A method and an apparatus for preparing an alimentary granular soft caviar similar
to black (granular) caviar. The method involves the preparation of a mixture containing
an albuminous colloid, water, and alimentary gelatin to form the grains, exposing
the grains to tea water, dye-stuff, salt solution and gustatory components. The
grains of caviar are obtained by supplying the mixture under pressure through gauged
channels to a cavity with heated vegetable oil in its upper section, separating
and washing the grains, tanning the grains in a tea extract, water washing, washing
with salt solution, introducing to the product of a gustatory component in an amount
not less than 10% of the total weight of the product and mixing the grains with
vegetable oil. The albuminous colloidal solution is soymilk, foremilk of mammals,
or a mixture of these components, a mixture of cow/soy milk, or whey of soy or
cow milk. The grains are dyed by immersion in an extract from the rind of green walnuts.
