How to pickle bracken fern at home. Orlyak with sesame and carrots

Fern is a rather unusual greenery and not everyone likes it, but all lovers of this greenery can be recommended to salt the stalks.

Salted stalks are juicy, tasty and savory, so it will be nice to open a jar of this blank in the winter.

Once harvested, it can only be stored for a few days, so it should be cooked right away. Salting is not often used as a preparation, but fern leaves in this case are very tasty. For such a recipe, it will not take a lot of time, and only salt and shoots will be required from the ingredients. At right conditions such a preparation can be stored for several years.

Required Ingredients:

Fern - 1 kilogram;
Salt - 500 grams.

How to pickle a fern for the winter:

Rinse the young shoots of this plant, then dry a little;
Can be used as a salt container wooden tub or enamel pan, the main thing is that subsequently oppression can be established on the pulp;
Pour salt into the container, it is better to use coarse stone;
Then a thin layer must be put leaves;
Then generously sprinkle with salt and put the leaves again;
Thus, it is necessary to decompose all the ingredients, coarse salt should go as the top layer;
Cover the mixture with a thin towel or gauze, put a large plate on top, and put oppression on the plate, it should weigh as much as the mass;
Under the yoke, the mixture should be 14 days;
After that, you need to drain the resulting juice from the pan, and shift the mass again with salt. You need to try to shift the top shoots to the bottom of the pan;
Now you need to cook the brine, it is boiled from salt and water in a ratio of 1:5;
Brine is poured into the mass and sent for long-term storage.

This recipe allows you to quickly prepare salt fern. The pulp should be salted for a week, and then it can be consumed. But you can store it for a very long time, the main thing is that the place where the workpiece is stored is cool. If there was a lot of salt in the workpiece. Then the pulp can be soaked in cold water. Such fern salting according to GOST is an absolutely simple matter.

For lovers of culinary experiments, we have also prepared other, no less interesting options blanks: pickled, salted and.

Required Ingredients:

Fern - 1 kilogram;
Salt - 250 grams.

How to salt a fern for future use:

Rinse the pods well;
In a large saucepan, mix the pods and coarse salt;
The mixture must be covered with a flat plate of a suitable size or a special wooden circle;
Put oppression on a plate so that the mixture is well compressed and gradually releases juice;
Leave in the room for about 7 days;
When the pulp is salted, it is necessary to drain the resulting juice, it can not be eaten;
The pods need to be packed into pre-prepared jars, they are best sterilized and tightly closed with lids;
It is best to store the workpiece in a cool room.

How to salt the fern in the taiga

The leaves salted according to this recipe are very salty, but this helps the preparation for a long time be stored. Before use, such a mixture can be soaked in cold water, you can leave the pulp in the water all night, during which time it will be freed from excess and become almost fresh.

Required Ingredients:

Fern - 1-2 kilograms;
Salt - 300-500 grams.

How to salt fern for the winter in jars:

The leaves must be properly prepared, they are washed well and the roughest parts of the stem are cut off, this is about 3 centimeters from the bottom;
Then the pulp must be transferred to a container in which it will be salted. Now you can do it in two ways. You can mix the shoots with salt and tamp. And you can sprinkle each layer of pulp with salt. Both methods can be safely applied, they are equally good;
Now the mixture is left for three days for salting;
Then you can stir the mixture and add a little more salt;
Now it is necessary to put oppression on top, which can not be removed at all;
And you can leave the pulp under oppression for several days, then transfer the contents of the pan to glass jars, tamp well and close with lids.

How to salt bracken fern at home

This recipe needs to be cooked for two weeks, periodically draining or adding water. But this is necessary in order to prepare the plant correctly and rid it of everything harmful. In addition, during this time the fruits are completely salted, they become soft and delicate in taste. This dish has a very interesting taste.

Required Ingredients:

Fern - 1 kilogram;
Salt - 2.1 kilograms;
Vegetable oil - 50 milliliters.

