SITE OF NICHOLAS RUSIN -

- PAINTING, SCULPTURE, PROSE AND MORE WHAT THAT


MAIN


LEAVE YOUR COMMENTS
ON THE PAGE OF OUR FORUM

PROCESSING VEGETABLE JUICE with the Office

Kohlrabi

Site for engineers and mechanics
In the USSR, are grown in the Caucasus, Central Asia, Non-Chernozem zone and in parts of the Far North. This biennial plant is a kind of cabbage. For the first year gives stebleplod that used xinfood, in the second year - the seeds. The shape of like a turnip or rutabaga on. Has a leaf rosette, \ the waste from stebleploda. Depending on the variety, stebleploda color light green or violet-hand. Stebleplod taste very juicy and tender, it contains up to 7.9% sugars, a large number of mineral salts (370 mg% potassium, 90 - Calcium 47 - Magnesium and 55 mg% phosphorus), vitamins B] B, Be, Bg and ascorbic acid (47,3-67,8 mg%). Use the food fresh and for cooking many dishes. The average diameter of stebleplodov for use - Later, 10-12 cm and done stebleplod coarsens unfit for human consumption. For winter use stebleplody cleaned of earth, leaves and roots, dropwise or stored in boxes or in baskets at a temperature of 0-1 ° and a relative humidity of 90-95%, Varieties: Giant blue Khibinskaya, blue Goliath, Goliath white, and Vienna white (the most common early variety). SMOKED first method. In stebleplodov rind, washed in water, obsushivayut, cut into wedges 20X25X45 mm, double-pour sugar (150 g to 1 kg), stand as two of 15 h at 20 ° C followed by separation juice. Then pour a lot of syrup, which is prepared rate of 200 g of sugar and 300 grams of water per 1 kg mixed and incubated for 10 min at 85 ° in a closed container. After draining Further process is analogous to the syrup dried rhubarb (See sec. 119-120), but podvyalivayut product in the oven twice for 30 minutes at a temperature of 65-70 °, in a sieve - for 3-5 h at 30 °. Humidity dried kohlrabi - 21-22%. second way. Pieces stebleplodov to separate juice was kept at a temperature of 3-5 ° for 70 hours, with 300 g of sugar taken at 1 kg. In other curing process is similar to dried kohlrabi the first method. Confiture FROM cauliflower and wild rose Stebleplody cut into pieces 15x15x15 mm. Then cook a lot as well as in drying of cauliflower first and second methods with separation of juice. Further take 700 grams of weight and poured 400 g of hot water. Cook with the lid closed for 12 minutes, occasionally stirring. Then add 330 g of sugar 300 g of mashed potatoes from the hips (see page 65). And prepared in the same way as jams from strawberries by the first method (see sec. 20). PUREE Prepare 's the same weight, which is obtained by drying kohlrabi in the first and second methods, after separation juice. A lot of flood water (400 g to 1 kg) boil until tender, rubbed on a sieve, then boiled, mashed as rhubarb (see sec. 121). COMPOTE To 1 liter of boiled water take dried foods: 1. 100 g cauliflower, 50 - pears, 50 - 50 g cherries and honeysuckle; 2. 100 g cauliflower, 50 - apple 50 - Plum and 50 g of ash; 3. 100 g cauliflower, 50 oranges, 50 mirabelle and 50 g of cranberry.
©2010-2017 Сайт Николая Русина.