METHOD FOR PREPARING CAVIAR FROM SALMON SPECIES FISH Russian patent published in 1998 - IPC

FIELD: fish-processing industry; production of salted caviar of salmon species fish. SUBSTANCE: to disrupt connecting tissues of roe membranes and to separate caviar from them, roe membranes are treated by solution of fermenting complex preparation produced from hepatopancreas of crabs. This preparation is added to 1-3.5-% table salt solution. Roe membranes are kept in the solution at 37-45 C for 4-8 min, and after separating caviar from connecting tissues, is washed with 1-3.5-% table salt solution at 0.2 C and salted with saturated table salt solution at temperature from minus 12 to minus 10 C. Optionally, caviar may be frozen with saturated table salt solution at temperature from minus 25 to minus 20 C. EFFECT: improved taste of caviar. 2 cl