Equipment for processing fruits and berries. Processing vegetables and fruits as a business

Currently fruit and vegetable processing plants are becoming more and more profitable business: firstly, the consumer increasingly prefers semi-finished products or already finished products, secondly, the state program to support this industry is being implemented, and thirdly, the profitability of production is increasing due to an increase in the range of finished products, the use of various packaging, the possibility of processing substandard raw materials, modernization of production lines and improvement of technological processes.

Complex equipmentprocessing shopsvegetables and fruits may involve both the launch of a new enterprise and the modernization of an already functioning production. The main factors influencing the selection equipment- specialization of the workshop and its production capacity.

Workshop specialization options:

• primary processing (the result is a washed and packaged product or a product ready for further technological stages);
• secondary processing (cleaning, cutting and packaging of individual products or their mixtures in the form of salads);
• deep processing (cooking, freezing, drying, canning).

In low-capacity workshops (up to 500 kg/h), stand-alone machines are mainly used, and manual labor is widely used. For workshops of medium (500–1000 kg/h) and high (over 1000 kg/h) capacity, the use of semi-automatic and automatic lines with minimal use of human resources is typical.

Our company equips the following workshops:

• Shop primary processing vegetables and fruits(presale preparation). Organized to give the product best view and increasing its value; can be located at a vegetable store or a store. Dry cleaning, washing (optional - peeling and cutting) and packing of vegetables take place here.
• Kvasilno-salting shop. This workshop produces pickled, salted and soaked products: cabbage, cucumbers, tomatoes, sweet peppers, eggplants, apples and other vegetables and fruits.
• Workshop for the production of vegetable and fruit canned food. Carries out sorting, calibration, cleaning, washing and other operations for the preparation of raw materials, packaging of products in cans, capping and sterilization of cans.
• Shop for the production of quick-frozen vegetables and fruits. In addition to equipment for primary processing, this workshop is equipped with continuous or intermittent quick freezers or chamber freezers with forced air circulation.
• Vegetable drying shop. This workshop produces dried fruits and vegetables that store well and do not take up much space.

Necessary equipment:

• receiving and loading equipment;
• sorting equipment;
• vegetable washing equipment;
• cleaning equipment;
• vegetable cutting machines;
• conveyors;
• thermal and refrigeration equipment;
• dosing and packaging equipment;
• equipment for canning, preparation of jams and purees.

Torgovy Design supplies not only individual machines, but also complete lines for the processing of vegetables and fruits. Whole range equipmentfor processing vegetables and fruits is characterized by high performance, reliability and durability, fully complying with safety requirements.

Vegetable and fruit processing lines

We carry out complex equipment of enterprises Agriculture equipment for industrial processing of products and can provide a full range of automatic lines for processing and packaging fresh and canned vegetables and fruits, fruits, mushrooms, pickled mushrooms, baked mushrooms, fried mushrooms, wild mushrooms, salads, salad mixes, herbs, aromatic herbs and other agricultural products. The completeness of the lines depends on the specific technology used, but on our website you can see a preliminary version of the composition of some lines for the processing of fruits and vegetables. The site does not contain information about all the variants of vegetable and fruit processing lines supplied by us. Many of the machines shown have several options for different capacities, so they are shown without specifications. Additional information is specified upon request.

