Collection and sorting of fruits and vegetables. Fruits and vegetables should be collected in the morning, immediately after the dew dries. For the processing of juice, they should be fully ripe, for use as fresh. Apples, pears, quince, plums, peaches, apricots, tomatoes can be harvested in a wicker basket with a capacity of 8-10 kg or plastic buckets. Cherries, cherry, buckthorn, Actinidia, lemongrass, strawberry is better to gather in small containers, the Lubyanka, sieve, flat bowl with a capacity of 3-5 kg. Fruits and vegetables are sorted at the time of collection or, if they are purchased in the store, before washing, removing spoiled.
Sink. Cherries, apricots, plums, gooseberries, currants, mountain ash and other conveniently washed in wicker baskets, a large sieve or colander (Fig. 1). Filled container is immersed in a bucket or pan with water, shaking from side to side, then washed under the tap. Apples, pears, quince, tomatoes, carrots, parsley (root), celery and other fruits and vegetables with firm flesh wash their hands in water or brush, then rinsed under the tap. berries with tender flesh - raspberries, blackberries, strawberries, grapes, etc. are washed only in the shower in a sieve or colander, allow water to flow down, then wet milled.
Tara. When harvesting juice in store used glass bottles - cans and bottles of different capacity. Banks sealed tin lids, food coated with varnish (yellow) or glass lids with clips. Polyethylene lid for sealing juices are not suitable. Bottles closed cork or plastic stoppers with the obligatory surguchevaniem. Before using the container is soaked in a concentrated solution of baking soda (in 1 liter of water 1 tbsp. Spoonful of baking soda on horseback) for 3-4 h, then washed in a warm and repeatedly rinsed in cold water. Just before bottling the juice cans and bottles inside scalded with boiling water or treated with hot steam, or heated in a hot oven.
Inventory. For sterilization of juice is necessary to have a large (5-10 liter) stainless steel or enamel saucepan. It should not be used for any other purpose. For the pasteurization of juice in the container must have a water bath (Fig. 2) - a specially made tank or a large shallow pan (for small jars) loose-bottomed metal or wooden reshetochkoy. For sealing jars used tin lid, manual or semi Beading machine (Fig. 3), which can be purchased at hardware stores. Juices for the preparation of blends, cocktails and other drinks can be mixed with hand vzbivalok, wire whisks or blender, in a shaker. Before the cooking juices to a rainy day all equipment used in canning, carefully washed, scalded with boiling water. Grinding of raw materials. For the grinding of solid materials using mechanical and electrical Mandoline (float), grinder or specially constructed crusher (Fig. 4). Crushers consist of two cylinders of length 15-25 cm and a diameter of 6-8 cm Rollers are made of stainless steel or hardwood (oak, beech, pear, apple, dogwood). Rollers Preparation of raw materials and equipment for cooking juices have kosorebristuyu surface. They were fixed in bearings that are installed on the frame and connect together by means of two gears of different diameters. Above the rollers perpetuate bucket for receiving raw materials. Rollers are driven by a pen or from household electric. Gears set so that the rollers rotate in opposite directions. The gap between them should be regulated depending on the type of raw material. Fruits and berries with tender flesh can grind tolkachikom. Raw materials, especially solid (beets, carrots, etc.) and conveniently grind on electric and mechanical Mandoline, as well as using ordinary graters. Graters should be made of tin, covered with a protective varnish (tinplate) or stainless steel.
Blanching. Some fruits and berries (plums, currants, gooseberries, etc.) contain a lot of pectin substances, which hinder the impact of juice. For the destruction of pectin gel prepared raw materials or pulp before pressing need to heat, steam thoroughly, scald, ie, Blanch. Blanch water or steam. Whole, sliced or chopped fruits and vegetables can withstand a certain time, depending on the consistency of raw materials, in a small amount of hot (80-85 ° C) water under the lid or steamed until tender. Time and temperature of blanching depends on the type of raw material, its degree of ripeness and size. When blanching of the microorganisms are killed, and destroyed by enzymes that oxidize the vitamins in fresh chopped raw material in contact with air it.
