Freezing edible wild plants, herbs, roots and berries, drying berries, rhizomes and roots, obtaining carotene paste.

Wild greens, used fresh for salads, at home can be stored in the refrigerator in plastic bags. To do this, put 1 kg of greenery in each bag and freeze it. It is stored in bags for up to 3 months, while retaining a significant amount of vitamin C and carotene.. 

Freezing edible wild plants, greens, roots and berries, drying berries, rhizomes and roots, obtaining carotene paste.

The term of use of young shoots of edible plants is very limited. With the development of plants, their leaves and stems coarsen and become unsuitable for food use. To preserve young greens for a longer time, young leaves, shoots, buds are frozen in the freezer of a home refrigerator.

or spicy plants, thoroughly clean from the affected areas, cut off small roots and tops, rinse well, cut into small pieces up to 1 cm long and blanch in boiling water for 0.5 minutes. After that, they should be quickly removed from the water, allowed to drain, cool and freeze in the refrigerator’s freezer so that they do not freeze with each other. Frozen roots are folded in plastic bags or cans closed with plastic lids and stored in the refrigerator.

Berry freeze.

Rinse fresh berries of currants, blueberries, raspberries, strawberries and others in clean water, put them on a piece of plywood in one layer and place in the freezer for freezing. Place frozen berries in cardboard boxes or plastic bags and store in the refrigerator freezer..

Drying greens.

It is better to collect greens when the dew dries. Before drying, it must be washed in running water, folded onto a sieve and allowed to drain. To keep as much vitamin C and carotene as possible in greens, it must be dried and dried very quickly. Drying is carried out over a hot stove, in a melted Russian stove, oven. In this case, it is important to ensure the flow of air into the furnace and the removal of evaporating moisture. Greens can be dried in the attic, under an iron roof, which is well heated by the sun.

Under a canopy or in the shade on a sunny and windy day, on open terraces and verandas. Before drying, juicy greens containing a lot of water should be finely chopped and poured onto plywood or fabric with a layer of no more than 2-3 cm. Dried greens can be wiped into powder and stored in warmed and tightly closed jars in a dry and dark place. Powder from herbs is placed in the dough in a dry form. For soups, minced meat, sauces and other dishes, it is pre-soaked.

Seed and Fruit Powder.

Grind seeds dried in air with a coffee grinder or crush in a mortar, sift and store in a sealed container. Powders from caraway seeds and saxifrage thigh are added as a hot seasoning to meat, fish and vegetable dishes, and soups are seasoned with them. Ground seeds of a shepherd’s bag, field mustard, officinalis go to prepare mustard.

Drying rhizomes and roots.

Rinse and peeled rhizomes and roots, cut into strips or slices, lay on baking sheets or sheets of plywood, covered with clean paper, and gently lighten in the sun or over the stove. Then dry in an oven or oven for 5-7 hours at a temperature of 50-60 degrees. During drying, air circulation must be ensured. Cool the dried roots, place in tin or glass jars and store in a dry and dark place. Dried roots can be grinded on a coffee grinder or grind in a mortar and sift. The root powder is stored in a dark glass dish. Use it for dressing soups, making sauces, etc. Refueling powder can be prepared from the roots of angelica officinalis, river and city gravilate, oriental overbig, horseradish, as well as rhizomes of reeds, arrowheads, etc..

Drying berries.

Before drying the berries must be sorted out, separating from damaged and spoiled. In blackberries, raspberries and strawberries, remove the stalks and sepals. Put raspberries in a 1.5-2% salt solution to get rid of the larvae. Rinse the prepared berries in running water, lay on a sieve, let the water drain. Strawberries are not recommended to be washed, as in this case many useful soluble substances are lost. Sprinkle the berries in a thin layer on a sieve and dry in an oven at a temperature of 40-45 degrees, by the end of drying it is brought to 60 degrees. During drying, make sure that the berries do not stick together, do not burn and do not dry out. Dried berries should not secrete juice and stain your hand when squeezing them in a fist.

Rosehip Drying.

Cut the wild rose into two halves, remove hairs and seeds, rinse in cold water and dry at a temperature of 80-100 degrees for 2 hours.

Rowan drying.

Separate the fruits from the stalks, rinse in cold water, blanch in boiling water for 2-3 minutes, lay on a sieve, let the water drain. After that, put them on baking sheets covered with a clean rag, put in the oven and dry at a temperature of 70-75 degrees.

Storage of dried fruits and berries.

Store dried apples and berries in a hermetically sealed container. Tin and glass jars, large bottles, etc., or in plastic bags in a dry, cool room, in a dark place. In this case, their close proximity to odorous substances: gasoline, naphthalene, etc., is not allowed..

Getting carotene paste.

Greens containing a lot of carotene (acid, primrose, nettle, hogweed, pine needles, etc.), rinse, chop and grind thoroughly. Dilute the mass with water at the rate of 1: 3-4, strain through gauze. Rinse the pulp several times and squeeze under a press. Strain the resulting liquid through 3-4 layers of gauze and heat to 80 degrees. In this case, protein substances dissolved in a liquid coagulate in the form of a clot and float to the surface. In this clot are carotene and vitamins E and K. The curdled mass must be removed with a slotted spoon and squeezed into a dense tissue. To preserve the carotene paste for a long time, it should be smeared with a thin layer on a plate and dried at a temperature of 80-100 degrees for 30-50 minutes.

The powder from it is stored in well-sealed jars in a cold, dark room. The paste can be salted by putting 7-8 g of salt per 100 g of mass. Salt paste should be stored in a cold place. Carotene paste can also be pickled. To prepare the marinade pouring, 1 cup of 8% vinegar must be diluted with 2 cups of water and add 40 g of salt to the resulting solution. Put the fill on the fire, bring to a boil, then cool. Mix the paste with cold pouring, put it in a glass dish, filling it to the top, and tightly clog. 750 g of filling is required per 1 kg of paste.

Based on materials on the pasture.
Vereshchagin S.A..

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