Use of spices in the industry. The meat industry
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The Meat industry
Flavouring qualities of meat products can be very largely changed and improved by means of addition to them of the spices, differing strong aroma and pleasant taste.
Impacting to food pleasant relish, spices cause the strengthened activity of digestive bodies and by that promote the best and fuller use of food. Besides, spices influence a keeping of foodstuff: some spices (for example, pepper), have bactericidal an effect-suppress ability to live of microorganisms. It is established, that many spices - a carnation, pepper, cinnamon, ginger, etc. - are the antioxidants detaining processes of a burn-out of fats.
Some experts distinguish two groups of spices: spices of the first group operate mainly on bodies of sense of smell and actually taste. The anise, cinnamon, a bay leaf, etc. here can be carried
Spices of the second group cause mainly sensations olfactory and flavouring, painful. Pepper, a coriander, cardamom, a nutmeg, ginger concern them. And so, in the meat industry spices of the second group are applied mainly.
So most often applied spices in the meat industry concern: a coriander, laurels noble, caraway seeds, majoran soda, pepper siliculose red, viteks, a celery, parsley, a basil, chaber to which some classical exotic spices increase still.
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