Cov khoom

Yuav ua li cas kaw lub liab currant compote rau lub caij ntuj no

Thaum lub caij ntuj no, lub cev muaj ib qho kev tsis haum ntawm cov vitamins, thiab yuav kom rov ua tiav lawv cov khoom, peb zoo siab qhib lub caij ntuj sov: compotes, juices, jams, preserves, jellies. Meanwhile, nyob rau hauv jam, 20% ntawm thawj zaug ntawm cov vitamin C yuav nyob twj ywm, thaum npaj compote berries tsawg dua raug kub thiab khaws cov vitamins zoo, dua li, thaum tshav kub kub yog tsom rau tshem tawm cua ntawm qhov khoom thiab kev rhuav tshem cov kab mob enzyme uas oxidizes cov vitamins. Niaj hnub no peb yuav tsom xam seb yuav ua li cas thiaj ua rau ib tug qab thiab noj qab haus huv liab currant compote rau lub caij ntuj no.

Hais txog cov kev pab ntawm liab currant compote

Lub ntsiab raw khoom rau haus yog currants. Thiab ntawm chav kawm, nws yog zoo dua los siv rau ua noj khoom muag nyob rau hauv uas cov ntsiab lus ntawm cov vitamins yog siab dua.

Koj puas paub? Currant compote tshem tawm cov kua ntau dhau ntawm lub cev, thiaj li o, txhim kho qab los noj mov, thiab muaj ib tug zoo ntxim rau cov metabolism. Nrog rau lub hom phiaj ntawm kev kho mob yog siv tsis tsuas yog berries, tab sis kuj currant nplooj.

Cov ntsiab lus ntawm cov vitamins yog cuam tshuam los ntawm:

  1. Lub ripeness ntawm berries - ntau ripe, lub siab dua cov ntsiab lus. Ntxiv mus, yog hais tias tus txiv hmab txiv ntoo yog overripe, tus nqi ntawm cov vitamins pib poob sharply.
  2. Ascorbic acid ntsiab lus hauv cov huab cua ntshiab yog siab tshaj qhov pos huab. Siv raw cov ntaub ntawv sau rau hnub ci.
  3. Ntau cov vitamins pib tawg thaum oxidized los ntawm huab cua. Siv cov ntaub ntawv raw rau tib hnub thaum lub txiv hmab txiv ntoo yog harvested.

Liab currant muaj:

  • 250 mg ntawm cov vitamin C;
  • B vitamins: B1, B2, B3, B5, B6, B7, B9;
  • vitamin E.

Txhua hnub txais cov vitamin C - 50-100 mg. Nws tsis ntim rau hauv lub cev, yog li haus currant haus yuav yog ib qho zoo heev ntawm cov vitamin C thaum lub caij ntuj no. Vitamin complex ntawm liab currant muaj ib qho kev siv nyob rau hauv lub plawv thiab cov hlab ntsha. Vim nws high pectin cov ntsiab lus, qhov Berry yog zoo rau digestive system.

Nws tseem ceeb heev! Currant tsis pom zoo rau cov neeg uas muaj kev mob ntxiv rau ntshav txhaws. Vitamin K thiab phenolic tebchaw tau ua kom muaj kev nce rau hauv cov ntshav.

Currant Npaj

Nyob rau theem ntawm kev npaj rau kev npaj ntawm compote raw cov ntaub ntawv yuav tsum tau ua: ua, txheeb, ntxuav. Separate lub berries los ntawm qia, tshem tawm cov nplooj. Yuav kom tshem tawm cov nplooj me me thiab cov twigs, ncuav currant nrog dej: khib nyiab thiab cov kua txiv hmab txiv ntoo yuav ploj mus rau saum npoo ntawm dej, thiab koj tuaj yeem yooj yim nrug cov huv berries. Ntxuav cov khoom siv raw ntxiv dua.

Npaj ntawm cov kaus poom thiab hau

Cov dej haus yog kaw nyob rau hauv ib lub peb-liter jars. Los npaj rau canning, yaug lub jars meej nrog soda thiab nyiam dua sterilize.

