| 摘要 |
FIELD: fish industry. ^ SUBSTANCE: caviar is treated with water and conserving agent solution. Then drippage, brining with conserving agent addition and pre-packing are carried out. In the first step caviar is treated with hot water for at most 30 sec. In the second step caviar is simultaneously cooled and treated with conserving agent solution at temperature of 3±1°C for 1.5-2.0 min. Abovementioned solution contains conserving agent in amount of 1/10 as reduced to standard concentration determined for caviar products (namely at most 1000 mg/kg). Residual conserving agent is added in brining step. As conserving agent sorbic acid and/or urotropine is used. Caviar is pre-packed into polymeric packing containers. ^ EFFECT: preserves from ovulated sturgeon caviar of improved quality. ^ 4 cl, 3 ex |
