FIELD: food industry, salmon fish salty caviar production. SUBSTANCE: method involves the washing fresh or defrosted raw, roes treatment with the solution of enzyme preparation from crustacean or squid viscera to dissolve roe envelope (concentration is 3-10% of roe mass), at 12-18 C for 10-30 min followed by fish eggs separation, their salting, addition of oil and antiseptics and potassium-aluminium sulfate (concentration is 0.01-0.1% of salty caviar mass) also. EFFECT: improved method of salty caviar production. 9 tbl
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| FISH CAVIAR PRODUCTION METHOD | 1993 |
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| METHOD FOR PREPARING OF SALMON CAVIAR | 1992 |
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| METHOD FOR PREPARING SALT GRANULAR CAVIAR FROM FRESH AND FROZEN ROES | 1995 |
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| SALMONS CAVIAR PRODUCTION METHOD | 2003 |
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| METHOD OF PREPARING OF ENZYME PREPARATION OF PROTEOLYTIC ACTION FROM THE VISCERA OF FRESH OR FROZEN FISH | 1985 |
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RU1339917C |
| METHOD FOR PREPARING FRESHLY SALTED CREAM-LIKE PRODUCT OF HYDROBIONTS | 1991 |
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RU2040189C1 |
