product. The introduction of this operation expands the range of finished products from octopus.

The method is as follows.

The octopus is thawed, cut, washed. Then take 50 kg of octopus, add 1 kg of salt and 1 kg of ice to it and grind in a mixer for 40 minutes. Then sorted by the thickness of the piece into portions having approximately equal thickness, in particular up to 2.5 cm; 2.6-4.6 cm; 4.7-7.0 cm.

Additional components for the preparation of aspic are prepared by conventional methods.

Squid is cut, boiled, cut into slices, rings or tear apart parts of the tentacles of boiled squid.

Sea kale is boiled and chopped. Onions and carrots are chopped, with onions sliced up to 0.5 cm, and carrots with straws up to 2.5 cm long, and passaged in vegetable oil at a temperature of 150 ° C for up to 2 minutes.

Example 1

Pieces of octopus up to 2.5 cm thick are taken, without rinsing, blanched in boiling water in a 3: 1 ratio of water and mass for 2 minutes to a temperature in the thickness of the piece 54 ° C, then sharply cooled in cold water and sent for swelling to remove unnecessary moisture. After that, the skin is removed from the semifinished product and cut into pieces up to 0.7 cm in diameter, preferably of equal size in diameter. Take 57 kg of boiled octopus skin, add 19 kg of boiled squid, 9 kg of boiled shredded seaweed, 3 kg of passivated onions, 4.0 kg of passivated carrots. Then season with black pepper in an amount of 0.05 kg, allspice 0.05 kg, salt 0.05 kg and sugar 1.5 kg. All ingredients are mixed, 2.5 liters of vegetable oil, 2.0 liters of soy sauce, 1.8 kg of tomato paste are added and stewed at 60 ° C for 10 minutes, finely chopped fresh garlic in the amount of 0.05 is added at the end of the stew. kg The finished product is cooled, packaged in a polymer container up to 0.3 kg. The packaged product is kept at a temperature of 2 ° C for 3 hours, and a stable jelly is formed. The resulting jelly is packed in corrugated cardboard boxes and sent to the consumer.

The finished product has a pleasant taste and smell. The consistency is dense gelatinous, the degree of penetration (ultimate shear stress) of the aspic was 2080 Pa, which indicates a dense, stable consistency of the product. According to all characteristics, it corresponds to a culinary gelling product - jellied meat according to GOST R 50763-95 “Public catering. Culinary products sold to the public. General specifications. " The pieces of octopus skin are elastic, juicy, delicate, in appearance and taste indicators resemble the taste of a delicious seafood - trepang.

Example 2

Take pieces of an octopus up to 2.6-4.6 cm thick, without washing, blanch in boiling water in a 3: 1 ratio of water and mass for 4 minutes to a temperature in the thickness of a piece of 55.5 ° C, then cool rapidly in cold water and sent for swelling to remove excess moisture. After that, the skin is removed from the semi-finished product and cut into slices of 0.6 cm in diameter, mainly of equal size. Pieces of skin are fried at 150 ° C for 30 seconds. Take 53 kg of fried pieces of octopus skin, add 14 kg of chopped octopus into pieces of meat up to 0.6 cm in diameter, 9 kg of boiled squid, 8.0 kg of boiled shredded seaweed, 3.5 kg of passivated onion, 4.5 kg passivated carrots. Then season with black pepper in an amount of 0.03 kg, allspice 0.07 kg, salt 0.06 kg and sugar 1.34 kg. All ingredients are mixed, 2.6 liters of vegetable oil, 1.8 liters of soy sauce, 2.0 kg of tomato paste are added and stewed at 60 ° C for 8 minutes, finely chopped fresh garlic in the amount of 0.10 is added at the end of the stew. kg The finished product is cooled, packaged in a polymer container up to 0.5 kg. The packaged product is kept at a temperature of 5 ° C for 3 hours, and a stable jelly is formed. The resulting jelly is packed in corrugated cardboard boxes and sent to the consumer.

The finished product according to organoleptic indicators corresponds to this type of product according to GOST R 50763-95. The degree of penetration (ultimate shear stress) of the aspic was 2150 Pa, which indicates a dense, resistant, gelatinous consistency. The pieces of skin and octopus meat are elastic, juicy, delicate, in appearance and taste indicators resemble the taste of mushrooms and trepang.