The twigs must be washed, cut into pieces, usually the twigs are cut into pieces no longer than 1-3 centimeters long, sent to a large pot or container, pouring salt in layers, it is better to take a large stone one;
Now the mixture must be poured cold water, she should completely close it, put a big oppression on top;
The mixture should stand for three days, then the brine is drained from it and only 2/3 of the part is measured. This part must be poured back to the branches, you also need to add 1/3 of the total amount of cold water;
Let it brew for 4 days, and then pour in brine, which is brewed from 600 grams and the total amount of water poured initially into the container;
Let it brew for another 3 days, and then drain 1/3 of the brine, and instead pour the same amount of cold water;
The mixture needs to stand for 4 days and then it will be possible to drain all the liquid;
Sprigs need to be transferred to separate jars and rolled up with lids;
It is important that the drained brine cannot be used, it is not suitable for food.

How to salt ferns at home

The fern according to this recipe is salted for more than a month and all this time you need to store it in a cold room, for example, a refrigerator and a cellar. You can use not only glass jars for harvesting, but also large barrels or small tubs made of wood. The preparation, in any case, will turn out tasty and fragrant. The main thing is to withstand the necessary temperature regime. In addition to salt, it is desirable to use various spices in the workpiece.

Required Ingredients:

Fern - 2.5 kilograms;
Salt - 1 kilogram;
Spices - 500 grams.

How to salt bracken fern:

Wash the petioles, sort through and remove all sluggish elements, only dense and green petioles will do, others must be discarded;
Now you can put the petioles in a suitable container and lay with salt and spices weighing 1 kilogram. Salt must be taken not iodized and large. Spices can be pre-mixed in a separate bowl and sprinkle petioles with 1 kilogram of this mass;
After laying out all the layers of petioles and spices, you need to put any oppression on top, of suitable sizes;
In this state, the pulp should be about 1 month, you can reduce the time to 3 weeks;
After that, you need to drain the resulting juice from the mass and squeeze out the pulp a little, transfer it to pre-sterilized jars, again shifting each layer with salt and spices. Now there will be 500 grams of spices;
The jars are closed with lids and left for another 1 month to salt. Only after that it will be possible to open the blank and taste an unusual dish. But before trying the contents of the workpiece, it is recommended to boil in plain water or rinse well under running water, so the mixture will be tastier, and excess salt will be washed off.

How to salt a fern

This plant will be salted for a long time, but such a recipe allows you to cook it without much time. All ingredients are mixed in a special way and left for salting. So you can prepare a large number of petioles in one preparation. Such a preparation can be used as an addition to another dish or as an independent dish.

Required Ingredients:

Fern - 10 kilograms;
Salt - 3-4 kilograms.

Step by step cooking instructions:

Sort the shoots, rinse well several times a clean water, dry a little with a towel;
In a large container, you need to lay salt and petioles in layers;
When the mixture is laid, you can put oppression on the surface of the mass. Various objects can be used as oppression, but it is important that the oppression weighs as much as the salt mass itself;
The design of the container and oppression must be placed in a cold room, this is very important. If you store such a mass in a warm place, then it will turn sour very soon and you can throw it away. IN cool place the mixture will be salted correctly and in a timely manner;
After 2-3 weeks, you can remove the oppression and drain the resulting liquid, then the pulp can be transferred to separate jars;
It is better to rinse and sterilize jars in advance over steam;
The mass is transferred to prepared jars. It can be salted again well, but this is not necessary. The main thing is that the pulp is very tightly packed;
The workpiece can be immediately closed with polyethylene lids, which are pre-sterilized;
Such a blank should be kept cool, and it will be possible to try it only after a few weeks. This time the pulp is enough to properly prepare and become very tasty.

Fern can be harvested different ways, but exactly salty variant will give the pods delicate taste and oddity. Such a preparation must be prepared during the harvest season of this plant, and eaten in the winter, when there are not enough vegetables and herbs.

Many do not even know that such a common forest plant as a fern can be salted and served in winter as an original savory snack, a kind of Russian delicacy. Such an unusual dish on your table will surely surprise guests with its interesting taste.

