FIELD: food industry.
SUBSTANCE: invention relates to food industry. According to the method, caviar (together with internal fluid) is placed into a tight vessel, pasteurised at a temperature of 62-64°C and stored at a temperature no higher than minus 24°C. Before pasteurisation, caviar is separated from internal fluid with salt added to the latter in an amount of 1.5% of the total caviar weight; the produced salt solution is mixed with caviar.
EFFECT: invention allows to enhance caviar quality and extend its storage life.
1 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PROCESSING OVULATED ROE OF STURGEON SPECIES FOR PRODUCING CAVIAR | 2021 |
|
RU2774724C1 |
| METHOD OF PRELIMINARY TREATMENT FOR OVULATED STURGEON (ACIPENSERIDAE) CAVIAR | 2006 |
|
RU2323652C1 |
| METHOD FOR PRESERVATION OF OVULATED CAVIAR OF STURGEON FISHES | 2013 |
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RU2549763C1 |
| PREPARATION OF OVULATED STURGEON CAVIAR FOR STORAGE, CONVEYANCE AND REPROCESSING FOR FOODSTUFF PRODUCTION | 2004 |
|
RU2280388C2 |
| METHOD FOR PRODUCTION OF PRESERVES FROM OVULATED STURGEON CAVIAR | 2004 |
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RU2268624C1 |
| METHOD FOR PRESERVATION OF SALMON FISH CAVIAR | 2002 |
|
RU2240020C2 |
| METHOD FOR STOCKING, PROCESSING, STORAGE, PREPARING FOR REALIZATION OF FISH AND FISH PRODUCTS AND METHOD FOR STORAGE, TRANSPORTATION AND PREPARING FOR REALIZATION OF FISH AND FISH PRODUCTS | 1996 |
|
RU2072227C1 |
| METHOD FOR PREPARING GRANULAR PASTEURIZED CAVIAR OF STURGEON FISHES | 1995 |
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RU2086133C1 |
| SALMON CAVIAR PRESERVATION METHOD | 2007 |
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RU2360423C1 |
| METHOD FOR PASTEURISATION OF SALMON FISH CAVIAR FROM FROZEN SKEINS | 2012 |
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RU2489062C1 |
