{"id":24892,"date":"2018-06-15T11:13:42","date_gmt":"2018-06-15T09:13:42","guid":{"rendered":"http:\/\/localhost\/caviardeblog\/?post_type=universducaviar&#038;p=3518"},"modified":"2025-10-18T12:19:18","modified_gmt":"2025-10-18T10:19:18","slug":"fabrication-du-caviar","status":"publish","type":"universducaviar","link":"https:\/\/caviar-de-neuvic.com\/de_be\/universducaviar\/fabrication-du-caviar\/","title":{"rendered":"La fabrication du caviar"},"content":{"rendered":"<h3 style=\"text-align: justify;\"><strong>Extraction Caviar<\/strong><\/h3>\n<p style=\"text-align: justify;\"><strong>Comment se d\u00e9roule la fabrication du<a href=\"https:\/\/caviar-de-neuvic.com\/de_be\/\" target=\"_blank\" rel=\"noopener\"> caviar\u00a0<\/a>?<\/strong>\u00a0D\u00e8s\u00a0que le pisciculteur a d\u00e9termin\u00e9 le meilleur stade de maturation des \u0153ufs, les femelles esturgeons sont amen\u00e9es au laboratoire pour l\u2019extraction du caviar. Le ma\u00eetre caviar retire les gonades contenant les \u0153ufs. Il va ensuite regrouper celles dont les \u0153ufs sont de taille et couleur similaires pour former des lots.\u00a0Cette op\u00e9ration requi\u00e8re savoir-faire et exp\u00e9rience. Chaque gonade est pass\u00e9e au tamis \u00e0 la main pour s\u00e9parer les \u0153ufs des tissus. Les \u0153ufs sont nettoy\u00e9s \u00e0 l\u2019eau froide, puis tri\u00e9s \u00e0 la pince pour ne garder que les plus beaux.<\/p>\n\t\t<style>\n\t\t\t.blog_sticker{\n\t\t\t\tmargin-top: 50px !important;\n\t\t\t\tdisplay: flex;\n  \t\t\t\tjustify-content: center;\n\t\t\t\tflex-wrap: wrap;\n\t\t\t}\n\t\t\t.blog_sticker .product-miniature-list.row .span_1_of_3{\n\t\t\t\twidth: 100%!important;\n\t\t\t\tflex: 0 0 100%!important;\n\t\t\t\tmax-width: 400px!important;\n\t\t\t}\n\t\t\t.blog_sticker_right{\n\t\t\t\tmax-width: 400px;\n\t\t\t}\n\t\t\t.product-miniature-list.row {\n\t\t\t\tdisplay: flex;\n\t\t\t\tjustify-content: center;\n\t\t\t\tflex-wrap: wrap;\n\t\t\t}\n\t\t<\/style>\n\t\t<div class=\"blog_sticker d-flex flex-wrap\">\n\t\t\t<div class=\"blog_sticker_left col-sm-12 col-md-6 products-grid\">\n\t\t\t\t<div class=\"product-miniature-list row\">\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"blog_sticker_right col-sm-12 col-md-6\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\n<h3 style=\"text-align: justify;\"><strong>Salage et mise en boite<\/strong><\/h3>\n<p style=\"text-align: justify;\">C\u2019est avec un geste de pr\u00e9cision que le\u00a0sel est ajout\u00e9 d\u00e9licatement \u00e0 la main, c\u2019est \u00e0 ce stade que les \u0153ufs deviennent caviar. Le caviar juste sal\u00e9 est mis dans <a href=\"https:\/\/caviar-de-neuvic.com\/de_be\/parlons-caviar\/universducaviar\/comment-appelle-t-on-la-boite-bleue\/\">des bo\u00eetes dites \u00abm\u00e8re ou origine\u00a0\u00bb<\/a>. Ces bo\u00eetes de type piston exercent une pression sur les \u0153ufs pour extraire le surplus d\u2019eau et de sel au fil du temps.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/caviar-de-neuvic.com\/de_be\/parlons-caviar\/universducaviar\/pourquoi-procede-t-on-au-salage-du-caviar\/\">Pourquoi proc\u00e8de-t-on au salage ?<\/a><\/p>\n<h3 style=\"text-align: justify;\"><strong>Conservation<\/strong><\/h3>\n<p style=\"text-align: justify;\">Elles se conservent en chambre froide : c\u2019est l\u2019affinage qui va permettre au caviar de se charger en go\u00fbt. Il peut durer de quelques semaines \u00e0 plusieurs mois selon la qualit\u00e9 du caviar et l\u2019intensit\u00e9 de go\u00fbt recherch\u00e9.<br \/>\nAvant la commercialisation, le caviar est transf\u00e9r\u00e9 des bo\u00eetes \u00ab\u00a0m\u00e8res\u00a0\u00bb pesant environ 1,8 kg puis dans les petites bo\u00eetes \u00ab\u00a0filles\u00a0\u00bb (de 10 \u00e0 500 g). Toutes les bo\u00eetes sont \u00e9tiquet\u00e9es \u00e0 la main avant d\u2019\u00eatre exp\u00e9di\u00e9es. Elles seront ensuite conditionn\u00e9es en caisses isothermes r\u00e9frig\u00e9r\u00e9es pour pr\u00e9server la cha\u00eene du froid.<\/p>","protected":false},"excerpt":{"rendered":"<p>Extraction Caviar Comment se d\u00e9roule la fabrication du caviar\u00a0?\u00a0D\u00e8s\u00a0que le pisciculteur a d\u00e9termin\u00e9 le meilleur stade de maturation des \u0153ufs, les femelles esturgeons sont amen\u00e9es au laboratoire pour l\u2019extraction du caviar. Le ma\u00eetre caviar retire les gonades contenant les \u0153ufs. Il va ensuite regrouper celles dont les \u0153ufs sont de taille et couleur similaires pour [&hellip;]<\/p>\n","protected":false},"author":11896,"featured_media":23833,"parent":0,"template":"","meta":{"_acf_changed":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","omw_enable_modal_window":"enable","footnotes":""},"tags":[],"universducaviar-categories":[365],"class_list":["post-24892","universducaviar","type-universducaviar","status-publish","has-post-thumbnail","hentry","universducaviar-categories-tout-savoir-sur-nos-caviars","entry","has-media","owp-thumbs-layout-vertical","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La fabrication du caviar - Producteur Fran\u00e7ais De Caviar<\/title>\n<meta name=\"description\" content=\"La fabrication du caviar. 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