Rules for choosing a fern for salting

Only two species of this plant, which are considered edible, are suitable for salting for the winter - bracken and ostrich or ostrich ( vernacular name- "ostrich feather"). A distinctive characteristic of the bracken fern is the growth of each plant separately, without the formation of a bush. Externally, loose bracken leaves resemble patterned palm branches, the height of an adult plant is about 60 cm. Dishes from such a plant have a characteristic mushroom flavor.

The ostrich fern, unlike other plant species, has unusual shape bush - high carved leaves are arranged in a circle from a rhizome resembling an onion. The leaves form a lush green crown, the diameter of which at the top can reach two meters. In height, the ostrich can also stretch up to 2 m. The taste of the finished fern resembles cauliflower, dishes from it are slightly sweetish, very satisfying.

For salting, only young shoots of plants up to 20 cm high are taken - the so-called rachis, which are harvested at the arrival of summer, when lilies of the valley bloom. The leaves of young shoots are still folded into tight snails, the cuttings easily break off from the stems, while a barely perceptible sonorous crunch is heard. Rakhis of edible fern species are a perishable product, so you need to start canning them immediately upon returning from the forest, maximum during the first day after harvest.

Dry salting of ferns

Time: 40 days.
Servings: 10 persons.
Calorie content of the dish: 57 kcal / 100 grams.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

To prepare such an appetizer, at the first stage of salting, 350-400 grams of salt are taken for each kilogram of fresh herbs, and at the second - 200 g of a bulk component per 1 kg of pre-salted raw materials. The first brine is drained because it accumulates toxins contained in freshly harvested plants. Fern salted in this way must be soaked or boiled before eating in order to remove excess salt from the product.

Ingredients:

fern (rachis) - 1 kg;
salt - 600 g.

Cooking method:

Sort the cuttings, rinse under running water, dry, tie in bunches of 20-30 pieces.
Pour a thin layer of salt on the bottom of a deep saucepan, lay part of the bunches, sprinkle with salt. Fold all available raw materials mixed with dry ingredient.
Top with a clean thin towel or a piece of gauze. Put a plate on the diameter of the pan, set oppression.
Keep in a cool room for 18-20 days.
Then drain the resulting juice, squeeze the greens slightly, arrange in clean, dry jars, sprinkling with salt.
close nylon lids, take out to the cellar for 3 weeks for salting.

In banks for the winter

Time: 20 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 56 kcal / 100 grams.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

For quick salting fern for the winter, freshly harvested green shoots must first be boiled in order to free them from the toxic substances contained in them. The bracken is boiled for 6-8 minutes from the beginning of the boil, the ostrich - 10-12 minutes. Properly welded cuttings remain elastic and easily roll into a ring. If the shoots break, they are undercooked, and if they break between the fingers, they are overcooked.

Ingredients:

freshly picked fern - 0.5 kg;
salt - 2 tsp topless;
water - 1 l.

Cooking method:

Boil prepared young shoots in salted water for 6–12 minutes, depending on the fern variety. Drain in a colander, let the liquid drain.
Arrange the boiled cuttings in sterilized jars.
Boil water, add salt, stir. Pour prepared greens with hot brine, cork. Turn the jars upside down, cover with a blanket until completely cool.

Taiga style

Time: 8 days.
Servings: 8-10 persons.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The taiga version of fern salting involves the use a large number salt, but this approach contributes to the maximum long-term storage finished product. The weight of the oppression, which is installed on top of the raw material, must be equal to or slightly greater than the initial weight of the pickle components.

Ingredients:

fern (young petioles) - 1 kg;
coarse salt - 0.5 kg.

Cooking method:

Sort the cuttings, cut off the rough parts, rinse, put in a saucepan.
Pour salt (¾ of the total volume), mix thoroughly, tamp. Keep 3 days in the cold.
Then add the remaining salt, mix, install the load.
After 5-6 days, spread the greens in clean, dry jars, close with nylon lids. Store at 10-14°C.

According to GOST

Time: 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 58 kcal / 100 grams.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

According to the GOST recipe, salted fern (usually bracken) is prepared in three stages. This salting option combines dry and brine ways blanks, which allows you to get in the end, although not very appetizing in appearance (judging by the photo on the Internet), but tasty and useful product with the possibility of storage up to two years.

