STURGEON CAVIAR PRODUCTION METHOD Russian patent published in 1995 - IPC

FIELD: fish industry. SUBSTANCE: method involves the use of substandard sturgeon caviar or eggs of low-value fishes for production of food product granules. The granules are gel of natural caviar or fish egg protoplasm, yolks, egg albumen or albumen mixed with yolks (mass ratio 1-4 1), fat ingredient, and food grade coloring matter (15-80 13-56.9 1.5-8.0 (or 14.5-64.9) 5.0-20.0 0.1-0.5 respectively. Natural caviar protoplasm is separated by the method of mechanical pressing at 0-20 C, and this protoplasm is mixed with yolks, egg albumen (or yolks mixed with egg albumen), fat ingredient, and food grade coloring matter. The mixture is exposed to heat (10-40 C) for 10-180 min, and drops of this mixture are added to hot vegetable oil (80-85 C). EFFECT: higher product quality, lower cost. 2 cl