Condiments and seasonings
Raisins - Dried grapes. Production of local varieties of raisins
grapes are concentrated in Central Asia. Some varieties of grapes in front of
drying subjected to scalding in alkaline solution and fumigation with sulfur
the gas. Dried grapes with seeds is (raisins) and seedless (seedless grapes,
currant). In the dried grapes contain 60 to 71% sugar, from 0.54 to
1.78% acid and 18 to 21% water.
Raisins and sultanas to taste, color, size of berries, the number of all kinds
impurities and debris fall into the highest, first and second grade. After
Sorting raisins are packed in boxes of up to 30 kg bags of matter
up to 70 kg.
In cooking, raisins used to make sweet fruit soups,
compotes (in conjunction with other dried fruits), as well as for cooking
dressings to cereal dishes (meat balls, meatballs, casseroles). Raisins added
mince for pies. In addition toro, raisins used in the manufacture of national
Food: chorbahi lobio, quince stuffed, stewed fruit, rice
Gurian, risotto with pumpkin and fresh fruit, lentil soup, stuffed with
cabbage stuffed with pumpkin, boiled chicken with gravy cornel, rice
with grilled fruits, touh pilaf, widths, pilaf, pilaf with raisins, rice and other Bukhara
Previously enumerated and washed raisins are usually laid in a dish or
sauces for 10 min. until they are ready. Exceptions are dishes from stuffed
and stewed products, which laid the raisins in the process of their manufacture.
Raisin gives the dish a sweet taste.
Norma bookmark raisins xinfood from 10 to 50 g in sauces - up to 150 g per 1 liter.