How to make caviar at home. Usefully, do the red caviar yourself at home! With lemon juice and greens

The manufacture of caviar at home is not only the opportunity to delight your home delicious and nutritious product, but also excellent!

What you need to make 3 (!) Kilogram Black grainy caviar?

gelatin food (190 gr)
Milk (1.5 liters, boil)
Salt (100 gr.)
Herring "Ivasi" (1.5 kg)
herring brine (1.5 kg).

On average, it is about 100-150 rubles per kilogram - depending on the region in which you live. And now, count, how many times the cost is below the rates for natural caviar.

Do not worry - not every expert will determine that artificial "Fish Eggs", in taste quality, caviar is almost indistinguishable.

We need a special device that will turn the above-mentioned products into the granules. The technology of its production is quite simple.

We take a glass wind tube (You can find from the lamp of daylight), you need to install it in a vertical position.

The lower end of the tube is hermetically combined with a throat 3-liter bank. Do not forget about a hole for a drain: it is done at the very top, in the tube wall. A large syringe is also useful, the diameter of the needle is 0.4 mm.

The performance of this installation is at least 3.0 kg / hour ikro-shaped granules diameter 1-3 mm. Anyone can work on this device, everything is simple enough. It can be installed in a minibar, cafe, diner.

Production of caviar samim

Gelatin pour boiled cold water (750 ml). 40 minutes gelatin swells. Then pour all the milk into it and dissolve all this on a weak fire, gradually stirring. Filter and shift into the syringe.

In the tube of the device, we fill with cold vegetable oil, several centimeters should remain to the drain hole. Oil must be cool - no higher than 10 degrees.

Quickly inject the contents of the syringe into the tube. The jet of milk with gelatin with force, hovering into the oil, forms balls with a diameter of 3 mm (The size of the granules is regulated by the force of injection). Balls settled on the bottom of the banks, while the oil is pushed into the drain hole. When the granules stop forming, it is necessary to shift them into a sieve and a strong jet of cold water to knocked off the oil film with the surface. Blank for black caviar ready!

Thinking and painting granules

Place "balls" in a saucepan, pour four liters of cold filtered tea ( 300 gr. Black tea On 5 liters of water), half an hour to cut in this solution.

Then my all, we put in a saucepan with a 0.1% chlorine iron solution (or other food dyes). After you get tedious color, rinse with cold water caviar.

At the end, pour granules with a salted solution (0.5 liters of water and 4 st aphouses). Insist 10 min., After which the solution is drained. To shift into the tank and pour with a taste solution (pickle from Herring type Ivasi) for 15 minutes. Shoot the granules to the Emulsion of Herring (1.5 kg of Herring of Ivasi type with a mixer to a homogeneous emulsion) and mix. Drop the excess emulsion in 10 minutes.

Icra is ready. As you can see, we did not even need it! The product is perfectly stored in the refrigerator, only the top layer lubricate with vegetable oil so that it does not dry. Bon Appetit!

But how can I make a black caviar from sea algae:

A variety of various types of red caviar on the shelves of grocery stores amazing. Tasty and useful, it will look beautifully on bread with butter, and on a festive table in an elegant crystal vase. Make this delicacy can be independently at home.

Photo shutterstock

What you need

For a red caviar ambulance at home you will need:

sugar;
caviar;
salt;
solving capacity;
glass jars;
sieve / march;
water.

Preparation for Ambassator Ikra

Red caviar is mined from Far Eastern breeds of salmon fish (Kets, Chagold, Gorbushi, Kizhić, Narki). The best is the caviar of the humpback. So, take the jaws with a red caviar. A jaws is a film bag-shell, which contains icrees. Separate them from the film surface.

Important: Icra should be fresh! What it is fresh, the tastier will be prepared. Do not put caviar in cold fresh water, otherwise it will be sticky, rigid and tasteless

Then wipe the extracted caviar through a sieve with cells that correspond to the size of the egg. If you do not have a sieve, you can use a badminton racket. For this, gently wipe through the racket of the eggs, prudently putting a capacity for caviar. At the same time, the films will remain on the racket, and the eggs will pass through its holes purified.