Koj puas paub? Dej qab zib yog suav hais tias yog ib qho zoo tshaj plaws rau cov dej ntim rau kev txuag: nws yoojyim tsis pom thiab tsis hnov ​​tsw, tshem tawm txhua yam zoo. Dej qab zib yog muab rho tawm los ntawm dej qab pas dej. Nyob rau hauv 1736, Fabkis chemist Henri de Monceau rau thawj zaug tau txais cov kua dej qab ntsev los ntawm ib qho dej qab pas dej.

Feem ntau cov tsev txhab nyiaj sterilized rau ob peb tug. Ua li no, muab ib daim phiaj rau hauv lub lauj kaub nrog dej kub npau npau, thiab tso ib lub txhab rau hauv kab. Siv lub sij hawm ntev ntawm peb-lauj kaub yog 10-15 feeb. Qhov thib ob txoj kev mob kom tsis muaj zog - qhov cub. Kub kub - 160 ° C. Ua lub sij hawm tsev nyiaj - kom qhuav dej. Lub hom phiaj ntawm kev ntsuas kom tsis txhob muaj dab tsi yog los tiv thaiv kom tsis txhob muaj dab tsi fermentation. Qhov chaw ntawm fermentation yuav unnoticed av los yog rotten berries. Yog tias koj paub tseeb tias lub tsev txhab nyiaj tau ntxuav thiab cov txiv hmab txiv ntoo ua tiav, ces koj tuaj yeem ua tsis tau tus txheej txheem no.

Cov hau khib nyiab yog cia li ua ntej cov kaus poom dov lawm. Lub sijhawm ua haujlwm - 1 feeb.

Kawm yuav ua li cas ua kom liab currant jam thiab jam.

Chav ua noj mov

Siv nyob rau hauv kev npaj ntawm cov khoom muag dej haus:

  • jars thiab hau;
  • tshuab raj;
  • muaj peev xwm ua rau cov ntaub ua tiav;
  • lauj kaub

Rau qhov kev npaj ntawm Berry compotes siv stainless steel tais diav los yog enamel, yam uas tsis muaj chips.

Nws tseem ceeb heev! Stainless hlau tsis hnov ​​mob nrog acids thiab yog vim li ntawd yooj yim mus siv. Ib lub lauj kaub uas muaj qhov txha hniav muaj peev xwm tuaj yeem nrog cov kua qaub, thiab tom qab ntawd cov hlau yuav poob rau hauv koj cov tshuaj, uas yuav ua rau fermentation thiab txeej ntawm qhov dej haus.

Cov khoom xyaw

Rau 1 kg ntawm berries yuav tsum tau npaum li cas:

  • 2 liv dej;
  • 300 g suab thaj;
  • 20 g ntawm citric acid.

Rau lovers ntawm heev qab zib compotes, koj muaj peev xwm nce qhov kev faib ua feem ntawm cov piam thaj rau 500 g

Ua noj daim ntawv qhia

  • Sau tau huv huv sterile jars nrog berries txog li ib nrab lub peev xwm.

Los npaj lub compote uas siv ob txoj kev:

  1. Pouring syrup. Cais, nyob rau hauv ib saucepan, lub syrup yog npaj los ntawm dej, qab zib thiab citric acid. Lub sij hawm ua dej kub - 5 feeb, mus rau ib tug zoo dissolution ntawm qab zib. Kub syrup yog poured berries thiab yob npog.
  2. Nrog pre-blanching. Berries nyob rau hauv tsev nyiaj yog sau nrog boiling dej. Thaum lub tsev nyiaj yog sov, lub resulting kua yog poured rau hauv ib saucepan, ntxiv qab zib thiab citric acid. Boil rau 10 feeb thiab ncuav berries nrog syrup.

Blanching destroys enzymes uas ua rau kom tsaus ntuj ntawm cov khoom siv raw. Tsis tas li ntawd, blanched berries muab kua txiv mus rau ib tug zoo dua thiab yog soaked nrog tsos tshaj li berries nyob rau hauv syrup.

