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

The technology of making black caviar at home.

To date, the production of artificial black grained 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. gelatin food, 1.5 liters of boiled milk, 100 gr. salt, 1.5 kg of herring "Ivasi", 0.3 kg of brine herring. On average, the cost of caviar is about 90 rubles. Those. it is almost 100 times cheaper than natural caviar.

By its taste and external qualities, imitation is so high that it is accepted by most people as natural. The technology and design of the device are available for almost everyone. The capacity of the installation is not less than 3.0 kg / h of spherical granules with a diameter of 1-3 mm. The installation may be run by low-skilled personnel. The installation is designed for use in cafes, bars restaurants, as well as at home .

The device of the installation for the domestic production of caviar.

The glass wind tube (it is possible from a fluorescent lamp) is installed in an upright position, tightly connect its lower end to 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.

Need to prepare a large syringe, needle diameter 0.4 mm.

Caviar making.

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

Pour cold vegetable oil (refined) into the device tube, so that a few centimeters remain to the drain hole. the oil temperature should not be more than 10 degrees.

Quickly inject the contents of the syringe into the tube. A jet of milk with gelatin strikes the oil with a force to form granules with a diameter of 3 mm (the size of the pellets is regulated by the injection force). Granules settle on the bottom of the can, pushing the oil into the drain hole.

After the formation of the granules, transfer them into a sieve and with a strong stream of cold water, remove the oil film from the surface of the granules.

Tanning and painting granules.

Pellets to place in a saucepan, pour 4 liters of cold filtered tea (300 grams of black tea for 5 liters of water), 30 minutes to batten in this solution.

Then rinse, place in a pan with 0.1% solution of ferric chloride (other food colorings can be used). To achieve the necessary coloring, rinse with cold water.

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

The caviar is ready.

Store in the refrigerator, grease the top layer with vegetable oil to prevent drying.