Sterilize the banks in advance to which you will put the cooked caviar. So that it does not disappear, scold the banks with boiling water or sterilize their hot steam.

How to salute red caviar at home

Now you can proceed to the saline. It can be several species. Let's look at 2 main ways of a red caviar.

For every kilogram of raw red caviar, take 2 tablespoons of sugar and 3 tablespoons of salt. Gently mix all this, then lay out in sterilized banks. Then remove the banks for 4-5 days in the refrigerator. After that, the finished caviar can be eaten. Such a delicacy is distinguished by a short-term storage period, but it is much more fresh, gentle and smells of the sea.

An open caviar can store no more than a week

The second way of a red caviar is as follows. Put fresh chicken egg or raw potatoes into the container. They should be thoroughly washed and dried well. After that, pour water into the same container. Stirring, put salt there in such a quantity, until the potato or egg will pop up. Get potatoes / egg.

Boil salted water for about 3-5 minutes. Give it to cool to a temperature of 25-40 degrees. Tuzluk for salting delicacy is ready, it should be about three parts for one piece of red caviar. Place in a tuzluk for 5-7 minutes cleaned by caviar films, then drain everything through fine sieve or gauze and let the excess water. Red caviar is ready.

You can put it in sterilized banks and roll. Do not forget to put caviar in the banks in the cellar or refrigerator. You can eat the caviar prepared in this way already after a couple of days. This method of making red caviar allows it to be stored much longer.

For very long storage, caviar is kept in Tuzluk for 20-25 minutes. It will still be resolved, as a result of which its shelf life increases even more. Salt is an important preservative for red caviar. If you want to eat a delicacy in a short time, you can salt caviar in the second way for five minutes, then decompose on banks and preserve it in the refrigerator just two to three hours.

When applying for a table, a red caviar can be filled with sunflower oil, as well as a finely chopped onion.

Perhaps, for many, a jar of red caviar is associated with the holiday.

And on the very case, before walking to your table, there is no holiday around the caviar ... Even the opposite is not easy.

With the application, several photos will try briefly show.

In the bulk, all red caviar is mined in Kamchatka and Sakhalin (Pacific Ocean, Okhotsk and Bering Sea). When Putin begins, the fleet rushes to the fields of fishing. In my particular case, the process at the receiving-processing vessel of BATM (large autonomous freezer), which took fish from the shelter on the west coast of Kamchatka.

From the pilot ends, fishermen-miners supply the catch to the receiving-processing vessel.

Cutting line. Here, the fish is shy - caviar to the blue paramushki on top, intestine in one hole, fish to another. Credit fish around trays flows into the plant on the deck below, the intestine overboard. In the plant, the fish was wedged, sorted in size, frozen and pack into the container. Ready to freezer.

Sorting jaws with caviar by type. To mix caviar from different fish - an unacceptable crime.

Here they wash the jaws of wicked water.

At this stage, the cavarias are separated from the jaws - rinsed. The machine is called - Butara. To be cleaned - use two crashing.

Separated caviar fell on the inclined marlay. Here, too, there are pieces of film and all rubbish.

A separated caviar is solid in a tuzluk (saturated with salt solution). Simultaneously with the salting, caviar here and washed away. The ratio of caviar / Tuzluk - 1/3. Salt to saturation of caviar about 4%. In time - about 10-20 minutes, depending on the "fortress" Tuzluk.

By the way, Tuzluk himself is boiled here on the deck in such "small saucepans."

After catering, the caviar faces on small baskets that are laid in a centrifuge, where 10-15 minutes "spinning" makes caviar with almost dry and it hits the wizard table to add oil and preservatives. Here is the last control of cleanliness and quality on the table highlighted below.

The filling table with the bottom backlight in order to shine the thickness of the caviar and were well noticeable "foreign bodies" (pieces of blood, film, etc.). In the already massaculated and stittered caviar, on this table, the master adds and mixes vegetable oil and antiseptics. Previously (until 2010), urotropin and sorbic acid were used, now some more "useful" rubbish. Before packing in a container, a white spatula master slightly spreads the "product" and watches everything to be clean. In the photo, just that I noticed something and chooses.

