CAVIAR-LIKE FOODSTUFF AND METHOD OF OBTAINING IT.

摘要

The foodstuff contains granules consisting of gel formed of egg-white, egg-yolk, a fat component and a food colour in the following ratio in per cent by weight: egg-white 8.0-35, egg-yolk 35-80, fat component 10-20, food colour 0.05-0.15. The method provides for preparation of a viscous emulsion of egg-white, egg-yolk, a fat component and a food colour and its introduction, in drops, in an alimentary vegetable oil heated up to a temperature of 75-85C. The invention will be applicable in the food industry.