Fruit with the Department JUICE


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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 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 color. 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, acid. 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 without seeds. In Soviet subtropical cultivated mainly mandarin Satsumas (seedless), which selected the best grades. New varieties of mandarins zoned: Iberia, Miagava-Base, Michurinets, Sukhumi. SMOKED first method. 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 30 °. To equalize the moisture content of the product required iyat four days. Humidity dried tangerine - 21-23% second way. 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. BOILED 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"). COMPOTE 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.
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