Examples of vegetable and fruit processing line

1. Automatic line (workshop) for processing eggplant, zucchini, zucchini

2. Automatic line (workshop) for processing carrots

2.1 Processing line for fresh and freshly cut carrots

2.2 Processing line for ready-to-eat carrots (boiled or pickled)

2.3 Young carrot processing line (small size)

3. Automatic line (workshop) for potato processing

3.1 Processing line for fresh cut potatoes

3.2 Chips production line

3.3 French potato production line

3.4 Potato flakes and mashed potatoes production line

3.5 Line for washing and peeling potatoes with vacuum bagging knives

3.6 Line for washing and abrasive cleaning of potatoes for packaging in a vacuum bag

4. Automatic line (workshop) for processing bell pepper

5. Automatic line (workshop) for processing broccoli

6. Automatic line (workshop) for processing grapes

7. Automatic mushroom processing line for further storage and packaging

7.1 Processing line for fresh cut mushrooms

7.2 Processing line for pickled mushrooms

7.3 Frozen mushroom processing line

7.4 Fried mushroom processing line

7.5 Baked mushroom processing line

7.6 Wild mushroom processing line

7.7 Oyster mushroom processing line

7.8 Processing line for pickled mushrooms

7.9 Processing line for fresh and fresh cut champignons

7.10 Pickled champignon processing line

7.11 Frozen mushroom processing line

7.12 Processing line for pickled milk mushrooms

8. Automatic line (workshop) for processing melon

9. Automatic line (workshop) for processing herbs, lettuce, aromatic herbs and green onions

10. Automatic line (workshop) for processing green peas

11. Automatic line (workshop) for the processing of white cabbage (includes a stump drill)

12. Automatic line (workshop) for strawberry processing

13. Automatic line (workshop) for vegetable processing (general configuration)

14. Automatic line (workshop) for processing vegetables in oil or marinade

15. Automatic line (workshop) for processing cucumbers

15.1 Processing line for cucumbers and cucumbers

15.2 Gherkin processing line

15.3 Processing line for pickled cucumbers for further packaging in jars

16. Automatic line (workshop) for beet processing

17. Automatic line (workshop) for radish processing

18. Automatic line (workshop) for processing onions and shallots

19. Automatic line (workshop) for processing fresh tomatoes

19.1 Line for processing peeled tomatoes for further packaging in cans

19.2 Line tomato sauce, pulp and puree

19.3 Tomato paste line

20. Automatic line (workshop) for processing celery

21. Automatic line (workshop) for sauce, pulp and fruit puree

22. Automatic line (workshop) for pumpkin processing

23. Automatic line (workshop) for processing beans, beans

24. Automatic line (workshop) for fruit processing (general configuration)

25. Automatic line (workshop) for processing cauliflower

26. Automatic line (workshop) for garlic processing

27. Automatic line (workshop) for processing apples, pears

28. Auxiliary automatic lines

28.1 Emptying and automatic box washing line

28.2 Automatic trim lines

28.3 Vegetable and fruit cutting systems

28.4 Vegetable and fruit impregnation systems

28.5 Blanching and cooling systems

28.6 Sizing systems - graders

28.7 Product handling systems

29. Tunnel lines for drying vegetables

Pickled Vegetable Processing Line

line for processing and canning vegetables;

washing machines for vegetables of bubbling and brush type;
vibrofiller;
canning autoclaves and tunnel pasteurizers;

Roasted Pepper Cooking and Preservation Line

roasted pepper line;
implementation of turnkey line projects;
pepper washing machines;

Line for the production of ready-to-eat products

line for the preparation of finished products;
implementation of turnkey line projects;
boilers for product preparation;
area for preparing bays and marinades;
canning autoclaves;

Tomato and Pepper Paste Production Line

receiving, washing, processing of tomatoes, peppers;
implementation of turnkey line projects;
rubbing machine, turbo extractor;
preheating system;
pasteurizer, cooling tunnel;

Line for receiving, processing and cutting onions and carrots

line for processing, cutting onions and carrots;
washing, removal of tails/tops, sorting, shredding, peeling machine;
productivity: up to 1.5-2 kg/h (at the inlet);
all pieces of equipment are made of AISI 304 steel;

Processing line for potatoes, beets, carrots

line for processing fresh potatoes, carrots, beets;
packaging: 5-20 kg plastic bags;
productivity: 1-3 t/h;
we offer 2 solutions (methods) for processing root crops;
line execution, technical data - in agreement with the customer;

