NEW METHOD FOR PRESERVATION OF FRUITS AND VEGETABLES
Mashed potatoes - a common form of the product of fruit.
To prepare it does not take much time. Fruit and berry
puree directly in the food consumed is very rare because of the high
acidity and low sugar content. It serves as a semi-product for
preparation of jam, marmalade, mincemeat, fruit
pastes, sauces, cakes of figs, seasoning. Its made from ash, apricots,
cherries, strawberries, strawberry, red and black currants, gooseberries,
blueberries, cranberries, blueberries, dogwood, cranberry, sea buckthorn, apples,
plums, blackberries, raspberries, pears and carrots, beets, squash,
The new method cooking mash mass remaining after
separation of juice from fruits or vegetables are immersed in a heated
water, the amount of which should be nearly equal to the number
separated juice, and maintained at a certain temperature.
After warming up a lot at once rubbed through a sieve with fine mesh.
Puree well maintained without any additional preservative
substances. Its packed into hot sterilized in
heated over steam cans. Banks immediately roll covers and
cover from drafts to cool slowly.
Products made from mashed potatoes.
The starting material is a puree of apples, mucus, cherries, peaches,
apricots, melons, pumpkins and other fruits and vegetables, pureed through
sieve. To get mashed boiled jam with lots of
sugar (1 kg mashed depending on the acidity of charge
0.7 to 1.1 kg of sugar). This product is a homogeneous
jelly-like consistency, highly digestible by the body.
Prepare fresh apple, pear, plum,
strawberry, raspberry, blackcurrant and other purees. They
add to taste pre-sifted powdered sugar and
warming to 0 minutes, stir until it dissolves.
Then the mass is packed into hot sterilized in
a couple of banks that are sealed. Sauces are not boiled,
so they retain flavor, color and aroma of the fruit. Their use
directly as food or used to make jelly,
drinks and various desserts. They are good diet food
Brewed from the fruit puree with sugar until
gelatinous state - thickened. It differs from a jam
dense xtexture. For cooking, use Ryabinovoye, apple,
plum, lersikovoe, apricot, quince puree containing
large amount of gelling agent (pectin) and pureed
through a fine sieve than mashed potatoes, used to prepare
jam. However, the main Shore to the preparation of marmalade is
apple, to which is added other fruit purees. Marmalade can
cook and mash the fruit of a deficient
gelling agents. In this case, when boiling add the necessary
amount of pectin. Sugar is put on taste, but not more than 1 kg
1 kg of mashed potatoes.
Prepared from fresh or UHT
apricot, plum, apple, blueberry, cranberry and
Other puree. Differ from the lower-sugar jams and
the addition of spices. To prepare the seasoning used 18-25%
taken from the mass of sugar mash, depending on the acidity of the fruits of Art.
When boiling mash was adjusted to 30% solids content in
apricot, apple and plum and apple seasoning and up to 35% -
in plum seasoning.
Produced by boiling with sugar or fresh
sterilized mashed potatoes. To get fruit puree is used, collected
in the optimum ripeness and contain the greatest amount of dry
substances. Pasta is prepared three kinds - with the share of dry substances in
mass 18, 25 and 30%.
This fruit and vegetable puree, with a small amount uvarennoe
sugar and dried in an oven at low-temperatures. Desiccate
figs can be on the air, covering it with cheesecloth or netting. Prepare
puree of strawberry, raspberry, apple, gooseberry, mountain ash, sugar beet,
carrots, Physalis, etc.