Ingredients:

fern shoots - 10 kg;
salt - 6 kg.

Cooking method:

Rinse freshly harvested cuttings, collect in bunches of 4–5 cm in diameter.
Fold in a wooden barrel or plastic bucket in layers, pouring coarse salt(3 kg).
Put a flat lid on top of the greens, set oppression. Leave for 21 days.
Then drain the resulting juice, transfer the plant mass to a clean container, lightly sprinkle with salt.
In 5 liters of water, dilute a kilogram of salt, pour the fern with the resulting brine. Hold on for 3 more weeks.
Repeat the procedure again, changing the brine and sorting through the raw materials, rejecting the plant mass of a brownish hue. Leave for another 3 weeks.

Video

Many people know and love such a plant as a fern, of which there are about 10,000 species in the world. This amazing flower also grows in Russia. But not everyone knows that in addition to a purely decorative function, certain varieties of it, such as bracken, are used in cooking. According to its taste, bracken fern is comparable to the taste of mushrooms.

For its salting, it is necessary to collect young sprouts on which the leaves have not yet opened, and the stalk has not become longer than 25 cm.

How to salt bracken fern?

To salt the plant, you will need young bracken leaves, salt, water, an enamel container or glass jars. Before harvesting for the future, the fern must be prepared. First of all, it is necessary to remove the brown flakes remaining in folded spirals from it. To do this, you can simply boil it in a large volume. salt water within 15 min. Then the water should be drained and the shoots washed in running water several times. After that, the boiled fern is tightly placed in jars sterilized with steam.

After that, you need to prepare saline solution in a ratio of 1 liter of 15 g of salt, fill them with jars and roll them up with lids. Banks need to be turned over, wrapped in a warm blanket and left until they cool. Bracken fern, which is salted in this way, can be stored at any temperature for several seasons.

There is another way of salting - dry. To use it, you will need fresh shoots. Before placing them in the harvesting container, the raw materials must be thoroughly washed. Plants are laid, alternating with coarse salt. When salting, it is best to adhere to the following ratio: 2 kg of salt per 5 kg of fern.

After that, put a plate on top of the bracken and put a jar of water for weighting. The main condition for this method is a cool temperature in the place where the container with greens will be stored. After 3 weeks, the resulting juice must be drained, and the half-finished shoots should be placed in glass jars. Shoots should be compacted and salt should be added in proportion to 5 kg of fern 1 kg of salt. After that, it is enough to close the dishes with ordinary lids and put them in the refrigerator or cellar. After 3 weeks, the bracken will be salted and will be ready for use.

How to cook bracken fern?

In order to properly, and most importantly, tasty cook the fern, it is necessary to start the cooking process within 3 hours after its collection, since the lower part of the petiole coarsens very quickly. Only young shoots from 20 to 35 cm long are suitable for food. They must have an unfolded paw, which is bent into a hook. If it is bent, it will break easily.
Fern can be dried or salted, prepared for the winter. It is best to salt it in an enameled container, pouring 250 g of salt each 1 kg. After that, it is best to cover the raw material with a plate and press it with heavy oppression. After 7 days, the lid will cover the brine, which must be drained. The fern itself is already ready for use. Before cooking, it is enough to soak it or, if necessary, soak it overnight.
You can also pickle it in the way that the taiga people use. The collected bracken leaves must be cut from the bottom by 3 cm. Then place in a bowl or glass jar with a wide neck and sprinkle each resulting layer with salt. After 3 days, it must be transferred to another container, sprinkle each layer with salt and put oppression on top. Such a steeply salted fern can be stored for many years.

Bracken fern can not only be salted, but also used for cooking unusual dishes. Before using it fresh leaves, boil them 2 times in salt water each time for 8 minutes. For 1 liter of water, add 3 tbsp. l. salt. Such processing is necessary to remove bitterness and tannins from it. After the fern can be stewed with vegetables or meat, or fried in oil.

From tender shoots, you can also prepare a salad in Korean. To do this, peel and wash the carrots and onions, chop them finely and fry in oil. Then add the chopped fern or its stalks and simmer for 25 minutes. Put the necessary spices at will, in addition, you can use ready-made seasonings for carrots in Korean.

