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Fruit with the Department JUICE

Oranges

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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 healing properties. 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 Soviet breeders withdrawn such varieties as Firstborn, Best Sukhumi, Washington nevel, Gamlin et al SMOKED first method. 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 place. second way. 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 beet juice. BOILED 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). Preserves 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.
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