Line for processing and packaging potatoes in bags

line for processing fresh potatoes;
packaging: perforated plastic bags;
productivity: 5000-6000 kg/h (inlet);
washing, sorting, weighing, packing in bags;
line execution, technical data - in agreement with the customer;

Leafy Vegetable Processing Line

line for washing leafy vegetables;
product: lettuce, cauliflower, leafy vegetables;
productivity: 500-1500 kg/h;
package: plastic containers;
line execution, technical data - in agreement with the customer;

Fresh herb processing line

line for processing fresh herbs;
product: fresh parsley, dill and other herbs;
productivity: 500-1200 kg/h;
packaging: plastic bags and containers;
line execution, technical data - in agreement with the customer;

Carrot and Cucumber Processing Line

line for processing carrots, cucumbers;
product: fresh carrots, cucumbers;
productivity: 4-5 t/h;
packaging: in bulk for further processing/packaging;
line execution, technical data - in agreement with the customer;

Fresh apple processing line

line for processing fresh apples;
product: fresh apples;
capacity: from 40.000 to 50.000 pcs/h;
container: cardboard, wooden, plastic boxes;
line execution, technical data - in agreement with the customer;

Fresh cherry tomato processing line

line for processing fresh tomatoes;
product: cherry tomatoes;
productivity: up to 144 pcs/h;
containers: small plastic containers;
line execution, technical data - in agreement with the customer;

cabbage shredding line

shredding and manufacturing line sauerkraut;

productivity: 2 t/h;
carrot cutting machine;
2 hand drills in the cabbage shredder machine;

Fresh fennel processing and packaging line

line for processing and packaging of fresh fennel;
hydraulic inlet tipper;
productivity: up to 2000 - 3000 kg/h (inlet);
washing tanks - 2 pcs., sorting conveyor - 1 pc., waste collection conveyor - 1 pc.;
line execution, technical data - in agreement with the customer;

Strawberry Processing Line

strawberry processing line (including frozen);
water-air washing;
line productivity: from 2 to 4 t/h;
drum calibrator;
inspection conveyors and elevator conveyors;

Processing line for potatoes and root crops

processing, cleaning of root crops, potatoes;
the line includes 12 machines, devices;
washing machine capacity: up to 3 t/h;
vegetable cutter productivity: up to 2500 kg/h;
blancher capacity: up to 1000 kg/h;

Mushroom processing line

line for processing mushrooms (including frozen ones);
water-air washing with a capacity of 2 to 4 t/h;
vegetable cutter with a capacity of up to 2.5 t/h;
continuous blancher;
vibration washer and drum calibrator;

Berry processing line

line for processing berries (including frozen ones);
machine for removing stems and stalks;

machine for polishing berries with a capacity of up to 2 t/h;
air separator to remove light contaminants on berries;

Cherry Processing Line

line for processing cherries with pitting;
water-air washing (including for frozen fruits);
line productivity: up to 4 t/h;
roller calibrator with capacity up to 5 t/h;
cherry pitting device;

Tomato processing lines

receiving, washing and sorting tomatoes;
COLD-BREAK and HOT-BREAK system;
juice extraction, concentration, packaging;
aseptic filling;
hot filling;

Complex for washing and sizing cucumbers

hopper for soaking cucumbers (2 x 6 x 1.25 m);
water-air brush washing for cucumbers;
vibrating chute, bucket elevator, conveyor;
cable calibrator;
productivity: up to 4-5 t/h;

Sauerkraut production line

shredding cabbage, drilling stumps;
salt dispenser, conveyor-elevator;
cabbage shredder capacity: 6-9 t/h;
manual feed into the stump drilling machine;
manual addition of salt to the salt dispenser hopper;

Washing line for lettuce and cabbage

for washing lettuce and other leafy vegetables;
the line includes: washing machines - 2 pcs.;
volume of washing machines: 500 l and 600 l;
continuous operation;

a centrifuge removes excess water from the leaves;

