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NEW METHOD FOR PRESERVATION OF FRUITS AND VEGETABLES

Pectin blanks

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Pectic substances - substances that absorb well caught to our body of harmful compounds. They have a positive effect on vital functions of the intestinal microflora and promote the allocation of of cholesterol. Pectic substances are contained in many fruits, but the greatest number of them noted in the apple, gooseberry, quince, oranges, cherries, plums, black currants, pears, apricots, pumpkin, beets. For example, in a pumpkin pectin than in apples and beets. For Preparation of pectin preparations used acidic forest apples and peel apples and quinces, cut seed chambers fruit containing up to 15% pulp. These wastes are stacked in a container, flood water (one cup per 1 kg of raw material or waste) and boiled for 30-35 minutes. From the resulting mass squeezed juice, which poured into jars or bottles. Content is pasteurized at 80 ° for 8-12 minutes, after which the dishes hermetically sealed /. Slabozheliruyuschie fruit is also used for pectin preparations, adding to them the fruit juice or fruit gelling well. Moldy and overripe fruit with signs of fermentation do not use. new way pectin prepared after harvesting separation of juice from fruits and vegetables. In the mass remaining after plum juice, add the amount of water equal to the number the resulting juice, and tenderize it until soft. Further, this a lot of hot rubbed through a sieve and the resulting liquid is put sugar to taste (but not more than 40% of its mass), stir until sugar is dissolved, pour s packaging and sterilized.
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