Fruit with the Department JUICE
In the wild do not grow. In the USSR, were cultured on
Black Sea Coast and in the Azerbaijan SSR
as in industrial plantations, and in home gardens
Fruits are slightly flattened, 4-6 cm in diameter, orange
with a thin crust can easily be separated or lobules (10-12)
are well decoupled and have a yellow-orange
The pulp is about 65% -35% of the mass of the crust of the fruit.
In the pulp contains sugars 6,8-10,4%, 0.8 - 0.9%
acids, 40 mg% vitamin C, vitamin Bi (PP,
volatile, in the skin - pigments, carotene, fatty oil,
The fruits possess valuable medicinal and nutritional properties.
Are consumed fresh or processed.
There are several types of tangerines with a variety of
quality of the fruit: sour, sweet, large-and small-fruited,
with a little red and orange color, with the seeds and
In Soviet subtropical cultivated mainly mandarin
Satsumas (seedless), which selected the best grades.
New varieties of mandarins zoned: Iberia,
Miagava-Base, Michurinets, Sukhumi.
Suitable fruits of all sorts. Take
fresh healthy fruit, washed, dried, remove
peel with a knife, both with orange when cooked
jam (see sec. 101-102), purified from the white veins,
divxigeinto pieces, leaving in each of the two or three
wedges, prick, pour sugar (320-400 g
1 kg), incubated for 20 hours at
22 °, and then poured the juice. In the remaining mass is poured
hot syrup, cooked at the rate of 320 g of sugar and
350 g of water per 1 kg, and maintained for 6 min at
temperature of 80 °. Further process is analogous to dried
strawberries (see sec. 17-18), but in the oven podvyalivanie
carried out for 20 min at 85 ° and twice
for 25 min at 65-70 °, in a sieve - 5-6 hours at
To equalize the moisture content of the product required
iyat four days. Humidity dried tangerine -
Prepare the fruit as well as in
drying oranges by the first method (see
p.101) The entire process is similar to dried tangerine
by the first method, but the fruit to separate the juice
maintained at a temperature of 5.2 C for 64 hours
Tangerine juice blended with the same juice as the
orange and juice rose, rhubarb and celery.
Cook of the same weight, which is obtained by drying
mandarins of the first and second methods (after
Department of juice). In a lot of hot syrup is poured,
made at the rate of 650-700 grams of sugar and 750 g
water to 1 kg, incubated for 1.5 h, after which
cooked as jam from strawberries (see p. 19.), but sugar
at the end of cooking add 300 grams to 1 kg, and the brewing process
for 5-8 minutes shorter.
Of peeling (peel) mandarin oranges as well as from
orange peel, candied fruit can be cooked (see sec.
10 -= 11, "Candied").
To 1 liter of boiled water take dried foods:
1. 100g mandarin oranges, 50 - strawberries, apricots 50
and 50 g of carrots;
2. 100g mandarin oranges, 50 - raspberry 50 plum
and 50 g of sugar beet;
3. 100g mandarin oranges, 50 shadberry, 50-peaches
and 50 grams of pumpkin.