City #42 25 марта 2000

Самиздат

Smak - the recipe of meat in the marinade.

c) H. Brunnek

                  Meat marinated in


  Pork or beef are placed in a deep frying pan or roasting pan 
and stew with the addition of water 40 - 50 min. The meat is 
ready when the cut is grayish color. The finished meat is 
separated from the broth and placed into the prepared jars. 
Sliced onions, carrots and parsley (root) fry in

pre-warmed to a temperature of 120 - 125
deg. fat for 15 - 20 min. Bay leaf
washed obsushivayut and put into the cans.

  To prepare the marinade 1 kg (10
half-liter cans) must: broth or water
400 g, 6% interest rate 520 g of vinegar, salt, 55 g,
sugar 135 g.

  Hot broth, obtained after stewing meat,
filtered and poured into an enamel pan
there is added the missing recipe on the number of
water and sugar and salt. The mixture was boiled for 2 -
3 min., Add vinegar and bring to a boil.

  Ready to pour the marinade into the banks at
not below 70 degrees. Per half-liter jar
Consumption: 230 g stewed meat, roasted vegetables
210 g, 100 g of the marinade, 1 - 1 / 2 bay leaf.
Banks roll and sterilized.

  First products are sterilized at 105
deg. in concentrated saturated solution
salt (per liter of water take 0,2 - 0,25 kg
salt). The brine is used repeatedly. Banks with
content put in a preheated to 40
45 deg. brine so that it is a 3 - 4 cm covered
Cover tightly corked jars. As
boiling brine topped up with boiling water. Sterilized at
low boiling brine: banks 0,5 l .- 2 h, banks
1 liter. - 3 h. After sterilization, the Bank reserves
in brine until its temperature falls to 45
- 50 deg. When banks are quite cool, they are washed with water 
and wipe dry. 

  After sterilization, the banks can withstand day and a half 
at 20 - 25 deg. During this time, the remaining viable spores 
germinate microorganisms. For their destruction banks 
sterilized again. Sterilization is carried out as described 
above. 

  Banks were stored at 10 - 12 deg. no more than a year.