METHOD FOR PRODUCTION OF CAVIAR PRODUCT Russian patent published in 2024 - IPC A23L17/00 

FIELD: fish industry.

SUBSTANCE: invention relates to the technology of producing a caviar product based on caviar of various types of commercial fish, and can be used in the processing of fresh, cooled, frozen, salted caviar raw material, including reduced market value. For caviar product granules formation one uses caviar components finely ground in fat mixture in water phase. Caviar components are represented by caviar, hard roe, placental tissue, hard roe skein, caviar shells, sorbed caviar juices of marine fish, which are placed in a mixer, fat mixture is added from fish oil taken at ratio of 1:1 and refined deodorized vegetable oil and is subjected to fine grinding for 1.2 to 3.0 minutes, by impact method with impact force from 125 to 150 N, with impact speed from 2,500 to 3,000 impacts per minute. Aqueous phase used is table salt, a structure-forming agent, dry egg yolk, potassium sorbate and sodium benzoate dissolved in drinking water. Initial components are used at a certain ratio. Components are heated to temperature of 60–65 °C and emulsified while stirring with a mixer rpm of 2,800–3,000 min⁻¹ for 10 minutes with subsequent cooling to temperature of 35–40 °C, is fed for granulation into a disperser with vegetable oil at temperature of 7 to 12 °C through needles. Obtained granules are supplied to a mesh accumulator for oil separation, after which the granules are matured at temperature of 2 to 4 °C in a cold chamber for at least 10 hours.

EFFECT: invention ensures production of caviar products with rational use of aquatic biological resources.

2 cl, 3 ex