How to make imitation caviar at home. A tasty addition to bread and butter. Let's learn how to make red caviar. How to pickle pike caviar

Making caviar at home is not only an opportunity to please your family with a tasty and nutritious product, but also excellent!

What do you need to do 3(!) kilograms black grainy caviar?

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

On average, this is approximately 100-150 rubles per kilogram, depending on the region in which you live. Now calculate how many times the cost is lower than the prices for natural caviar.

Don’t worry - not every connoisseur will determine that these are artificial "fish eggs", the taste of caviar is almost indistinguishable.

We will need a special device that will turn the above products into granules. Its production technology is quite simple.

Take a glass wind tube(can be found from a fluorescent lamp), you need to install it in vertical position.

The lower end of the tube is hermetically connected to the neck of a 3-liter jar. Don't forget about the drain hole: it is made at the very top, in the wall of the tube. A large syringe with a needle diameter of 0.4 mm is also useful.

The productivity of this installation is at least 3.0 kg/hour caviar granules with a diameter of 1-3 mm. Anyone can use this device, everything is quite simple. It can be installed in a minibar, cafe, snack bar.

Making caviar yourself

Pour boiled gelatin cold water (750 ml). It takes 40 minutes for the gelatin to swell. Then pour all the milk into it and dissolve it all over low heat, stirring gradually. Filter and transfer to a syringe.

Pour cold water into the device tube vegetable oil, there should be a few centimeters left before the drain hole. The oil should be cool - no higher than 10 degrees.

Quickly inject the contents of the syringe into the tube. A stream of milk with gelatin hitting the oil with force forms balls with a diameter of 3 mm(the size of the granules is adjusted by the injection force). The balls settle to the bottom of the jar, and the oil is pushed out into the drain hole. When the granules stop forming, you need to transfer them to a sieve and use a strong stream to cold water knock off the oil film from the surface of the granules. The preparation for black caviar is ready!

Tanning and coloring of granules

Place the “balls” in a saucepan, pour four liters of cold filtered tea ( 300 gr. black tea per 5 liters of water), tan for half an hour in this solution.

Then we wash everything and place it in a pan with a 0.1% solution of ferric chloride (or other food colorings). After you achieve a dull color, rinse the caviar with cold water.

Finally, pour the granules with a salty solution (0.5 liters of water and 4 tablespoons of salt). Leave for 10 minutes, then drain the solution. Transfer to a container and pour in a flavoring solution (Iwashi-type herring brine) 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.

The caviar is ready. As you can see, we didn’t even need it! The product keeps well in the refrigerator, only upper layer Lubricate with vegetable oil to prevent it from drying out. Bon appetit!

Here's how to make black caviar from seaweed:

Making caviar at home is not only an opportunity to please your family with a tasty and nutritious product, but also great idea for a highly profitable business!

What does it take to make 3(!) kilograms of black granular caviar?

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

On average, this is approximately 100-150 rubles per kilogram, depending on the region in which you live. Now calculate how many times the cost is lower than the prices for natural caviar.

Don’t worry – not every connoisseur will recognize that these are artificial “fish eggs”. The taste of caviar is almost indistinguishable.

We will need a special device that will turn the above products into granules. Its production technology is quite simple.

We take a glass wind tube (you can find it from a fluorescent lamp), you need to install it in a vertical position. The lower end of the tube is hermetically connected to the neck of a 3-liter jar. Don't forget about the drain hole: it is made at the very top, in the wall of the tube. A large syringe with a needle diameter of 0.4 mm is also useful.

The productivity of this installation is at least 3.0 kg/hour of caviar-shaped granules with a diameter of 1-3 mm. Anyone can use this device, everything is quite simple. It can be installed in a minibar, cafe, snack bar.

Making caviar yourself

Pour gelatin with boiled cold water (750 ml). It takes 40 minutes for the gelatin to swell. Then pour all the milk into it and dissolve it all over low heat, stirring gradually. Filter and transfer to a syringe.

Pour cold vegetable oil into the device tube; there should be a few centimeters left before the drain hole. The oil should be cool - no higher than 10 degrees.

