METHOD FOR OBTAINING A SUBSTITUTE FOR GRANULAR CAVIAR Russian patent published in 2022 - IPC A23L17/30 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to a method for producing an analogue of sturgeon and salmon caviar. A method is proposed for obtaining an analogue of food fish granular caviar, in which fish raw materials in the form of fresh or salted fish, peeled from scales, are crushed to a size of 1.0-2.5 mm, combined with electroactivated water cooled to a temperature of 13-15°C with pH 7.5-9.0 in a ratio of 1:1, cut for 25-35 minutes and filtered to obtain filtrate I and a solid residue, then the solid residue is combined with electroactivated water with a pH of 7.5-9.0 in a ratio of 1:2 and boiled for 60-90 minutes, filtered to obtain filtrate II and a second solid residue, filtrate I and II are mixed in a ratio of 1:2 and served for the preparation of a mixture for the formation of granules with the addition of gelatin, sodium alginate, milk powder, egg powder, baking soda, table salt, finely dispersed activated carbon, monosodium glutamate, potassium sorbate, sodium benzoate, which is stirred at a speed of 60 c^-1 at room temperature for 25-30 minutes, brought to a boil and boiled for 5-10 minutes, filtered and fed into vegetable oil for granulation, the resulting separated granules are treated with an emulsion prepared from a mixture of filtrates I and II , gelatin, sodium alginate, fish oil, vegetable oil, finely dispersed activated carbon, common salt, potassium sorbate, sodium benzoate, sodium glutamate, and mix until evenly distributed throughout the mass, then the granules of the analogue of granular caviar are subjected to maturation at a temperature of 2 to 4 °C for at least 10 hours in the refrigerator. At the same time, electroactivated water is obtained by electrolysis of a 1-2% NaCl aqueous solution at a current strength of 0.5-0.6 A, a current voltage of 36 W and a water flow rate in the anode and cathode zones of 5-10 cm³/h.

EFFECT: invention is aimed at improving the method for obtaining an analogue of edible fish granular caviar, expanding the range, creating a product with high consumer properties while providing food taste characteristics characteristic of natural caviar, improving structural and mechanical properties and reducing microbiological contamination, which ensures an increase in the shelf life of the finished product.

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