Vegetable processing lines

processing lines for carrots and other vegetables;

baby food production lines;

packing in sterile bags of 200 kg;

processing lines for various varieties of fresh pepper;

aseptic filling and sterilization installations;

Fruit and berry processing lines

fruit puree and concentrate processing lines;

citrus fruit processing lines;

processing lines for fruit nectar, juices, syrups;

equipment for the production of fruit jam;
processing fruits into pieces and cubes;

Fruit processing line for puree (apples, pears)

fruit processing into puree;
fruits: apples, pears;

washing and wiping machines, hammer crusher;
blancher, homogenizer;

Zucchini processing line

a set of equipment for processing zucchini;
production squash caviar;
productivity: 5000 kg/h;
drum and brush washing machine;
mug cutting machine, roasting oven "Krapivina";

Cucumber and Tomato Processing Line

a set of equipment from washing to capping containers;
productivity: 5000 kg/h;
washing machines, calibration machines, vibrolayer;
marinade filler, capping machine, pasteurizer;
bank drying machine, labeling machine;

Washing, inspection and packaging line for cherries

a set of equipment for processing cherries;
productivity: 15000 kg/h;
bubbling washing machine;
inspection conveyor;

Pepper Processing Line

complex of machines for processing vegetables (salad pepper);
productivity: 2000 kg/h;
paddle washing machine, pepper cutting machine;
pepper coring machine;
inspection conveyor;

Onion cleaning and washing line

designed for peeling onions;
line productivity: 1000 kg/h;
vibratory installation - removal of a dry peel;
the function of cutting the feather part of the onion;
onion cleaning machine;

Line for the production of concentrated puree from fresh apples, apricots, plums and cherries

puree output from 5000 kg/h of raw materials (apples): 4350 kg/h;
puree output from 5000 kg/h of raw materials (apricot): 4250 kg/h;
puree output from 5000 kg/h of raw materials (plum): 4250 kg/h;
puree output from 2500 kg/h of raw materials (cherries, sweet cherries): 2150 kg/h;

Line for aseptic filling of fruit puree into 200 liter bags

original puree (apple): 4350 kg/h;
initial puree (apricot): 4250 kg/h;
initial puree (plum): 4250 kg/h;
initial puree (cherry, sweet cherry): 2150 kg/h;

Fruit juice and nectar production line from concentrated puree

puree: apple, apricot, plum, cherry, sweet cherry;

Processing and packaging of garden and wild berries

Processing of berries can be carried out using a set of equipment made in Italy or Poland. Berry processing equipment can be used when industrial processing and packaging of both wild berries such as cranberries, lingonberries, blackberries, blueberries is required, and when processing garden berries is necessary - strawberries, wild strawberries, gooseberries, currants, etc. This equipment for processing of berries is made only for a specific order, taking into account the requirements for the product, productivity, specific berry processing technology and final packaging are taken into account. Processing of berries can be carried out with a capacity of 500 kg per hour to 30,000 kg per hour. The execution of machines as part of the berry processing line is stainless steel. Our website presents general information, for additional information on the subject of "processing and packaging of berries", please contact us by phone.

Berry processing: berry processing line equipment

As a standard, berry processing may include the following line equipment:

– loading of berries with a bunker / tipper of containers with berries
– sorting berries by size / berry trimmer
– berry stalk separator (depending on the variety of berries)
- washing berries
– brush polishing berries
- filtering berries from liquid
- dehydration of berries (drying berries with warm air)
– blanching of berries (depends on the technology of processing berries)
– cooling of berries (nitrogen cooler)
– transport system for berries (conveyors)
– freezing of berries (shock freezing of berries)
— air separator for frozen berries
– packing line for packing berries
– storage of berries (refrigerator)

