METHOD OF PRODUCING VITAMINIZED CAVIAR Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: method involves preparation of vitaminized caviar of vegetable origin from ground fresh fruits of common mountain ash (Sorbus aucuparia) of red color prepared before frosts. Ground fruits are pressed in order to eliminate excessive mountain-ash juice in amount of 5-60% from primary mass with the purpose that the mass is not spread. Then the mass is mixed with ingredients in the following ratio, mas. %: common salt, 0.8-2; vegetable oil, 1-10; spices, 0.5-2; flavor additives, 0.5-1. Used as spices are ground up to 3-5 mm onion, garlic, dill, parsley, horse radish, celery, balm, basil, marjoram, coriander, and parsnip; while as flavor additives, sodium glutamate and sodium inositol. Prepared caviar is highly vitaminized, rich in microelements, does not contain sugar, and may be used for dietetic alimentation. Besides, proposed product has a new taste and red color. EFFECT: broadened assortment of caviar of vegetable origin from fruits. 2 cl, 2 tbl