Fruit with the Department JUICE
Wild species are not found. In the open field
grown in the coastal areas of Gxagra to Batumi.
With 30 years of XX century entered the culture in Central Asia.
Harvesting is carried out in November and December (ripen
to February). The flesh is juicy and their approximately
70% of fetal weight. It contains 8 to 15% sugar,
citric acid, carotene, vitamins C, Bb B2, PP.
In the skin of the fruit has sugar, a slight
the amount of acid, pectin, essential
oil, vitamin R.
Fruits are used in fresh or processed
(Juice, juice, jam). Prepared from the peel candied fruit.
And use it for flavoring confectionery, beverages
products and soft drinks for
essential oils and acids. The fruits have valuable
All varieties of oranges are divided into three groups: common
- The fruits are large, the top and yellow pulp, with seeds
sour-sweet, fruit-medium-sized beads, often
without seeds, pulp, peel and sometimes red, late-ripening,
have better taste (sweet), umbilical
(Nevly) fruits are large (up to 600 g), orange, without
seeds on the top of the fruit is a small notch in
(Optional) fruitlets, these varieties are early maturing and
more cold-resistant, sweet-sour.
Soviet breeders withdrawn such varieties as
Firstborn, Best Sukhumi, Washington nevel, Gamlin et al
Suitable fruits of all sorts. Healthy
Fresh oranges are washed, dried. Grated with a fine
remove small holes yarkookrashenny sweet
the top layer of skin (zest) to white. Divided
(Pitted) for three or four of each orange (in
one side must be from two to three cloves) with
outdoor, round, prick of a better
Department of juice. If oranges with seeds, remove them
(In this case, nor print any marks). Prepared fruits
pour sugar (350-400 g per 1 kg,
Depending on the acidity of the fruit), incubated for
22 chpri temperature of 24 °, poured the juice and the remaining mass
Pour hot syrup, cooked at the rate of 300 g
sugar and 350 g per 1 kg of the Vedas, and heated for 7 minutes
at a temperature of 80 °. The juice is drained (can be combined) and
Conserve. Podvyalivayut mass in the oven for
25 min at 85 ° and twice for 25 min at 65-70 °,
in a sieve - for 5-7 h. To equalize moisture
product takes four to six days. Humidity
dried oranges - 21-23%.
Zest pour sugar (1:1), stirred,
firmly placed in a jar and covered with sugar on top
sand. The bank is closed and placed in storage in the cold
Prepare the fruit and the entire process similar to
dried oranges by the first method, but to separate
fruit juice was kept at a temperature of 3-5 ° for 72 h.
Orange juice blended with lemon, rowan,
buckthorn, barbarisovym, fizalisovym, carrot and
Use high-quality fruit of all kinds. Prepare
them as well as for drying, but the peel is removed carefully,
incised crosswise end of a knife to peel an orange
(It takes four
notch) and without damaging the flesh, divxigeit into segments.
If there is xagrain, remove them, but if there is no grain, cloves
prick, poured sugar (400 g to 1 kg) and
stand as the first and second methods
drying. Then pour a lot of hot syrup,
prepared at the rate of 700-750 grams of sugar and
700 g of water per 1 kg, and maintained for 1.5-2 h. The
cooked as jam from strawberries (see p. 19.).
JAM ORANGE WITH APPLES
Cook of the same weight, which is obtained by drying or
cooking jam after the separation of juice. Take 600 g of weight
oranges, 400 g of apple puree and mix. Prepare
syrup at the rate of 700 g of sugar and 600 grams of water per 1 kg
Pour it in and cook a lot like strawberry jam
(See sec. 20).
To 1 liter of boiled water take dried foods:
1. 100 grams of oranges, 50 cherries, 50 - hips
and 50 g of celery;
2. 100 grams of oranges, 50 cherries, gooseberries 50
and 50 g cucumber;
3. 100 grams of oranges, apricots, 50, 50-bramble
and 50 g of zucchini.