Condiments and seasonings
Tomatoes or tomatoes are fruiting vegetables from the nightshade family.
Tomatoes - annual plant. They are now widely cultivated
in our country.
Chemical composition of fresh tomatoes is as follows (in%): water - about 95; malic
acid from 0.3 to 0.54. citric acid - 0.3 to 0.52, from sugar to 3.27
4.4, and minerals, from 0.01 to 0.03, vitamins A, B, C.
In addition, tomatoes have dye-carotene (provitamin A).
Taste of ripe tomatoes depends on the total solids content and
sugar, citric and malic acids.
Of tomato canning industry prepared the following products:
tomato juice, tomato puree, tomato paste.
Tomato juice is pasteurized and grated mass
made from ripe tomatoes.
In catering tomatoes come in fresh and in
canned form. Seasoning for dishes usually serve the tomato puree and
tomato paste, and various sauces with tomato, produced by industry.
Tomato puree - a product that is made from ripe tomatoes by
rubbing and boiling them to a concentrated mass, the content of dry
substances from 12 to 20%. Tomato puree produce high and first grades.
The color of tomato puree should be ohranzhevo red, for Class I
brownish tint. Tomato puree is available in cans or glass jars
different sizes (unsalted), as well as in wood (with salt content
no more than 10%).
Tomato paste is more concentrated product than the tomato puree.
Solids in the tomato paste is 20 to 40%.
Tomato paste (unsalted) produced the highest and first grade and is available
in cans or glass jars of different sizes.
In the barrels produced tomato paste salt, salt according to the standard must
be no more than 10%. Tomato paste salt contains from 27 to 37% dry matter.
The color of tomato paste premium should be orange-red. Class I
allowed to brown.
If the tomatoes come in catering to large numbers
and you can not fully use them fresh, then the remaining tomatoes
should be rubbed through a sieve or pulping machine and boiled down to the consistency of
pyureobrazioy mass. Thus obtained tomato puree should be stored in
sealed container and consume as needed.
In most dishes tomato administered after passerovaniya them with fat.
Passerovanie made to the tomato pigments - carotenoids
- Dissolve in fats and fat would buy an orange color, as well as for
to eliminate the taste of raw tomatoes. Carotenoids are stable when heated in
acidic and alkaline conditions, so there is little change color when cooked.
Tomato puree and tomato paste used in soups yazgotovlenii filling:
borsch, thistle, a soup with potatoes, dishes of stewed meat and vegetables, sauces
on fish and meat broth - tomato, ground red and its derivatives -
from Madeira, tarragon, hot, kislosladshgo, red wine, onion,
onion, mustard and sauces, mushroom, cream of tomato and pickles.
Tomato products are widely used in the manufacture of Azeri, Armenian,
Georgian, Uzbek, Tajik and Kazakh dishes.
In filling soups and ethnic dishes of stewed meat, fish and vegetables
desirable to add the fresh tomatoes. In the absence of fresh tomatoes are replaced
Tomato puree is introduced into the dishes at different times. When extinguishing the meat
it is expedient add at the beginning of heat treatment, since acids contained therein,
accelerate the softening of protein substance collagen. In the first courses
sauces and tomato puree is laid at the end of heat treatment after
Prior passerovaniya fat. In Solyanka (meat, fish)
recommended to introduce fats ottsezhennye spasserovat of tomato puree for
maintaining transparency stock. Introduction of tomato puree in the first courses in
beginning of heat treatment affects their quality due to the fact that some
fatty acids dissolved in their coloring matter disappears.
In addition, prolonged cooking of tomato puree destroys vitamins.
Tomato puree gives the dish a kislosladky taste improves its appearance and,
to a certain extent, vitaminizing.
Norma bookmark tomato puree per serving (in grams): filling soups 10-12;
dish of stewed meat and vegetables, 10-15; sauces 100 - 250, the national dish of 10-30.
Norma bookmark tomato paste should be halved.