Getting the juices. When removing a large quantity of juice is not less than 5 liters is expedient to use screw press basketware (Fig. 5, 7) or a framework (Fig. 6), which can be purchased at hardware stores. Crushed mass is placed in a three-layer gauze bag or linen napkin, that adds Pack 1 (Fig. 6). If a lot of pulp, the thickness of one layer should be 15-20 cm, and between the layers of paving round wooden bars with a diameter equal to the diameter of the basket press. Such lattice necessarily put on the top layer of pulp. Screw presses are turning so that the material was crushed under the pressure. Pressure must be increased gradually so that pulp is not "pressed", ie, better to give juice, which immediately begins to drain into the pan substituted. When the sap begins to flow slowly turn the screw again. After tightening the screw to failure pulp stand up until the juice would flow stream. When the juice starts to drip, the screw spins and re-tightening. If after this the juice stops flowing, the screw is fully spiral pulp is stirred and then create pressure. This is repeated 2-3 times. If the molded mass is not completely gave juice, pomace collected from several portions, re-loaded into the press and further pressed flat. In the absence of the press juice squeeze as follows. They take a small bag of pure solid rare fabrics, fill it with crushed raw material (4-5 kg) and knotted. Bag placed on a wide clean slate with smooth, longitudinal grooves. One end of the board lifts, and under the second (lower) put the dishes to collect the juice. In a bag put plywood circle, and on top of his load. Under the influence of the cargo juice begins to flow from the bag and sent to a groove in the collection. When the sap ceases to be allocated, the load increases, and so on until the juice is not fully otozhmetsya. Recently, for juices are widely used auger juicers (Fig. 8) or a meat grinder with special nozzles (Fig. 9). These devices are suitable for obtaining juices from raw materials with soft pulp (tomatoes, berries) or pretreated clear juices can be obtained by means of steam in special pans-sokovarkah (Fig. 10) or in makeshift sokovarkah (Fig. 11) (1-fire; 2-water, 3-plate, 4-sokosbornik; 5-berries or fruit pulp, 6-cloth or flannel, 7-cap, 8-ends tied in a cloth.).
Causes of spoilage of juices. If in the process of juicing were not met all the conditions of sterility and in a hermetically ukuporennoy juice left microorganisms, then some time later at the appropriate temperature, they begin to multiply, separating their waste. In the case where the juice remains an energetic mold spores on the surface of the juice will islets, which constitute the mycelium of fungi. If the bank is a small space, not filled with juice, then for the life of molds will be oxygen missed, and the growth of mold will stop. Conversely, if this space is large, the fungus develops on the entire surface of juice and juice spoils. When you break down the yeast fermentation of sugar from carbon dioxide release. Under pressure from its cap, frustrated by traffic jams, and juice spoils. Micro-organisms developing in the acidic juice products do not emit harmful to human body. Therefore, the dishes with juice, in which the visible signs of fermentation, you should immediately open, the juice to boil and use for cooking Kiselev. If all conditions in the juice do not develop the microbes. However, under the influence of light, oxygen, air contained in the blank space, and high temperature storage in the juice can occur various physical and chemical changes that cause darkening or clouding of the juice, which drastically reduces its quality.
Storage of juice. Juices should be kept in the dark at a temperature not exceeding 12 ° C in jars and bottles, filled completely and hermetically corked. In such circumstances, juices stored without significant loss of vitamins to 1 year. At room temperature, after 6 months of storage of vitamins in the juices decreases sharply. All the necessary equipment for receiving and preserving the juice must be prepared in advance. It is also necessary to procure a label with the words: "natural apple juice from the fruit varieties McIntosh, 2003, September" or "juice from rhubarb with sugar, 2004, May", or "sour apple juice for blends, 2003, August and etc. It is easier to find the right product and the date of manufacture would not be used in food, especially children, the old juice.
Sink. Cherries, apricots, plums, gooseberries, currants, mountain ash and other conveniently washed in wicker baskets, a large sieve or colander (Fig. 1). Filled container is immersed in a bucket or pan with water, shaking from side to side, then washed under the tap. Apples, pears, quince, tomatoes, carrots, parsley (root), celery and other fruits and vegetables with firm flesh wash their hands in water or brush, then rinsed under the tap. berries with tender flesh - raspberries, blackberries, strawberries, grapes, etc. are washed only in the shower in a sieve or colander, allow water to flow down, then wet milled.
Tara. When harvesting juice in store used glass bottles - cans and bottles of different capacity. Banks sealed tin lids, food coated with varnish (yellow) or glass lids with clips. Polyethylene lid for sealing juices are not suitable. Bottles closed cork or plastic stoppers with the obligatory surguchevaniem. Before using the container is soaked in a concentrated solution of baking soda (in 1 liter of water 1 tbsp. Spoonful of baking soda on horseback) for 3-4 h, then washed in a warm and repeatedly rinsed in cold water. Just before bottling the juice cans and bottles inside scalded with boiling water or treated with hot steam, or heated in a hot oven.
Inventory. For sterilization of juice is necessary to have a large (5-10 liter) stainless steel or enamel saucepan. It should not be used for any other purpose. For the pasteurization of juice in the container must have a water bath (Fig. 2) - a specially made tank or a large shallow pan (for small jars) loose-bottomed metal or wooden reshetochkoy. For sealing jars used tin lid, manual or semi Beading machine (Fig. 3), which can be purchased at hardware stores. Juices for the preparation of blends, cocktails and other drinks can be mixed with hand vzbivalok, wire whisks or blender, in a shaker. Before the cooking juices to a rainy day all equipment used in canning, carefully washed, scalded with boiling water. Grinding of raw materials. For the grinding of solid materials using mechanical and electrical Mandoline (float), grinder or specially constructed crusher (Fig. 4). Crushers consist of two cylinders of length 15-25 cm and a diameter of 6-8 cm Rollers are made of stainless steel or hardwood (oak, beech, pear, apple, dogwood). Rollers Preparation of raw materials and equipment for cooking juices have kosorebristuyu surface. They were fixed in bearings that are installed on the frame and connect together by means of two gears of different diameters. Above the rollers perpetuate bucket for receiving raw materials. Rollers are driven by a pen or from household electric. Gears set so that the rollers rotate in opposite directions. The gap between them should be regulated depending on the type of raw material. Fruits and berries with tender flesh can grind tolkachikom. Raw materials, especially solid (beets, carrots, etc.) and conveniently grind on electric and mechanical Mandoline, as well as using ordinary graters. Graters should be made of tin, covered with a protective varnish (tinplate) or stainless steel.
