Fruit with the Department JUICE


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Found in Transbaikalia, the Far East, distributed on the Kamchatka Peninsula, where it is called Kamchatka cherries. Widely cultivated in gardens. There are over 200 species of honeysuckle, but not the fruits of their all edible. They ripen in July unevenly during the 10-12 days before or simultaneously with the strawberry. Harvesting is carried out at a time when 75% of all fruits in bush to reach technical maturity. Ripe fruit break off without a stalk, and peel in places where they break no breaks, which is very convenient (you can remove the crop without losses). Fruits are elongated, different shapes, blue or bluish-black with a bluish-glaucous bloom, sweet-sour flavor with a weak or sour. In honeysuckle Turchaninova they are poorly gorchat. The most delicious and sweet honeysuckle berries in Kamchatka. Fruits contain up to 8.8% sugar, up to 3% acid, vitamin P, C (57.3 mg%) pectin and tannins. Edible fruit consumed as fresh, and in processed form. SMOKED first method. Take large ripe and slightly unripe fruit, remove the small, underdeveloped, crumpled, damaged, washed, blanched for 1-2 min, drained the water, put in a bowl, pour sugar (400 g per 1 kg). To separate the juice incubated at 22 ° for 22 h. Preparation of dried plum juice after honeysuckle similar preparation of dried strawberries in the first method, but for cooking the fruit in sugar take syrup 300 g sugar and 350 grams of water per 1 kg kept them at 80 ° C for 5 min, podvyalivayut in an oven at 80 ° -15 min and at 65 -: 70 ° - 30 minutes in a sieve under-30L 3-5 h, the humidity of the product align within three or four days. Humidity dried honeysuckle - 21-23%. second way. Shelf life of fruit honeysuckle - not more than three days (overripe fruit immediately after removal processed). Prepare fruit for drying and amount of sugar for a buried branch juice from fruits such as when the first method, drying, but the fruit is kept at a temperature of 5 ° up to three days. After draining the juice of honeysuckle drying is carried out by the first method. Juice of honeysuckle blended with juices of strawberries, raspberries, melons, rhubarb. BOILED To use any fruit jam, including small ones. Their preparation and the amount of sugar in order to separate the juice the same as for curing of honeysuckle by the first method. After draining the juice and cook canning syrup why take 750 grams of sugar and water to 1 kg. Mass pour hot syrup and allowed to stand for 2-3 h. After the fruit soaked with syrup, further cooking is carried out by the first method of cooking strawberry jam (sm.s. 19). JAM of honeysuckle with strawberries Take a ripe, overripe, wrinkled fruit and honeysuckle strawberries in the ratio 4:1. Their preparation, the number of sugar, extract and temperature conditions for the separation and pickle juice is the same as when cooked jam. Then a lot of sleep sugar (1 kg per 1 kg weight), pour water (700 g to 1 kg) which took place blanshyarovka, mix and cook until ready to process for the preparation of strawberry jam (See sec. 20). PUREE Prepare the fruit and the entire process, including the discharge of juice, those same as when cooked jam. Then pour hot mass water (600 g to 1 kg), lead to softening at temperature of 70-75 °, and then rubbed through a sieve, add sugar (200 g to 1 kg), heated at a temperature of 80-85 ° for 5-7 minutes in a closed capacity, stir, and then laid out in the hot banks, which ukoporivayut. COMPOTE To 1 liter of boiled water take dried foods: 1. 100 grams of honeysuckle, 50 peaches, 50 pears and 50 g of carrots; 2. 100 grams of honeysuckle, 50 - apricots, apples 50 and 50 g of sugar beet; 3. 100 grams of honeysuckle, 50 - cherry 50 - Pumpkin and 50 g of celery.
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