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 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° 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.