| 摘要 |
FIELD: food industry. ^ SUBSTANCE: the present innovation deals with the products based upon caviar fish raw material. The suggested caviar butter contains, weight%: homogenized caviar component 4.0-65.0, vegetable oil 32.0-80.0, common salt 1.5-3.5, additional taste components 1.5-22.0 at the content of emulsifier being 0.05-2.0%. Caviar component is the caviar of salmon and/or fine-mesh fish and/or caviar liquid and/or saline roe and/or caviar membrane. As additional taste components one should apply decoctions of spices and/or vegetable decoctions and/or fish decoctions and/or fish stuffing and/or stuffing out of sea products and/or sauces. Method for preparing caviar butter deals with mixing caviar component, vegetable oil, common salt and taste component in the form of decoctions in homogenizer at 3200-3500 rot./min. Taste decoction of spices and/or vegetables and/or fish should be put into homogenizer by 3-5 times in 2-5 min. Additionally, in the mixture with taste decoction it is useful to add emulsifier 3-7 min before the end of mixing. Protein taste components should be added at final stage of mixing. The present innovation enables to regulate the ratio of protein and fatty components at simultaneous achievement of optimal viscosity of caviar butter, provide dietary properties of the butter in question at give it different taste shades. ^ EFFECT: higher efficiency. ^ 5 cl, 3 ex, 2 tbl |