Nws tseem ceeb heev! Tara tuaj yeem sau nrog txiv hmab txiv ntoo mus txog rau hauv lub caj dab, tab sis nco ntsoov tias lub ncuav yuav tsum ua npog cov txiv hmab txiv ntoo. Qhov ntau berries - lub siab tus concentration ntawm haus.

Video: liab currant compote daim ntawv qhia

Dab tsi yuav muab ntxiv rau saj thiab aroma

Rau flavour thiab hloov lub tsw nyob rau hauv compote, koj muaj peev xwm ntxiv ib me ntsis ntawm spices. Clove thiab mint muab ib qho qab ntxiag, thiab ib daim nplaum ntawm txiv qaub yuav rov qab haus dej nrog saj thiab aroma ntawm cov txiv hmab txiv ntoo tiag.

Sim ua noj rau lub caij ntuj no compote ntawm cherries, hiav txwv buckthorn, strawberries, apricots, plums, cherries.

Dab tsi tuaj yeem ua ke hauv ib lub tsev txhab nyiaj

Nyob rau hauv kev npaj ntawm compote yuav siv ob peb hom ntawm raw cov ntaub ntawv: nws yog ib qhov tsim nyog mus sib tov liab thiab dawb currants los yog liab currants nrog ua ke nrog txiv apples, strawberries, gooseberries. Tshiab ua ke ntawm cov tastes yuav ntxiv ntau yam rau koj lub caij ntuj no lub rooj. Feem ntau, qhov sib txawv ntawm ntau hom raw khoom nyob rau hauv ib tug 1: 1 compote yog khaws cia - ib feem ntawm liab currant yog muab los ntawm tib lub tsho ntawm dawb currant. Rau qhov currant thiab kua compote, apples yog suav hais tias lub ntsiab tivthaiv, yog li ntawd lawv sib txawv nyob rau hauv txawv recipes los ntawm 1: 1 mus rau 1: 2 - 2 seem ntawm apples yog npaum li cas rau ib feem ntawm lub currant.

Qhia koj tus kheej nrog rau zaub mov txawv rau cov txiv hmab txiv ntoo (txiv laum, frosts), gooseberries (pickled, sauce, preserves, marmalade, wine), txiv apples ("5 feeb" jam, jam, applesauce nrog cov kua mis, kua txiv hmab txiv ntoo, kua txiv hmab txiv ntoo, hau).

Yuav ua li cas thiab qhov chaw khaws khoom ua haujlwm

Feem ntau, kev txuag khaws cia rau hauv qhov chaw qhuav thiab tsaus. Nyob rau hauv cov nqe lus ntawm lub apartment - nws yog ib tug pantry. Nyob rau hauv ib lub tsev lub teb chaws nws yuav ua tau ib lub cellar. Nws yuav tsum nco ntsoov tias lub hnub ci tsom cov tshuaj muaj txheej txheem, yog li qhov chaw tsaus tsaus yog qhov tseem ceeb.

Nws raug nquahu kom siv cov tshuaj compotes rau ib xyoo, raws li lub sij hawm ntev cia tau cuam tshuam cov ntsiab lus ntawm cov vitamins nyob rau hauv lub workpiece. Yog li ntawd, nws yog qhov yooj yim rau kos npe cov tsev txhab nyiaj nrog kev txuag los ntawm lub xyoo los siv kev txuag ntawm yav dhau los lub caij nyob rau hauv thawj qhov chaw. Lub siab nyiam cia ntawm cov pob txha yog los ntawm + 4 mus + 15 ° C.

Nyeem kuj hais txog dub currant blanks: jam ("5 feeb", txias), tincture, cawu cub.

Compotes yog qhov chaw ntawm cov vitamins uas yog li ntawd tsim nyog nyob rau hauv lub caij ntuj no, vim hais tias lawv tsis siv lub sij hawm ntev cua sov, uas ua rau ib tug txo nyob rau hauv ntsiab ntsiab. Daim ntawv qhia ntawm liab currant compote peb xav tias yuav pab koj npaj ib tug dej haus uas yuav compensate rau cov tsis muaj vitamins nyob rau hauv lub caij ntuj no thiab nco ntsoov koj ntawm lub caij ntuj sov.