Description
Imitated caviar “Salmon” – original product, which exactly resembles a real caviar with its appearance and taste. This delicacy contains a range of nutrients – minerals and vitamins. Imitated caviar “Salmon” has a faint aroma of sea and fish, and a very pleasant taste. When lightly pressed with the tongue, its shell bursts. The caviar grains are well separated from each other. And when served from a spoon on the table fall a characteristic slide, keeping its shape. They do not spread or slip.
| Box weight | Net weight : 1,725kg |
|---|---|
| Net weight | 115 g |
| Quantity in the box | 15 pieces |
| Storage conditions | at temperatures from + 1 ° C to + 6°C . |
| Expiration date | 6 months |
| Using | The product is ready for consumption. Once opened, store the product for no more than 24 hours (years) for temperatures + 1 ° С to + 6 ° С. |
Storage: drinking water, table salt, thickener maltodextrin, sunflower oil, carboxymethylcellulose thickener sodium salt, , calcium chloride stabilizers ,sodium alginate, caviar flavorings, "Fish caviar", edible fat from fish, dyes beta carotene, carmine extract, preservatives sodium benzoate, potassium sorbate, flavor enhancer sodium glutamate, acidity regulator citric acid.
Milk - 500 ml
2 eggs
Vegetable oil - 2 Art. l.
Sugar - 1 st.l..
Flour - 200 g
1 h. l. baking soda
Salt is a crumb
Beat eggs with sugar and salt. Add vegetable oil and mix. Then add milk and mix too. Add baking soda and flour. Mix with a whisk or mixer. Inside a well-heated pan, greased with oil, pour the dough, evenly pouring it on the surface. As soon as the bottom of the pancake turns brown, it should be turned over, frying on the other side. After cooking, the pancakes should cool. Next, lay out the simulated caviar, distributing it gently over the entire surface. Then the pancakes can be wrapped in a roll or envelope. In addition, they can be cut into several pieces and additionally decorated with another portion of simulated caviar.
This pancake can be frozen. When thawed, it does not lose its structure and taste.
