Fruit with the Department JUICE
Distributed almost throughout the European territory of the USSR,
in Western and Eastern Siberia to Lake Baikal. In the USSR
there are more than 60 species and a large number of
species of wild rose.
It is now widely cultivated as a medicinal,
vitamins, food, honey, dyeing,
Decorative Art reclamation plant.
The fruits are used in adulthood. To avoid
loss of vitamins, fruit treated immediately after
collection. These sour-sweet, slightly astringent on the
taste. Harvesting is carried out at a time when they
orange-red and solid. These fruits better
quality. Brown color indicates a loss of
Fruits contain sugar, pectin and tannin
substance, citric, malic and other acids
carotene, vitamins B2, K, P, and vitamin C. According to the stock
C and P rose hips have almost no competition.
It is established that they ascorbic acid in
10 times greater than in berries of black currant, and
50 times more than the lemon.
Currently, a number of cultivars
Forms and hips with a high yield
and vitamins, ripening, fitness
to local soil and climatic conditions, resistance
to diseases and pests. They include such varieties as
VNIVI vitamin, Vitamin besshipny, Vorontsov number 3,
Cinnamon, White-naped, Wrinkled, Spined Large fruited,
Use a ripe fruit. Overripe fruit transportable,
they reduced the content of ascorbic acid and other
valuable substances. The fruits are washed, cut, cleaned of seeds
and hair, blanched for 1.5 minutes, give water to drain,
pour sugar (500 g per 1 kg), kept
at 20 ° C for 26 h, decanted and canned
juice. The syrup is prepared at the rate of 350 g of sugar and water
1 kg. Heat-treated product in the syrup is carried out at
85 ° for 7 minutes in the oven at podvyalivanie;
80 ° - 25 min and at 65 - 70 ° - twice for 30 min in a sieve at 30 ° C
- 4-6 hours, humidity align within three - five days
(Detailed description of the process of drying to see. With. 16-18
"Dried" strawberry). Humidity dried rose hips
Juice blended with rosehip apple, grape, apricot,
currant, cranberry and lingonberry juice.
Selected is not fully ripe fruit. Training
them, the amount of sugar in order to separate the juice and keeping regimes
the same as that of a lethargic-e-Research Institute of hips. After draining and
pickle juice into a mass (1 kg) pour syrup
prepared from 800 g of sugar and 650 grams of water,
which took place blanching fruits and kept in
2-3 hours then cook as well as strawberry jam
(See p. 19.).
second way - rosehip jam with strawberries.
Take 650 grams of prepared rose hips
(Preparing them as described above) and 350 g of berries strawberry remontant
(Preparation, see page. 18), put everything in one container,
poured sugar (450 g to 1 kg) and maintained at
temperature for 3 - 5 for 72 hours
After draining the juice is poured a lot of syrup made from
calculation of 650 grams of sugar
and water to 1 kg, and maintained for 3-4 hours then cook so
like strawberry jam.
Preparation of fruit juice canning department and spend
as well as for drying rose hips. Then pour the mass
water (550 g to 1 kg), which blanch fruits, boiled
until tender and rub through a sieve. The resulting puree
heated at a temperature of 85 ° for 5 minutes, then
packed into warmed jars and sealed.
Prepare a puree of the hips, which
heated to boiling, after 10-12 min put sugar (700-800 g
1 kg) and cook a little longer over medium heat for 25-30 minutes.
In hot packed in sterilized jars with
subsequent capping (see preparation of jam from plums
Jam made from a mixture of two or more species
Fruit Shore, is more nutritious and better
taste and aromatic qualities than the product
made from the fruit of one type of raw material.
Preparation of jam from below
Shore blends like cooking it from the hips to
the first method. For this purpose, the following components:
1. Shypovnikovoe puree - 600g, Raspberry - 400
sugar - 600 g;
2. Puree shypovnikovoe - 600-700 g, plum - 400-300,
Sugar - 650-700 g;
3. Shypovnikovoe puree - 650g, pear - 350, sugar - 600 g;
4. Puree shypovnikovoe - 700 g, currant Il
kryzhovennoe - 300, sugar - 700 g;
5. Puree shypovnikovoe - 700 g, apple (cooked
fruit sweet and sweet varieties) -300, sugar - 650 g;
6. Shypovnikovoe puree - 750g, Apricot - 250
sugar - 600 g.
Dried rose hips are suitable for all mixtures in compotes
with dried fruits and vegetables. It can be taken in any ratio.
Infusion of rose hips are used in many diseases, as well as
as a restorative, tonic.
To 1 liter of boiled water take dried foods:
1. 100 grams of rose hips, 50 - plum, 50 - 50 grams of honeysuckle and blackberry;
2. 100 grams of rose hips, 50 - ternoslivy, 50 - and 50 grams of barberry shadberry;
3. 100 grams of rose hips, a 50-Mirabel, 50 - 50 g of ash and viburnum.