Canning of squid
A simple method for canning squid (Loligo sp.) is discussed. Hot blanching the dressed meat in 7% brine containing 0.2% citric acid for 5 min, packing and subsequent filling with 2% brine containing 0.2% citric acid and processing at 1.0 kg/cm² steam for 20 mm gave an excellent canned product with good shelf-life.
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| Main Authors: | , |
|---|---|
| Format: | article biblioteca |
| Language: | English |
| Published: |
1980
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| Subjects: | Fisheries, Loligo, squids, canning, processing fishery products, |
| Online Access: | http://hdl.handle.net/1834/33513 |
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