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Fruit with the Department JUICE

Seabuckthorn

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In the wild it grows in south-western European part of Russia, the Caucasus, Central Asia, Western and Eastern Siberia. Cultured in backyards. Winter hardiness is good. This is a dioecious plant, so you must plant male and female specimens. In avoid excessive planting of male plants sea ??buckthorn are best placed in rows at a distance between 4 m and between plants in rows - 2-3 pm Then for the normal pollination of eight to ten females only one male. At not enough space on private land in the crown female plants grafted male. Caring for sea buckthorn almost the same as for other berry plants. Fruits of sea buckthorn round-oval, 6-10 mm long, 4-6 mm in diameter, golden yellow, orange or orange-red, sour-sweet, with a delightful frxagrance pineapple, thick stick branches. The average weight of one fetus - 0,4-0,6 g (a wild plant, 0.2-0.3 g). Ripen in August - September. On the bushes, they can persist throughout the winter, if not damaged birds. Have medicinal qualities, so they widely used in science and medicine. Used in fresh and canned form. Fruits contain up to 6.6% sugar, up to 2.5% organic acids, vitamins A, B1, B2, B6, C, E, 9% of fatty oil in the fruit pulp and 12% in bones. Fruits harvested at maturity during the consumer. Overripe fruits lose nutritional and medicinal qualities. because the rapid loss of vitamin C observed in the first hours after fruit picking, to the maximum preservation of vitamin fruit should be handled immediately after collection. Vitamin C is destroyed by strong prolonged heat treatment (for cooking jam jam with access to air). For high-yield varieties of sea buckthorn with large fruits and long peduncles (more convenient to gather) include: News of Altai, Katun Gift, Gold cob, Vitamin, Olives, etc. SMOKED Freshly picked ripe and unripe fruits of some sorted out, cut off the stalk, washed, blanch for 1 minute at 80 °, obsushivayut. To separate the fruit juice twice poured sugar (250 g to 1 kg) twice and maintained for 20 h at 20 °. Juice of the first and second drain and combine canned. The remaining mass is poured hot syrup, for preparation of which take 350 grams of sugar and 350 g water to 1 kg, and incubated for 5 min at temperature of 8-0 °. The process is similar to dried black currant (see sec. 30). In the dried fruit of sea buckthorn contains a large vitamins, especially A and E, which are not separated from the pulp. Juice of sea buckthorn juice blended with pear, cranberry, shadberry, hawthorn, watermelon, celery. Jelly Jelly from the fruit of sea buckthorn are prepared as jelly of barberry (see sec. 70) BOILED Prepare the fruit, sugar and grist- PUREE Prepared from the same weight, which is obtained after separation buckthorn juice during curing. Then pour hot mass water, which was conducted blanch-ku fruits (number of it must equal the number of separated juice) stirred and rubbed through a sieve. In the puree to sleep 500 grams of sugar per 1 kg, stir everything heated to a temperature of 70 °, in hot form packed into sterilized jars, which cover with lid and heated in boiling water: half-liter - for 15-liter to 25 minutes, then immediately sealed. SAUCES Cook of the pulp obtained after the separation of juice (See sec. 74, buckthorn "Dried"). The remaining mass pour hot water (300 g to 1 kg), wipe on a sieve, add 300 g of sugar per 1 kg mixed and heated until sugar is dissolved, after What a hot packed (see above, "Mashed Potatoes" from sea buckthorn). Preserves To 1 liter of boiled water take dried foods: I. 100 g of sea buckthorn, 50 apricots, apples 50 and 50 grams of melon; 2. 100 g of sea buckthorn, 50 peaches, 50 - Grape and 50 g of zucchini; 3. 100 g of sea buckthorn, 50 - fig 50 - Rowan and 50 grams of pumpkin.
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