| 摘要 |
FIELD: fish industry. ^ SUBSTANCE: method involves dividing roes into pieces; providing thermal processing; rinsing in cold water; screening through caviar sieve and salting caviar. Thermal processing is performed during 4-6 min using 20-30%-solution of edible salt preliminarily heated to temperature of 79-81 C at roe and solution ratio of 1:3, respectively. Screening through caviar sieve is performed before rinsing procedure with the use of two caviar sieves having 12x12 mm and 8x8 mm sized meshes. After screening through caviar sieve, pieces of screened masses, including fat, are frozen and stored at temperature of -18 C. ^ EFFECT: increased efficiency by utilization of "fatty" fluid caviar retaining soft consistency, reduced density of spawn coat, uniform salting of caviar, and minimized losses on screening of caviar through caviar sieve. ^ 4 ex |
