Technology of a collagen-containing caviar-mayonnaise sauce in the recipe of "Atlantic herring" preserves

The paper presents the technology of collagen-containing caviarmayonnaise sauce from underused aquatic waste (burst, watered, immature caviar and scales of freshwater fish) which is used as a filling in preserves. The technology consists in the fact that pike-perch hard roe of different stages of maturity is thawed, washed with water and cut manually with a knife, separating the roe from the caviar films. The cleaned caviar is mixed with water (mass ratio 1:1.2), if necessary, 1% sodium chloride is added to the mixture and heated to 70 °C. Collagen-containing fiber obtained from pike-perch scales (1–1.5% of the total mass) is added to the hot mass, the resulting mixture (caviar base) is homogenized and cooled to room temperature. The caviar base is mixed with mayonnaise "Mr. Ricco Organic Provence Classico, 67%" (hereinaftermayonnaise) in a mass ratio of 70:30 and 0.3% dry citric acid is added, bringing the pH of the mixture to 3.7–4.0. The resulting caviar-mayonnaise sauce is added to Atlantic herring preserves in a mass ratio of 30:70. If necessary, and in order to give the caviar base additional organoleptic properties, the gastronomic base called "Paprika" is added to it in the amount of 0.3% of the total mass of the mixture. A recipe for caviarmayonnaise sauce has been formulated, consisting of: caviar base – 69.8%, mayonnaise – 28.9%, citric acid – 0.3%. The amino acid score of the protein of caviarmayonnaise sauce has been calculated. Caviar-mayonnaise sauce contains 3 times less fat and 3.3 less carbohydrates, while increasing protein by 1.94 times compared to mayonnaise. 

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