Canning of Squid
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Authors
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P R.G VARMA
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JOSE JOSEPH
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 filln?-g with 2% brine containing 0.2% citric acid and processing at 1.0 kgjcm2 steam for 20 mm gave an excellent canned product with good shelf-life
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Submitted
2017-03-17
Published
2017-03-17
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
VARMA, P. R., & JOSEPH, J. (2017). Canning of Squid. Fishery Technology, 17(2). https://doi.org/10.56093/ft.v17i2.68773
