| 摘要 |
FIELD: food industry. SUBSTANCE: method includes primary processing of caviar, salting, adding oil, and packaging. After salting, caviar is treated by anolyte solution prepared by electrotreatment of aqueous solution of cooking salt in anode chamber of a two-chamber electrolyzer. Caviar can also be salted in anolyte solution to which preliminarily salt has been added. EFFECT: prolonged storage period and improved taste, including decreased salt content, avoided use of preservatives. 5 clm |
