Qurut-traditional dried dairy product of Asian Countries
Talibjanova Aziza Lutfullayevna
The teacher of UzSWLU
Qurbonboyeva Dilafruz Sherimmatovna
dilafruzqurbonboyeva99@gmail.com
Andaqulova Mohinur Juraqulovna
Abstract
This article provides detailed information about Qurut, one of the favorite foods of Asian people. At the same time, its history, benefits and preparation process are also included in the article. It contains information about which diseases the substances and vitamins in Qurut prevent and treat.
Key words: Qurut, yogurt, vitamins, dairy products, preparation process, benefits.
Aбстракт
В этой статье представлена подробная информация о Куруте, одном из любимых блюд азиатских народов. В то же время в статью также включены его история, преимущества и процесс приготовления. Содержит информацию о том, какие заболевания предупреждают и лечат вещества и витамины, содержащиеся в куруте.
Ключевые слова: Курут, йогурт, витамины, молочные продукты, процесс приготовления, польза.
Abstrakt
Ushbu maqolada Osiyo xalqlarining sevimli yeguliklaridan biri bo‘lgan Qurut haqida batafsil ma’lumotlar beriladi. Shu bilan birga uning tarixi, foydalari va tayyorlanish jarayoni ham maqoladan o‘rin olgan. Unda Qurut tarkibidagi moddalar, vitaminlar aynan qaysi kasalliklarning oldini olishi va davolashi haqida ma’lumotlar mavjud.
Kalit so‘zlar:Qurut, yogurt, vitaminlar, sut mahsulotlari, tayyorlanish jarayoni, foydalari.
Qurut has long been a favorite food of Asian countries. Qurut was prepared from them to prevent dairy products from quickly becoming unfit for consumption.
Qurut in an easy-to-carry form and saved themselves from hunger during long walks. One of the 13th century, Qurut served as the main food for Genghis Khan’s soldiers. Those who prepared main reasons for the spread of Qurut is the Great Silk Road. It is rich in proteins, carbohydrates, fats, minerals, vitamins (A, B2, B6, D, E), salts, and probiotics. Nomadic Turkish people in particular prepared it for winter supplies and for pastoral life. In the
Preparation process:
1. Milk is boiled at 90-100 degrees for 15-20 minutes and cooled to 40-45 degrees.
2. Yogurt (2-3 percent) is added to milk and a mass is formed over time.
3. Mass it is waved, and butter and ayran(buttermilk) are obtained. After the separation of the serum, a thick mass is formed.
4.The ayran(ayran is liquid that is produced when yogurt is waved ) is boiled about 10 minutes at 90-100 degrees.
5. Boiled ayran is putted in a bag and seperated from the whey.
6. After that process, a thick mass is formed.
7. Salt, spicy according to taste, various greens, including basil, jambil are added to the mass and made into a round shape. it is mostly round, but sometimes it can be square, cylinder and billiard ball size.
8. The dried Qurut is dried in the sun for 2-3 days with gauze on top. The dried Qurut is placed in special bags. This product can be stored at any temperature for up to 8 years, during this period it does not lose its quality.
Benefits. The small size of Qurut is very useful for human life. It contains many substances that increase the human immune system. These are: vitamins B2, D, E, A. Vitamin B2 – it strengthens memory, increases resistance to stress and fatigue, improves attention and thinking, helps fight depression, acts as a source of energy for the brain to function properly. Vitamin D – it plays an important role in the treatment of cancer. It prevents rickets (softening and deformation of bones), which is especially common in young children. In addition, the vitamin A it contains improves vision, protects the body from viruses and bacteria, prevents colds and other diseases. It maintains skin and hair health, strengthens bones and teeth, and improves intestinal and stomach function. The iron, magnesium, potassium, and calcium it contains help children grow taller, prevent blood clots in damaged areas, and repair dead cells. Since it is high in salt, it is recommended to drink water after eating it.
Uses:
- Can be crushed into soups.
- Can be used to make a drink from qurut.
- Can be eaten as a snack.
- Can be added to salads and pasta.
Qurut is mainly widespread in Asia. Therefore, it is called differently in different countries of Asia. For example, in Uzbekistan it is called qurut, in Tajikistan kashk or qurut, in Turkmenistan gurt, in Iran kashk, in Kyrgyzstan kurut, in Kazakhstan kurt. In addition, it is used for various purposes. For example, in Uzbekistan it is added to chalob, masatava, soups and salads. In Tajikistan it is used for kashk-o-bodonjan, osh and soups. In Turkmenistan it is eaten with gurt dishes, that is, soups and meat dishes, as well as tea. In Iran, dishes such as ash-e-reshteh, kashk-e-kadoo and kashk-e-bademjan are prepared with qurut. In Kyrgyzstan, chalap, lagman, besh barg, etc. are also eaten with qurut. In Kazakhstan, it is drunk with tea, added to meat soups.