On each container of the container, the label indicating the manufacturer, the type of caviar, the date of manufacture, etc.

Installing lead seals on each cubotainer.

Well, here, actually everything happens ...

BON APPETITE!!!

And that salmon, which was not caught, carries his caviar in the river - spawning to continue the offspring ... and dies, Ustila Berg and Spit with their bodies ...

I. Shatilo

It is not often possible to enjoy homemade red and therapy. The other day I was incredibly lucky - a hunchback with a "surprise" came across the market. It was not difficult for me to distinguish a female from the male. The face of the girl-fish is rounded, and the fish itself is more pretty in appearance than a pointed dad-male. The caviar detected in the tummy must be salted immediately. To burn this product is unacceptable.

For hacking red caviar for your favorite sandwiches, I chose a quick dry ambassador. At first, I scared me badly with tiny balls, but what you can't do for the sake of delicious snack.

For an hour of work and a storehouse of amino acids and a protein - I have in the "pocket".

So, let's figure out how to quickly sleep a red caviar at home ... "Catch" first red fish with caviar, and then pour salt. Small salt is better not to use.

Fresh or freshly-frozen pink salmon, frosthed naturally, is revealed by the abdomen. It is necessary to do it especially carefully, so as not to damage the fish-wood fish.

When I found out that there was a salting caviar with a jaw, it was very surprised. To the touch, the film is quite durable and difficult to remove.

To launch it to begin (see), I was slightly washed with caviar over the sieve. It is necessary to do it very quickly.

Now get the patience more. I turn to the most interesting stage of a red caviar hay. I remove each Ikrinka from the film. Gently, so as not to crush, step by step moves to the final hundred gram of caviar. I spent an hour, but for the sake of your favorite sandwiches with butter and caviar, I agree on everything.

You can resort to other methods for cleaning the film: winding onto the plug, removing with the help of twisting in the marla, but not. Considering that Icres I have very little, the manual way came to my soul. Ikrinka to Ikrinka - at the exit.

The remnants of the film wash with boiled cold water.

Fresh caviar by shifting into any comfortable glass container. I add salt. For my taste, the most time for morning sandwiches is a little less than a teaspoon of salt per 100 g of pink salmon.

After that, the caviar is gently mixed and sent to the cool place. Soldering red caviar at home completed. Icra, salty dry quick way, in 30 minutes you can already eat.

I love to prepare a jar of salty red caviar from the evening, and in the morning to treat sandwiches with caviar with sweet tea.

Fast home caviar is not stored for a long time. We eat everything in two days!

The manufacture of caviar at home is not only the opportunity to delight your home delicious and nutritious product, but also a great idea for high-cost business!

What you need to make 3 (!) Cyllogram of black grainy caviar?

gelatin food (190 gr)
Milk (1.5 liters, boil)
Salt (100 gr.)
Herring "Ivasi" (1.5 kg)
herring brine (1.5 kg).

On average, it is about 100-150 rubles per kilogram - depending on the region in which you live. And now, count, how many times the cost is below the rates for natural caviar.

Do not worry - not every expert will determine that there is artificial "fish eggs." According to taste quality, Icra is almost indistinguishable.

We need a special device that will turn the above-mentioned products into the granules. The technology of its production is quite simple.

We take the glass wind tube (you can find from the daylight lamp), you need to install it in a vertical position. The lower end of the tube is hermetically combined with a throat 3-liter bank. Do not forget about a hole for a drain: it is done at the very top, in the tube wall. A large syringe is also useful, the diameter of the needle is 0.4 mm.

The productivity of this installation is at least 3.0 kg / hour of icro-shaped granules with a diameter of 1-3 mm. Anyone can work on this device, everything is simple enough. It can be installed in a minibar, cafe, diner.

Production of caviar samim

Gelatin poured with boiled cold water (750 ml). 40 minutes gelatin swells. Then pour all the milk into it and dissolve all this on a weak fire, gradually stirring. Filter and shift into the syringe.