Berry processing: line equipment description

	1. Berry processing: sorting berries by size The Treviso sorting conveyor for mushrooms and berries has 3 exits and is used in the processing of berries to separate damaged raw materials from the main stream. The Treviso model requires minimal maintenance and has a long lifespan. life cycle, complies with HACCP. Electric power from 12 kW.
	2. Berry processing: m oyka berries Turatti continuous washer for delicate products Ibiza is designed for industrial washing during the processing of berries. The product enters the washing area on a wire belt and is washed by water flows through nozzles located above and below the belt. Easy adjustment of water flow volume and berry washing time. The Ibiza Berry Washer can optionally be integrated with an air-drying unit for berries at the outlet.
	3. Berry processing: f filtration of berries from liquid The rotary self-cleaning machine for filtering the flow of berries from the remnants of liquid Benidorm is used in the process of industrial processing of berries. The machine is built into the berry processing line and operates without the participation of an operator, requiring minimal maintenance.
	4. Berry processing: d dehydration (drying berries) The patented Dewatering Plus dehydration system is designed to remove excess liquid from berries. Drying of berries is carried out on a berry dehydration machine and can be built into an automatic line, for example, for the production of frozen berries, for preliminary removal of liquid from the product before freezing in a cooling tunnel.
	5. Berry processing: about cooling berries The cooling tunnel is used for industrial cooling of berries in low consumption processing. The machine provides homogeneous nitrogen cooling of the product with high performance. Cooling tunnels for berries allow you to lower the temperature of the product to +2 - +4 C.
	6. Berry processing: t transport system The Optima modular berry transport system allows you to effectively manage the flow of movement and distribution of products at the end of the berry processing line, choosing different directions for the movement of berries, depending on the requirements for the final product.

Berry processing: p Sales of berry processing products

In modern stores and hypermarkets, frozen berries are most widely used - cranberries, lingonberries, strawberries, blackberries, etc., packed in a flow pack of 300-1000 grams or by weight. There are also foreign producers of fresh berries packed in correx. On the complex of equipment offered by us, processing and packaging of berries can be carried out, and you will be able to produce any of these types of end products. The filling and packaging line for packing fresh or frozen berries is the final stage in the implementation of the berry processing project. We can offer several options for equipment - packaging of berries in a bag or box of any of the existing types of packaging materials.

Processing of forest and wild berries can be used to prepare berry mixes or confectionery. Information "processing and packaging of berries" is specified on request.

Processing and packaging of mushrooms

The industrial processing of mushrooms includes various machines depending on the product and the technological requirements of the process. In the basic configuration of the equipment, there are several options for the line of mushrooms. We can offer mushroom processing lines with a capacity of 300 kg per day.

Mushroom processing: l iniprocessingmushrooms

As a standard, we can offer the following types of automatic lines for mushroom processing:

1. Processing line for fresh cut mushrooms
2. Pickled mushroom processing line
3. Processing line for frozen mushrooms
4. Processing line for fried mushrooms
5. Wild mushroom processing line

Mushroom processing: d Additional machines for mushroom processing

- mushroom trimmers
– machines for cutting mushrooms into cubes and slices
– systems for impregnating mushrooms with a solution (brine)
– mushroom blanching machines
– cooling tunnels for mushrooms
– graders (sorting by size) mushrooms

Mushroom processing: l wild mushroom processing line

Below is the standard equipment for the processing line of wild mushrooms for 1000 kg per day for drying and the line for wild mushrooms for 300 kg per day for pickling.

Mushroom processing: l wild mushroom processing line 1000 kg per day

1. Inspection table for mushrooms
2. Hand wash
3. Sterilizer for knives

5. Product collection lining
6. Slicing mushrooms with loading hopper and discs
7. Clapboard picking mushrooms after slicing
8. Drying mushrooms
9. Bunker rag

Mushroom processing: l wild mushroom processing line 300 kg per day

Mushroom processing line equipment:

1. Work table
2. Hand wash
3. Sterilizer for knives
4. Bubble washing for mushrooms
5. Clapboard picking mushrooms
6. Blanch mushrooms
7. Volumetric-cylindrical brine dispenser on the frame

Mushroom processing: g rib cutter

We can offer a wide range of continuous mushroom slicing equipment - fresh mushrooms and pickled mushrooms.

