Among the total shortage of food in the Soviet Union, there were individual names of products that not only could be found on the shelves in almost any store, but they also had a unique taste. These products include canned sausage caviar. By the way, and at its cost, it was available to everyone. The squash caviar, as in a store, is still remembered for its taste, which even domestic caviar, which is prepared from fresh, young squash gathered in its garden, cannot surpass. Many people, trying to restore the very taste of caviar, have tried many recipes, but in vain. That caviar, which is now sold in stores, can not be compared, according to experts, with caviar from zucchini of Soviet times. Some, trying to recreate the same taste, find caviar recipes according to GOST, but in this case, many do not always get the original taste.
What is the mystery here?
The main components of squash caviar
First of all, it is worth noting that the GOST did not indicate the recipe, and the technology of cooking squash caviar. This document usually considered the requirements for the quality of the original and final products, packaging, storage conditions and more. So, GOST 51926-2002 describes all the above characteristics, which are related to the production of any vegetable caviar. And specific recipes and technological processes are usually described in detail in special documents.
In order to best answer the question of how to prepare squash caviar according to GOST, it is necessary, first of all, to consider what real caviar from zucchini should consist of. Below is a table in which all the main components of caviar are given as percentages relative to the total volume of the finished dish.
White roasted roasted
Ground black pepper
Tomato paste 30%
As can be seen from the table, white roots and greens are part of zucchini caviar. These components are usually rarely used in the manufacture of caviar at home. But it is white roots, and even roasted in oil and give caviar to zucchini that amazing, barely perceptible mushroom taste and aroma, which, apparently, brought a zest to the flavor range of old-time caviar. The composition of white roots prescription included parsnips, parsley root and celery root. Moreover, in terms of its content, parsnip was twice as good as parsley and celery. The greens included in the squash caviar consisted of parsley leaves, dill and celery. At the same time the content of parsley was twice as much as dill and celery.
Comment! For the formation of a full-fledged taste, inflorescences of dill are used as greens.
For those who find it difficult to convert the percentage ratio of components into real weight values, below is the amount of product in grams that must be taken to prepare caviar according to GOST, for example, from 3 kg of zucchini:
- Carrots - 200 g;
- White roots -60 g (parsnip -30 g, parsley root and celery root 15 g);
- Onions -160 g;
- Greens - 10 g (parsley -5 g, dill and celery 2.5 g);
- Salt - 30 g;
- Sugar - 15 g;
- Pepper black and fragrant ground 1 g;
- Tomato paste 30% - 160 g;
- Vegetable oil - 200 ml.
It should be understood that all weight characteristics are given in the recipe already for vegetables fried in oil. Therefore, if initially most of the vegetables were taken by weight in raw form, since they decrease in weight after roasting and stewing, then the amount of salt, sugar and tomato paste will also need to be somewhat reduced. Since these three components are put in the manufacturing process last.Attention! It should be borne in mind that in GOST, in the description of the main source product there are zucchini in fully matured form.
This moment is very important. Since when you cook caviar from squash according to GOST, you must choose the largest, fully ripe fruit, with hard seeds and peel. It is their flesh that has the richest flavor, which is transferred to the finished dish.
Since for preparation of caviar mature zucchini is used, then at the first stage it is necessary to remove the skin and remove all the seeds. The remaining flesh is cut into small pieces, no more than 1–2 cm in length.
Carrots and onions are peeled and cut into small cubes, white roots can be grated or chopped in any convenient way, as they can be quite hard and viscous.
Oil is poured into the pan and heated to a temperature of at least 130 °, so that white smoke comes from it and only then the pieces of zucchini are roasted in a golden brown color. If zucchini is quite a lot, it is better to carry out roasting portions to improve the quality and taste. Fried zucchini folded into another pan, several tablespoons of water are added to them, and they are stewed until tender (softened).
Cooked and chopped other vegetables (carrots, white roots and onions) are fried consistently in the same pan, where zucchini was fried before. Then, water is added to them, and they are also stewed until ready.
Interestingly, in the manufacture of squash caviar, as in the store, using the rules of GOST, there is no particular difference in whether the vegetables are roasted individually or all together. Both options are allowed. But vegetables, roasted separately from each other, have a richer flavor.Tip! If you can’t find all the necessary roots, then it is possible to replace them with the same amount of carrots or onions. True, the taste will be a little different.
In the next step, all vegetables should be put together and chopped using a blender or food processor. Then they are placed in a pot with a thick bottom and put on the fire. Tomato paste and finely chopped greens are added to the squash caviar and everything is boiled for 15-20 minutes with obligatory stirring. At the last stage, salt, sugar and both types of pepper and caviar are boiled for another 10 minutes until the spices are completely dissolved.
If you think that caviar is too thin, and you are thinking about how to make it thicker, then you can use the following option. Roast a few tablespoons of wheat flour in a dry frying pan until golden brown. The resulting flour is gradually added to the finished caviar, constantly stirring and continuing to heat.
While still hot, the eggs must be decomposed in small sterilized jars (preferably with a volume of not more than 0.5 l) and sterilized for about 40-45 minutes. Roll up sterilized lids, turn over, wrap and in this form leave to cool for a day.Attention! In the future, caviar can be stored in room conditions, but always in the dark.
It should be borne in mind that the real taste of the shop squash caviar according to GOST is obtained only after the product has cooled completely, after about 24 hours. Therefore, it is first desirable to postpone a certain amount in order to be able to try it in a day. If the taste is completely satisfied, then you can already make a billet for the winter according to this recipe in larger quantities.
Cooking caviar from zucchini in this recipe is not so difficult, but you get a taste of the product that remembers even the older generation that grew up in the Soviet era. And there was something like that in it, if many still cannot forget it.