Condiments and seasonings
Quince - the fruit quince tree from the Rosaceae family, belongs to the pome
the fruit. In the USSR, is cultivated in the Caucasus, Central AAII, the Crimea and Ukraine
(South of Kiev). Quince ripens in September and can be kept fresh until April.
In appearance it is similar to an apple or a pear, depending on what distinguishes
pear and quince yablonevidnuyu. The shape of fruit ribbed, lemon peel,
covered with xagrayish bloom, which removed three of the tree is gradually erased.
Flesh firm, aromatic, with silnovyazhuschim taste.
The chemical composition of quince (average in%): water - 84.2, sugar - 9.5 to 10.8,
acids (mainly malic) - 0.8 to 1.1, pectin - 0.9, tannins -
0.4, ash - 0.5, cellulose - 1.3. Quince has a very delicate and pleasant frxagrance
due to the presence of essential oils contained mainly in the skin.
Quince is used in cooking as a seasoning for cooking of national dishes.
Rostral is added when cooking meat with quince (gogrit pilaf), soup of lamb
(Bozbash Shusha), soup with beef and quince. Quince lay in the dish during
their manufacture. It gives the product a subtle aroma and sour taste. In addition,
quince can also be used as a main side dish, such as grilled meat.
Waste during the initial processing of a quince when removing only the core is 12%,
and removing the core and the skins - 28%.
Norma bookmarks dishes 30-50 grams (gross). When cooking beef with quince rate
Bookmark increases up to 200 grams (gross).