Sometimes it can be eaten crushed with bread. In Afghanistan, ashak is eaten with qurut sauce, mantu is eaten with qurut mixture, and kashk-e-badenjan is eaten with qurut solution.Qurut is mainly widespread in Asia. Therefore, it is called differently in different countries of Asia. For example, in Uzbekistan it is called qurut, in Tajikistan kashk or qurut, in Turkmenistan gurt, in Iran kashk, in Kyrgyzstan kurut, in Kazakhstan kurt. In addition, it is used for various purposes. For example, in Uzbekistan it is added to chalob, masatava, soups and salads. In Tajikistan it is used for kashk-o-bodonjan, osh and soups. In Turkmenistan it is eaten with gurt dishes, that is, soups and meat dishes, as well as tea. In Iran, dishes such as ash-e-reshteh, kashk-e-kadoo and kashk-e-bademjan are prepared with qurut. In Kyrgyzstan, chalap, lagman, besh barg, etc. are also eaten with qurut. In Kazakhstan, it is drunk with tea, added to meat soups. Sometimes it can be eaten crushed with bread.
In Afghanistan, ashak is eaten with qurut sauce, mantu is eaten with qurut mixture, and kashk-e-badenjan is eaten with qurut solution. Qurut is mainly widespread in Asia. Therefore, it is called differently in different countries of Asia. For example, in Uzbekistan it is called qurut, in Tajikistan kashk or qurut, in Turkmenistan gurt, in Iran kashk, in Kyrgyzstan kurut, in Kazakhstan kurt. In addition, it is used for various purposes. For example, in Uzbekistan it is added to chalob, masatava, soups and salads. In Tajikistan it is used for kashk-o-bodonjan, osh and soups. In Turkmenistan it is eaten with gurt dishes, that is, soups and meat dishes, as well as tea. In Iran, dishes such as ash-e-reshteh, kashk-e-kadoo and kashk-e-bademjan are prepared with qurut. In Kyrgyzstan, chalap, lagman, besh barg, etc. are also eaten with qurut. In Kazakhstan, it is drunk with tea, added to meat soups. Sometimes it can be eaten crushed with bread. In Afghanistan, ashak is eaten with qurut sauce, mantu is eaten with qurut mixture, and kashk-e-badenjan is eaten with qurut solution.
Prices also vary: in Uzbekistan, the average price is 60,000 soums per 1 kg. In Kyrgyzstan, it is 100-120 soums per 1 kg. In Kazakhstan, it is about 600-800 tenge per 1 kg. In Russia, since this product is an imported product, the price can be around 300-400 rubles per 1 kg. In the USA and European countries, it is an exotic product and costs $ 10-15 per 1 kg. These are all average approximate prices.
Qurut is also produced in various ways in the economy. For example, traditional dry food production, that is, the preparation process is mainly carried out manually, and sometimes in small craft enterprises. In industry, the dry food production process is carried out in drying workshops, that is, using special technological equipment. Dry food is mainly produced in flat or powdered form and packaged and taken to the market. Dry food chips, dry sauces and spices, energy bars are products made from dry food. Exporting dry food to the international arena includes stages such as packaging, quality control inspection and certification.
Conclusion. Qurut is one of the ancient foods and it still retains its importance in Asian countries (Uzbekistan, Kyrgyzstan, Tajikistan, Turkmenistan, etc.). Although it is small in size, it is a dairy product that contains many benefits. At the same time, it allows you to have full strength during long trips. Because it was difficult to carry other dairy products, including yogurt, milk, etc. in good quality during trips, but Qurut is an exception. Ancient nomadic people wanted to carry quality dairy products with them during their trips, and as a result, they invented Qurut, which has a long shelf life. Currently, Qurut is among the most popular products in the world.
References:
- Aigerm Tuganbay, Amin Y.,Per E.J.S,” Production of kurut(kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut”, Frontiers in Food Science and Technology 2, 2022
- Erturk B., B Incedayi, Omer U.C, “Traditional dairy product:kurut “, 2016 .
- “O‘zbek Milliy ensiklopediyasi”, 398 pg
- https://sg.docworkspace.com/d/sIBWttLuQAoXHgL4G?sa=601.1131
- https://www.trtavaz.com.tr/haber/uzb/avrasyadan/markaziy-osiyoda-sevib-istemol-qilinadigan-qurut/61ab386f01a30a0888930a27