FIELD: production of granular caviar. SUBSTANCE: method involves using spawn of sea fish (Ciclopterus Lumpus) with saltiness of 12-15% as raw material; washing spawn in small portions of 3-5 kg in cooled saline solution with salt content of 1.01 g/cu.cm at temperature not exceeding 10 C spawn and saline solution weight ratio of 1:2; pouring out saline solution with contaminants; directing washed spawn for soaking in cooled saline solution and providing dripping of saline solution for 1-3 hours to obtain caviar; sorting caviar; adding preservative such as benzoic acid sodium, ready food additives-colorants, and flavor additives. Additive used is deodorized vegetable oil, which is initially heated to temperature of 120 C for 30 min and then cooled to room temperature, sorbic acid and citric acid. Flavor additive may be prepared from mixture of homogenate of salted fish milt, sodium gluconate, citric and sorbic acids by crushing fish milt for obtaining homogeneous mass, to which required components are added, and pasteurizing the mixture at temperature of 68-75 C for 30 min. Method allows valuable delicacy marine product to be prepared from fish, which had never been used on a commercial scale in food-processing industry due to the absence of raw material and technology. EFFECT: simplified method and improved consumer properties of ready product. 5 cl, 4 ex
