|
|
 |
|
|
|
|
|
|
RECOMMENDATIONS ON USE OF SPICES CO2-EXTRACTS FOR COOKERY FLAVOURED SPICY SALTS
MANUFACTURING
The choice of CO2-extracts is so big and various that based on them, one can prepare
practically any salt with preset properties. A special attention should be given
blends and mixtures of CO2-extracts, because combining properties of several extracts
extends the range of products.
Before using salts, especially spicy aromatic ones, it is necessary to check up
their aroma and taste, - whether the offered concentration suit you.
In order to receive desirable aroma and taste, reduce the dosage of used salt,
or adding pure salt and carefully mixing it with the salt containing CO2-extracts;
try to get the desirable result.
Practically common for all salts with CO2-extracts is the condition to introduce
salt into a dish at the end of thermal treatment or by readiness but depositing
is better directly before use. In the process of home canning one should add salt
"under cover" before the sealing. When preparing any dish, it must be
salted a little insufficiently so that to add the salt flavoured by CO2-extracts
to the ready dish or directly when serving the table.
When calculating rates of filling, daily dozes of salt consumption are taken into
account.
The salts with spicy aromatic CO2-extracts, as well as with usual spices, are
applied in accordance not only with gustatory predilections but also taking into
account the age and health of a consumer.
Ease and benefit of using salts with CO2-extracts are obvious: one hasn't to ground
a spice, to care about its microbiological cleanliness. They are convenient to
be used in a journey, and the problem of seasonal prevalence for some kinds of
raw materials is removed.
Name of the CO2-extract put on
salt. Recommended dosage, per cent regarding total mass
|
Method of use |
| Chilli pepper 0.001 -0.02 |
Salt to taste is added at the end of any dishes cooking or to ready dishes.
Some salt is added by itself or added to the salt when salting salads, mayonnaises,
sandwiches, etc.
To be kept in a sealed container. |
| Bay laurel (leaf) 0.02 - 0.06 |
It is applied as a spice for various dishes at the end of food preparation
or better is added to a ready dish. It is also used for products of variety meat,
fish, when canning vegetables, for marinades, sauces, vegetable and fish salads,
sandwiches. |
| Black paper 0.06 - 0.5 |
Salt of spicy-keen-bitter taste. It is better to add as aroma-and-taste-forming
spice for starts and seconds, snacks, marinades, right at the end of thermal treatment
or to ready dishes.
It is good to spice cold snack in order to stimulate appetite. |
| Coriander (seeds) 0.5 - 1.0 |
The salt with a delicate pleasant smell of fruits of coriander, with soft
keen-and-hot taste.
To be added to terrine, fish, sauces, mayonnaises, salads of fresh vegetables,
bakeries, and sugarless baking products. |
| Fennel (seeds) 0.5 -1.5 |
The salt with a strong smell of fennel, a little hot-spicy.
It is good to be used constantly when cooking starts, seconds, fish, mayonnaises,
salads, vegetable ragouts, curds and cheese, when canning, applying high-albuminous
food, leguminous products, peas, lentil and soya. |
| Parsley (seeds) 0.04 - 2.0 |
A weak-spicy salt.
It is used as a spice with delicious, not strong but pleasant aroma. For starters
is better to serve directly at the table.
For the dishes, where mayonnaise is used, it is an additive to ready mayonnaise,
sauces and terrine. |
| Nutmeg 0.001 - 0.1 |
A specific aroma of "morocco" with a hot-spicy flavour.
It is added mainly to meat dishes. Often
used to mask extraneous smells. |
| Rosehip 0.01-0.1 |
A sweetish-fat, very weak smell with bitterish-astringent taste, at small
concentrations practically is not shown. Big content of tocopherols with
carotenoids and other bioactive substances makes the product irreplaceable in
children's cookery.
It is good to add some salt to sour cream, kefir, curdled milk, butter, to dishes
containing mayonnaise, fat dishes, kasha, baking products,
fritters. |
| Celery (seeds) 0.01 -2.0 |
It has a weak-keen smell, bitterish-keen- spicy taste. Most ancient fragrant
and flavouring additive for starts and seconds as well as for sour-milk products
and salads.
Especially well and useful to add some salt to fried foods, to various marinades,
salted foods and vegetable half-finished products. |
|
The Blend N4 comprises a compound of CO2-extracts in a specially selected and
balanced by taste and aroma state (CO2-extracts of coriander, fennel and Chilli
pepper.) High aroma-and-taste advantages enable the widest application in cookery.
A pleasant caraway-coriander aroma with soft poignancy is suitable for
vegetable and cereal soups; stewed and fried meat; home sausages. Before salting
bacon, one should wipe it off using salt with Blend N4, then cover by usual coarse-ground
salt.
After such salting, bacon becomes fragrant and tasty.
Flowability of salt doesn't change after adding CO2-extracts. It is necessary
to keep flavoured spicy salts in sealed glass containers or in containers of other
materials allowed for food products to be stored. Salt is a perfect carrier for
CO2-extracts. The developed surface allows quick giving aroma and taste, and fine
grinding makes it possible uniform distribution in dishes of any consistence.
It is possible in cookeries to mix several kinds of flavoured spicy salts to expand
products range and achieve the desirable taste and aroma.
Due to an unique technology, practically all CO2-extracts contain in some combination
vitamins and provitamins: A, B Е, K and others; polyunsaturated fatty acids; flavonoids;
carotenoids; active components of ether oils; organic acids; styrens and other
substances against the set forth above being especially valuable in flora and
belonging to individual kinds of plants, because of which the latter are selected.
These are as follows: azulene in wild chamomile, apiole in parsley; capsaicin
in red pepper; a group of flavonoids in celery.
Combination of salts with different CO2-extracts enables to dream
and extend the range of dishes in cookery.
|
|
|
|
|
|
|
|
|
|
|