Compound:

Meat - 0.5 kg
Onion of medium size - 3 pcs.
Fern - 0.5 kg
Garlic - 1 head
Red ground pepper- 1 tsp
Soy sauce
Salt, ground black pepper - to taste

Cooking:

Soak the fern for a day, changing the water several times. Then cut into pieces 7 cm long. Pour 100 ml of boiling water over 1 tsp. red pepper and squeeze out the peeled and washed garlic with the help of a garlic press. Pour everything on top soy sauce and mix well. Set aside to let the sauce set.
Cut the meat into strips, fry in oil. When it turns golden, add the onion, cut into half rings. Fry everything until golden brown. Put the fern into the meat and pour in the prepared sauce. Once it boils, simmer it for 5 minutes. on low fire.
This dish turns out to be quite spicy, but goes very well with spaghetti or as a cold appetizer.

Many people know and love such a plant as a fern, of which there are about 10,000 species in the world. This amazing flower also grows in Russia. But not everyone knows that in addition to a purely decorative function, certain varieties of it, such as bracken, are used in cooking. According to its taste, bracken fern is comparable to the taste of mushrooms.

For its salting, it is necessary to collect young sprouts on which the leaves have not yet opened, and the stalk has not become longer than 25 cm.

How to salt bracken fern?

To salt the plant, you will need young bracken leaves, salt, water, an enamel container or glass jars. Before harvesting for the future, the fern must be prepared. First of all, it is necessary to remove the brown flakes remaining in folded spirals from it. To do this, you can simply boil it in a large volume of salt water for 15 minutes. Then the water should be drained and the shoots washed in running water several times. After that, the boiled fern is tightly placed in jars sterilized with steam.

After that, it is necessary to prepare a saline solution in the ratio of 1 liter of 15 g of salt, fill them with jars and roll them up with lids. Banks need to be turned over, wrapped in a warm blanket and left until they cool. Bracken fern, which is salted in this way, can be stored at any temperature for several seasons.

There is another way of salting - dry. To use it, you will need fresh shoots. Before placing them in a container for harvesting, the raw materials must be thoroughly washed. Plants are laid, alternating with coarse salt. When salting, it is best to adhere to the following ratio: 2 kg of salt per 5 kg of fern.

How to cook bracken fern?

In order to properly, and most importantly, tasty cook the fern, it is necessary to start the cooking process within 3 hours after its collection, since the lower part of the petiole coarsens very quickly. Only young shoots from 20 to 35 cm long are suitable for food. They must have an unfolded paw, which is bent into a hook. If it is bent, it will break easily.
Fern can be dried or salted, prepared for the winter. It is best to salt it in an enameled container, pouring 250 g of salt each 1 kg. After that, it is best to cover the raw material with a plate and press it with a heavy oppression. After 7 days, the lid will cover the brine, which must be drained. The fern itself is already ready for use. Before cooking, it is enough to soak it or, if necessary, soak it overnight.
You can also pickle it in the way that the taiga people use. The collected bracken leaves must be cut from the bottom by 3 cm. Then put in a saucepan or glass jar with a wide neck and sprinkle each resulting layer with salt. After 3 days, it must be transferred to another container, sprinkle each layer with salt and put oppression on top. Such a steeply salted fern can be stored for many years.

What dishes can be prepared from bracken fern?

Bracken fern can not only be salted, but also used to prepare unusual dishes. Before using its fresh leaves, boil them 2 times in salt water each time for 8 minutes. For 1 liter of water, add 3 tbsp. l. salt. Such processing is necessary to remove bitterness and tannins from it. After the fern can be stewed with vegetables or meat, or fried in oil.

