Freezing of green onion
Onion touch, deleting turned yellow and fade feathers. Then onion wash out cold water. Cut onion slices the in length about 0,5 sm, lay out it in a sieve or a cullender and scald boiled water, then at once wash out cold water. Onion lay in forms or polythene bags and freeze. Green onion freeze at temperature-18 degrees, and after frosts it store at temperature from-18 to-5 degrees. Before the use onion can be defrosted, having thrown it in boiling water for some secs or having fried on vegetable oil or animal fat.
To fry onion it is possible and before freezing. For this purpose washed out onion small cut, fry on vegetable oil, constantly stirring slowly, within 3-5 minutes. Then cool the fried onion, lay it in a polythene bag or a glass jar and freeze. The onion fried in vegetable oil, is not regelated, therefore from a package or jars it is possible to take so much onion, how many it is necessary, not defrosting thus all to jar or a package. Animal fat at freezing hardens, therefore the onion fried on it can be put at a frost in time forms, and then, after hardening, to store it in the form of briquettes.
Posted in Freezing of vegetables
Storage of vegetables by freezing
Freezing – a highly effective storage technique of vegetables. The frozen vegetables keep the majority nutritious and gustatory qualities. In house conditions for freezing of vegetables use frosters with the maximum temperature mode nearby – 20 degrees.
Posted in Freezing of vegetables
String bean drying
Posted in Drying of vegetables
Green peas drying
Posted in Drying of vegetables
Bulb onion drying
For drying use sharp cultivars of onion. Before drying onion clear of a peel, cut off the top and bottom parts. Then onion cut rings which, in turn, assort on more thin ringlets. For drying onion also can and be chopped thin straws. The onion chopped or cut on ringlets spread on a sieve and place in a drying cupboard. Dry onion at temperature about 65 degrees. The exsiccated onion should get a yellowish tint. To store a powdered onion it is necessary in linen sacks, cardboard boxes and other air-penetrable capacities.
Posted in Drying of vegetables
Horse-radish drying
Horse-radish root carefully wash up, clear and rub on a large grater or cut on small slices. Lay the grated or cut horse-radish on a sieve and place it in a drying cupboard. The exsiccated horse-radish needs to be slashed, crush and to pour into a glass jar. A dried horse-radish apply to preparation of seasonings and sauces.
Posted in Drying of vegetables
Spinage drying
Spinage leaves wash out, lower in boiling water for 0,5 minutes, then cast away them on a cullender and wash out cold water. Predry spinage and lay its thin layer on a sieve, Place a sieve in a drying cupboard and dry spinage at temperature of 45-50 degrees. Dried spinage store in the glass jars which have been wrapped up by a paper.
Posted in Drying of vegetables
Sorrel drying
Before drying a sorrel carefully wash in cold water, cut thin straws and put on a sieve. A sieve put in a drying cupboard, the temperature in which should be 45-50 degrees.
The sorrel can be dried and on open air. For this purpose washed out sorrel collect in small bunches which suspend in a shady place. On sorrel drying in such a way leaves about 6 days.
Posted in Drying of vegetables
Drying marjoram
Fresh marjoram connect in bunches and suspend them on fresh air, in a shade. When marjoram will dry up, thresh it. To store marjoram follows in glass jars. Marjoram it is possible to dry in a drying cupboard. For this purpose it wash out cold water, allow to dry up and stack a thin layer on a sieve. Dry marjoram at temperature of 45 degrees.
Posted in Drying of vegetables
Tarragon drying
Young leaves of a tarragon spread out on open air in a shade and exsiccate. Dried leaves lay in a glass jar, close its cap and store at a room temperature.
Posted in Drying of vegetables