METHOD FOR PREPARING OF DELICACY CAVIAR Russian patent published in 2005 - IPC

FIELD: fish industry, in particular, production of smoked caviar.

SUBSTANCE: method involves washing basic material in saline solution; salting; ripening; soaking; providing dripping of excessive liquid; slightly drying; treating with smoke flavoring medium; forming; settling and drying. Smoke flavoring medium is vegetable oil aromatized with smoke flavoring preparation, which is preliminarily saturated with adaptogenic raw plant material, such as ginseng, eleuterrococcus, magnolia-vine, spikenard, etc. Process may be regulated by adding various kinds of plant additives for producing of smoked caviar possessing predetermined properties. Usage of such a product facilitates fatigue relief, allows high level of organism's working and intellectual capacity to be maintained. Such kind of products is of great importance for urban population exposed to stress situations under unfavorable ecological conditions. Method allows smoked caviar from various kinds of fish to be produced, including, salmon, sturgeon, cod fish, as well as from other hydrobionds.

EFFECT: improved quality of delicacy caviar possessing definitely expressed prophylactic and stimulating properties.

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