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In its wild form is found in Europe, Asia, North Africa. Initially, carrots grown as a medicinal culture, considering it a strong remedy. Since the XV century, were cultivated as a vegetable. In the Soviet Union cultivated elsewhere. In the cafeteria carrot roots contain sugar vitamins Bi, B2, B6, E, C, K, P, PP, carotene (Provitamin A), fats, minerals (calcium, phosphorus, iron), trace elements. The more intense stained roots, the more they carotene: in grades orange carrot on the average 8.5 mg% of carotene, Yellow - 1.5 mg% in white carrots it is almost there. Carrots are widely used in modern folk medicine in all countries. Carrot juice is used in medical and child nutrition. Root crops consumed fresh, cooked and canned. Best dining released varieties of carrots: Nantes 4, 2461 Shantene, Losinoostrovskaya 13 Vitamin 6, Incomparable, the Moscow winter A-0515, Greenhouse, the Paris executioner, NIIOH 336. SMOKED first method. To use the drying roots all sorts of dining carrots. Fresh roots washed from the land, cut off tops, cleaned, washed in boiled water, allow dry. Cut into circles 2-2.5 cm thick columns or 2X2, 5X 5 cm Double poured sugar (from 160 g to 1 kg) withstand twice, for 15 hours at 18 ° followed by separation and preserving juice. Prepare the syrup at the rate of 280 g sugar sand and 350 g of water per 1 kg. Closing capacity incubated for 10 minutes at 90 °. After draining the syrup process drying is carried out as well as drying of rhubarb (see sec. 119-120) but kept in the oven 25 minutes at a temperature 85-90 ° and twice for 35 min at 65-70 °, in a sieve - a for 3-4 h at 30 °. Humidity of dried carrots - 21-22%. Carrot juice blended with apple, grape, cranberry and cranberry juices. second method - drying of carrot with petioles beet. Take prepared for drying pieces carrots (700 g) and sliced ??beet petiole (300 g), put in a container, pour sugar sand (350 g) and kept at 3-5 ° within 70 hours juice is drained, pour a lot of syrup, prepared at the rate of 300 g of sugar and 350 g of water and allowed to stand for 12-15 minutes. The further process is the same as the first method of drying. JAM Dressed with Physalis Use the same weight (700 g), which are drying of carrots in the first method (after Department of juice). Pour it with water (650 g) stir, boil for 20 minutes, then added Shore of Physalis (300 grams), sugar (850 g) and cook until done, like strawberry jam. PUREE Carrot and beet petioles Take the same mass, which is obtained by drying carrots second method (after the separation of juice). It poured water (450 g to 1 kg), stirred and cook until tender. Then wipe with a lot of through a sieve and then prepared as rhubarb puree (See sec. 121). jam Carrot and Beetroot with rowan Take 600 g of mashed carrots with beet petiole (See cooking with. 129) and 400 g of mountain ash puree (see sec. 78), put into a bowl, poured sugar sand (700 g), stir. Initially, cook on average, then on low heat, stirring often, until the puree is not becomes thick. Then remove from heat, allow to cool, after then shift to the banks. Banks covered with parchment paper and tie. For long term storage of puree hot packed in cans with subsequent capping. fig Use Carrot-beet Shore. 1 kg of it taking 400 g of sugar and cook, stirring until thick, while weight will not separate from the pelvis. Further preparation is the same as figs strawberries (See sec. 21). FRUIT SEASONING Cook carrots in a ready Shore. 1 kg of puree take 250 grams of sugar and boiled, as in If making a fruit condiment from beet (See sec. 127). Preserves To 1 liter of boiled water take dried foods: 1. 100 g carrots, 50 - raspberries, 50 - and tangerines 50 g of pears; 2. 100 g carrots, 50 - figs, 50 -, and 50 g of pineapple apples; 3. 100 g carrots, 50 - dogwood, 50 - and 50 grams of lemon quince.
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