Condiments and seasonings
Horseradish - this is the root of many years of wild plants of the family
crucifers. The roots of horseradish have a very sharp taste and smell,
therein arising from essential oils (0.05%). When cooking,
drying and freezing of these oils evaporate.
For prolonged storage of horseradish roots cut off the crown of leaves to
prevent germination. The roots of horseradish are well preserved in the sand in
vegetable stores. To hell not lose sharpness, taste and smell, it
need to dig in autumn or spring until frost.
Horseradish is used in grated form or slicing as a seasoning for meat
and fish dishes. Horseradish leaves are used for salting cucumbers. In the enterprise
Catering horseradish comes in the form of roots,
as well as in finished form in a glass (polished and diluted
To a cold fish and meat dishes (fish in aspic, or boiled, corned beef,
cold boiled tongue, tongue jelly, assorted meat, jellied pig,
boiled pig, jelly) served with horseradish sauce vinegar
or sour cream.
To prepare 1 liter of horseradish sauce and vinegar to 450g (gross)
horseradish and vinegar 700 g, and for the preparation of 1 liter of horseradish sauce
and sour cream - 400 g
(Gross), horseradish, vinegar, 50 G and 400 g of sour cream.
By the hot meat dishes (steak, steak, roast beef) is served
Sliced horseradish. Norma bookmarks - 15 g (gross). Also, horseradish
used in the manufacture of hot sauce, horseradish. Grated horseradish with
vinegar is evaporated to dryness and injected into the sauce before the end of cooking. Sauce
ostrokisly gets taste and specific aroma. For the preparation of
1 liter of sauce to 320 g Horseradish (gross).
Waste during the initial processing is 36%.