This page has been robot translated, sorry for typos if any. Original content here.

Manufacturing technology of black caviar at home.

Today, the manufacture of artificial black granular caviar is an affordable, highly profitable business. Calculate yourself, based on the cost of raw materials in your region, the profitability of your future business.

So, for the production of 3 (three!) Kg of caviar you need: 190 gr. edible gelatin, 1.5 l of boiled milk, 100 gr. salt, 1.5 kg of herring Ivasi, 0.3 kg of herring pickle. On average, the cost of caviar is about 90 rubles. Those. It is almost 100 times cheaper than natural caviar.

In terms of its taste and appearance, imitation is so high that it is accepted as natural by most people. The technology and design of the device are available for almost everyone. The plant capacity is not less than 3.0 kg / hour of spherical granules with a diameter of 1-3 mm. On the installation can work unskilled staff. The installation is designed for use in cafes, bars, restaurants, as well as at home .

Installation device for home-made caviar.

The glass wind tube (from a fluorescent lamp) can be installed in a vertical position, hermetically connecting its lower end with the neck of a 3-liter can. At the very top, in the wall of the tube it is necessary to make holes for draining.

You need to prepare a large syringe, needle diameter 0.4 mm.

Making caviar.

190 gr. gelatin pour 750 gr. cold water (boiled). Provide swelling of gelatin for 40 minutes. Then pour gelatin 1500 cc cold boiled milk, stirring slowly, dissolve on low heat. Filter and pour into a syringe.

Pour cold vegetable oil (refined) into the tube of the device so that several centimeters are left before the drain hole. oil temperature should be no higher than 10 degrees.

Quickly inject the contents of the syringe into the tube. A jet of milk with gelatin with a force hitting the oil forms granules with a diameter of 3 mm (the size of the granules is governed by the injection force). The granules settle to the bottom of the jar, pushing the oil into the drain hole.

At the end of the formation of granules, transfer them to a sieve and with a strong stream of cold water to knock off the oil film from the surface of the granules.

Tanning and dyeing granules.

Place the granules in a saucepan, pour 4 liters of cold filtered tea (300gr of black tea per 5 liters of water), tan in this solution for 30 minutes.

Then rinse, place in a saucepan with 0.1% ferric chloride solution (other food coloring can be used). Achieve the desired color, rinse with cold water.

Pour the granules with saline solution (half a liter of water and 4 tablespoons of salt). Insist 10 min. And drain the solution. Transfer to saucepan and pour flavor solution (pickle from Ivasi type herring) for 15 minutes. Transfer the granules to herring emulsion (1.5 kg of Iwashi type herring with a mixer until a homogeneous emulsion) and mix. Drain excess emulsion after 10 minutes.

Caviar is ready.

To store in the refrigerator, to grease the top layer with vegetable oil in order to avoid drying.