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Fruit with the Department JUICE

Melons

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In the wild melons do not grow. Cultivated elsewhere. In the USSR, the largest area planted melons are in the south European Russia and Central Asia. In the south of Moldova, Ukraine, in the Lower Volga, the Caucasus, in Central Asian melons planted and grown in open fields in northern areas - in greenhouses and on the warm ridges. In the suburbs of can be grown on fallow heaps. In fruit pulp contains 18% sugars, vitamin C (up to 40 mg%), folic and nicotinic acids, fats, aromatic substances in the seeds - 25 - 30% of edible oil. Among the best varieties are dirt Gribovskaya, Gulab, Bronzovka K-9, Arkani local, Coy-bash, Farmer, Komsomolskaya Pravda, New Don Handolyak Kokcha. Harvesting is carried out in August - September. Many late-kind after harvest ripened and made edible in one to two months after maturation. Storage temperature in the room should not be below 0 °. Some varieties with proper storage mode are saved until the next harvest. SMOKED first method. Suitable poluspelye fruits of all kinds. They are washed, obsushivayut, cut lengthwise into four pieces. Cut rigid outer skin, choose the core with the seed. Cut along a strip of 60-70 X 20X25 mm, put in a bowl, pour sugar sand (380 g to 1 kg), incubated for 24 h at a temperature of 22 °, poured the juice. Prepare syrup calculation of 350 grams of sugar and 300 grams of water per 1 kg. In hot syrup spread a lot, kept for 6 min at a temperature of 80 °, poured syrup. Further process similar to the dried watermelon (see sec. 113). second way. Prepare the fruit and the entire production process such as drying of the first method, but fruits take a mature, with dense and firm flesh, for Department of juice use 330g of sugar per 1 kg and incubated for 72 h at a temperature of 3-5 °. Melon juice blended with apple, plum, oble-pihovym, barbarisovym, quince, lemon and fizali-sovym juices. BOILED Take poluspelye with firm flesh melons, wash, obsushivayut, cut into two pieces, cut the peel, remove the core with the seeds, cut into cubes section of 18-20 mm or in pieces, which are identical xinform and the size of or close to it. Poured sugar (380 g to 1 kg), incubated for 24 h at temperature of 22 °, poured the juice. Then pour the mass hot syrup, cooked at the rate of 800 g I sugar 750 g water to 1 kg, maintained within 2-3 hours, then cooked as jam strawberries (see p. 19.). Candied Prepared from the same weight, which is obtained by drying of melon juice after discharge. The mass is poured hot syrup, which is prepared on the basis of 800 g sugar sand and water to 1 kg, and cooked as jam from strawberries (See p. 19.). Further preparation of candied fruits, see page. 11. Preserves To 1 liter of boiled water take dried products (strips dried melon cut into two or three parts): 1. 100 g of melon, 50 - ternoslivy, 50 - Currant and 50 g of Physalis; 2. 100 g of melon, 50 - Mirabel, 50 - Raspberry and 50 grams of rhubarb; 3. 100 g of melon, 50 - cherry 50 - gooseberry and 50 g of zucchini.
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