Home mini-factory for the production of artificial black and red caviar
The first method of making "black" caviar
at home.
1. Preparation of initial components:
A). Preparation of tanning solution: pour 300 g of black tea into 5 liters of water and boil for 10 minutes, then filter.
b). Preparation of the coloring solution: weigh 10 g of watered ferric chloride on a pharmacy scale. Place the weighed portion in a 10-liter container glass jar, pour 50 cc of boiled water for 20-30 minutes. After dissolving, add 4 liters of cold boiled water. Filter and cool to 15°C.
V). Preparation of vegetable oil: fresh vegetable oil place in the refrigerator.
G). Preparing water: boil 15 liters of water.
d). Preparing milk: boil 1500 cc of milk and cool to 10°C.
e). Preparing a flavoring dressing: You can use Ivasi herring brine as a flavoring dressing.
and). Preparation of the saline solution: dissolve 4 tablespoons of table salt in 500 cc of cold boiled water. Mix.
h). Preparation of the emulsion: prepare fillets from one 1.5 kg can of Ivasi herring and bring it with a mixer to the condition of a homogeneous emulsion.
2. Installation device.
Install the glass wind tube (can be from a fluorescent lamp) in a vertical position, tightly connect its lower end to the neck of the 3 liter jar. At the very top, in the wall of the tube, a hole must be made to drain the displaced oil. This entire structure must be provided with good cooling. You need to prepare a large syringe, needle diameter 0.4 mm.
3. Making caviar.
190 g edible gelatin pour 750 cc of cold boiled water, stir. Allow the gelatin to swell for 40 minutes. Then pour in 1500 cubic meters of gelatin. cm cold boiled milk. Stirring, dissolve over low heat. Filter and pour into a syringe. Pour cold vegetable oil (refined) into the tube of the device so that there are a few centimeters left before the drain hole. The oil temperature should not be higher than 10°C. Quickly inject the contents of the syringe into the tube under a pressure of 10 kg/cm2. A jet of milk with gelatin hitting the oil with force forms granules with a diameter of 3 mm (the size of the granules is regulated by the injection force). The granules settle to the bottom of the jar, pushing the oil into the drain hole. Once the granules are formed, remove the jar from under the tube, after draining the oil from the tube. Place the granules in a sieve and use a strong stream of cold water to knock off the oil film from the surface of the granules.
4. Tanning and coloring of granules.
Place the calibrated granules in a saucepan, pour in 4 liters of cold filtered tea (300 g of black tea per 5 liters of water), tan the granules in this solution for 30 minutes, stirring constantly. Then rinse, place in a pan with a 0.1% solution of ferric chloride (you can use other food colorings), stirring to achieve the desired color. The normal color should be dark grey. After painting, rinse the granules thoroughly with cold boiled water. Place in a sieve located in a saucepan, stirring, pour salt solution over the granules (half a liter of water and 4 tablespoons of salt). Leave for 10 minutes and drain the solution. Allow the solution to drain for 10 minutes. Transfer to a saucepan, pour in a flavoring solution (Iwashi-type herring brine). Allow the solution to soak in for 15 minutes. Transfer the granules into the herring emulsion (bring 1.5 kg of Iwashi-type herring using a mixer to a homogeneous emulsion) and mix. Drain off excess emulsion after 10 minutes.
CAVIAR IS READY!
Store in the refrigerator for no more than 7 days, grease the top layer with vegetable oil to prevent drying out.
The second method of making artificial caviar.
Method for obtaining substances with granular structure: Caviar granules are formed from a solution of protein substances (casein) and a gelling agent (gelatin). Then they are tanned with an extract of plant substances (tea extract), and the tanned granules are colored with a solution of ferric chloride. Then they are treated with a solution of pectin and a solution of calcium chloride (to create an additional thermal shell). After this, the caviar granules are salted and flavoring and aromatic substances are added to them.
To prepare granular sturgeon-type caviar: Take 150-170 g of edible casein, which is dissolved with stirring for 1-2 hours in a 0.1% sodium alkali solution at 50-60°C. 50-75 g of edible gelatin in the form of a 20-60% solution in water is added to the resulting casein solution with stirring. Stirring continues for another 0.5-1 hour at 40-60°C. The resulting mixture is formed at 40-85°C in the form of a jet breaking into droplets into a thick layer of liquid, the upper layer of which is heated to 15-45°C, and the lower layer is cooled to 4-7°C.
The gelatinous grains are first separated from the oil (corn, sunflower), washed with water for 1-5 minutes while stirring, then separated from the water and processed aqueous solution green tea, which is prepared by boiling 150-200 g of tea in 4 liters of water for 1 hour and cooled to 4-7°C before drinking. Tanning of grains is carried out by stirring them in the extract at a temperature of 4-15°C for 20-35 minutes, until a dense, slightly yellowish shell of the tanning product is formed on the surface.
