METHOD FOR PRESERVING CAVIAR OF ORIENTAL SALMONS

摘要

fish industry. SUBSTANCE: method involves using caviar of Oriental salmons such as Bering wolf-fish as raw material; pasteurizing at temperature of 60 plus and minus 1 C. Salt content in ready product is 3-4.5% and oil content is 140-160 g per 100 g of product. Method allows product having qualities approximating those of standard granular salmon caviar to be obtained from nonstandard raw material, namely caviar of salmon-kind fish such as Bering wolf-fish. EFFECT: simplified method and improved quality of product. 3 cl