METHOD FOR OBTAINING SALTED GRANULAR CAVIAR FROM FRESH AND FROZEN ROE

摘要

FIELD: fish product processing. SUBSTANCE: method involves holding roes for 1-3 min in saturated solution of sodium chloride containing 0,03-0.1 m/l of sodium chloride having temperature of 8-14 C, with brine-roe ratio of 1: 1-1:1.5; treating in solution containing 3-10% of enzyme preparation separated from crustacean internal organs at temperature of 12-18 C. EFFECT: improved quality of product by preventing enzyme preparation from penetration into inner layers of caviar granular enclosure in the process of treatment with enzyme and prolonged storage time.