METHOD FOR TREATMENT OF V SKEIN MATURITY STAGE STURGEON FISH CAVIAR BEFORE SALTING Russian patent published in 2010 - IPC A23L1/00 

FIELD: food industry.

SUBSTANCE: invention is related to fish industry and may be used for production of food products from V skein maturity stage sturgeon fish caviar. In accordance to this method caviar is washed at a water temperature of 63.5-64.5°C, with the caviar and water proportion being, 1:3 in three stages. The caviar is sieved after every stage. At the first stage the caviar is washed for 1-2 minutes, at the second - for 5-7 minutes, at the third - for 10-12 minutes, then the caviar is cooled with flowing drinkable water.

EFFECT: invention allows to uniformly consolidate the fish egg membrane across the portion being treated, to wash the caviar of ovulate and blood, to inactivate most of lipolytic and proteolytic ferments without boiling, to produce (on a stable basis) a product meeting the sanitary norms and regulations applicable to raw material for caviar food products production.

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