FIELD: food production technology.
SUBSTANCE: invention is related to the fish industry and may be used when making food products from ovulated sturgeon caviar. The method provides for caviar selection, washing with hot water and simultaneous thermal treatment and washing with cold water. The caviar is thermally treated for 5-7 minutes by holding the caviar in hot water at the temperature 58-60°С, corresponding to the temperature of the sturgeon caviar proteic substances denaturation. Then the hot water is drained and the caviar is washed with the saturated salt solution cooled till - 2-3°С, the caviar is simultaneously cooled and salted within 1.5-2.0 minutes.
EFFECT: provides dense caviar consistence for further technological processes.
2 cl, 1 tbl, 4 ex
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