The technology of marmalade
Marmalade - in the exact translation from French, means carefully
cooked dish color of apples. First marmalades, which
met in Asia Minor, the Europeans in the era of the Crusades
French and marmalades in the heyday of confectionary art
in the XVIII century. prepared from apple and quince. The Greeks called
marmalade - pelte ", meaning" light shield "," shield ". They were evaporated
thickening apple and quince juice in a small small metal
saucers directly at the sun. Their "marmeladiny" brownish resembled
lightweight thin plate shields, covered with traditionally tanned bovine
skin. Thus, the birthplace of marmalade - Middle East and Eastern
Mediterranean, where for centuries to preserve an abundant harvest
fruit was taken boil down the juice or fruit entirely up to the maximum
thickening. Each country had their own methods of boiling fruit
and berries, and their pastries. Western Europe before the Crusades
campaigns did not know the kinds of jam, because I was unfamiliar with
sugar. Only since the XVI century. When in Europe influx of cheap U.S.
sugar, start cooking the Western European fruit pastry
products. Thus, in the English-speaking countries appeared jams, and Romance -
In France have developed a more subtle form of cooking "nepachkayuschegosya,
Solid, konfetoobraznogo jam ", called" marmalade ".
Jelly pastries called studneobraznoy structure
cooked with sugar and gelling basis. In the production of marmalade
use a semi, which contain a sufficient number of
pectin or other studneobrazovatelya required quality. This slurry
puree, jelly and supplies.
By way of spinning it happens:
Fruit jellies get boiling fruit and berry puree
sugar and other additions. As studneobrazuyuschey basis using
predominantly gelling applesauce. Fruit jelly is
reservoir and molded.
The main type of fruit and berry jam is the apple jelly,
made from a puree of winter varieties of apples. As a flavoring
apply other kinds of fruit and berry puree, and spices,
aromatic and coloring agents.
To prepare the marmalade reservoir used applesauce and sugar
sand. To make the puree appropriate cranberry flavor is added,
mountain ash or other berry puree.
The three-layered jelly is a product of rectangular shape, consisting
of three layers.
The two outermost layer of jelly, painted in different colors, the middle layer pastilny
Technological scheme of production of fruit and berry fruit jellies include
the following stages: preparation of raw materials; cooking the mixture of fruit and berry
raw materials and sugar; boiling mixture of fruit and berry puree with sugar;
cooking marmalade mass; molding marmalade mass;
studneobrazovanie and cooling marmalade mass, packaging and labeling.
Jelly jelly made from agar, boiled with sugar and molasses,
with the addition of flavoring and aromatic substances. In addition to the agar as
studneobrazuyuschego substance can be used pectin. Jelly marmalade
subdivided into the molded and carved.
Jelly marmalade is shaped in the form of shaped articles, sprinkled with
surface of the granulated sugar, or having on the surface of finely crystalline
crust without Side sugar, and jelly carved - in the form of orange and
lemon slices or as a product of rectangular shape with smooth or
corrugated surface, sprinkled with sugar.
Flow sheet of tin jelly marmalade includes
the following stages: preparation of raw materials; preparation of agar-sugar-treacle
syrup and cooling it; cooking marmalade mass, molding and
studneobrazovanie marmalade mass; of marmalades sample forms and Side
sugar, drying and cooling marmalade, packaging and labeling.
Orange and lemon slices.
Products manufactured in the form of slices of orange or lemon crust
as a natural fruit, with an imitation of their taste and color. Mass for the orange
and lemon slices prepared in the same way as for tin jelly marmalade,
acidified with citric acid and corresponding aromatized
flavors. For the lemon slices mass painted in yellow, for
orange - red.
The main stages of the preparation process of carved fruit jellies are:
preparation of raw materials; preparation of agar-sugar-treacle syrup; cooking
jelly mass for baguettes and crisp; cooking marmalade mass for
whipped layer crust, casting and studneobrazovanie jelly and whipped the masses
for the crust, cut loaves drying cloves, packaging and labeling.
Worked out well fortified and children's varieties of marmalade, which
Reserved vitamins quality raw materials. Produced with the sea jellies
cabbage, which contains iodine, contributing to prevention of MS and improve
TECHNOLOGICAL cooking mode MARMALADE
Parameters: Fruit (Jelly)
1. Drawing blended mixture
Equipment - mixer, sieve
2. Preparation of a mixture of fruit and berries with sugar -
Equipment - mixer,
Universal cooker Vacuum apparatus with a stirrer or
Boiling pot with stirrer 35 rpm
Equipment - Cooking pot or vacuum apparatus (4-5 atm)
The temperature of cooking? S. ............... 107-108
Equipment - Molding Machine (Otlivochnaya machine)
Time partitioning, min .................... 6-8
Attachments - Forms
The temperature of the mass? S. ..................... 70-80
Duration, min .................... 30-40
(15 min at 70-80 ° C)
6. The sample form, drying
Equipment - Drying Rack
Drying time, hours .............................. 18-20
Drying temperature, "C. ....................... 55-65
Accessories - Packaging