Fruit with the Department JUICE


Site for engineers and mechanics
Culture pineapple is most common in South America (Around six species) and the Philippines. In our country pineapple started breeding a few years ago Georgia. 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. SMOKED 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 juices. BOILED 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). JAM 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). COMPOTE 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.
©2010-2017 Сайт Николая Русина.