FIELD: food-processing and fish industry, in particular, production of granular salmon caviar.
SUBSTANCE: method involves primary processing of caviar for 1-2 min with catholyte with pH value of 6.5-6.9; salting and processing for 1-3 min with anolyte with pH value of 6.5-6.9 and oxidation-reduction potential of 900-1,200 mV. Volumetric ratio of catholyte : caviar and anolyte : caviar is selected within predetermined range.
EFFECT: provision for keeping native properties of caviar in the process of production and storage.
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Authors
Dates
2005-01-27—Published
2003-09-01—Filed