Mushroom processing: m mushroom cutting machineOD. TVN – 202

The continuous cutting machine for cutting mushrooms with a capacity of up to 1500 kg per hour is easy to handle and versatile in use. Mushroom cutter OD. TVN - 202 is ideal for slicing and chopping mushrooms. Cutting mushrooms is possible both on slices and on sticks. The supply of mushrooms for cutting the product into knives is carried out by the conveyor belt of the mushroom cutter at a regular speed. Ribbon - supercharger of the mushroom cutter is located above the loading conveyor and provides a constant supply of mushrooms to the knives. Electronic adjustment of the thickness of cutting mushrooms, displaying the status of mushroom cutter knives on the control panel. The mushroom cutter is made of stainless steel.

Mushroom processing: characteristics of the mushroom cutterOD. TVN – 202

Mushroom processing: m Machine for cutting mushrooms HIG-55

Continuous cutting machine for cutting mushrooms with a capacity of up to 500 kg per hour.

– productivity of mushroom cutter up to 500 kg per hour
– mushroom cutter motor power 1.1 kW
– mushroom cutter power supply – 380 V ~, + 3 Ph + N + Gr, 50 Hz
— the speed of the mushroom cutter knives is 320 rpm.
– mushroom cutter dimensions 1 * 0.5 * 1.2 m
– mushroom cutter weight 160 kg

Auxiliary Equipment for Mushroom Processing

Mushroom processing: b lanching of mushrooms tape NVR

– mushroom blanching is made of AISI 304 steel
– mushroom blancher length 3500 mm
– total width of mushroom blanching tank 1200 mm
– mushroom immersion time from 5 to 20 minutes
- blanching mushrooms in hot water
– mushroom blanching capacity up to 800 kg per hour
— heating due to the steam coil
- condensate is discharged into the sewer
– valves for stability at 95°C
– insulated bathtubs with 50 mm insulation thickness
– mushroom blanching condensate collection tank
— stepless adjustment of belt speed and temperature
— two inlet/outlet pipes for connecting water, no more than 2 m
– calorific power of the blancher up to 100 kW
- the steam generator is not included in the blancher set

Mushroom processing: in vibration calibration of mushrooms HOK-60

– mushroom calibration materials acid-resistant (DIN 1.4301)
- 4 sizes of mushroom calibrating calibration sections
— 1 section 0 – 5 mm
— 1 section 5 – 15 mm
– 3 section 15 – 30 mm
– 4 section over 30 mm
– working width of mushroom calibrator 600 mm
– working length of mushroom calibrator 3500 mm
– the height of the filling of the mushroom calibrator is 1.2 – 1.4 m

- engine power - 0.75 kW

Mushroom processing: in Ibro-sifter of mushrooms OO-22

The vibratory sifter can be used for processing fresh or frozen mushrooms by installing the appropriate sieve depending on the type of product.

– capacity of mushroom vibrating sifter up to 2000 kg per hour
- engine power 0.75 kW
- engine speed 1400 rpm.
- power - 380 V ~, + 3 Ph + N + Gr, 50 Hz
– length of vibro-sifter of mushrooms ~ 2000 mm
– width of vibro-sifter of mushrooms ~ 1250 mm
– height of vibro-sifter of mushrooms ~ 1200 mm
– execution of vibro-sifter of mushrooms – stainless steel AISI 304

Only some models of machines for processing mushrooms and berries are presented on our website. For more information please contact us.

The value of garden and wild berries is generally recognized and due, first of all, to the unique set and natural combination of physiologically active ingredients presented in them (vitamins, carotenoids, bioflavonoids, polyunsaturated fatty acids, phospholipids, organic acids, dietary fiber, minerals), which are able to regulate numerous functions and reactions of the human body , and therefore berry raw materials are of exceptional interest for a healthy diet and are a valuable raw material base in the creation of natural high-quality food products.

