FISH CAVIAR PRESERVATION METHOD

FIELD: fish industry, in particular, preservation of granular caviar of salmons. SUBSTANCE: method involves salting washed granular caviar with edible salt; treating caviar with electrochemically activated water having pH value of 5.9-7.2, with edible salt being used in an amount of 4-8% by weight o...

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Bibliographische Detailangaben
Hauptverfasser:	KOPYLENKO L.R, BOGERUK A.K, GROMOVA V.A, BARYSHNIKOV P.F, KURLAPOVA L.D, EZHOV V.G
Format:	Patent
Sprache:	eng ; rus
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: fish industry, in particular, preservation of granular caviar of salmons. SUBSTANCE: method involves salting washed granular caviar with edible salt; treating caviar with electrochemically activated water having pH value of 5.9-7.2, with edible salt being used in an amount of 4-8% by weight of caviar. EFFECT: increased efficiency and improved quality of caviar. Изобретение относится к рыбной промышленности, к способу консервирования зернистой икры рыб, преимущественно осетровых. Сущность изобретения: после посола промытых зерен икры поваренной солью икру обрабатывают электрохимически активированной водой с pН 5,9 - 7,2, при этом поваренную соль берут в количестве 4 - 8% к массе икры.