Formed semi-finished products from forcemeat of the squid

The formulation of the formed semi-finished products from forcemeat of a squid is developed. The influence of a dosage of cooked forcemeat of a squid to raw forcemeat on rheological properties of the forcemeat mix depending on temperature is investigated. Compatibility of stuffings with the forcemeat mix of squid is defined. The technological scheme of manufacture of the formed semi-finished products from forcemeat of squid with stuffings is offered.