Condiments and seasonings
Walnut belongs to the family of nut. The fruit of the walnut
- Dry drupe, in contrast to this nut (hazelnut, filbert) has
another upper fleshy shell. After a gestation bone,
which is called the nut falls out of the cracked shell.
We have walnut in the wild it grows in the North Caucasus
in the Caucasus and Central Asia, the cultural - in the Crimea, and some (areas
Transcaucasia. Fruiting walnut tree from 10 to 50 years.
Distinguish walnut tonkoskorlupny and tolstoskorlupny. The type of
shell depends on the output of the kernel. In the first case, the kernel yield
of 41-42% in second 30-33%.
The chemical composition of walnut (in%): water - about 3.1 fat - 31 to 70,
Protein - 18 to 25, nitrogen-free extractives - from 10 to 15.
100 g of mature walnut kernels contain 85 mg of vitamin C. From
the above data shows that the kernel of walnut is a large
Currently, walnut prepares mainly in the form of the kernel
and the shell is used for technical purposes. But sometimes walnut
and goes on sale in the shell. Nut in the shell can be stored
longer (with proper storage mode, and dry
cool room). Walnuts in the shell are packed in bags,
shelling of the kernel, previously well dried, - in boxes.
Walnut is used in cooking in the manufacture of many foods and
confectionery. We introduce a nut in powdered (pulverized) form in the first
and main dishes: chicken soup Gurian, a soup made of red bean soup
peas, roast turkey, chicken by-Mingrelia, satsivi chicken, rice fisinzhan,
hare with nuts, trout with nuts, eggs and nuts, and green
red beans and nuts (in Guria), eggplant with nuts, spinach
Georgian, beetroot, cauliflower, walnut sauce, and several other
meals during the manufacturing process. Walnuts improve the nutritive value,
improve the taste of food, as well as enrich their vitamin C.
In addition, the kernel of a walnut (fried with salt) is applied to
champagne and grape wines.
Norms bookmark peeled hazelnuts 30 g soup, main course of 30-50 g,
sauces in 300 g to 1 liter. Waste on the shell is 55%.