Blanching. Some fruits and berries (plums, currants, gooseberries, etc.) contain a lot of pectin substances, which hinder the impact of juice. For the destruction of pectin gel prepared raw materials or pulp before pressing need to heat, steam thoroughly, scald, ie, Blanch. Blanch water or steam. Whole, sliced or chopped fruits and vegetables can withstand a certain time, depending on the consistency of raw materials, in a small amount of hot (80-85 ° C) water under the lid or steamed until tender. Time and temperature of blanching depends on the type of raw material, its degree of ripeness and size. When blanching of the microorganisms are killed, and destroyed by enzymes that oxidize the vitamins in fresh chopped raw material in contact with air it.
Getting the juices. When removing a large quantity of juice is not less than 5 liters is expedient to use screw press basketware (Fig. 5, 7) or a framework (Fig. 6), which can be purchased at hardware stores. Crushed mass is placed in a three-layer gauze bag or linen napkin, that adds Pack 1 (Fig. 6). If a lot of pulp, the thickness of one layer should be 15-20 cm, and between the layers of paving round wooden bars with a diameter equal to the diameter of the basket press. Such lattice necessarily put on the top layer of pulp. Screw presses are turning so that the material was crushed under the pressure. Pressure must be increased gradually so that pulp is not "pressed", ie, better to give juice, which immediately begins to drain into the pan substituted. When the sap begins to flow slowly turn the screw again. After tightening the screw to failure pulp stand up until the juice would flow stream. When the juice starts to drip, the screw spins and re-tightening. If after this the juice stops flowing, the screw is fully spiral pulp is stirred and then create pressure. This is repeated 2-3 times. If the molded mass is not completely gave juice, pomace collected from several portions, re-loaded into the press and further pressed flat. In the absence of the press juice squeeze as follows. They take a small bag of pure solid rare fabrics, fill it with crushed raw material (4-5 kg) and knotted. Bag placed on a wide clean slate with smooth, longitudinal grooves. One end of the board lifts, and under the second (lower) put the dishes to collect the juice. In a bag put plywood circle, and on top of his load. Under the influence of the cargo juice begins to flow from the bag and sent to a groove in the collection. When the sap ceases to be allocated, the load increases, and so on until the juice is not fully otozhmetsya. Recently, for juices are widely used auger juicers (Fig. 8) or a meat grinder with special nozzles (Fig. 9). These devices are suitable for obtaining juices from raw materials with soft pulp (tomatoes, berries) or pretreated clear juices can be obtained by means of steam in special pans-sokovarkah (Fig. 10) or in makeshift sokovarkah (Fig. 11) (1-fire; 2-water, 3-plate, 4-sokosbornik; 5-berries or fruit pulp, 6-cloth or flannel, 7-cap, 8-ends tied in a cloth.).
Causes of spoilage of juices. If in the process of juicing were not met all the conditions of sterility and in a hermetically ukuporennoy juice left microorganisms, then some time later at the appropriate temperature, they begin to multiply, separating their waste. In the case where the juice remains an energetic mold spores on the surface of the juice will islets, which constitute the mycelium of fungi. If the bank is a small space, not filled with juice, then for the life of molds will be oxygen missed, and the growth of mold will stop. Conversely, if this space is large, the fungus develops on the entire surface of juice and juice spoils. When you break down the yeast fermentation of sugar from carbon dioxide release. Under pressure from its cap, frustrated by traffic jams, and juice spoils. Micro-organisms developing in the acidic juice products do not emit harmful to human body. Therefore, the dishes with juice, in which the visible signs of fermentation, you should immediately open, the juice to boil and use for cooking Kiselev. If all conditions in the juice do not develop the microbes. However, under the influence of light, oxygen, air contained in the blank space, and high temperature storage in the juice can occur various physical and chemical changes that cause darkening or clouding of the juice, which drastically reduces its quality.
Storage of juice. Juices should be kept in the dark at a temperature not exceeding 12 ° C in jars and bottles, filled completely and hermetically corked. In such circumstances, juices stored without significant loss of vitamins to 1 year. At room temperature, after 6 months of storage of vitamins in the juices decreases sharply. All the necessary equipment for receiving and preserving the juice must be prepared in advance. It is also necessary to procure a label with the words: "natural apple juice from the fruit varieties McIntosh, 2003, September" or "juice from rhubarb with sugar, 2004, May", or "sour apple juice for blends, 2003, August and etc. It is easier to find the right product and the date of manufacture would not be used in food, especially children, the old juice.
