METHOD OF PREPARING SALMON CAVIAR Russian patent published in 2018 - IPC A23L17/30 

FIELD: food industry.

SUBSTANCE: method includes punching roes, salting, sorting, applying a preservative, vegetable oil, glycerin, and packaging. Salting is carried out with a saturated saline solution, with the salt content of 26%, which has passed through two cleaning stages. At the first stage, the solution is passed through mechanical cleaning filters with an equivalent pore diameter of 5-10 mcm at the operating filtration pressure of 0.01 MPa and a liquid temperature of 10 to 15°C. At the second stage, cleaning is carried out on the CeRAM INSIDE^® membrane elements, having a cut-off value of 300 kDa, with a constant specific productivity of the membrane elements by the cleaned saline solution of 2000-2500 l/m²h, a transmembrane pressure of 0.4-0.5 MPa, the flow rate of the saline solution in the membrane element channel of 5 m/s and a temperature of 12-15°C. Salting is carried out at the saline solution and caviar ratio 2:1-5:1, while the caviar is first stirred for 5-10 minutes, and then held for 30 min. The used saline solution is sent for disposal.

EFFECT: shortening the duration of salt solution preparation and excluding its bacterial contamination.

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