FIELD: food-processing and fish industry.
SUBSTANCE: method involves washing sturgeon fish roes using 10%-saline solution and removing excessive saline solution; destructing roes; separating spawn juice from connecting tissue and egg cell envelope and holding during 2-10 days at temperature of 0-10 C until maximal breaking of fat and water-soluble components is reached; collecting fat layer and centrifuging intermediate layer formed between fat and aqueous phase.
EFFECT: high biological value of product from crude material unfit for further utilization, in particular, from rejected sturgeon fish roes.
3 cl, 1 tbl, 4 ex
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