Quickly inject the contents of the syringe into the tube. A jet of milk with gelatin hits the oil with force and forms balls with a diameter of 3 mm (the size of the granules is regulated by the injection force). The balls settle to the bottom of the jar, and the oil is pushed out into the drain hole. When the granules stop forming, you need to transfer them to a sieve and use a strong stream of cold water to knock off the oil film from the surface of the granules. The preparation for black caviar is ready!

Tanning and coloring of granules

Place the “balls” in a saucepan, pour four liters of cold filtered tea (300 grams of black tea per 5 liters of water), tan in this solution for half an hour.

Then we wash everything and place it in a pan with a 0.1% solution of ferric chloride (or other food colorings). After you achieve a dull color, rinse the caviar with cold water.

Finally, pour the granules with a salty solution (0.5 liters of water and 4 tablespoons of salt). Leave for 10 minutes. then drain the solution. Transfer to a container and pour in a flavoring solution (Iwashi-type herring brine) 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.

The caviar is ready. As you can see, we didn't even need fish. Caviar is perfectly stored in the refrigerator, just grease the top layer with vegetable oil to prevent it from drying out. Bon appetit!

Here's how to make black caviar from seaweed:

Everything is just like that. This recipe and the entire technology were described in the magazine Inventor and Innovator No. 12, 1972. I made the caviar myself. Tube from a fluorescent lamp 1.2 m long, veterinary syringe 200 g. There are minor difficulties with cooling the oil in the tube. I had to spirally wrap the tube with a rubber tube and wrap it with film over it. Then supply cold water from below and drain it from above using rubber tubes (this was the difficulty). Olive or corn oil is best, they are odorless. The know-how is that before you start injecting the composition from a syringe into the oil, you need to pour heated oil into the tube to about 30-40 degrees so that the caviar balls form in the warm oil and then drop into the cooled oil. Otherwise everything is as described. The result was almost real caviar. The whole joke was that before making caviar I had never seen or eaten it. My wife took it to work for her employees to taste. So, if she didn’t tell anyone that the caviar was homemade, then everyone was delighted, and if she told anyone that it was homemade, then everyone found some kind of discrepancy.

What is a wind glass tube? And how can it be secured to the jar? Draw a diagram

It’s clear that THIS is not even close to real caviar... BUT isn’t it interesting to experiment and try to achieve at least an approximate taste yourself... and then... for a snack, I and the men will eat such caviar with a bang..... and I won’t even hide it.... why What distinguishes it there is... any caviar... it bursts between the teeth... and the gelatin is clear. I don’t need an expert to chew here... but I want to try it to really make it taste fishy.....and the device that is described here. I don’t understand what kind of bullshit... the description is similar to how three blind men felt an elephant... one felt his leg. second tail. and the third trunk... throw a link on the device.

I’ll try to explain the device for obtaining caviar. We roll up a 3-liter bottle with a lid for preservation. On the lid we first cut a hole for soldering a tube, 3-4 cm long. The diameter of this tube should correspond to the diameter of the glass tube. The most accessible option is to take a burnt-out fluorescent lamp. Trim the base ends. We connect the tube to the jar with an ordinary hose up to 10 cm long. To prevent the oil in the tube from overheating, we do additional cooling by wrapping an ordinary vinyl chloride tube with a diameter of 6-8 mm around the glass tube along the entire length of the glass tube. We fix it all with tape. We connect the lower end of the vinyl chloride tube to the mixer, and the upper end should reach the sink (drain). As needed, open the cold water tap slightly and the oil cools in the glass pipe. You also need to ensure the vertical position of the glass tube using a stand: under the jar there is a piece of board, to the board there is a “lining” of the required length, and to the “lining” there is a piece of wood to which and need to be attached top part glass tubes That's all ready for the production of the “delicacy”

My recipe today can be safely placed under the heading “You can’t forbid living beautifully”)) On almost any festive table you can see sandwiches with red caviar. Caviar is an expensive delicacy, but if you learn how to properly salt red caviar at home, you can significantly benefit in price, taste, and appearance this popular snack. In addition to caviar, you will pamper your family with red fish. I think I’m not the only one who buys ungutted trout, and someone will find my experience useful. Of course, before salting red caviar, you first need to purchase the right fish. Some will buy it in a store or market, while others may catch it themselves. You need to buy not gutted or .

