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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| creator | PIVOVAROV, PAVEL PETROVICH POZO CARRO, ROGELIO GARCIA PALACIOS, IRENE PERTSOVOY, FIODOR VSEVOLODOVICH |
| description | 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. |
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Finally adding vegetable oil and/or fish oil.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | PROCESS FOR OBTAINING STURGEON CAVIAR ANALOG, AND PRODUCT THUS OBTAINED |
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