Fruit with the Department JUICE
You can cook almost all fruits.
Preparation of raw materials, sugar, extract and
temperature conditions for the separation of the juice are the same
as in the case of cooking dried foods
(described for each type of fruit). Then, after
drain juice into a bowl with a wide bottom pour hot
syrup, cooked at the rate of 150-200 grams of sugar
and 400 g of water per 1 kg, the mass spread, stir,
heated with the lid closed, as indicated in Table 1,
stirring occasionally to avoid the stick. blanks in
hot laid out in a sterile
banks, which are sealed with metal lids
and placed upside down.
Fruit harvesting is used for cooking
fillings to flour products (cakes, layer cake
rolls, buns) and cereals (puddings, casseroles, etc.).
Use them for dessert and to vegetable dishes.