Of course, we need a female, and not a simple one, but with eggs. As a rule, these types of fish are caught in rivers during the spawning period, so almost all non-gutted trout (pink salmon) available for sale will either contain caviar or milt. But in order not to believe in blind chance, you need to know how a female trout differs from a male. It is not difficult to determine this by the “appearance” of the fish. The female has a lighter color, soft and smooth body contours. And the size of the fish is completely unimportant here. If the fish is frozen and you cannot determine its color, look at the head, this will also help determine the sex of the fish. The female trout has a small, short, rounded head. Males have an elongated, pointed head, and seem more predatory.

You can pickle caviar at home from either fresh (chilled) fish or frozen fish. In the second case, the fish must be defrosted gradually. From the freezer, first transfer it to the refrigerator for several hours, and then finish defrosting at room temperature.

So, the caviar removed from the belly of the fish is in a special film - the yastyk. My fish have two of them each.

At the first stage, it is necessary to wash the caviar grains. I read that there are special sieves and other devices for washing caviar, but in the absence of them, I do everything manually.

The most difficult small job is to free all the eggs from the membranes without damaging them. To do this, you need to pour a teaspoon of salt into a deep bowl and pour warm, almost hot water from the tap. Place the eggs bags with caviar in water, move your fingers so that the caviar is separated from the films. IN hot water it happens faster.

Then I took a little caviar in one palm, and with the other hand I removed all the films that connected it from the calf. There are quite a lot of films, the work is small. But if you don’t do this, eating with films will be completely tasteless, they will get stuck in your teeth and be difficult to chew.

I placed the films taken out of the caviar on the edge of the bowl. When all the films have been removed, the caviar should be washed with cold water and drained in a colander.

Now we prepare the brine in which the caviar will be salted. There are two ways to salt caviar: with salt alone, and with salt and sugar.

Take a liter boiled water, dissolve 60-70 grams of salt in it. If you make it with sugar, then add half as much sugar to the brine as salt. Dip the washed caviar into the cooled brine and leave for 15-20 minutes, depending on how salty you want the caviar to be. After 10 minutes you can already taste for salt.

If you missed some films at the stage of cleaning the caviar, now you can shake the water with your hand, and the excess will float to the top.

After the time for salting has passed, place the caviar in a colander, let the water drain well, transfer the caviar to a glass jar, add 1-2 teaspoons of odorless vegetable oil. I got 278 grams of caviar from two fish. Not bad, right?))

The caviar is beautiful, smooth, grain to grain, looks much better than store-bought, which sometimes comes across crumpled, saturated with dyes and chemicals. The only downside of caviar homemade is a short shelf life. I read in many sources that it can be stored for no more than 2-3 days. We ate it within 6 days, there were no signs of spoilage.

Prepare delicious delicacies yourself! Bon appetit!!!

We thank Oksana Baibakova for the recipe for homemade red caviar!

Red caviar is a decoration for any holiday table. Although it has long ceased to be in short supply, the cost of red caviar does not allow everyone to decorate their table with real caviar.

Imitating red caviar makes it possible to make holiday dishes at least visually richer. The components for preparing our artificial red caviar are cheap, not in short supply and harmless.

Besides, artificial caviar It even tastes quite good. The process of preparing imitation red caviar is simple, but if you need a large number of caviar, then it will take quite a lot of time.

It is advisable to start “spawning” in advance in order to have time to satisfy the requests of those who want to enjoy this savory product.

For the preparation of environmentally friendly red caviar, without artificial food additives and dyes, we need:

300ml vegetable oil
10g gelatin
4 tablespoons water
150g carrot-tomato-beetroot juice
pipette

Pour the vegetable oil into a tall glass and put it in the freezer for an hour and a half. In the meantime, we prepare everything necessary for the caviar itself.

To prepare red caviar, we did not use artificial ingredients and food colorings, but natural carrot juice with the addition of tomato and beet juice.

