Condiments and seasonings
Dried apricots, dried apricots are called. Apricots are stone fruit
the fruit of the almond family. They grow in the wild and cultural
state in the southern regions of our country. In fresh apricots are not
can be stored for a long time, so they preserve (jam, marmalade,
apricot juice, dried apricots).
Dried apricots are a variety of items: apricots with a bone -
apricot, apricots, halved, pitted - dried apricots, whole
apricots with embossed stone - kaisa. Some varieties of apricots
before drying subjected to fumigation with sulfur dioxide. Dried apricots are divided
the highest, first and second grades, which are determined according to
taste, odor, color, and the presence of impurities. The closer the dried fruit
the color of the natural, the higher the grade. Apricots are packed in boxes and bags.
Chemical composition of dried apricots (in%): sugar - from 42 to 60, acid - 1,71
(Mainly malic acid), water - 20-22.
In the catering facilities of dried apricots and other dried fruit
prepare various sweet dishes (jelly, fruit drinks), and
use it as a seasoning. Apricots are sorted out, washed, chopped,
Mince or wipe with rubbing machines
then subjected to heat treatment, it can be used in whole form.
Dried apricots are introduced in the following dishes: beef soup with dried apricots (yayny)
variety of pilaf (pilaf widths, Jable pilaf), apples dipped in batter and apples
with rice, sugar pudding, croutons with fruit, toast with fruit, Savary.
Dried apricots are also used for the manufacture of apricot puree and
the sauce. It gives the dish a kislosladky taste and pleasant aroma.
Norms bookmark apricots from 10 to '20