Cooking fern with meat

Compound:

Meat - 0.5 kg
Onion of medium size - 3 pcs.
Fern - 0.5 kg
Garlic - 1 head
Red ground pepper - 1 tsp.
Soy sauce
Salt, ground black pepper - to taste

Cooking:

Soak the fern for a day, changing the water several times. Then cut into pieces 7 cm long. Pour 100 ml of boiling water over 1 tsp. red pepper and squeeze out the peeled and washed garlic with the help of a garlic press. Top everything with soy sauce and mix well. Set aside to let the sauce set.
Cut the meat into strips, fry in oil. When it turns golden, add the onion, cut into half rings. Fry everything until golden brown. Put the fern into the meat and pour in the prepared sauce. Once it boils, simmer it for 5 minutes. on low fire.
This dish turns out to be quite spicy, but goes very well with spaghetti or as a cold appetizer.

Harvesting and production of salted semi-finished bracken began in the Soviet Union in 1969, at first by the procurement organizations of Sakhalin, Primorye, and somewhat later in Siberia. Initially, this was done for export to Japan, using Japanese technology and using Japanese consumables (rubber bands, packaging in cube containers). As the experience of harvesting fern was gained, the technology of its salting also changed somewhat. First of all, the optimal salt concentration was determined, the influence of the mass of oppression on the quality of the salted semi-finished product was studied, the possibility of putting fresh raw materials into pickling containers was identified, and other issues were resolved that simplify the technology. All this made it possible to develop domestic instructions for salting and give the basic requirements for the quality of the salted semi-finished product.

The existing technology provides for three main stages of fern salting. At the first, bunches of plants tied with a special rubber band are laid in rows in pickling containers. At the bottom of the container and after each row, a layer of salt 2–3 cm thick is poured. The topmost layer of bundles is covered with salt with a layer of 5–6 cm. The total salt consumption is at least 25% of the mass of raw materials.

Not earlier than 20 days later, the second salting is carried out. Without removing the load, the brine is drained through the tongue hole at the bottom of the pickling tank, the fern is transferred to another container, sprinkling each row of bundles with salt (10% by weight of the raw material) and pouring additional saturated salt solution. The duration of the second salting is at least 10 days. Recently, this stage is skipped, simply increasing the amount of salt in the first salting.

Then the brine is drained again, the bunches on special tables they sort out, cut off the hard ends, and in the case of a soft consistency along the entire length of the shoot, they clean the cuts. In export containers - specially delivered from Japan, cube containers with a capacity of 15 kg are placed only with green bundles at least 20 cm long, tied at the base (2 - 3 cm from the cut) with an elastic band, poured with a saturated solution and a little more salt is added. If salting is not done for export, then after pruning, the fern is placed in an arbitrary container, poured with brine, and some more salt is added on top. It is important that a certain amount of salt remains undissolved during storage - this is the best indicator and guarantee of the quality of salting during storage.

At first glance, fern salting is simple, but the quality of the finished product depends on a number of factors. The influence of each should be well understood in order to be able to manage the whole process of the production of a salted semi-finished product. To preserve food with salt, the so-called dry and wet salting methods are usually used. Most often, both are used for the production of salted meat and fish products. Fruits are not preserved in this way, and vegetables are rarely, and mostly wet way using 10-15% salt solution. So far, only spicy greens have been harvested in the dry way.

The preservative effect of salt is associated with a sharp increase in osmotic pressure in the environment surrounding the tissue of meat, fish or plants. As a result, water diffuses out of the cells, and salt penetrates into the cell, and this continues until the balance of salt inside and outside the cells is established. At the same time, the processes of cellular vital activity stop. However, salt stops vital activity not only in the salted product, but also in those microorganisms that were on its surface, thereby suppressing their reproduction. At the same time, salting leads to a change in the composition of raw materials, changes in appearance and other organoleptic indicators quality, i.e. the quality of a new food product is formed.

For fern salting, it is characteristic that high concentrations of salt and oppression lead to a rapid loss of water and salting of the shoots. So, if 25% salt was used, then after the first stage the salt content in the shoots reaches 16%, while the mass of the fern decreases by 20 - 30%. After the second stage of salting, the humidity is reduced by 1.5 times compared to fresh raw materials, and the salt reaches a maximum concentration of 23 - 24%.

During salting, virtually all chemical components of the fern undergo changes, with the greatest weight loss observed after the first stage. At the same time, salting also changes the organoleptic properties of the product. Green color shoots becomes more pronounced - from bright to dark green, the texture is soft with clearly marked transverse wrinkles, the shoots are compressed, the smell is fern, reminiscent of bird cherry.

