PROCESSING VEGETABLE JUICE with the Office
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.
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
Carrot juice blended with apple, grape,
cranberry and cranberry juices.
second method - drying of carrot with petioles
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.
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.
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).
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.
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).
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).
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
3. 100 g carrots, 50 - dogwood, 50 - and 50 grams of lemon