METHOD FOR PROCESSING FRESH OR FROZEN ROES INTO CAVIAR

摘要

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.