Example 3

Take pieces of an octopus 4.7-7.0 cm thick, without washing, blanch in boiling water in a 3: 1 ratio of water to mass for a duration of 6.5 minutes to a temperature in the thickness of the piece 57 ° C, then cool sharply in cold water and direct swelling to remove excess moisture. After that, the skin is removed from the semifinished product and cut into pieces up to 0.7 cm in diameter, preferably of equal size in diameter. Take 55.5 kg slices of boiled octopus skin, add 12 kg of boiled octopus meat in the form of slices of 0.6 cm in diameter, 11.7 kg of boiled squid, 6 kg of boiled shredded seaweed, 3.35 kg of passivated onions, 4, 8 kg of carrots. Then season with black pepper in an amount of 0.06 kg, allspice 0.04 kg, salt 0.08 kg and sugar 1.0 kg. All ingredients are mixed, add 2.0 liters of vegetable oil, 1.5 liters of soy sauce, 1.9 kg of tomato paste and stew at 65 ° C for 7 minutes, add finely chopped fresh garlic in the amount of 0.07 at the end of the stew kg The finished product is cooled, packaged in a polymer container up to 5.0 kg. The packaged product is maintained at a temperature of 4 ° C for 3 hours, and a stable jelly is formed. The resulting jelly is packed in corrugated cardboard boxes and sent to the consumer.

The finished product according to organoleptic indicators corresponds to this type of product according to GOST R 50763-95. The degree of penetration (the ultimate shear stress was determined by a cone and a needle inode, according to GOST 5346-78. "Method for determining penetration") of aspic was 2015 Pa, which proves a dense, resistant, gelatinous consistency. The pieces of skin and octopus meat are elastic, juicy, delicate, in appearance and taste indicators resemble the taste of mushrooms and trepang.

Example 4

Pieces of octopus up to 2.5 cm thick are taken, without rinsing, blanched in boiling water in a 3: 1 ratio of water and mass for 2 minutes to a temperature in the thickness of the piece 54 ° C, then sharply cooled in cold water and sent for swelling to remove unnecessary moisture. After that, the skin is removed from the semifinished product and cut into pieces up to 0.7 cm in diameter, preferably of equal size in diameter. Pieces of skin are fried at 150 ° C for 30 seconds. Take 54 kg slices of boiled octopus skin add 13 kg of boiled octopus meat in the form of slices with a diameter of up to 0.6 mm, 10.1 kg of boiled squid, 7 kg of boiled slaw, cabbage, 3.2 kg of passivated onions, 4.65 kg of passivated carrots. Then season with ground black pepper in an amount of 0.04 kg, ground allspice 0.06 kg, salt 0.06 kg and sugar 2.0 kg. All ingredients are mixed, 2.04 liters of vegetable oil, 2.0 liters of soy sauce, 1.8 kg of tomato paste are added and stewed at 60 ° C for 10 minutes, finely chopped fresh garlic in the amount of 0.05 is added at the end of the stew. kg The finished product is cooled, packaged in a polymer container up to 0.3 kg. The packaged product is kept at a temperature of 2 ° C for 3 hours, and a stable jelly is formed. The resulting jelly is packed in corrugated cardboard boxes and sent to the consumer.

The finished product according to organoleptic indicators corresponds to this type of product according to GOST R 50763-95, with a pleasant taste and smell of seafood. The degree of penetration (ultimate shear stress) of the aspic was 1998 Pa, which shows a dense, stable, gelatinous consistency. The pieces of skin and octopus meat are elastic, juicy, delicate, in appearance and taste indicators resemble the taste of mushrooms and trepang.

Example 5. By the method of the prototype of example 1 "Delicious octopus."

Take 30 kg of octopus, add 1 kg of salt and 1 kg of ice and grind in a mixer for 1 hour.

The resulting mass is blanched in boiling water in a ratio of water to mass of 3: 1 for 10 minutes, the cool is cooled. Skin is cooked from a cooked semi-finished product and sliced into pieces, mainly of equal size. Take 47.0 kg of octopus skin pieces, add 5.0 kg of cooked octopus meat, 16.5 kg of boiled squid meat, 12.6 kg of boiled and pickled shredded seaweed marinade, 4.0 kg of passivated onion, 2.2 kg of carrots. Then season with spices (ground black pepper, allspice, cloves, bay leaf) 0.06 kg, flavors (salt, sugar, sodium glutamate) 3.64 kg. All ingredients are mixed, add 3.0 liters of vegetable oil, 3.0 liters of soy sauce, 3.0 kg of tomato paste, mix, packaged in a container, cooled at a temperature of 0 ° C to + 2 ° C, after which it is ready to use.

