Red caviar is rightfully considered a delicacy. Many people know firsthand about its beneficial properties. Red caviar contains easily digestible protein and polyunsaturated fats, which are essential for maintaining the health of the entire body. It can be bought ready-made or salted at home. And here it is important to observe the technology of its preparation.
Instructions
Step 1
Good caviar should be in a foil - yastika. If the film is intact, then the caviar can be washed even with tap water. But if there are breaks, then you cannot do without salt water, since when caviar comes into contact with fresh water, its shell becomes hard and fragile. To rinse the caviar in a damaged roe, add 30-40 grams of salt for each liter of water. During rinsing, unripe ends and lopans must be removed. Lopants are the skins of burst eggs. They turn white during rinsing. They should be removed with plastic tweezers so as not to damage the adjacent eggs.
Step 2
After rinsing, prepare a strong saline solution for salting the caviar. There should be more brine than the caviar itself. Therefore, for its preparation, it is necessary to take 3 liters of 350 grams of water for 1 kilogram of caviar and heat it up. Before boiling, add 1 kilogram of salt and bring to a boil. Cool the brine to room temperature.
Step 3
While the brine is cooling down, it is necessary to free the eggs from the film by rubbing through the grate. The mesh size of the lattice should be 3-4 times larger than the eggs. You need to unscrew the yast along one side of it with your hand and turn it out so that you get a flat film. Then place the yastik on the wire rack, caviar side down and rub in with subtle strokes. Any excessive pressure can damage your product. Caviar should be sprinkled into a prepared wide dish.
Step 4
Then place the eggs in the brine for 4 to 25 minutes. The salting time depends on the maturity of the caviar, on its size, on the temperature of the brine, and so on. Therefore, it is better to taste the caviar from time to time to determine its readiness. After the time has elapsed, put the caviar in a bowl with small holes (preferably a plastic sieve) in order to glass the liquid. Then place the caviar on a towel for 2-3 hours to dry.
Step 5
After the indicated time, brush the caviar with olive or corn oil. To do this, put it in a glass dish and stir with a spatula or palm, smeared with a thin layer of oil.
Step 6
Put the prepared caviar in sterilized jars, put oiled paper on top and close the lid. Caviar should be stored in the refrigerator or in the cellar. For better preservation of caviar, wrap the jars with thick paper. This will protect her from the light.
