METHOD OF PREPARING SALTY GRAINY CAVIAR FROM THE FRESH AND FROZEN FISH ROES

FIELD: food industry. SUBSTANCE: method involves washing fresh or defrosted roes before treatment with some enzyme solution prepared from shellfish or squid entrails to dissolve the roe membranes. The roes are exposed to the solution (3-10% of mass of roes) at 12-18 C for 10-30 min. The berries are...

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Bibliographische Detailangaben
Hauptverfasser:	POVALYAEVA NINA T, KUPINA NATALYA M, STARODUBTSEVA NATALYA B, LEVANKOVA IRINA N
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS 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:	FIELD: food industry. SUBSTANCE: method involves washing fresh or defrosted roes before treatment with some enzyme solution prepared from shellfish or squid entrails to dissolve the roe membranes. The roes are exposed to the solution (3-10% of mass of roes) at 12-18 C for 10-30 min. The berries are separated, brined, and supplemented with oil, antiseptic agents and potassium or aluminum sulfate (0.01-0.1% of salted caviar mass). EFFECT: longer shelf life of product.