Главная » Cooking » Sprats in oil: how to choose sprats, photos and videos of sprats, what is sprats, cooking sprat

Sprats in oil: how to choose sprats, photos and videos of sprats, what is sprats, cooking sprat

Sprats in oil: how to choose sprats, photos and videos of sprats, what is sprats, cooking sprat

The quality and taste of canned sprats is a very delicate thing, depending on the manufacturer, including on his good faith, and the risk of facing a poor-quality product is very high.

Today is a project Test purchase (www.zakupka.tv) talks about how to choose sprats in oil.

Those who want to buy quality sprats in oil, it is worth carefully studying the labeling, it is indicated on the lid of the can — it is nothing more than encrypted information about the contents.

It is necessary to focus on it, and not on colorful pictures. Because the label, which should help us in principle, is very easily removed and a new one is also easily put on.

In this way, instead of cheap sardines, a jar with more expensive sprats can magically turn out.

The first row of the marking indicates the date of manufacture, that is, the date, month and year. It should be noted separately that on all canned fish there must be a letter P — this is a sign of Fish production.

If you are in doubt about the contents of a can, pay attention to the second row of labeling.

The first three digits are the product assortment code: for example, “Saury natural«Has the number 308,»Cod liver«- 010,»Pink salmon«- 85D,»Sprats in oil«From the Baltic sprat — 137. If you meet the C20 marking, it is a sign of low quality goods. And finally, pay attention to the address of the manufacturer.

Why is it important?

Because it is better to take those canned foods that are made where the fish was caught.

These canned foods are made from fresh raw materials, not frozen.

Now about the composition. It should include: fish (usually sprat or herring), vegetable oil and salt.

In this case, according to GOST, the number of fish in the bank should be at least 75%, that is, it should not float in oil.

At home, opening a jar of sprats, carefully consider its contents.

If the fish is crushed and more like porridge, it means that when sterilizing canned food, the temperature was disturbed, which adversely affects not only the appearance of the product, but also its taste.

However, a small amount of fish with damaged skin is still acceptable.

If the fish is small, whole, has a pleasant golden color and is laid in even rows — you have a quality product.

Please note: in different manufacturers sprats may vary in color: some are darker, others are lighter.

The fact is that all manufacturers use different smoking technologies. For example, St. Petersburg and Murmansk sprats are smoked for a longer time, so their color is darker, and the smell is more pronounced. And those that are produced in the Baltic countries are pale, as their smoking time is significantly shorter.

The quality of sprat is not affected.

The main thing is that the fish should not be black with dark resin smudges — this means that the most economical producers smoked it with the use of cheaper pine sawdust — such a product will be bitter.

The jar should not have any deformations, its seams should also be ideal.

If you notice rust — refrain from buying such a product.

Under no circumstances should the bottom and lid of the can be swollen.

In this case, the product is simply dangerous.

The label sprats in oil can be paper or made using lithography, but in any case, the labels should be clear and precise.

If the letters, when exposed to moisture on a paper label, become blurred, there is a fake in front of you that can be dangerous to health.

Remember that even a long-life product like canned food has its own shelf life.

He is 24 months.

Now, when you know all the secrets of the correct choice of sprats in oil, we suggest you to cook potato patties with sprats.

You can find this and many other tips and recipes on the official project website. Test purchase.

Potato patties with sprats

Ingredients

  • Breadcrumbs: 50 gr
  • Boiled egg: 2 pieces
  • Cheese "Parmesan" grated: 50 gr
  • Pepper: to taste
  • Butter "Peasant": 2 tbsp. spoon
  • Salt: pcs
  • Wheat flour of the highest grade: 2 tbsp. spoon
  • Chicken egg of the first category: 2 pieces
  • Boiled potatoes: 2 pieces
  • Sour cream (fat content of 18-20%): 2 tbsp. spoon
  • Canned food "Sprats in oil"Bank

Filling. Put sprats in a bowl and knead, add eggs, grated on a fine grater and grated cheese. Mix mass and add ghee, mix thoroughly.

The filling can be to taste pepper.

Dough. Peel potatoes (pre-boil in uniform) and grate, salt and hammered eggs, add sour cream.

Mix.

If the dough is thin, you can add flour.

Make small balls out of dough, make hollows in them and lay out a small amount of filling, the middle should be closed, raising dough on both sides, forming a pie. Pies roll in breadcrumbs and fry in deep fat.

Fry no more than 10 minutes.

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