Tushenie. Blanshirovanie. Brezirovanie. Passerovanie.

Tushenie. Blanshirovanie. Brezirovanie. Passerovanie.Quenching.
To give a particular taste and softening of hard products are often roasted and then quenched. During roasting formed golden brown, the products acquire the taste of fried, but not brought to readiness. The fried products thus then quenched with a small amount of sauce and seasonings. When putting many products do not soften at roasting, brought to readiness. Vegetables contain a large amount of water (spinach, nettle, baby carrots, and so on. D.), Stewed, without adding water.
Brezirovanie.
In this method, first pripuskayut product, m. E. Cook a small amount of fat and broth (Breese) and then roasted in an oven (glazed). Brez is obtained during the cooking broth. Brezirovannye meat products more juicy than stewed. After brezirovaniya can be drained (background) and the product was re-fry in the oven, watering fat left over from brezirovaniya.
Cooking followed by roasting. This method is used when the product is very gentle and can not fry (brain) or, on the contrary, it is very rude and does not reach the ready when roasting. Applied cooking and frying followed in clinical nutrition for removing extractives. very often it means fried potatoes For a special taste. Good results are obtained by high-frequency heating primene¬nie (pripuskaniya), followed by roasting with infrared rays.
sautéing.
Slight browning of the product with or without fat it before the subsequent heat treatment it is called sautéing.
Passer aromatic roots, tomato, wheat flour; wherein aromatic substances are dissolved in fat. When sautéing tomato and carrot in oil transferred dyes. When sautéing flour removes the smell of damp flour and it becomes a pleasant nutty flavor.
Very often Passer products in preparation for their sauces, as well as for filling soups and other dishes.
Blanshirovanie.
Short-term scalding of the product with boiling water or steam before further processing is called blanching. With this method, enzymes are destroyed in the surface layer of the product under the influence of high temperature and their action ceases. This is especially important due to the need to destroy oxidative enzymes - oxidases, which cause a darkening of the surface of the peeled vegetables and fruits, the destruction of vitamin C and a number of other undesirable phenomena. Blanching also causes partial death of microorganisms on the surface of products. Sometimes blanching pursues another goal - facilitating mechanical cleaning (scalding pigs, sturgeon fish, offal, etc.).
Biochemical methods for processing products. One of the oldest and worth recommending ways to improve the digestibility and improve the taste qualities of food is the use of microorganisms, which occur under the influence of the desired chemical changes in foods, such as yeast, lactic acid bacteria.

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