Home Cooking Juice

Cooking juices at home – a simple exercise, even if no sokovyzhimalkiilisokovarki with an electric motor. It is quite possible to do manual presses, special attachments to conventional meat grinder and, finally, handmade devices made of non-oxidizing materials. By the way, the use of sokovarki not particularly profitable and, as it leads to loss of many vitamins are in fruits: influence high temperature, and as the steam condenses, and the juice is diluted with water. Also important in the extrusion spin speed. If it is high, the yield of juice and it is delayed beyond a few dull, if not great, whereas in the pulp and juice then penetrate from the air micro-organisms, so the resulting juice begins to deteriorate. The maximum duration of two-time compression can not exceed 45 minutes. For the best selection of juice before pressing the fruit crush tolkushkoyilispetsialnym wooden pestle.

Blueberries, blackberries, blueberries can grind meat grinder. Some of the berries, even after grinding badly isolated juice. To this end, the mass of mashed boiled water added to them, and then, in During the quarter hour was heated to 60 degrees, with more heat in the juice may appear extraneous taste. Not a bad result gives a preliminary freezing berries. After thawing of them pressed flat a lot of juice. The ground mass is pressed. The resulting juice for 1 / 2 hour heated to 40-50 degrees, stirring constantly with a wooden spoon.

Then his hot pass through cheesecloth, folded in several layers. If the sap has ceased to stand out from the fruit does not mean that it crushed the mass is gone. To pulp add boiling water, mix and re-pressed. Of course, the quality of the juice is worse, but it may well be used, particularly in cooking syrup, often secondary to the primary juice admixed. 1 kg of fruit can be squeezed out of 600 – 700 grams of juice. Freshly juice, as a rule, it turns opaque. Some mistresses that somehow confusing, and they rush to his lighten up. It is appropriate to note that the juice with pulp is much better. After all, to get a clear juice, it must be subjected to additional processing, in which a portion of biologically active substances will be lost. To all other matters juices with pulp longer does not deteriorate, they saved up to 70-80% luchezaschitnyh pectins. To improve the taste can be blended juices, sugar syrup saharomilisaharnym, citric acid, spice.


We're sorry, but comments are closed.

No Responses to “Home Cooking Juice”




By submitting a comment here you grant Nano-Med a perpetual license to reproduce your words and name/web site in attribution. Inappropriate comments will be removed at admin's discretion.