CAVIAR BUTTER AND METHOD OF ITS PRODUCTION Russian patent published in 1999 - IPC

FIELD: food industry. SUBSTANCE: caviar butter contains caviar of fishes of salmon family, and/or residue after caviar repacking, and/or salmon roe, refined deodorized vegetable oil, common salt and food additives at the following ratio of components, mas.%: caviar of salmon family fishes and/or residue after caviar repacking, and/or salmon roe, 35-40; refined, deodorized vegetable oil, 55-60; common salt, 1.5-3.5; food additives, 3.5-4.5. Method of caviar butter preparation involves mixing in homogenizer initial ingredients at mixer speed of 2500-3000 rpm for 10-15 min. Vegetable oil is supplied in homogenizer in two-four stages every 2-4 min. EFFECT: higher food value and storage stability. 3 cl, 4 ex