FIELD: food industry.
SUBSTANCE: invention relates to fish industry and can be used for salmon caviar processing. Method provides for caviar salting, its mixing with vegetable oil, packing in jars, pasterurisation and cooling. After pasterurisation jars with caviar are kept at temperature from 0 to -2°C during 20-30 days. After that jars with caviar are repeatedly repasterurised.
EFFECT: invention allows to obtain preserved product with storage time up to two years.
2 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
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