FISH CAVIAR CONSERVATION METHOD

摘要

FIELD: fish industry. SUBSTANCE: method involves two-stage washing of "fatty" caviar with water having temperature of 71-95 C; washing with cooled water. Fat separated from fat-in-water emulsion may be used to enrich fish products made from lean fish with polyunsaturated and essential fatty acids. EFFECT: improved quality of ready caviar product and efficient usage of raw caviar.