Fruit with the Department JUICE


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Curly (lianoobrazny) years of bush. In the wild growing in the Far East, southern Sakhalin, the Kuril Islands. Since the end of the XIX century are grown in home gardens as a fruit and ornamental plant. Two types of cultured Actinidia - co-lemikta and Argut. Actinidia kolomikta reaches a height of 15 meters, enough to cold, but in the north of Moscow region often freezes. Hygrophilous, in the south of the country suffers from drought. Dioecious plant, as well as buckthorn, so planted for pollination the male and female plants. Fruits are elliptical, 2-3 cm long, 1-1.5 cm diameter, green, juicy flavor with sweet flesh. Ripen different times in August and September, easily crumble. They removed selectively, as sozrevaaiya. Ripe fruit soon spoils. In Therefore, opportunities for transportation and temporary storage the fruits of their shoot for three - seven days before full ripeness. Fruits contain 10% sugar, up to 2.5% acid, 1400 mg% Vitamin C. In terms of ascorbic acid in fruit Actinidia superior black currants, lemons, oranges, and is second only to some kinds of wild rose. Michurin Actinidia kolomikta used as a winter-hardy species for breeding new varieties of it - pineapple and Michurina Clara Zetkin, with larger and maloosypayuschimisya in ripening fruit. These varieties differ in reduced winter hardiness, which makes them can only be used in southern Nechernozemie. Argut Actinidia less hardy, well south of the fruiting Moscow region. The fruits ripen at the same time. Their mass - 7-10 g, priyatlye they taste, with a strong aroma of pineapple. They contain 10% sugar, up to 1% organic acids and 100 mg% of vitamin C. Introduced new varieties of hardy Actinidia recommended for grown in home gardens in the north-western part of Non-Chernozem Zone, namely: Leningrad early, Pavlov, The victory, Matt, VIR 1, The September, Leningrad later, The fruits are used as therapeutic and prophylactic. Their used in fresh and processed form. Dried fruit Actinidia to its taste qualities similar dried seedless grapes. SMOKED Take immature, but soft berries, plucked, cleaned, obsushivayut, pour sugar (350 g to 1 kg) and incubated at 20 ° for 24 h. After draining juice poured a lot of hot syrup made from the calculation 300 g sugar and 250 grams of water per 1 kg of weight, and heated at 80 ° C for 7 min, then curing process is similar to dried honeysuckle (see sec. 54). The berries of Actinidia different low acidity, so the juice it blended with the juice of red and white currants, plums, blackthorn, cherry, lemon, rhubarb, cranberry, barberry. BOILED Jam Actinidia golden brown, with specific taste. For cooking, use a mature, well and immature, but soft fruit. Their preparation, the number of sugar juice and modes of separation are the same as that of a drying Actinidia. Remaining after draining a lot of juice and canning Pour hot syrup, cooked at the rate of 650 g of sugar and 700 grams of water per 1 kg, and maintained for 2-3 hours Soaked in syrup after boiling mass is boiled in a closed lid over medium heat for 20-25 minutes. Before the end of cooking add granulated sugar (450 g to 1 kg). Detailed description of the cooking jam and packaging for storage, see with. 18-19, "Nectar" of strawberries. Fruit butter first method. Take immature, mature and overripe fruit. Their preparation and the entire process, including separation and preservation of juice, such as when drying Actinidia. Then pour a lot of hot water (450 g to 1 kg) incubated for 3 min at 80 °, after which rubbed through a sieve. The resulting mash is boiled for 10 - 12 minutes, poured into a sugar (500 g to 1 kg) and knead well continue to cook as well as jam from plums (see sec. 48). second way - jam from the plums and Actinidia. Take 500 g of mashed potatoes from the fruit of Actinidia, and 500 g of puree of plums, put everything into a bowl, stirring, bring to a boil, boil for 10-12 minutes, poured 600 g of sugar, knead well and cook the same way as jam from plums (see sec. 48). SAUCES Take 1 kg of puree, which is prepared in the same way as in the case making jam from Actinidia by the first method. In mashed potatoes poured sugar to taste (about 200-400 g per 1 kg), stirred, heated for 3-5 minutes, stirring until completely dissolved sugar. Hot sauce is packed into prepared jars, which sealed. Preserves To 1 liter of boiled water take dried foods: 1. 100 g of Actinidia, 50 - Quince 50 - Strawberry and 50 g of Physalis; 2. 100 g of Actinidia, 50 apricots, 50 - blackberry and 50 g of carrots; 3. 100 g of Actinidia, 50 - Peaches, a 50-shadberry and 50 g of celery.
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