FIELD: food industry.
SUBSTANCE: method includes washing raw material, mixing it with a preserving agent and packing. Washing is performed in drinking water, salinity of which is as close as possible to sea water salinity in habitats of sea urchin spawn. Mixing is performed by immersing for 5 minutes skeins of caviar in a container with 1 % solution of a preserving agent, at temperature from 12 to 18 °C. Sublimation drying is then carried out. Preservative includes pre-dissolved in 1 % solution of acetic acid and treated for 15 minutes in 1.96 atm. and temperature of 120 °C chitosan and fructose, at a ratio of 1:1.
EFFECT: group of inventions provides longer shelf life of sea urchin spawn while maintaining its high quality.
2 cl, 1 dwg
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