How delicious to salt pink salmon caviar at home: recipes. The pickle of caviar pink salmon - secrets, subtleties, tips and recipes for making salted caviar. How to remove the film from the caviar and rinse the caviar caviar at home in front of the supplies?

Methods of salting caviar pink salmon.

Content

Caviar is a delicious and healthy delicacy that many people adore. Almost no feast is complete without sandwiches with red caviar. Many are preparing pancakes with a delicacy for Shrovetide. In this article we will tell you how to suck caviar yourself.

How to clean pink salmon caviar from the film: Methods

There are a lot of pink salmon caviar options. The caviar of this fish is quite large. Cleaning is carried out not just like that, but for practical reasons. The fact is that the particles of Yastka give bitterness to the product.

Methods of cleaning from the yastka:

Sieve. Choose a sieve with a large grain size. The cells in diameter should be slightly more than the eggs themselves. Just put the product on a sieve, and gently pressing, pass the caviar. The grains will be in a bowl, and the film is on sieve.
Gauze. Boil water in a pan. Wrap the caviar in yastiki in gauze and dip in boiling water for a couple of minutes. Remove the product from boiling water and immerse it in cold water. After that, the film can easily be removed from the caviar.
Mixer. Put the semi -finished products in the container and immerse the mixer into it. Turn on the device at minimum speed. Soon, the yastik simply wraps up on the nozzle blades.

How to clean pink salmon caviar from the film: Methods

How to rinse pink salmon caviar at home before salting?

It is done quite simple. You can generally combine the cleaning of the yastka with washing.

Instructions:

Cut the caviar in a yastka into 4 parts and immerse in a pot with a boiling brine
The brine contains 1 spoon of salt per 1000 ml of water
Turn off the heating and carefully mix with a whisk
All films will remain in the water. Gently remove them
No need to rinse caviar

How to rinse pink salmon caviar at home before salting?

How to cook red caviar from pink salmon?

There are several options for salting of caviar:

In the Yastka. In this method, the product is not cleaned of the film, but directly in it is salted
Cleaned product. Before salting, the film is removed, and caviar is stored in banks

Ingredients:

Salt
Yastiki with caviar

Recipe:

This recipe is suitable if there is no time for salting at all
Put the product into the container right in the yastka and completely fill up with salt
After 30 minutes, the product is washed and gently wiped through a sieve
So that the delicacy does not dry out, a little sunflower oil is introduced
There is such a product, preferably immediately

How to cook red caviar from pink salmon?

How to delightly salt pink salmon caviar at home: Recipe

A simple option for salting. This is a classic recipe that is used in production.

Ingredients:

Yastiki with caviar
Salt
Water

Recipe:

If there is a lot of product, then wipe it very carefully through a sieve or a badminton racket
Rinse with cold water
Prepare a very strong salt solution. To do this, boil water and pour salt until it stops dissolving
You can check the fluid strength using a cleaned potato tuber
Immerse it in the solution, if it pops up, then the salt is enough
Cool the liquid to a temperature of 80 ° C and pour all the peeled grains
After 7-10 minutes, put the gauze and pour the entire product on it
Gently pull the corners and hang over the container for 8-11 hours
Do not overexpose, otherwise the delicacy will turn out to be dry
Pour the product into banks and share some sunflower oil

How to quickly salute pink salmon caviar: recipe

Recipe using sugar. There is no bitterness.

Ingredients:

500 g of the product
250 ml of ox
65 g of salt
7 g of sugar

Recipe:

Gently clean the product from the film and pour it on gauze
Rinse several times under running water
After that, boil water and enter dry ingredients
After the crystals are completely dissolved, turn off the heating
Pour a grain at room temperature with a solution and leave for 2 hours
Pour it into a sieve after time, and wait until the solution is draining
Enter vegetable oil and put in jars

Dry Ambassador of Caviar Gorbushi at home: Recipe

This method does not imply the use of brine. Saves time significantly.

Ingredients:

10 g of salt
20 ml of oil
500 g of caviar

Recipe:

Separate the grains from the film in any convenient way
After that, rinse thoroughly and put the grain liter jar into the floor
Pour salt and stir. Enter the oil and stir again
Close the jars with lids and put on the cold
You can tast the product in a day

How to salute pink salmon caviar according to GOST?

Initially, this recipe is used in large industries. The method is simple and allows you to store the product up to 10 days.

Ingredients:

500 g of caviar
1000 ml of water
Salt
Oil

Recipe:

Clean the product from the films and pour it into the basin. Rinse thoroughly several times
Put water on fire and bring to a boil
Put the peeled potatoes and rash salt
When the root crop pops up, remove it and stop introducing salt
Cool the liquid and pour the grains
If you plan to eat a product right away, then 7 minutes is enough
If you go to store caviar for a long time, then keep in the rap 15 minutes
After that, drain the solution and leave it on the sieve
Put a thin layer of caviar on paper towels with a thin layer
After drying out, pour the delicacies through the banks and add a little oil

How to salute pink salmon caviar according to GOST?

How to salute pink salmon caviar from frozen: recipe

A delicacy made of frozen caviar is slightly worse than fresh. Eggs are quite fragile.

Ingredients:

500 g of caviar
1000 ml of water
100 g of salt
20 g of sugar
Oil

Recipe:

Before cooking, the fish must be thawed. This is done in advance in the refrigerator
To do this, the fish is transferred to a bowl and left for 6-8 hours in the refrigerator
After that, the film is filmed
Prepare a solution of dry ingredients and water
Pour grains with a temperature with a temperature of 40 ° C and leave for a third
Drain the liquid and pour the caviar onto the gauze with a thin layer
Leave until dry and shift the jars
Pour in oil and clog the container