Fruit with the Department JUICE
Wild species are not found. In the USSR it is widely grown
Uzbekistan, Tajikistan and Azerbaijan.
Fruits ellipsoid, frxagrant. Crust of light yellow,
poorly separated from the pulp, which is in-seven-ten
lobes, greenish-yellow, sour. Ripens in November -
December. The pulp is about 60% by weight of the fetus. In
It contains up to 4% sugar, up to 8% acid to 90 mg%
vitamin C, vitamin Bi, B2, E, R, volatile.
Fruits are used in raw form, used in cooking,
very widely used xinfolk medicine.
In the USSR, foreign varieties are tested, the best of which-
Lisbon, Villa Franca lemon and Meier. Of domestic
varieties grown new Georgian, but * voafO'Nsky,
Lemon fruit are washed in cold water (water goyachey
melted wax outer layer of the lemon, as a result of
volatilized aromatic essential oils).
Take a fresh ripe fruit quality, washed, obsushivayut.
Cut with a knife or shot on a small grater zest.
Blanch fruit for 1-2 minutes at
80-90 °, then washed with cold boiled water
and cut the slices xinfour or five parts.
Pour sugar (500 g per 1 kg) and
incubated for 22 h at
24 °. After draining the juice is poured a lot of hot
syrup, cooked at the rate of 400 g sugar
sand and 350 g of water per 1 kg, and maintained for
7 min at 80 °. The process is similar to
dried oranges (see sec. 101).
Lemon juice is blended with juices of strawberry, apricot, plum,
mandarin, grapes, figs, onions, carrots.
Cook of the same weight, which is obtained by drying
lemons. After draining the juice syrup is prepared on the basis
900 g sugar and 800 grams of water per 1 kg, pour it into
weight, insisting about 2 hours and cook as well as
strawberry jam (see p. 19.).
Candied lemon slices out.
In the case of preparation
candied lemon slices out, as well as for cooking
jam, used two methods of cooking: single
until done and repeated, alternating with
cooling. Flavor and nutritional value of the candied fruit
are best stored in a single cooking, and their form -
at repeated. Preparing for a new way
preserves and candied fruit shape, because
product is kept in the sugar to heat treatment (see
with. 9-10 "-Jam").
candied lemon peel.
After removing the peel with a spoon or
knife, scrape the pulp residues (bitter layer)
rind cut into desired size pieces
and shape and boil for 5-8 minutes in a large
water. Then wash with cold boiled water,
then pour sugar (500 g per 1 kg)
and incubated for 24 hours at a temperature of 20-22 °.
Liberated juice is drained. Prepare the syrup at the rate of 800 g
sugar and 700 grams of water per 1 kg peel. Pour them and
incubated for 3-4 h at room temperature.
Then cook with the lid closed as long as they
are tender. For 5-8 minutes until the end of cooking, pour
previously merged juice. Candied fruits may dry a little on the day
cooking or store in the same syrup and dried on
as appropriate (see sec. 10-11, "Candied").
To 1 liter of boiled water take dried foods:
1. 100 g of lemon, 50 - quince, peaches 50
and 50 g of celery;
2. 100 g of lemon, 50 black currant, apple 50
and 50 g of zucchini;
3. 100 g of lemon, 50 - Raspberry 50 - plums
and 50 grams of pumpkin.