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PROCESSING VEGETABLE JUICE with the Office

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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. SMOKED first method. 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. Mashed turnips 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). Preserves 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 quince.
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