FIELD: food-processing industry, in particular, preparing of caviar paste based on natural raw material.
SUBSTANCE: method involves using deposits obtained after repackaging of fish caviar, refined deodorized vegetable oil, edible salt, and preservative additive; mixing components with half the amount of vegetable oil to be used; adding remaining vegetable oil; holding mixture without mixing for 10-15 min; emulsifying for 3-5 min at continuous circulation mode. Whole fish caviar may be added into mixture. Resultant caviar paste contains predetermined amounts of deposit obtained after repackaging of fish caviar, edible salt, preservative additive, whole fish caviar, and refined deodorized vegetable oil.
EFFECT: reduced content of cholesterol, stable functional-processing properties due to optimal selection of qualitative and quantitative characteristics of basic material combined with selected parameters of process.
3 cl, 1 dwg, 3 ex
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