我們采用腌漬方式制作本品，即在40攝氏度的溫度下進(jìn)行腌漬，然后將魚子醬碾壓成糊糊狀。
鹽分不超過5%。 壓縮魚子醬是各種美食家的主要烹飪素材，可以滿足即使最挑剔的美食鑒賞家。
保質(zhì)期9個(gè)月
香腸一樣真空塑料包裝。
重量：125克
（中國進(jìn)出口網(wǎng)）
For its manufacturing we use brine method (salting inbrine) under the temperature of 40°С, after that the caviar is pressed to a smooth paste .
Salt content does not exceed 5%. Pressed caviar is the main ingredient of various canapésand appetizers which can satisfy even the most sophisticated taste
Shelf life - 9 months
In sausage casing, vacuum packed in a polymer material
Weight: 125 gr.
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