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DRYING table carrot

DRYING table carrot (ОСТ НКПП 499) Most suitable for drying carrots table grapes. This carrot delicious in all forms: fresh, cooked and dried. Painted it in a uniform orange-red color. The core of such roots not noticeable, it does not contain coarse fibrovascular bundles. These varieties are: Gribovskaya AB 514, a Moscow winter AB 515, Nantes and Shantanu. Carrot varieties are also incomparable quite suitable for drying. Little use for drying carrots Guerande, or bovine heart. Valeria donverskaya, pyskorskaya. Totally unsuitable for drying Early Horn carrot, Amsterdam, tushon. Sorted and calibrated by the size carrots, washed, cleaned in a centrifuge (with dochistkoy manually) or immersed for 1 min -1.5. 0,5% LIMITED boiling solution of caustic soda, followed by thorough washing of skin and alkali cold water. Purified blanch carrots for 15 - 25 min. in boiling water, Depending on the size of carrots and cool water. Not allowed to dry neblanshirovannoy carrots, since it rapidly (3-5 months) is almost completely destroyed provitamin A (carotene). Carrots with the fade, gets taste of hay, and loses her inherent normal taste. Chilled carrot cut into noodle form, loaded onto a sieve and dried to perfection.
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