In the tube of the device, we fill with cold vegetable oil, several centimeters should remain to the drain hole. Oil must be cool - no higher than 10 degrees.

Quickly inject the contents of the syringe into the tube. A jet of milk with gelatin with a force, hovering into the oil, forms balls with a diameter of 3 mm (the size of the granules is regulated by the force of injection). Balls settled on the bottom of the banks, while the oil is pushed into the drain hole. When the granules stop forming, it is necessary to shift them into a sieve and a strong jet of cold water to knocked off the oil film with the surface. Blank for black caviar ready!

Thinking and painting granules

Place "balls" in a saucepan, pour four liters of cold filtered tea (300 gr. Black tea on 5 liters of water), half an hour to cut in this solution.

Then my all, we put in a saucepan with a 0.1% chlorine iron solution (or other food dyes). After you get tedious color, rinse with cold water caviar.

At the end, pour granules with a salted solution (0.5 liters of water and 4 st aphouses). Insist 10 min. After that merge the solution. To shift into the tank and pour with a taste solution (pickle from Herring type Ivasi) for 15 minutes. Shoot the granules to the Emulsion of Herring (1.5 kg of Herring of Ivasi type with a mixer to a homogeneous emulsion) and mix. Drop the excess emulsion in 10 minutes.

Icra is ready. As you can see, we did not even need fish. Caviar perfectly stored in the refrigerator, only the upper layer lubricate with vegetable oil so that it does not dry. Bon Appetit!

But how can I make a black caviar from sea algae:

Everything is just like that. This recipe and all the technology were described in the journal the inventor and the rationalizer No. 12 of 1972 did ICRA himself. A tube from the daylight lamp with a length of 1.2 m, a veterinarian syringe for 200 g. With cooled oil in a tube, small difficulties. It was necessary to spirally wrap the tube with a rubber tube and over it with a film. Then we take off the cold water and on top of it with the help of rubber tubes (there was difficulty). The oil is best olive or corn, they are odorless. Noah-how is that before the start of the injection of the composition of the syringe to the oil, it is necessary to pour heated oil into the tube about 30-40 degrees so that the balls of caviar are formed in heat oil, and then lowered in the cooled oil. Otherwise, everything is described. As a result, almost real caviar turned out. The whole joke was that I never seen it before making caviar and did not eat it. The wife took a job for tasting to his employees. So, if I did not report that Ikra is self-made, then everyone was delighted, and if anyone said that homemade, then some inconsistency found anything.

What is a wind glass tube? And how can it be secured by a bank? Draw a schema

it is clear that with a real caviar it was not near .... But isn't it interesting to experiment and try to achieve at least at least an approximate taste ... And then .. I'm hooked up with men with the men with a bang ... .. and I will not hide ..... There is something to distinguish her .... Love caviar .... There is a burst between the teeth .. and gelatin is clear. The expert does not need to be chewing here .. but I want to try to make a really fish taste ... .. and the device that is described here. Nifiga did not understand what kind of garbage somehow .. the description looks like the three blinds told the elephant .. it fed to the leg. Second tail. And the third trunk .. tie a shallow on the device.

I will try to explain the device for getting a caviar. 3-liter ride a lid for preservation. On the cover, we pre-cut the hole for the tubule, 3-4 cm long. The diameter of this tube must correspond to the diameter of the glass tube. Available all to take a distinguished daylight lamp (luminous). Ground ends trim. Tube connect with a can with an ordinary hose up to 10 cm long with a can. In order for the oil in the tube to overheat, we make an additional cooling, wound on a glass tube. An ordinary chlorvinyl tube with a diameter of 6-8 mm is on the entire length of the glass tube. All this is a tape. The lower end of the chlorvinyl tube is connected to the mixer, and the upper end must reach the sink (drained). As you need, we open the crane of cold water and cooling the oil in a glass pipe. And it is still necessary to ensure the vertical position of the glass tube with the rack: under the can a piece of the board, to the board - the desired length of the "lining", and to the "lining - a piece of wood, to which And it is necessary to attach the top of the glass tube. That's all ready for the production of "Delicates"