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A method of softening shellfish muscle tissue involves the use of fresh, frozen, whole or shredded shellfish, their wash, an elutriation, slaw cutter and a pouring with marinade. Shellfish meat is chopped into pieces 1-2 cm wide, 2.5-3.5 cm length, 0.5-1 cm thickness and also is blanched in the water at the temperature of 98±2 °C less than 60 seconds and cooled to the temperature T=40±5 °C, at the same time spicy salt pouring is prepared. Pouring is sterilized, filtered, cooled to the temperature T=40±5 °C, is mixed with 9% acetic acid in a certain ratio of the components and muscle tissue is filled to mature for 48 hours at the temperature of 0...+ 5 °C.
UAU201410555U2014-09-262014-09-26A method of softening shellfish muscle tissue
UA96141U
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