FIELD: food processing industry.
SUBSTANCE: claimed method includes screening of salmon fish roe in early pubescence step and introducing food-grade colorant in amount of 40-50 % based on total colorant mass which provides caviar color similar to color of sturgeon fish caviar. Then caviar is washed with acidic solution and salted with simultaneous introducing of colorant in amount of 25-30 % based on total colorant mass for 8-20 min, followed by washing with water. Further rest part of colorant is added, caviar is washed with water and moisture is removed under pressure of 79.8-6.7 kPa while continuous caviar dislocation.
EFFECT: food product with improved taste and organoleptic characteristics and long storage time.
3 cl, 3 ex
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