PROCESS FOR OBTAINING STURGEON CAVIAR ANALOG, AND PRODUCT THUS OBTAINED

This procedure proposes the obtention of a product similar to sturgeon caviar as from a mixture of fish muscle, egg, methylcellulose, cephalopod ink, preservatives and salt, forming an emulsion which is introduced into a granulator in which it is subjected to fluctuations which cause the emulsion to...

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Bibliographische Detailangaben
Hauptverfasser:	PIVOVAROV, PAVEL PETROVICH, POZO CARRO, ROGELIO, GARCIA PALACIOS, IRENE, PERTSOVOY, FIODOR VSEVOLODOVICH
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	This procedure proposes the obtention of a product similar to sturgeon caviar as from a mixture of fish muscle, egg, methylcellulose, cephalopod ink, preservatives and salt, forming an emulsion which is introduced into a granulator in which it is subjected to fluctuations which cause the emulsion to divide into drops in controlled manner, introducing the obtained drops into a configurator liquid medium, generally oil, which is to be found at a temperature between 75 and 94 DEG C, adding to the thus obtained granules, a culinary emulsion made up of fish muscle, spawns and/or fish roes, and a methylcellulose solution. Finally adding vegetable oil and/or fish oil.