FIELD: food industry.
SUBSTANCE: invention relates to food industry. According to the method, before salting dried caviar is hydrated with a 0.9% culinary salt solution till the hydration coefficient is equal to 1:4. Salting is performed with a 3% culinary salt solution during 10-15 hours. Then caviar is washed with water and delivered for draining till the caviar moisture weight fraction is 60 %. The manufactured product is packed.
EFFECT: invention ensures production of salted caviar of reconditioned dried flying fish caviar.
2 cl, 1 tbl 3 ex
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|---|---|---|---|
| COMPOSITION OF MARINADE FOR PREPARING FISH PRODUCTS | 2021 |
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RU2763593C1 |
| METHOD OF CAVIAR PRODUCTION | 2007 |
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RU2330520C1 |
| METHOD OF PRELIMINARY TREATMENT FOR OVULATED STURGEON (ACIPENSERIDAE) CAVIAR | 2006 |
|
RU2323652C1 |
| PRESERVES PRODUCTION METHOD | 2010 |
|
RU2440765C2 |
| METHOD FOR PROCESSING NATURAL RAW MATERIAL INTO CONSERVING AGENT AND METHOD FOR PRODUCTION OF FISH PRODUCTS WITH USE OF THIS AGENT | 1992 |
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RU2043725C1 |
| METHOD FOR PROCESSING OF FISH ROES, PREFERABLY, OF STURGEONS | 2006 |
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RU2311074C1 |
| METHOD FOR PRODUCTION OF NATURAL STRUCTURE-FORMING AGENT OF FISH RAW MATERIAL | 2011 |
|
RU2458583C1 |
| METHOD FOR PRODUCTION OF DRIED SCALLOP FILLET | 2010 |
|
RU2440777C1 |
| METHOD OF SALMON FILLET SALTING | 2023 |
|
RU2826586C1 |
| METHOD FOR TREATMENT OF DRIED FLYING FISH CAVIAR SEMI-PRODUCT | 2013 |
|
RU2529913C1 |
