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.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | article biblioteca |
| Language: | English |
| Published: |
1980
|
| Subjects: | Fisheries, Loligo, squids, canning, processing fishery products, |
| Online Access: | http://hdl.handle.net/1834/33513 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
dig-aquadocs-1834-33513 |
|---|---|
| record_format |
koha |
| spelling |
dig-aquadocs-1834-335132021-07-05T02:27:49Z Canning of squid Varma, P.R.G. Joseph, J. Fisheries Loligo squids canning processing fishery products 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. 2021-06-24T17:30:17Z 2021-06-24T17:30:17Z 1980 article 0015-3001 http://hdl.handle.net/1834/33513 en application/pdf application/pdf 93-94 http://aquaticcommons.org/id/eprint/18094 12051 2015-10-02 15:35:18 18094 Society of Fisheries Technologists, India |
| institution |
UNESCO |
| collection |
DSpace |
| country |
Francia |
| countrycode |
FR |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
dig-aquadocs |
| tag |
biblioteca |
| region |
Europa del Oeste |
| libraryname |
Repositorio AQUADOCS |
| language |
English |
| topic |
Fisheries Loligo squids canning processing fishery products Fisheries Loligo squids canning processing fishery products |
| spellingShingle |
Fisheries Loligo squids canning processing fishery products Fisheries Loligo squids canning processing fishery products Varma, P.R.G. Joseph, J. Canning of squid |
| description |
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. |
| format |
article |
| topic_facet |
Fisheries Loligo squids canning processing fishery products |
| author |
Varma, P.R.G. Joseph, J. |
| author_facet |
Varma, P.R.G. Joseph, J. |
| author_sort |
Varma, P.R.G. |
| title |
Canning of squid |
| title_short |
Canning of squid |
| title_full |
Canning of squid |
| title_fullStr |
Canning of squid |
| title_full_unstemmed |
Canning of squid |
| title_sort |
canning of squid |
| publishDate |
1980 |
| url |
http://hdl.handle.net/1834/33513 |
| work_keys_str_mv |
AT varmaprg canningofsquid AT josephj canningofsquid |
| _version_ |
1756079102568169472 |