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Fruit with the Department JUICE

Quince

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Common Quince - A small tree up to 5 m. In its wild form is found in the Caucasus, Crimea and Central Asia. Cultivated in the south of European part of USSR, Caucasus and Central Asia. Widely grown in home gardens as a fruit and ornamental plant. Fruits are oval-spherical or pear-shaped, slaborebristye, yellow, aromatic, sweetish pulp with different strong roughness. Ripen in September - November. In mature fruit contains up to 11% sugars (glucose, fructose, sucrose), tanning and nitrogenous substances, malic, citric, tartaric acids, mineral salts, vitamin C, essential oils and volatile. There are many good local varieties of quince common, including large-Samarkand, Turush Bukhara, Sara Rajabi, An-zherskaya, Mitch Harvest etc. In a culture are also common japonica is high, japonica japonica and low alpine. japonica low grows in the wild in Japan. In the USSR, is grown in European Russia and western Siberia. This durable shrub to 1 m, prickly, not suffers from frost, good winter in the Moscow region under snow shelter at full trunk and all branches. K soil moisture and undemanding. In the shade blooms but fruit is bad. Fruits are edible, the taste is similar to the fruits of quinces ordinary, oval and pear-shaped, up to 5 cm and a length of 7 cm, weight of 40 g, yellow-green, sour, with xagreat flavor and a significant number of seeds. The pulp is 80-88% fetal weight. Fruits contain up to 5% sugar, up to 7% acid, pectin, and aromatic substances, vitamin C. SMOKED Suitable fruits of all sorts of quince. They were washed, removed peel, if it is a tough, cut into slices with thickness of 20-25 mm, cut seed chambers together with a rocky bed, pour sugar (250 g per 1 kg), kept for 16 hours at a temperature of 20 °, poured the juice. Secondary pour sugar (250 g per 1 kg), kept also for 16 hours at 20 °, poured juice and combine. Mass pour hot syrup made from the calculation 350-400 grams of sugar (depending on the acidity of fruit) and 350 g of water per 1 kg. When the lid is closed a lot of stand for 20 min at 90 °, then poured the syrup. Podvyalivayut in the oven for 30 minutes at 85 ° and twice for 40 min at 65-70 °, in a sieve - 6-8 hours at 30 °. For alignment moisture product requires four - six days. Humidity dried quince - 21-22%. Quince juice blended with juices of apricots, grapes, tangerines, oranges, carrots, and celery. BOILED When cooking jams from the fruits of Japanese quince low sugar take longer because they have a high acidity. Used to make jams the same mass, which is obtained by drying the fruit quince (After separation of the juice). Then pour water into it (400 g 1 kg) and cook until tender. After that, prepare syrup a rate of 900-1100 g of sugar and 800 grams of water per 1 kg. This Pour syrup into a mass and boil until cooked as jam strawberries (see p. 19.). To be more tasty jam and frxagrant, clean peel quinces boiled in water, then broth filtered through the net and used for cooking jam. PUREE first method. Take the same mass, which is obtained by drying of the product. After draining the juice is poured into a mass of water (600 g to 1 kg) and cook until tender. In hot rubbed through a sieve, then boil sauce. In the When quince puree is prepared for storage at sleep cooking sugar to taste. second way. Use the fruits of the beaten and spotted, washed, cut into pieces, add to it the rind and the heart of a quince. Fold all into a pan and Pour a little water. When the lid is closed cook until tender, then rub through a sieve and bring to a boil, stirring. The consistency of the finished puree should be thick like sour cream (see sec. 61-62, "Mashed potatoes with apples, the second method). jam Quince WITH APPLES Take 600 g of puree of quince, prepared according to the first or the second method, add to it 400 grams of apple puree (See cooking with. 61-62, the first and second methods) stir, cook for 5-8 minutes with the lid closed, then sleep 700 - 900 grams of sugar (depending on the quince varieties) and then cooked as jam from plums (see sec. 48). Candied Prepared from the same weight, which is obtained by drying. After separation of the juice is poured into a mass of water, add sugar, as when cooking with quince, cook, and then from this mass is prepared candied (see sec. 10-11). For their preparation requires 1.1-1.3 kg of sugar 1 kg. COMPOTE To 1 liter of boiled water take dried foods: 1. 100 grams quinces, 50 - apples, hawthorn, and 50-50g raspberry; 2. 100 grams quinces, pears, 50, 50 and 50 g of Actinidia [Zalisa 3. 100 grams quinces, 50 hips, 50 - and strawberries 50 g of figs.
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