Aromatization of marinades, vinegar, compotes. Aromatisation of juice
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Aromatisation of plodovo-berry and vegetable juice.
On 1 l of plodovo-berry juice take 5 g fresh, 10 g a dry grass or 0,5 g carnations or koritsy.
We Result two ways of aromatisation of juice.
1. Svezhesobrannuju or the dried up spicy grass fill in with a juice small amount so that the grass has been covered, lead up to boiling and cool at a room temperature under a cover. Then filter through a dense fabric with the subsequent otzhatiem grasses and mix with remained juice. The flavoured juice warm up to 85 °, quickly spill in container and germetizirujut.
2. From a fresh spicy grass choose weeds and impurity, then carefully wash, dry, rasstelivajut in one layer on a pure fabric in the shaded place, cut on a part or assort on branches. Warmed up till 40-50 ° spill in banks, there put grasses and pasteurise at 90 ° banks of 0,5 l - 15 minutes, banks of 1 l - 20 minutes, banks of 3 l - 30 minutes.
For aromatizatsi plodovo-berry juice use dushitsu, chabrets, a balm, lofait, and also a carnation, cinnamon and other spices.
From roots of spicy vegetables (for example, a celery, parsley) it is possible to receive a half-finished product aromatizator for manufacturing kupazhnyh juice or ready drinks. Besides, they enrich the basic product vitamins and microcells.
JUICE FROM THE CELERY
Roots wash, clear of a thin skin and crush on a large grater. Stack all weight in a pan, add potable water (on 1 kg of weight - a water glass) and extinguish under a cover to a full softening. Then slightly press. Receive opaque juice without pulp. Remained vyzhimki wipe through a sieve and receive selderejnoe mashed potatoes. For reception of juice with pulp of mashed potatoes with juice mix in the ratio 3:7 (on three glasses of mashed potatoes seven glasses of juice and carefully mix. For this purpose it is possible to use a mixer. Add lemon acid 5-6 g on 1 l. Quickly lead up to boiling, boil 2-3 minutes, spill in the prepared ware and cork. Reception of juice of 1 l needs 1,2 kg of a celery.
Japanese and American (Norman Walker) sources attach special significance to curative properties of juice from a celery at a number of diseases (in a combination to other vegetable juice) and for tone increase.
JUICE FROM PARSLEY
On 1 glass of mashed potatoes take 3 glasses of the wrung out juice. For reception of juice of 1 l 1,4 kg of roots of parsley are necessary.
Reception of juice from parsley with pulp is carried out under the same scheme, as well as celery juice.
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