Canning of squid.
Canning of squid.
Date
1980
Authors
Varma, P.R.G.
Joseph, J.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of fisheries Technologist(India)
Abstract
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 1.9 kg/cm super(2) steam for 20 min gave an excellent canned product with good shelf-life.
Description
Keywords
Loligo, processing fishery products, canning, marine
Citation
fishery technology 1980: 17(2), 93-94