FIELD: fish industry; in particular, conservation of granular fish caviar, mainly, sturgeon fish. SUBSTANCE: after salting of washed caviar eggs by edible salt caviar is treated by electrochemically activated water with pH 5.9-7.2. Edible salt is taken in amount of 4-8% to caviar mass. EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRESERVING FISH ROE | 0 |
|
SU1662469A1 |
| CAVIAR PRESERVATION METHOD | 1993 |
|
RU2050780C1 |
| METHOD OF PRSERVING STURGEON SOFT CAVIARE | 0 |
|
SU1064933A1 |
| COMPOSITION FOR TINNING OF FISH AND FISH PRODUCTS | 1993 |
|
RU2048111C1 |
| FISH CAVIAR PRESERVATION METHOD | 2000 |
|
RU2170022C1 |
| METHOD FOR STOCKING, PROCESSING, STORAGE, PREPARING FOR REALIZATION OF FISH AND FISH PRODUCTS AND METHOD FOR STORAGE, TRANSPORTATION AND PREPARING FOR REALIZATION OF FISH AND FISH PRODUCTS | 1996 |
|
RU2072227C1 |
| METHOD FOR PRESERVATION OF OVULATED CAVIAR OF STURGEON FISHES | 2013 |
|
RU2549763C1 |
| METHOD FOR PREPARING GRANULAR PASTEURIZED CAVIAR OF STURGEON FISHES | 1995 |
|
RU2086133C1 |
| METHOD OF PROTECTING CAVIAR PRODUCTION FROM BACTERIOLOGICAL DAMAGE | 2016 |
|
RU2654637C1 |
| METHOD OF PRESERVING FISH ROE | 0 |
|
SU1158147A1 |
