| 摘要 |
FIELD: fish-processing industry. SUBSTANCE: method involves salting caviar and coloring in two stages at time interval of at least 0.5 hour: at first stage, introducing 2/3 part of colorant directly into caviar, at second stage, introducing remaining part of colorant together with protein-in-fat emulsion, taken in an amount of 5-10% by weight of caviar. Salting is performed prior to second coloring stage, with caviar of sturgeons with natural slight color or low-value fish caviar, or ovulated caviar being used. EFFECT: increased efficiency, improved gustatory qualities. 4 cl, 3 ex |
