Fruit with the Department JUICE
In the wild growing in South and Central
Africa. Widely cultivated in the USSR, especially in
Ukraine, the Lower Volga region, Northern Caucasus,
Transcaucasia, Central Asia and Central Black Earth
Fruits are elongated, flattened, spherical, pear-shaped
shape with one color and variegated (pale to black and green)
color. They contain sugar (glucose, fructose)
nitrogenous compounds, cellulose, fats, pigments, vitamins
A, B1, B2, C, PP. Vitamins are found mainly in the crust
especially in the green, situated close to the peel. In the food
Eat a well-ripened fruit in its raw form, as in
their flesh is 2,5-12% sugars. While collecting fruits -
August - September.
The seeds contain 25-30% oil, are used to prepare
edible oils. Of crusts make candied fruit, juice -
watermelon honey, from the flesh - molasses. The fruit is cut and dried.
Common varieties of watermelon table include:
Bykovsky 22 Dessert 83, Pyatigorsk's favorite farm
286, 142 and 143 of Melitopol, Winner 395, ripening
Kharkov, etc. In Japan, launched seedless watermelon. He
more productive and distinguished by its sweet fruits.
Take not fully mature, ripe (but disjoint-zrevshie)
watermelon, washed, obsushivayut, cut lengthwise into four
part is cut rigid outer skin, cut meat
followed by a sample of the seeds. Further along the cut
Strips 50-60x25X25 mm, pour sugar
(380 g to 1 kg), incubated for 22 h at
temperature of 22 °, poured the juice. Pour the remaining mass
hot syrup, cooked at the rate of 300 g sugar
and 350 g of water per 1 kg, and incubated for 5 min at
temperature of 80 °, then poured the syrup, in a lot of podvyalivayut
oven for 20 min at 85 ° C and twice for 25 min
at 65-70 °, kept in a sieve 5-6 h at 30 ° and
equalize the moisture content of the product for four -
six days. Humidity dried watermelon - 22-23%.
Watermelon juice blended with currant (black, white,
red), kryzhovennym, strawberry, raspberry,
cherry and rhubarb juice.
first way - from watermelon jam and quince.
Take 606 g of the same mass of water-melon, which is obtained by
curing it after the separation of juice and 400 g weight of a quince, and
obtained by drying (see sec. 109). Stacked in the mass
one container, pour in 750 grams of water, sleep 1,1 kg
sugar, mix and cook as well as jam
strawberries (see sec. 20).
second way - jam from watermelons and apples.
Use the same weight (500 g), which is obtained by drying
watermelon juice after discharge, and 500 g of apple puree (see sec. 61-62).
To this mixture, take 800-900 grams of sugar and 650 grams of water and
cook it like strawberry jam (see page. 20).
Cook of the same weight, which is obtained by drying after
plum juice. In a lot of hot pour in B-rep, cooked
rate of 800 g of sugar and 800 grams of water per 1 kg, and
incubated for 2-3 hours then cook as well as
strawberry jam (see p. 19.). Before the end of cooking
add zest or lemon juice. Further preparation
candied see with. 13.
To 1 liter of boiled water take dried foods:
G. 100 grams of watermelon, 50 plums, blackberries 50 and 50 g of carrots;
2. 100 grams of watermelon, 50 - Cherry, 50 - 50 grams of honeysuckle and pumpkin;
3. 100g watermelon, plums 50, 50 - quince, and 50 g zucchini.