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NEW METHOD FOR PRESERVATION OF FRUITS AND VEGETABLES

Mashed Potatoes

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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, Physalis, etc. 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. Fruit butter. 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. sauces. 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 for children. Marmalade. 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. Fruit flavorings. 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. Fruit paste. 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%. fig. 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.
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