PROCESSING VEGETABLE JUICE with the Office
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.
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
Moisture cured product - about 23%. Store it in
dark at 12-18 ° and a relative
humidity in the room is above 70%.
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.
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
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.
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
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.