http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-012728-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3e0f66873a58696180677f44f206c6b1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f43be4601a00510717827fdd6d9116bb |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-30 |
| filingDate | 2007-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11f80d45ad66d3932329baf2ed00a045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da49aabdd7b59b546e74645c4c8f80d6 |
| publicationDate | 2009-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EA-012728-B1 |
| titleOfInvention | METHOD OF OBTAINING ARTIFICIAL FOOD GRANULAR CAVIAR |
| abstract | The invention relates to the food industry and relates to the production of food products that mimic natural grainy red caviar of salmon fish or black granular caviar of sturgeon fish. The technical result is the expansion of the technological capabilities of the method and range of products obtained, as well as improving the taste of the finished product is achieved by the fact that in the method of obtaining artificial food granular caviar, including the preparation of an emulsion for the core and the mixture for the shell of caviar and molding, according to the invention the caviar cores are injected with calcium chloride, a preservative and carboxyl methylcellulose, a preservative is introduced into the mixture for the shell of the caviar, and alginate is used as a filler sodium, for molding caviar emulsion for the core is sent to the granulator, the emulsion droplets formed in it are precipitated into the shell mixture, the molded eggs are washed with a solution containing sodium chloride and calcium chloride, then salting the product and holding it for at least 12 hours at a flow rate salts in the amount of 6.0-7.0 wt.%; salted caviar is treated with potassium sorbate, taken in the amount of 0.10-0.15 wt.%, and then with citric acid in the amount of 0.16-0.17 wt.% , then add 0.15-0.17% by weight of monosodium glutamate. The emulsion for caviar core includes, g per 10 l of water: flavoring additive 6.0-10.0; coloring matter 0.5-1.0; calcium chloride 400.0-500.0; carboxymethylcellulose 100.0-200.0; preservative 5.0-6.0. The mixture for the shell of caviar includes, g per 100 l of water: sodium alginate 300.0-500.0; coloring matter 6.0-7.0; preservative 5.0-6.0. |
| priorityDate | 2007-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.