Posts Tagged ‘Mo’
Freezing of cucumbers
Medium-sized young cucumbers, in the length no more than 12 sm, wash out in cold water and cut across rings the in width about 5 mm. Cucumber mugs lay in a polythene bag and a cardboard box and freeze. To store the frozen cucumbers it is possible about half a year.
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Cauliflower freezing
Cauliflower touch, remove external leaves and disassemble on separate florescences. Cabbage wash out cold water and scald in the boiling, slightly added some salt water about 3 minutes. Then cabbage cool and shift in the cardboard box which has been laid out by cellophane. The frozen cauliflower can be stored about 6 months.
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Freezing of eggplants
Eggplants, after their storage in the frozen kind, keep all nutritious and gustative properties. For freezing select strong, small eggplants with a smooth, intact peel. Eggplants wash out cold water, cut off leaves and pedicles and cut eggplants small slices in 3-4 Slices of eggplants see scald boiled water and, having cast away on a cullender, allow to them to cool down. The cooled down slices of eggplants place in polythene bags and put in a froster. Freeze eggplants at temperature-20 degrees.
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Freezing of green Bulgarian pepper
Pepper wash out, cut on half or segments and remove seeds. Dry the cut pepper on a towel and combine it in polythene bags. Freeze pepper at temperature-18 degrees. At the use in food the frozen pepper pour in a girdle with hot vegetable oil also extinguish to readiness. The frozen pepper can be used and for preparation of lettuces: in that case it defrost at a room temperature, and then cut.
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Sorrel freezing
For freezing use a young sorrel with gentle leaves of the saturated green colour, collected before formation of flower arrows. A sorrel freeze the whole leaves. It is possible to cut also sorrel leaves large slices.
Before freezing the sorrel needs to be washed out carefully in a considerable quantity of cold water. Then at sorrel leaves cut off green cuttings, large leaves cut on 2-3 parts. After that a sorrel lower in boiling water and scald about 1 minute. For blanching it is necessary to take waters as small as possible – exactly so much that it has covered all sorrel. At blanching the set of nutrients gets into water from a sorrel and the more there will be waters, the more than valuable properties will lose a sorrel.
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Spinage freezing
Spinage touch, cull out the leaves of other plants which have got to spinage at the plucking. Then cut spinage leaves on slices in 3-4 sm and lower them in boiling water for 1-1,5 minutes. After blanching spinage cool in cold water and lay in polythene bags. Freeze spinage at temperature nearby-16 degrees. The frozen spinage can be used for preparation of lettuces, a sorrel soup and other dishes. To store the frozen spinage it is possible within 6 months.
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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
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
Green head cabbage drying
For drying select small, dense heads of cabbage. Heads of cabbage clear of external leaves, cut out from them cabbage stalks. Then heads of cabbage wash and than 5 mm cut a thin straws, in the width no more. The straws from cabbage are filled on a sieve a layer in the thickness no more by than 2 sm and put in a drying cupboard. Dry cabbage at temperature about 70 degrees.
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