The granules are washed for 1-5 minutes cold water(can be an aqueous solution of formaldehyde 0.01-1% concentration or a solution of amino acids). Transfer for staining for 1-10 minutes into a solution of 0.01-1% ferric salts, add flavoring and aromatic substances ( fish fat, herring juice, herring paste in vegetable oil).
Third way:
Cooking technology
artificial "red" caviar and pollock caviar
No matter what dieters and fans of asceticism say, caviar on the table is a sign good taste, especially when the table is festive. But if black caviar is a symbol of a luxurious Russian feast, then red caviar is a sign of economic wealth in the family. Meanwhile, even on prosperity, you can save a lot if you do some things yourself. For example, salt the same red caviar at home. Let's study.
How to choose red fish for pickling caviar
Red caviar at home begins with choosing the right fish in the store. For our purposes, we will need fish with red meat, such as salmon, such as trout, salmon or pink salmon. You need an ungutted carcass of a female of any size, which will definitely contain caviar (and it will be in any, because such fish are caught only when they go to spawn).
Distinguishing a female from a male is not a problem. The fact is that the female salmon is... “more feminine”: she has rounder outlines, a more delicate and softer color and a short, rounded head. No points or predatory appearance (like the male). If you are choosing for the first time, following these instructions, try to do it yourself, and then consult with the seller. You will find that your opinions are likely to coincide.
How to pickle red caviar at home correctly
Since you bought frozen fish, defrost it. It is recommended to do this in natural mode, that is, first transfer it from the icebox (freezer) to the refrigerator, and then let it thaw at room temperature.The process of salting caviar itself consists of two stages of action. First, you need to clean the caviar from the film in which it is located, and then place it in a salt marinade, that is, pickle it. Each stage has its own subtleties. Let's start with cleansing.
Cleaning eggs from caviar
The caviar is in two film bags (bags) - you need to get rid of them. The work is painstaking, but necessary. This must be done extremely carefully so as not to damage the caviar itself. (Unless there is another goal).
Using your hands, carefully separate the caviar from the film.
Next, place the caviar in a bowl and fill with cold water. Using a wooden stick, we begin to mix intensively in one direction. Periodically we take the stick out of the water and remove the remnants of the film, which wraps very well around wooden skewer. In this way, we will sufficiently clean the red caviar from the film.
Now line the colander with gauze, folded in half, and place the caviar on it. And let the liquid drain.
Next, we will move the caviar in a colander over dry gauze. Small particles of film and crushed eggs will stick to the fabric.
Preparing salt marinade - brine
For brine we need water, salt and sugar. How much water should I take? I take enough so that it completely covers the caviar, that is, approximately twice the volume of the caviar.
How much salt and sugar? For a glass of water - 2 tablespoons of salt and 2 teaspoons of sugar. This is “according to science”. A popular method for determining the correct salt concentration is also quite popular: place in the amount of water that will be used in preparing the solution. fresh egg. And start adding salt. As soon as the egg floats to the surface, stop - there is enough salt for red caviar.
So, let's prepare the marinade. Pour salt and sugar into the water and boil. Then we cool the water a little, because we don’t need boiling water, but so that it’s “enough for your finger.”
Salting red caviar
Pour brine over the caviar and leave... For how long? I leave it for about 20 minutes, because I need the caviar to stand in the refrigerator for 2-3 days (more is still not possible). If you plan to serve it to the table right away, 7 minutes is enough.
Place the caviar on cheesecloth and let dry. It can dry up to 2 hours. Then transfer to sterilized jars, greased olive oil. And put it in the refrigerator.
Caviar is ready to eat in 3 hours.
Pink salmon caviar is a fairly expensive delicacy that has several methods of preparation. For you to choose suitable recipe, we suggest you read our article and find out how to pickle pink salmon caviar at home.
Cooking steps
After purchasing whole, uncut pink salmon for homemade pickling, for many it comes as a pleasant surprise that there is caviar in the fish. The process of salting the latter consists of several stages:
- defrosting and removing caviar from eggs (films);
- selection and preparation of salt marinade.
At the first stage, it is important not to damage the eggs. To do this, pour in unpeeled caviar (500 g) warm water(1 l) with the addition of salt (3 tablespoons) and leave for 1-2 hours. 
After this, transfer to a colander and drain hot water. The film quickly rolls up and is easily removed, and the grains retain their integrity.
If you keep the caviar in hot water, the eggs will harden.
