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SALTY Watermelon and melon peels

SALTY Watermelon and melon peels n the process of drying of melon and watermelon in the manufacture and honey melon a significant amount of waste form crusts and seeds. Weight watermelon or melon peels is about 30%, and the seeds of about 4,0-5,0% by weight of the raw materials taken for processing. Thick and dense crust of watermelons and cantaloupes in both fresh and canned form usually used for cooking Dry jam. Workpiece crusts in store produce by salting them. Apply dry and wet methods of salting. In the dry method of salting watermelon or melon peel purified from the outer part (peel), then cut them into several parts, and then washed thoroughly in cold water. The washed cake is placed in a clean, pre-prepared barrel layers and each layer of lard crust uniform portions of salt at the rate of 10-12 kg of salt per 100 kg prepared crusts. In the wet method of salting prepared crust laid tightly in the barrel and fill with cold salt brine, 10% concentration. Ukuporennoy barrels stored in cool place. For uniform salting crusts barrel during storage periodically rolls.
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