Traditionally justified products of processing fruits and berries are juices, composition and beneficial features which are almost completely determined by the composition of the processed type of raw material and the technology for obtaining juice. Currently, among the priority tasks of juice production is to create a technological platform for increasing the output of food products with high nutritional value, minimizing the loss of biologically active substances of berries useful for human health, maximizing the use of the natural potential of raw materials. In this context, the use of enzyme preparations can be considered one of the most promising areas, and enzymes are considered as a wonderful tool that allows you to gently and selectively act on the structural elements of plant tissue, delicately extract and convert into a bioavailable form substances that have biological activity, form the fullness of color, taste. and aroma characteristics. berry sea buckthorn blackberry fermented

It is expedient to conduct industrial development of berries in places of mass growth and collection of berries and focus on berry crops and varieties that are most cultivated in a particular region.

As objects of study, garden berries of red currant (varieties "Chulkovskaya", "Beloved", "Dutch Red"), sea buckthorn (variety "Otradnaya", "Gift to the garden"), wild berries - lingonberries were chosen: they are widespread in the territory of the Russian Federation, they give consistently high yields, are valuable multivitamin, medicinal and food raw materials.

However, during processing, only a part of the valuable natural ingredients berries passes into the juice fraction, while significant amounts, being in an associative relationship with the structural formations of cell walls, being sorbed on fiber, hemicellulose and pectin, remain in the waste. Subject to data chemical composition berries and a sufficiently high content of non-starch polysaccharides (16-28% dry matter) in berries, which have a high retention capacity in relation to biologically active substances of berries, to intensify juice secretion and maximize the extraction of juice from integumentary tissues containing a significant amount of coloring substances, in including anthocyanins, carotenoids, flavonols, which is especially important in the manufacture of berry juices, pectolytic and glucanolytic enzyme preparations of domestic and foreign production - Fructozym-Color, Pectofofetidin P10x, Xibiten-Cel, Laminex BG Glucanase Complex, Xyloglucanofoetidin P10x, Celloviridin G20x . The conditions for the use of individual enzyme preparations for the pretreatment of berries during juice production were determined to increase the yield of juice and biologically active substances of berries into juice, and an assessment was made of their symbiotic effect as part of a multi-enzyme composition.

jageberry

Blackberries are eaten both fresh and processed. For home processing of blackberries, the same recipes are used as for raspberries. Juice, jam, marmalade, jam, compote, etc. are made from blackberries. In addition, it is dried and frozen.

Blackberries are canned either whole or mashed. To obtain puree, a sieve is used, preferably not a metal one, since small seeds cannot be separated through a metal sieve. Blackberries should also not be scalded before wiping.

Dried blackberry and its leaves

Previously, the berries are sorted out, cleaned of impurities and poured in a layer of 2-3 cm. They are dried in the sun for 2-3 days. During fire drying in the oven, the temperature is initially maintained at 75 ° C, towards the end - 45 ... 50 ° C.

For the winter, the blackberry leaf is also dried for brewing. First, it is rolled tightly on a board and put into a bowl so that it withers and turns black. After fermentation (fermentation), the leaf is taken out, laid out on baking sheets and dried in the shade. Such brewing differs little from tea (both in taste and color), but much more useful.

compotes

For the preparation of compote, blackberry cultivars with large, brightly colored berries are used. This compote has a delicate aroma and has the best appearance than raspberry compote, as blackberries remain intact and do not deform. However, they contain more acids, so blackberry compotes are prepared with a lot of sugar.

There are several ways to prepare compotes.