There are recipes for salting caviar in jars, but such salting may turn out to be uneven, and the film will still have to be removed before use, so it is more advisable to do this before salting.
Salting pink salmon caviar at home has several preparation technologies. Their main differences: shelf life finished product and the duration of the salting itself. Let's look at each of them in detail.
Wet salting
This recipe for pickling pink salmon caviar, which includes a standard set of ingredients: sugar, water, salt .
To prepare 100 g seafood delicacy, you will need to boil 0.25 liters of water and dissolve 10 g of salt and a pinch of sugar (3-5 g) in it.
Cool the brine to 30-40 degrees, pour in the caviar. The product must sit for 2 hours, then the liquid must be drained. After this, the caviar is ready to eat. For taste, you can add spices, squeezed lemon juice, pickled onions, herbs, etc.
This method of preparing caviar is considered the most delicious, but at the same time it takes longer to prepare. In addition, ready-made caviar can be stored for only 2 days in an airtight container.
Dry salting
If you want the shelf life of the finished product to be longer than with wet salting, then you should salt the caviar using a dry method. The finished delicacy can be stored in the refrigerator for up to 2 weeks, which is especially convenient when salting large quantity caviar.
So, how to salt red pink salmon caviar at home using the dry method? To do this, you will need the same ingredients as for wet salting, with the exception of water, you need to add oil instead.
For 100 g of caviar you will need 5 g of salt (coarsely ground), the same amount of sugar and half a teaspoon of odorless vegetable oil. All ingredients should be mixed and placed in the refrigerator for 12 hours, after which the caviar will be ready for use.
Quick salting
How to salt red pink salmon caviar if it is necessary for the product to be ready for consumption after a few hours? Use this pickling method, which only requires sugar and salt.
Mix everything slowly and thoroughly and place in the refrigerator. The product will be ready after 4-5 hours, which is especially convenient if guests are expected or you simply don’t want to wait a long time for the caviar to be salted for a long time. It is recommended to store the finished delicacy for no more than 2 days.
The delicacy will turn out much tastier, healthier and cheaper than store-bought counterparts if it is prepared with your own hands. In our article, we described in detail how to salt pink salmon caviar at home, as you can see, there is nothing complicated about it, so choose the recipe you like and enjoy the delicious delicacy.
Fake red caviar (for decorating salads and cakes)Hello! Who wants to eat caviar with spoons??? Literally in 1.5 hours you will do this.
Don’t be afraid of a lot of writing, but do everything quickly and easily.
Today we will (throw) make fake red caviar with you! (you can also have a black one, if there is a black dye, then you won’t be able to distinguish it from the real thing)
Once upon a time, during my student years, red caviar was in short supply and could not be found, and my friend and I always prepared such caviar for the New Year to decorate salads and just sandwiches, we always had heaps of caviar, thereby surprising and delighting the students.
Years passed and they forgot about this homemade caviar, but cakes and sandwiches appeared, and just this caviar, only sweet, is perfect for decoration!!!
Syringe or syringe, new and treated
tumbler
vegetable oil
gelatin or (dry jelly or cake filling)
food coloring 2 parts yellow, 1 part red.
sieve
For sweet caviar:
sugar
citric acid or juice
for fish roe:
salt
pepper
fish broth
fish oil (optional)
Well, let's start throwing and cooking.
First, pour the vegetable oil into a tall glass and place it in the freezer for at least 50 minutes. (namely in the freezer, not in the refrigerator, if the temperature is -18 and above, then 50-60 minutes is enough for cooling, if below -18 ° C, then it is advisable to leave the oil for more long time. The colder the oil, the better the eggs)
Prepare the jelly solution. For sweet caviar we make a delicious sweet and sour solution. I advise you to make a more sour solution.
For fish jelly dilute in fish broth with the addition of salt, pepper, and fish seasoning. It is better to make a slightly salty solution. You should also add a few drops of fish oil (optional) to the vegetable oil.
Don't forget to tint 2 parts yellow dye, 1 part red.
For a glass of water - 2 drops of yellow, 1 drop of red dye.
The jelly solution must be concentrated, i.e. per glass of water 10 g. gelatin. The taste should also be pronounced, because... When gelatin hardens, the taste is lost.
Let's start (throwing) preparing our eggs.
We take out a glass of oil from freezer, the oil must be super cold!!! It is important!!!
Cool the jelly solution slightly, put it into a syringe (or syringe) and drop it into the oil. DO NOT HURRY TO DRIP! because the drops won’t have time to cool down! The drops begin to slowly descend to the bottom, turning into eggs.
Then, when all the jelly has been used, put a glass of butter and caviar in the refrigerator for min. at 15. We take out the caviar, put everything on a sieve and wait for the oil to drain. Don’t be alarmed if the eggs stick together; carefully stir them with a spoon and they will fly away from each other.
