RU96117548A - JAM FROM GREEN WALNUTS AND THE WAY OF COOKING IT - Google Patents

JAM FROM GREEN WALNUTS AND THE WAY OF COOKING IT

Info

Publication number
RU96117548A
RU96117548A RU96117548/13A RU96117548A RU96117548A RU 96117548 A RU96117548 A RU 96117548A RU 96117548/13 A RU96117548/13 A RU 96117548/13A RU 96117548 A RU96117548 A RU 96117548A RU 96117548 A RU96117548 A RU 96117548A
Authority
RU
Russia
Prior art keywords
jam
cooking
green
walnut
way
Prior art date
Application number
RU96117548/13A
Other languages
Russian (ru)
Other versions
RU2171040C2 (en
Inventor
Т.Г. Причко
Л.В. Жабская
Л.Д. Чалая
Original Assignee
Северо-Кавказский зональный научно-исследовательский институт садоводства и виноградарства
Filing date
Publication date
Application filed by Северо-Кавказский зональный научно-исследовательский институт садоводства и виноградарства filed Critical Северо-Кавказский зональный научно-исследовательский институт садоводства и виноградарства
Priority to RU96117548/13A priority Critical patent/RU2171040C2/en
Priority claimed from RU96117548/13A external-priority patent/RU2171040C2/en
Publication of RU96117548A publication Critical patent/RU96117548A/en
Application granted granted Critical
Publication of RU2171040C2 publication Critical patent/RU2171040C2/en

Links

Claims (1)

Варенье из зеленых грецких орехов и способ его приготовления, включающий сортировку плодов, мойку, бланшировку, очистку от кожицы, ополаскивание, бланшировку, варку, отличающееся тем, что с целью увеличения лечебных свойств готового продукта, сокращения технологического процесса и придания плодам привлекательного внешнего вида, чистку бланшированного зеленого ореха проводят механизированным путем с использованием карборундовой машины, а при проведении третьей варки в варенье добавляют сироп, приготовленный на яблочном соке, меде и лимонной кислоте при следующем соотношении компонентов, %:
Зеленые плоды ореха грецкого - 35
Сироп сахарный - 44
Сок яблочный - 10
Мед - 10,5
Лимонная кислота - 0,5лGreen walnut jam and method of its preparation, including sorting fruits, washing, blanching, peeling, rinsing, blanching, boiling, characterized in that in order to increase the therapeutic properties of the finished product, reduce the process and give the fruit an attractive appearance, the blanched green walnut is mechanically cleaned using a carborundum machine, and during the third cooking, syrup prepared in apple juice, honey and onnoy acid with the following ratio of components,%:
Walnut Green Fruit - 35
Sugar Syrup - 44
Apple juice - 10
Honey - 10.5
Citric acid - 0.5 liters
RU96117548/13A 1996-08-27 1996-08-27 Green walnut jam and method of producing such jam RU2171040C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU96117548/13A RU2171040C2 (en) 1996-08-27 1996-08-27 Green walnut jam and method of producing such jam

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU96117548/13A RU2171040C2 (en) 1996-08-27 1996-08-27 Green walnut jam and method of producing such jam

Publications (2)

Publication Number Publication Date
RU96117548A true RU96117548A (en) 1998-11-27
RU2171040C2 RU2171040C2 (en) 2001-07-27

Family

ID=20185019

Family Applications (1)

Application Number Title Priority Date Filing Date
RU96117548/13A RU2171040C2 (en) 1996-08-27 1996-08-27 Green walnut jam and method of producing such jam

Country Status (1)

Country Link
RU (1) RU2171040C2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2565022C1 (en) * 2014-04-23 2015-10-10 Кочтыгова Татьяна Николаевна Cedar cone jam preparation method

Similar Documents

Publication Publication Date Title
CN101849600B (en) Production method for honey pomelo preserved fruit
CN205611723U (en) High -efficient asparagus cleaning machine
CN107048320B (en) Flavor tenderizer for rabbit meat processing and rabbit meat processing method
CN101720881A (en) Method for preparing pumpkin paste
CN1086971A (en) Full matter beverage made of fruits or vegetables and manufacture craft thereof
RU96117548A (en) JAM FROM GREEN WALNUTS AND THE WAY OF COOKING IT
CN107259050A (en) A kind of sweet potato mash and its processing method
CN105639021A (en) Haw preserved fruit processing method
KR20160098110A (en) Citron and lemon-powered nuts kangjung manufacturing method
CN108523623B (en) Juice squeezing, meat removing and core removing integrated machine
RU2000116218A (en) KOZINAK
CN111196980A (en) Fruit-flavor blueberry wine fermentation process
CN105331474A (en) Producing method of grape juice drink
KR20070084862A (en) Manufacturing method for processed fish products containing fruit juice
RU2171040C2 (en) Green walnut jam and method of producing such jam
Cohen et al. Raw Food for Everyone: Essential Techniques and 300 Simple-to-Sophisticated Recipes: A Cookbook
CN108185375A (en) A kind of green kernel of sea salt and processing method
CN1091602A (en) A kind of method for preparing kernel crisp jujube
RU2789010C1 (en) Jam made from black nightshade berries and henomeles fruits with pine nut kernels
RU92010750A (en) METHOD OF PREPARING BOILED FROM GREEN WALNUTS
RU2052954C1 (en) Method for preparation of jam from green walnuts
KR0170760B1 (en) Process for canning sweet persimmon
CN205611686U (en) High -efficient swift asparagus precooker
CN107822014A (en) A kind of fruit-like flavour spinach dried vegetable
CN205611718U (en) High -efficient swift asparagus decorticator