The finished product in terms of organoleptic characteristics turned out with a salty-sour taste and a faint smell of seafood. The degree of penetration (ultimate shear stress) of the aspic was 1170 Pa, which shows a less dense, stable, gelatinous, friable consistency in the section. The pieces of skin and octopus meat are tough. Sea kale is tough, sweet-sour, interrupts the taste of seafood. Adding a large amount of liquid ingredients degrades the jelly structure and smudges form.

As can be seen from example 5, carried out according to the prototype method, the resulting jelly has insufficient gelling ability and the consistency of the finished product is 1.7-1.8 times lower than that of the claimed product (the degree of penetration of jelly - prototype 1170 Pa, and the declared - from 1198 to 2150 Pa. In addition, the organoleptic characteristics also require improvement, since it is noted that the meat and skin of the octopus do not have a delicate, soft, easily chewed consistency.The presence of cloves, bay leaves in powder form does not spoil the taste of the finished product However, the product shows the presence of individual small pieces of bay leaf and cloves, which, when ingested, create a sharp unpleasant aftertaste that interrupts the main taste of the product, which ultimately worsens the organoleptic characteristics of the product, thus, the above listed disadvantages adversely affect digestibility finished products and nutritional value.

As follows from the above examples, the claimed method, in contrast to the prototype, allows to obtain a finished product with high organoleptic quality indicators, increased gelling ability, persistent consistency (as evidenced by penetration indicators) and expand the range of dietetic food products that can be recommended for use for preventive purposes.

Claims (7)

1. A method of making jelly from an octopus, including cutting an octopus, washing, rubbing it with salt and ice, blanching in boiling water, quenching, removing the skin from an octopus, slicing it into pieces, adding sliced seafood, herbal additives, flavoring and spices mixing and packaging of the finished product, characterized in that before blanching, sort by thickness of a piece of chopped octopus is carried out, and after mixing, they are quenched and held at a temperature of 2-5 ° C for at least 3 hours; while grinding the octopus with salt and ice is carried out for no more than 40 minutes, and blanching in boiling water is carried out until the temperature in the thickness of the piece of chopped octopus 54-57 ° C. 2. The method according to claim 1, characterized in that the blanching in boiling water is carried out for 2-6.5 minutes 3. The method according to claim 1, characterized in that the cutting of the skin of the octopus into pieces leads to sizes not exceeding 0.7 mm in diameter. 4. The method according to claim 1, characterized in that the quenching is carried out at a temperature of 60-65 ° C for not more than 10 minutes 5. The method according to claim 1, characterized in that as a seafood take squid, octopus meat and seaweed; as vegetable additives take carrots, onions and garlic; as flavorings take vegetable oil, tomato paste, soy sauce, salt and sugar; spices, in the following ratio, wt.%:
octopus skin 53.00-57.00 octopus meat 12.00-14.00 squid 9.00-19.00 sea kale 6.00-9.00 carrot 4.00-4.80 onion 3.00-3.50 garlic 0.05-0.10 vegetable oil 2.00-2.50 tomato paste 1.80-2.00 soy sauce 1,50-2,00 salt 0.05-0.08 sugar 1.00-2.00 spices: ground black pepper 0.03-0.06 allspice 0.04-0.07 6. The method according to claim 1, characterized in that as a seafood take squid and seaweed; as vegetable additives take carrots, onions and garlic; as flavorings take vegetable oil, tomato paste, soy sauce, salt and sugar; spices in the following ratio, wt.%:
octopus skin 53.00-57.00 squid 9.00-19.00 sea kale 6.00-9.00 carrot 4.00-4.80 onion 3.00-4.80 garlic 0.04-0.06 vegetable oil 2.00-2.50 tomato paste 1.80-2.00 soy sauce 1,50-2,00 salt 0.05-0.08 sugar 1.00-2.00 spices: ground black pepper 0.03-0.06 allspice 0.04-0.07 7. The method according to claim 1, characterized in that after cutting the skin into pieces, it is fried at a temperature of 150 ° C for 30 s.