That's all! Did you think it would be difficult?
Red caviar is one of the main attributes festive table. It has an excellent taste, and perhaps there is no need to say how rich its vitamin and mineral composition is. The only thing I'm not happy about is the cost useful product. Therefore, many housewives will be glad to learn how to pickle red pink salmon caviar at home. But not only pink salmon... If you bought pink salmon or trout, a fish from the salmon family, at the market, and after cutting the carcass you found bags of caviar there, you can pickle it yourself and enjoy pleasant taste this delicacy.
We buy fish with caviar
You can always find it in the markets various fish from the salmon family - pink salmon, salmon, and chum salmon - there is no shortage of it now. But how to choose the one that contains caviar and not milk? Let's not rely on pure chance! Of course not. To buy a female, you need to pay attention to some structural features of her carcass, especially the shape of the head.
This part of the carcass in females is usually small in size and smooth in outline. Female pink salmon and trout have a more rounded nose, while males have a slightly pointed nose, so the male has a more predatory appearance. The same applies to the carcass itself - in females its outlines are smooth and soft. Knowing these features, you can buy fish from the salmon family with a valuable addition, caviar, for your feast. Now let's clarify how to properly salt red caviar, a recipe for this.
Preparatory stage - defrosting
If you become the owner of a frozen fish carcass, you must first defrost it properly. The main thing here is to do this gradually so that there are no sudden changes in temperature, otherwise the eggs will lose some of their properties. First, transfer the fish from the freezer to the refrigerator compartment for 5-6 hours. Here the carcass will slowly thaw. After this, you can continue defrosting at room temperature.
Completely defrosted fish must be carefully gutted by cutting the belly along the longitudinal line. Remove the bags with valuable contents and wash them in cold water. Now comes the crucial moment - we will get rid of the hymen. To do this, you first need to place the bags with eggs in water, the temperature of which is approximately 45 degrees.
How to clean the hymen?
There are several ways to get rid of yastyk (film bags).
1. Using your hands, carefully tear the hymen, trying not to crush the eggs, and remove it. You can roll the bags lightly in your palms, then the films will roll off and can be easily cleaned.
2. The second method is easier if you have a badminton racket. Take the caviar bag in your hand and make up and down movements as if you were grating vegetables. Only the pressure should be minimal. We pass the eggs through the mesh and throw away the films.
3. A fork can also help release the eggs from the membranes. Place the bag of red caviar in hot water and dangle the fork in the water. You will notice that the chaff wraps around the fork. You can use a mixer with a single attachment in a similar way, turning it on at the lowest speed.
Now take a colander and place gauze in it. Drain all the water and roll the eggs with your palms on the gauze. Small pieces of film will remain on its surface, which also need to be removed. The preparation of red caviar at home for salting is complete.
Pickling - recipe
Preparing brine (brine)
There are two ways in which salting was carried out at home - dry and in brine. Let's look at the second method first. Let's prepare the brine, or, as it is called, brine. We will need a liter of water, medium-sized raw potatoes and salt. Place the whole potato in a container of water, add salt, stirring constantly. When the potatoes float to the surface, it means that the brine has acquired the required density; no more salt is needed. Boil the brine and cool it to room temperature.
Another equally popular way of preparing brine is with the addition of sugar. Dissolve 2 tbsp in a glass of water. l. salt and half the sugar. If needed large quantity liquid, double the ingredients. Bring brine to a boil and cool. The brine is ready.
Place the product in the brine for 15-20 minutes. Red caviar is salted longer if you plan to store it for a long time. A fifteen-minute exposure allows you to preserve the product for 2 weeks. In this case, the caviar is not over-salted.
Place clean gauze on the table, drain the brine through a colander and spread the caviar in a thin layer on the gauze. Let it dry a little.
Dry salting method
Some housewives believe that dry salting in an apartment is more acceptable. For 100-150 g of product you will need 1 tablespoon fine salt and half the amount of sugar. Mix the caviar with the bulk ingredients and stir it every 3 minutes. Salting the caviar will happen quite quickly - when the salt and sugar have completely dissolved, the product is ready.
How to store the product?
Salted red caviar is placed in a sterilized jar, the walls of which are pre-lubricated with olive oil. You can add oil to the product itself, but not more than a teaspoon. Store caviar in the refrigerator.
Although red caviar is a sign of family wealth, if you can save a little, why not do it? Now you know how to salt caviar yourself salmon fish, and you can also choose a female pink salmon or chum salmon from a male to ultimately get a healthy and delicious caviar homemade for the festive feast.
