FIELD: food industry.
SUBSTANCE: method involves the caviar processing, salting, colouring, draining, the ready product packing, closure and storage. Salting and colouring are carried out simultaneously, herewith the process is carried out for 12-15 hours at the ambient temperature from 0 to +5 °C. Closure of packed jars is performed under vacuum. Jars filled with caviar are sent for pasteurization, herewith the pasteurization is performed during 90-95 minutes after reaching the temperature in the center of the jars with caviar of 57-58 °C. After the pasteurization the jars are cooled and kept at the temperature from -2 to -6 °C.
EFFECT: invention provides reduced activity of autolytic processes occurring in the caviar during its storage, preservation of nutritional and taste properties of finished products and ensuring microbial safety for a longer shelf life.
1 cl, 3 ex
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