METHOD FOR PRESERVATION OF SALMON FISH CAVIAR Russian patent published in 2004 - IPC

FIELD: fish industry, in particular, reprocessing of salmon fish caviar.

SUBSTANCE: method involves salting screened caviar; mixing with vegetable oil and glycerin; canning; holding and pasteurizing by providing gradual heating of cans with caviar to temperature of 57-58⁰C and heating-through at said temperature for 90-95 min; holding to temperature of 20-26⁰C. Also, cans filled with caviar are held before pasteurization procedure at temperature of from -2⁰C to -5⁰C for 30-120 days.

EFFECT: stabilized color of caviar, suppressed activity of self-digestion processes occurring in caviar during storage and, accordingly, increased shelf life, improved gustatory and organoleptical properties, reduced power consumption and production costs.

2 cl, 4 ex