Fruit with the Department JUICE
Culture pineapple is most common in South America
(Around six species) and the Philippines. In our country
pineapple started breeding a few years ago
The fruits are oval, slightly elongated shape. Pulp
juicy, with a sharp sweet-sour taste and a wonderful
flavor. It contains 11.4% sugars (fructose,
glucose, sucrose) to 0.41% of nitrogen compounds, to 0.52%
acid, vitamin C (40 mg%), mineral salts and especially
a large number of (321 mg per 100 g) of potassium. On caloric
pineapple fruit above the ab rikosoz, quince, pears, peaches, apples,
melons. Their use in a fresh and used for
juices, jams, compotes.
Cut the pineapple fruit can be stored at room
temperature for more than 8 hours: they lose color and become less
delicious and covered with white bloom.
The fruit is washed, obsushivayut, cut the peel from the top and
lower parts, and then down the sides without disturbing the
pulp, and cut into large pieces thickness. schinoy
20-22 mm. From each side of a knife with a narrow end
cut out the hard core and cut the meat into six or eight
lobules. Slices stacked in a container, pour
sugar (200 g per 1 kg), kept
for 12 hours at a temperature of 22-24J, drained juice.
Secondary pour sugar (200 g to 1 kg)
kept under the same conditions. Once again, drained
juice, combine it with the first and canned. Mass
Pour hot syrup made from the calculation
300 g of sugar and water to 1 kg, maintained for
7 min at 80 °. Further process is analogous to
dried strawberries (see sec. 17-18), but the product in the oven
incubated for 20 min at 85 °,
twice - for 25 minutes at 65-70 °, in a sieve - 5-6 hours at 30 °.
To equalize the moisture content of the product takes five to six
days. Moisture cured, pineapple - 21-23%.
Pineapple juice blended with blackberry, cherry, apricot,
peach, pear, nrgovym, carrot and fizalisovym
Cook of the same weight, which is obtained by drying
pineapple juice after separation. In a lot of fill
hot syrup, cooked at the rate of 700 g
750 g of sugar and water in! kg, and maintained for
1.5-2 h. Then cook the same way as raspberry jam
(See sec. 24).
Pineapple and apple
Take 600 g of the same mass of pineapple, which are
when dried, and 400 g of apple puree (preparation
the latter, see page. 61-62, "Mashed Potatoes" - the first and second
methods). The mass is poured hot syrup pineapple,
prepared at the rate of 800 g of sugar and
600 g of water, stirred and boiled for 10 minutes,
then add applesauce, fall asleep sugar (300 g)
stir and cook until done, like strawberry jam
(See sec. 20).
To 1 liter of boiled water take dried foods;
1. 100 g of pineapple, 50 - apples, 50-Rowan
and 50 grams of rose hips;
2. 100 g pineapple 50 plum 50 - Honeysuckle
and 50 g of sea buckthorn;
3. 100 g of pineapple, 50 - pears, 50 Actinidia
and 50 g of hawthorn.