PROCESSING VEGETABLE JUICE with the Office
As vegetable and medicinal plant known with great
antiquity. Before the potato turnip and rutabaga were
staple food. Grow everywhere.
In turnip roots contain 9.2% solids, where
includes proteins, fats, carbohydrates, fiber, ash (potassium,
calcium, phosphoric acid), vitamin B], B, PP, C (21-33 mg%).
An odor and gives sharp turnip mustard oil.
In the food consumed in a raw or processed form.
In the USSR, several varieties of turnip zoned, including:
Peter's 1 (Voshchanka) May yellow zelenogolovaya 172
Local Samarkand, Namangan-youkai local, Solovki,
Milan white, red-head 283.
For drying fresh take root,
washed, peel and cut into slices 20x25x40-45mm.
Sliced ??turnips twice pour sugar (150 g per 1 kg)
and incubated twice, for 17 h at 20 °
with subsequent separation of the juice. After draining the juice mass
Pour syrup, prepared with
230 g sugar and 300 grams of water per 1 kg, and maintained xinfor 12 min at 85 °. After draining the syrup
podvyalivayut slices in the oven for 25 minutes at 85 ° and
twice for 30 min at 65-70 °, in a sieve held 4-5 h at 30 °.
To equalize the moisture content of the product takes four to five
days. Humidity dried turnips - 21-22%. The whole process
drying is similar to dried
rhubarb (see sec. 119-120).
second method - drying turnip celery stalks with.
Turnip roots prepared in the same way as the first
the way they are drying, and celery stalks - as in the curing
petiole of beet. Take the prepared slices of turnip
(650 g) celery stalks and sliced ??(350 g) and
pour sugar (300 g). Sustain product
at a temperature of 3-5 ° for 72 hours, the juice is drained, the mass
Pour syrup, cooked at the rate of 250 g sugar
and 300 g of water per 1 kg, to stand for 12-15 minutes
at 80-85 °, the syrup is poured. The further process is the same
as for drying turnip by the first method.
Celery Stalks And
Take the same mass, which is obtained by drying on
the second method, after the separation of juice. In this mass
poured into water (420 g to 1 kg), stirred and cooked
until tender slices of turnip and celery stalks.
After that, a lot of rub and cook Shore as well
as a puree of rhubarb (see sec. 121).
To 1 liter of boiled water take dried foods:
1. 100 g turnips, 50 - Strawberry, 50 - and lemongrass
50 g Physalis;
2. 100 g turnips, 50 - blackberries, 50 - 50 grams of cranberries and apples;
3. 100 g turnips, 50 - raspberries, 50 - and 50 g of Corni