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PROCESSING VEGETABLE JUICE with the Office

Squash

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Marrows were cultured in many countries around the world. In USSR grown everywhere in the open field (Except for the northern regions). This culture is maturing and relatively more cold-resistant, compared with a pumpkin. In the food use not only the ripe fruit, but also young 8 - 12-day-old ovary (8-10 cm in diameter and 15-25 cm in length). By this time, they contain the greatest amount of nutrients: 2-2,8% sugar, 0.55% nitrogen, 4-8% of dry matter, 15-40 mg% of vitamin C. Harvesting is carried out regularly in three or four day as untimely harvesting delays and reduces the loading of the remaining ovary. Young fruits have tender skin, so they can not be kept for a long time. Short their storage is possible in dry areas with good ventilation at a temperature of 5-10 °. Ripe squashes stored at 7-10 ° and relative humidity 70%. Released varieties: Gribozskie 37 Hybrid it-chinovsky, Greek software Dlinnoplodny, Odessa 52, 38 and Sote, etc. SMOKED first method. Suitable fruits of all sorts. Young squash are washed, cut from both ends, grains are not removed, cut into circles 20 mm or sector 25 mm thick. Mature fruits are also " washed, cut lengthwise into two parts, peeled, removed corn, cut into pieces 40-25mm 50H25H. Sugar takes twice - from 160 g to 1 kg. Fruit also withstand twice for 15 h at 18-20 ° and twice drained juice. Prepare syrup rate of 200 g of sugar and 300 grams of water per 1 kg. In syrup stand for 6-7 minutes at 85 °. After draining the syrup podvyalivayut mass in the oven for 25 min at 85 ° C and twice for 30 min at 65-70 °. In a sieve held 4-6 h at 30 °. To equalize the moisture content It takes four to five days. The whole process is similar to dried rhubarb (see sec. 119 - 120). Humidity dried Squash - 22-23%. second way. Prepare the fruit and the whole process of drying similar dried them by the first method, but Branch sap sugar take 300 grams to 1 kg and the mass is kept for 65 hours at a temperature of 3.5 *. Jelly Prepare as-well as from black currant (see with. 30-31). When you use the syrup sugar is added to 100 g per 1 kg. JAM Courgettes and cranberry Prepared from the same weight, which is obtained by drying zucchini first and second means (after Department of juice). Take 750 g of this mass, 250 - cranberry sauce (see sec. 90), 850 - sugar and 550 g of water. Then cook like strawberry jam (See sec. 20). PUREE Prepared from the same weight, which is obtained by drying after the separation of zucchini juice. It is filled water (450 g to 1 kg) and cook until tender, then rub. Further preparation is similar to cooking rhubarb puree (see p. 121). MARMALADE Courgettes And black currant Take 700 grams of zucchini Shore, 300 - puree, black currant 30 lemon peel (which is added before the end of cooking) and 600 g of sugar. The process is similar to cook rhubarb marmalade (see sec. 121). Preserves To 1 liter of boiled water take dried foods: 1. 100 g courgettes 50 - Orange 50 - White 50 g currants and quince; 2. 100 g courgettes 50 - Lemon 50 - red 50 g currants and pears; 3. 100 g courgettes 50 - mandarin, magnolia 50 and 50 g of plum.
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