2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
A standard for the production of Bulgarian lyutenitsa will be developed soon. This became clear after a statement by the Executive Director of the Food Safety Agency - Dr. Yordan Voynov.
The aim is to return the already forgotten authentic taste and quality of traditional Bulgarian products made from peppers. According to the discussed standards, only pepper and tomato puree, vegetable fat and spices can be added to the lyutenitsa.
Currently, in order to reduce the monetary value of the product and, accordingly, to sell it better, some producers put pumpkin and / or mashed potatoes in the lyutenitsa instead of peppers and tomatoes, according to the Union of Fruit and Vegetable Processors.
The standardized lutenica will be required to contain at least 20% dry matter and a maximum of 2% starch. Preservatives and colorants will be strictly prohibited. For this purpose, the mixture will have to be prepared in the traditional way - with heat treatment, which eliminates the need to use stabilizers.
It turns out that many manufacturers miss the heat treatment, and instead put unhealthy preservatives.
There will also be a standard for ketchup produced in the country. Up to 0.2% are expected to be preservatives in ketchup produced by industry standard. It will be made only from pure tomato puree, promised by the state department.
Traditionally, homemade lyutenitsa is made from ground, usually roasted peppers, tomato paste, onions, carrots, eggplant and spices.
Peppers are the main ingredient of lyutenitsa, which give it its characteristic red color. Lutenitsa also contains fat, and among the spices the most important are cumin, hot peppers and garlic, to which it owes its spicy taste and name.
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