Fruit with the Department JUICE


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In the Soviet Union in the wild Eide found in the Caucasus, Asia Minor, Crimea and Central Asia. Cultivated in Central Asia, Crimea, in the south of Ukraine, Moldova, Georgia, Azerbaijan, Tajikistan. Blooms in April-May, June, July and August. Pollinate flowers wasp blastofagi. Most of the cultural varieties of ripe seed heads form without pollination. The best qualities have stems with the seeds at harvest (August - September). Stems harvested selectively by matures. They almost never kept in fresh (Up to 6 hours) and require immediate consumption or canning. Fruits - nuts are immersed in the fabric of sprawling stems, yellow or purple-black when ripe reaching diameter 5 cm, length 8 cm and weight 30-70 g, sugary-sweet and sweet-sour. In the stems contain up to 75% of sugars (mostly glucose and fructose, in small quantities - sucrose) to 5.4 - pectin, 3.1 fat, 6% protein, lemon- nai, malic and acetic acids, vitamins A, C, Bi, B2 and many trace elements. The fruits are eaten fresh, as well as use for canning. Used for the processing of figs sweet and sour-sweet fruit. In this case, it is better all mixed up. There are many varieties of this crop, which differ in terms of yield and maturation time, the quality of seed heads. In the USSR, common varieties of domestic breeding, such Abkhazia as Violet, July, Change, Nikita frxagrant, Chapla, Dalmatian, Kadota et al Fig grows well and bears fruit in room conditions. It is undemanding in soil, drought resistant, love of light, but can grow in the shade. Require copious irrigation. It dioecious plant, but such varieties as the Dalmatian and Kadota, refer only to instances of women, well fruiting without fertilization. At room conditions for about 50 fruits. Well spreads by seeds and cuttings. SMOKED first method. Take small, medium and large mature and fully ripe fruit, clean from stalks, washed, obsushivayut, prick, pour sugar (150-200 g per 1 kg) and maintained xinfor 10 hours at a temperature of 22-24 °. The juice is drained, the fruit pour over sugar (150-200 g per 1 kg) and kept under the same conditions. The juice is drained, combine with the first and canned. In a lot of hot syrup is poured, made at the rate of 250-300 grams of sugar and 250 g of water per 1 kg, and maintained for 7-9 min at a temperature of 90 °. Further drying is carried out in the same way as drying of strawberries (see sec. 17-18), but in the oven product can withstand twice for 40 min. second way. Preparation of figs and the entire process drying is carried out by the first method, but to separate fruit juice stand twice in 36 hours at a temperature of 3-5 ° and sugar poured on 150-200 g per 1 kg of fruit every time. This method allows you to save a fig fruit to three days. Humidity dried figs - 22-24%. Fig juice blended with lemon, barbarisovym, alychovym, plum, rhubarb and rowan juices. BOILED Cook of the same weight, which is obtained by drying figs first and second ways. To prepare the syrup from the masses calculation of 550-700 grams of sugar, depending on the sugar content of fruit and 800 g of water per 1 kg. Cook in the same way like strawberry jam (see p. 19.), but 10 minutes before the end of cooking sugar is added 250-300 g per 1 kg. JAM Use the fruits of all varieties of figs. Take a mature, overripe, wrinkled, broken fruit, washed, obsushivayut and cut into pieces. Prepare the same mass, which obtained by drying figs in any way. In this mass Pour hot water (650 g to 1 kg) and covered with sugar sand (550-600 g per 1 kg), stir and cook until preparedness as well as strawberry jam (see sec. 20). PUREE Take the same fruit as in the case of preparation jam. The mass is prepared as well as in drying fruits with the separation of juice. It poured the hot water (500 g 1 kg), cook until tender, then rub on sieve and packed. fig Prepare a puree of figs (see above). It poured sugar (250-350 g per 1 kg) and boiled in the same way as figs from strawberries (see sec. 21). Preserves To 1 liter of boiled water take dried foods: 1. 100 g of figs, raspberries, 59, 50 and 50 grams of cherries beets; 2. 100 g of figs, 50 - Currant, 50 - and 50 grams of prunes pumpkin; 3. 100 g of figs, 50 strawberries, plums 50 and 50 g of carrots.
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