FIELD: food-processing industry, in particular, methods for producing of ordinary fish caviar.
SUBSTANCE: method involves introducing salt; coloring and treating with fat. Before salting procedure, fish is colored with the use of newly prepared tea solution having temperature not in the excess of 40 C, used in the ratio of 1:1-1:1.5. Method further involves separating tea remains and introducing coloring fixative; rinsing in water and introducing salt in an amount of 3-4.5% by weight of caviar; holding and adding melted fat of ordinary fish in an amount below 4% by weight of caviar.
EFFECT: improved organoleptical properties of ordinary fish caviar.
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