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Rhubarb - a perennial early vegetable plant with a rosette large leaves on long thick stalks. Distinguish vegetable and medicinal rhubarb. Lower "contains brief xinformation about the rhubarb a vegetable. Rhubarb rhizomes can withstand temperatures down to 30 °. For the northern regions of this very promising crop. Bred in the open field and greenhouses in the winter seeds or by dividing the bush. When grown in open ground stalks begin to clean up from 15-20 May. Later collect their conduct to the extent of regrowth. In the case of a landing in the greenhouses of the first crop is removed in 25-30 days, and then, as well as regrowth of petioles. In the stalks contain up to 2.5% sugar, about 3.5% acids (malic, citric, oxalic, succinic, etc.) potassium, calcium, phosphorus, magnesium, vitamin C, R. Petioles oeoschnogo rhubarb use in a fresh and used for making preserves, jams, jellies, fillings for pies. Grades: fast-Victoria, Moscow 42, Tukums, Krupnochereshkovy; is middle - Ogre 13, Red delicacy late 49th and Red 34. SMOKED first method. Petioles of fresh rhubarb washed obsushivayut, remove them from the skin, cut into chunks 5-6 cm long, put in a glass or enamel bowl and pour clean layers sugar (500 g per 1 kg raw materials). Capacity with petioles cover with a lid and incubated for 28 h at 18 ° to separate the juice. Then the resulting juice is poured into sterilized jars, are sealed and placed in a ho "lodilnik if juice is used for two to three months. If the juice is harvested for a longer period, it heated to a temperature of 80-85 °, and then poured into clean sterilized jars and pasteurized. Further prepare sugar syrup at the rate of 350 g of sugar and water for 1 kg. In the hot syrup shift mass is stirred and kept a wooden spatula 8-10 min in a closed container at a temperature of 90 °, stirring occasionally. Then the mass is allowed to cool to 60 ° and again the resulting juice (syrup) is poured through a sieve or colander over a clean sterilized jar. Separated from the syrup product is cooled. His willingness determine the consistency of the pulp, which should not be razvarena, and well warmed. Then rhubarb pieces in a pile of two layers stacked on a baking (Syrup in the pan should not be), put it in the oven and incubated for 30 min at 85 - 90 °. After complete cooling of the product to Ted wooden spatula and repeat the heat treatment 2 more times at a temperature of 60-70 ° with the oven delayed by 35 minutes. The cooled product is folded in sieve made of stainless steel, a layer of 3 - 5 cm and put on xagrid placed over the heating devices or over heating the batteries for 4-5 hours, covering the top with cheesecloth, and the product now and then Ted. The temperature of the grid should be about 30 °. Then slightly dried pieces poured into paper bags, not utrambovyvaya, kept for four to six days to equalize moisture content, followed by paper Packages with a ready cured product is folded in polyethylene bags, which are then tied, or their contents poured into glass jars. Last tightly sealed. Moisture cured product - about 23%. Store it in dark at 12-18 ° and a relative humidity in the room is above 70%. second way. Training petioles and drying is carried out by the first method, but the pieces of rhubarb, peppered sugar, to separate the juice was kept at temperature of 3-5 ° for about 72 h. Rhubarb juice blended with cherry, apple, grape, irgovym and cornel juice. BOILED Petioles of fresh rhubarb washed obsushivayut, remove with them, peel, cut into pieces 2-3 cm in length, piled in a saucepan, pour in layers sifted pure sugar (500 g per 1 kg), kept for 28 h at 18 °, the juice is drained and Conserve. Then cook the syrup at the rate of 800 g sugar and 850 grams of water per 1 kg. In the hot syrup dipped pieces of dried stalks of rhubarb and celery (25 g per 1 kg) cut into 2 cm long, which give the jam unique aroma and flavor, and incubated for 1.5-2 hours in a closed container then cook for 25-30 minutes, periodically removing the foam, then poured in a jam sugar (250 g to 1 kg) and cook another 10 minutes until tender. JAM rhubarb with strawberries Take 700 grams of prepared slices of rhubarb 2 cm and 300 g of medium-sized strawberries, pour sugar sand (500 g per 1 kg of mixture). Department of juice and further preparation is carried out jam in the same way as in the case of making strawberry jam (See sec. 20), but the sugar in the jam should be 1 kg 1 kg. PUREE Preparation stalks, filling them with sugar and separation juice are the same as in the case of making all- renya. In the remaining mass after draining the juice is poured hot water (400 g to 1 kg) and maintained for 18 min: temperature 85-90 °. After that hot mass rubbed through a sieve or colander over. In mashed potatoes add sugar to taste, stir everything is heated until sugar is dissolved, laid out in the warmed banks. At a temperature of 85-90 ° banks heated: half-liter - for 12-15 min, liter-20-25 three-liter - 40-45 min and sealed. Puree the rhubarb is better to cook the mixture with fruit containing insufficient acid: strawberries, cherries, plums and apples, sweet varieties. MARMALADE The starting material for making marmalade is puree of rhubarb. Marmalade before pureeing prepared at any time of year. Mashed Potatoes spread to the pelvis with a wide down, poured sugar (550-650 g per 1 kg of mash) and boiled in a covered container. In this case it is often stir to avoid the stick. Marmalade is ready, if the mass is well behind the pelvic floor. Then its spread on a baking dish or where podstelena parchment paper. Congealed mass is cut into pieces various shapes and sprinkle with crushed dried celery, cooked in green leaves, and lay in glass jars that are tightly closed lids. For prolonged storage marmalade jars can be rolled up metal lids. Preserves To 1 liter of boiled water take dried foods: 1. 100 grams of rhubarb, 50 celeriac, 50 - 50 grams of cherries and strawberries; 2. 100 grams of rhubarb, 50-Physalis, 50 raspberries and blueberries 50 g; 3. 100 grams of rhubarb, 50 - Pumpkin, 50 - 50 g shadberry and sea buckthorn.
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