FIELD: food industry.
SUBSTANCE: invention relates to fish industry. Characterisation of the method for pasteurisation of salmon fish caviar of frozen skeins is as follows: after defrosting and salting, caviar is maintained at an ambient temperature equal to plus 8 - plus 10°C during 20-25 h. Then caviar is packed into cans and pasteurised at the ambient medium temperature equal to 58-62°C during 90-105 min.
EFFECT: invention prevents formation of residue in the course of caviar long-term storage.
2 ex
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