How to choose a quality caviar
How To Choose Food / / December 19, 2019
About how to choose a quality product, not to run into a fake and identify good eggs on the bank.
Who determines what should be a quality caviar?
The document adopted at the federal level. This is a guest "caviar of salmon fishes", approved in 2004. According to it, red caviar comes in two varieties.
The eggs of the first class must be of the same color and size, moderately elastic, without other impurities from a fish species, which name is indicated on the bank. Class II a mixture of eggs of different species of fish. do not write in this case, the bank from which.
Also, producers may not operate according to GOST and TU (specifications). It so happens that the eggs cooked according to TU, is better and tastier. But it is important to remember here that the manufacturer is free to make a recipe.
GOST sets fairly stringent requirements for salt content: 4 to 6% by weight of the calves of the first class and from 4 to 7% for the second grade.
Even tougher standard Roskachestva, a sign of conformity to which producers are voluntarily. Salts in such a product should be no more than 3.5-5% of the total weight of the calves, independently from its type. Strictly prohibited the addition of antibiotics.
Juice content should be not more than 5%. Juice - a watery sludge, which is formed due to the destruction of the eggs. The more Juice, the greater the likelihood that the eggs of poor quality or were frozen before processing. In addition, good eggs must have a light scent of the sea. No unpleasant chemical odor.
Is it possible to identify a good spawn at the bank?
Can. Read shake, check:
- On the bank must indicate the manufacturer, GOST or TU, the species (if the eggs first grade), composition, shelf life (without the use of preservatives - from 8 months to a year). Well, if the manufacturer is close to catch fish space.
- Ideal composition - the most concise: eggs, salt. Allowed content of vegetable oils and the minimum - preservatives. Better if it will only sorbic acid E200. If the product is no preservatives, while pasteurized eggs that are much healthier.
- Markings on the tin lid to be convex rather than concave (the latter - counterfeiting feature). Look for a series of three signs: the date of manufacture of eggs, an assortment sign "Caviar" and the plant room with a changing number and the index of the fishing industry "P".
- Tin should not be crumpled or inflated.
- If you buy eggs in a glass, you have a good opportunity to see the eggs. Ideal - clean, identical in color and size, with minimal or no Juice it.
- Volume of Juice in a can can determine if it shake. Bad if you feel surges and the movement of eggs inside.
- For eggs, packed in a plastic container, the same rules apply. On the package must have the necessary information.
- Caviar in the store must be stored in the refrigerator.
What about buying eggs in bulk?
If you do not buy from dubious sellers on the market, and in the specialized fish departments in supermarkets, why not? But remember that sometimes so nekonditsionnnuyu sell eggs.
Weigh eggs spoil faster. It is not protected against external influences, including from harmful bacteria.
Spawning salmon and fishing usually occurs in July and August. That's whyKru by weight is recommended to purchase through November.
Quality eggs should be crumbly. A simple test: well, when the eggs falling from a spoon on a bad — a large lump.
How do I know a fake?
Artificial eggs made from eggs, milk, gelatin, using dyes. Taste and usefulness of this product can not be compared with the original. But apparently they can look very similar.
Recognize a fake, you can:
- Try to crush the eggs finger. This is easy to crush, artificial - with difficulty, it is very tight.
- There is a fake sharp fishy smell, reminiscent of herring.
- If you throw the eggs into the water, it turns orange.
- The eggs are no buds, buds.
- Forgery sticks to the teeth.
- Low price. Even if the seller says it is an "offer unprecedented generosity" only in honor of the holiday, it is better not to take chances.
And how to determine the spoiled eggs?
As a rule, it becomes very dark and gets an unpleasant pungent smell.
If you can hardly see through the eggs, they burst in your mouth snaps, then caviar overripe. Often it is mined already spawning poachers.
Spoiled (not only overdue, but cooked with violation of sanitary norms and Technology) eggs can cause poisoning. It develops pathogenic bacteria, including E. coli and Staphylococcus aureus.