The features and composition listed above correspond to a high-quality salty semi-finished product.

However, during the production process, various deviations from the accepted production technology are often allowed, raw materials of different quality are pickled, fresh raw materials are put into pickling containers for several days, the addition of salt is poorly normalized, the required weight of the cargo and other pickling conditions are not maintained. As a result, the quality of the salted semi-finished product decreases and, as a result, its yield decreases. Working on the creation of regulatory and technical documentation for salted bracken, the features of the influence on the quality of the product of each of the listed factors were identified.

Feasibility of reports in pickling containers of fresh raw materials

Under the influence of high concentrations of salt and the weight of the load, fresh shoots quickly lose cell sap and decrease in volume. As a result, on the second day of fern salting, its volume decreases by more than 50% and it becomes necessary to add fresh shoots in order to save containers and production space. Such operations were originally prohibited by the instructions of Japanese trading firms. However, repeated experiments and studies have shown that when fresh raw materials are put into pickling containers, neither the quality of the freshly added fern nor the fern that was previously in the container changes. This amendment was made to the existing technological instruction, which states that "on the second day after the appearance of the brine, a report is allowed in barrels or vats of fern on the same day of salting from other containers, provided that the necessary ratio of fern, salt and oppression is maintained. Excess brine is poured out of the released container, undissolved salt is added along with the fern and additionally on top of the filled container salt is poured in the amount of 7 kg per 100 kg of fresh raw materials. It is also allowed the next day after salting to report the barrels with fresh ferns, salting it according to the above technology. Before the report, the excess brine is drained "(Technological instruction, 1986). This addition not only allows more efficient use of containers, but also increases the volume of blanks, which are often suspended due to a lack of containers.

Dependence of the quality of salted fern on the mass of oppression

Compliance with the required mass of oppression during fern salting is one of the most important requirements of the technology. However, it is precisely this that is very often violated by individual procurers. As a result of research, it was found that reducing the load leads to less dehydration and salting of the product. This is reflected primarily in appearance salted fern. Shoots of bracken salted with 100% oppression are more flattened, soft in texture, have more transverse wrinkles compared to shoots salted with less oppression. If oppression of 30% of the mass of raw materials is used for salting, the shoots remain almost round in the cut, and the cell walls are intact. By color and smell, the fern of individual pickling options is almost impossible to distinguish.

Various oppression causes peculiar changes in the chemical composition of the salted fern. Minimum loss sugars, starch and loss of protein substances up to 30% occur in a fern salted with 100% oppression.

PS. This conclusion of the author of the study, in our opinion, seems to be the most doubtful. Without denying the importance of oppression, it should be noted that its effect is determined not by the mass of oppression, but by the ratio of mass to area. The conclusions are valid for the containers used in the 80s, wooden barrels of 100 liters with a polyethylene liner. For arbitrary tare, the oppression weight must be corrected. Excessive oppression leads to a strong flattening of the shoots, which also does not improve the quality of the product. The hard ends are still hard.

The influence of different salt concentrations on the quality of salted semi-finished product

Along with the weight of oppression, the concentration of salt is one of the main factors that shape the quality of the salted fern. Already at the beginning of salting, the osmotic pressure in the medium surrounding the shoots increases sharply, which causes plasmolysis of plant cells. However, most of the components chemical composition fern, together with cell sap, passes into a saline solution simultaneously formed outside the cell. A high salt concentration also causes dehydration of microorganism cells, especially putrefactive ones: most of them are not able to develop already at a concentration of 10%, although certain types of halophilic microorganisms can withstand a 15% salt solution, which necessitates more intensive salting. According to the instructions adopted in Japan, the amount of salt must be at least 25% of the mass of raw materials, for table salt is the maximum concentration saturated solution for close to room temperature.

Lack of salt leads to the following defects: loss of shoot color, development of putrefactive mycoflora, loss specific smell fern resembling bird cherry. All these changes spoil the presentation and are irreparable. But if the loss of color and smell does not affect palatability subsequently cooked dish, then the rotten product is simply inedible.