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Fruit with the Department JUICE

Ternosliva

Site for engineers and mechanics
Grown mainly in southern and middle belt of the USSR. More durable to external conditions than plum. With the success of plant in home gardens. Fruits are medium-sized (10-15 g), round shape, so-nookrashennye, sweet-sour with a little roughness. They contain sugar, mineral salts, acids, tannins, vitamins A, C, Bb For good grades are ternoslivy Volga number 3 and number 4. The flesh is juicy them, sweet and sour without astringency. SMOKED with a bone After sorting, the fruits are washed, obsushivayut, prick, pour sugar (500 g per 1 kg), kept at 22 ° for 27 h. The further process similar to the preparation of dried plums, but the heat mass treatment is carried out at a temperature of 85 ° for 8 min, dried in an oven at 80 ° for 30 minutes, at 65-70 ° - twice for 35 min in a sieve podvyalivayut at 30 ° C for 5 - 7 pm humidity dried product - 22-23%. Juice blended with ternoslivy the same juice as the juice plums, as well as with the juices of celery, carrots, beets, radish. BOILED Cook with the bones. Prepare the fruit and the whole process similar cooking cherry jam (see page. 45 - 46 ways first and second), but the sugar syrup for making take 100-150 g more than for cooking jam cherries. COMPOTE To 1 liter of boiled water take dried foods: 1. 100 g ternoslivy 50-sweet varieties of apples, 25 - Blueberry, 25 and 50 g shadberry Physalis; 2. 100 g ternoslivy, 50 - Pear 25 - Actinidia, 25 - 50 g of sea buckthorn and raspberry; 3. 100 g ternoslivy, 50 - dogwood, 25 - hips, 50 - fig and 25 g shadberry.
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