To do this, we squeezed the juice from 3 carrots and 2 tomatoes and strained. Grate a small piece of raw beets, add 2 teaspoons of water and add the resulting beet juice in carrot-tomato until received desired color. We got 150 ml of vegetable juice.

Next, soak 10 g of instant gelatin in 4 tablespoons of cold water; when it swells, dissolve it in a water bath and add to slightly warmed vegetable juice. In total, there should be 10 g of gelatin per 200 ml of liquid. Salt well. Please note that when gelatin hardens, the taste of salt becomes much weaker, so add more salt.

Now take the cooled oil and drop the gelatin mixture onto it with a pipette. We are not in a hurry to drip a lot at once, since the gelatin must have time to harden. That's why we need a tall glass. While the “eggs” sink to the bottom, they gradually freeze.

When a sufficient amount of “caviar” has collected in the glass, put it in the refrigerator for 15 minutes so that the caviar gets stronger. Then we take the glass out of the refrigerator, use a spoon to collect the “caviar” in a strainer and let the oil drain. This oil can be used later for frying, etc.

Now the red caviar is ready, which can be used for sandwiches, decorating salads and appetizers. You can add a few drops to it for the taste and smell of fish. fish oil. Store caviar in the refrigerator for no more than one week.

Diversity various types The amount of red caviar on grocery store shelves is amazing. Tasty and healthy, it will look beautiful both on bread and butter and on a holiday table in an elegant crystal vase. You can make this delicacy yourself, at home.

What you will need

To salt red caviar at home you will need:

sugar;
caviar;
salt;
container for pickling;
glass jars;
sieve/gauze;
water.

Preparing for salting caviar

Red caviar is obtained from Far Eastern salmon species (chum salmon, chinook salmon, pink salmon, coho salmon, sockeye salmon). Pink salmon caviar is considered the best. So, take yastiki with red caviar. The ovary is a film-like shell sac that contains eggs. Separate them from the film surface.

Important: caviar must be fresh! The fresher it is, the tastier it will be cooked. Do not put caviar in cold fresh water, otherwise it will turn out sticky, tough and tasteless

Then rub the extracted caviar through a sieve with meshes that correspond to the size of the eggs. If you don't have a strainer, you can use a badminton racket. To do this, carefully rub the eggs through the racket, carefully placing a container for the eggs underneath. In this case, the films will remain on the racket, and the eggs will pass through its holes cleaned.

Sterilize the jars in advance in which you will put the prepared caviar. To prevent it from disappearing, scald the jars with boiling water or sterilize them with hot steam.

How to pickle red caviar at home

Now you can start salting. It can be of several types. Let's look at 2 main ways of salting red caviar.

For every kilogram of raw red caviar, take 2 tablespoons of sugar and 3 tablespoons of salt. Mix it all carefully, then put it into sterilized jars. Then put the jars in the refrigerator for 4-5 days. After this, the finished caviar can be eaten. This delicacy has a short shelf life, but it is much fresher, more tender and smells of the sea.

An open jar of caviar can be stored for no more than a week.

The second method of salting red caviar is as follows. Place fresh food in container egg or raw potatoes. They must be washed thoroughly and dried well. After this, pour water into the same container. While stirring, add salt in such an amount until the potato or egg floats to the surface. Take out the potatoes/egg.

Boil salt water for approximately 3–5 minutes. Let it cool to a temperature of 25–40 degrees. The brine for salting the delicacy is ready; it should be approximately three parts to one part of red caviar. Place the caviar, cleared of films, into the brine for 5–7 minutes, then drain everything through a fine sieve or cheesecloth and let the excess water drain off. Red caviar is ready.

You can place it in sterilized jars and roll it up. Don't forget to put the caviar in jars in the cellar or refrigerator. You can eat caviar prepared in this way after a couple of days. This method Cooking red caviar allows you to store it much longer.

For very long storage, caviar is kept in brine for 20–25 minutes. It will be salted even more, as a result of which its shelf life will increase even more. Salt is an important preservative for red caviar. If you want to eat a delicacy in short term, you can salt the caviar using the second method for five minutes, then put it in jars and preserve it in the refrigerator for only two to three hours.

When serving, red caviar can be seasoned sunflower oil, as well as finely chopped onions.