| 摘要 |
FIELD: processing of sturgeon roe. ^ SUBSTANCE: method involves thermal treatment of roe with hot 1.5-2% aqueous solution of preservative to provide for heating of roe to temperature of 67-690C, followed by holding for 2.5-3 min; directing roe for dripping-off process; washing with water followed with dripping-off process; salting; introducing fat emulsion and preservative mixture in an amount of 2-3 wt%, with preservative used being preservative having interphase distribution coefficient below 7.0 and mixture components being used in the ratio of 10:1, respectively; additionally introducing into fat emulsion and preservative mixture salted fish muscular tissue homogenate in an amount of 20-30% by weight of mixture. Also, preservative used may be sorbic acid with interphase distribution coefficient of 3.0, or mixture of preservatives providing for pH value of 4-7. After packaging of product, it is subjected to additional thermal treatment process at temperature of 65-700C for 1.5 hours. Method allows microbiological stability of product to be kept for prolonged storage time at temperature of from 00C to -20C. ^ EFFECT: provision for keeping of high quality, safety and microbiological stability of granular caviar for prolonged storage time. ^ 5 cl, 5 ex |
