Action of spices. Oblagorazhivanie a product

you are: Action of spices

Spice time interrupt available aroma even if he was not unpleasant. For this purpose first of all will neutralise, delete old aroma, and then give a new smell by means of other spices. Certainly, for this purpose it is necessary to know thoroughly all nuances and shades of spices, and also application of various mixes.

Carry out oblagorazhivanie a product, influencing on its structure and structure, promoting thus to the best safety and maintenance of freshness of a dish, and also improving a consistence of many products, especially meat and fish. This process is very little studied, though is already clear, that spices soften meat, give elasticity to weak, flabby muscles, raise their comprehensibility. They interfere fast razvarivaniju fishes, promote reduction of terms of boiling and cooking. Thanks to it safety of vitamins and other biologically active substances in nishche, prepared with spices raises.

Listing advantages of spices and mixes, we believe necessary once again to remind, that at infringement of rules of the reference with them, rules of storage and use receptions - spices can render and negative influence on food. They are capable to give to food bitterness at non-observance of quantitative parametres, and especially at an overheat, even when the quantitative specification is observed. At an inept combination of spices to the substances strengthening ekstraktivnost, in particular, at increase of a share of salt and vinegar in a dish, spice can make a dish unduly bitter and burning.

To Correct prorancid from spices kushanie it is practically impossible. To get rid from raised zhguchesti it is possible only when this zhguchest rather moderate degree. For this purpose in a dish add or an additional liquid (water, a broth, plodovo-berry juice), or paste (apple, tomato, plam mashed potatoes), or neutral products-absorbers (rice, a potato, noodles, pasta).