FIELD: food industry.
SUBSTANCE: method involves caviar obtainment, salting, draining and packaging. Before salting caviar is separated from ovarian liquid and displaced onto a sieve with layer height equal to no more than 10 cm. Salting is performed during 4-6 minutes by way of sequential immersion of the sieve with caviar into vessels with pickle with density equal to 1.15-1.17 and 1.07-1.09 kg/m3 at a temperature of 68°-65° and 45°-40° with subsequent treatment with water with a temperature no higher than 10°C. After every immersion of the sieve with caviar into pickle and after treatment with water draining is performed.
EFFECT: invention allows to extend the storage life and improve the quality of caviar.
3 ex
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