First way. Blackberries are sorted, sorted and washed. Berries damaged by raspberry beetle larvae are pre-immersed for several minutes in salt water(for 1 liter of water 1 teaspoon of table salt). After the larvae emerge, the solution is drained, and the berries are washed with clean water. cold water. Prepared berries are placed in jars, shaking them slightly, and poured with sugar syrup, heated to 85-90°C. The syrup is prepared with a concentration of 60% (1.5 kg of sugar is taken for 1 liter of water). The resulting amount (1930 g) can be filled with 7-8 liter jars filled with blackberries.

When using dry sugar, 180 g of sugar (one full glass with a capacity of 200 ml or 7-8 full tablespoons) is poured into one jar and then poured hot water temperature 80 °C.

Blackberries are sterilized for 8-10 minutes from the moment the hearth boils.

The second way. Blackberries are sorted and washed in a sieve under running cold water. Berries are poured into prepared jars in layers, sprinkling each with sugar, then poured with cold water. The jars are tightly closed with lids, placed in a saucepan with hot water and sterilized for 8-10 minutes, counting from the moment the water boils in the saucepan. On the liter jar take 700 g of blackberries, 300 g of sugar, 100 g of cold water.

The third way. Blackberries are sorted, washed in a sieve under running cold water, let the water drain. The berries are placed in prepared jars, poured with hot syrup, the jars are tightly closed with lids and sterilized for 5-6 minutes. For 3 kgezheviki take 1 liter of water, 750 g of sugar.

Fourth way. The berries are placed tightly in jars and poured with hot syrup (80 ... 90 ° C), prepared at the rate of: 2 kg of sugar, 1 liter of water for 9 jars. Sterilize closed jars for up to 10 minutes.

Jam

Jam is made from blackberries in the same way as from raspberries.

Large, strong, intensely colored and fragrant berries are selected, sorted, washed and allowed to drain. Then a syrup is prepared (1 kg of sugar and 3 cups of water), boiling it until the sugar is completely dissolved. When the syrup has cooled, 1 kg of berries are added to it, kept for about an hour, and then the Varangian jam to the required density, without stirring. The resulting foam is periodically removed with a slotted spoon. 3-4 minutes before the end of cooking, add 1 teaspoon of tartaric acid. The finished jam is removed from the heat and cooled, carefully removing the foam from its surface. Jam can be kept in a bowl for one night, and then poured into jars.

Jam

Large, intensely colored and strong berries are selected, washed thoroughly with a weak stream of water so as not to damage them. Jam is prepared in the following ways.

First way. They take 600 g of blackberries and pour them into sugar syrup (0.5 liters of water per 1 kg of sugar). By the middle of cooking add 4-5 g of pectin, mixed with 6-8 g of sugar and dissolved in water. Blackberry jam is boiled without stirring to preserve the integrity of the berries. The resulting foam is removed with a spoon. By the end of cooking, 1.5 teaspoons of tartaric acid are added to the jam. After 2-3 minutes, the jam is removed from the heat. Floating grains are removed with a slotted spoon. When the jam has cooled down a bit, it is packaged in jars.

The second way. Take 600 g of sorted and washed blackberries, add 1 kg of sugar and pour in 1 glass of water. Cook first on a low, and then on a stronger fire. By the end of cooking, first add 4-5 g of pre-dissolved pectin, and then 1.5 teaspoons of tartaric acid. During cooking, the jam is not stirred, but only the foam is removed from it. Ready jam is packaged in hot jars.

The third way. Berries (1 kg) are ground with a wooden pestle and boiled to the desired density with granulated sugar (800 g). Blackberry jam is good to serve with tea or use as a filling for pies.

Jam

Select fresh, strong, fully ripe berries from dark blue to black. They are carefully sorted, removing all impurities and inedible parts, washed with running water and crushed with a wooden pestle. The resulting mass is mixed with sugar (per 1 kg - 500-600 g of sugar) and evaporated over moderate heat, constantly stirring with a wooden spatula. Wild blackberries usually have no flavor, so you can add essence or puree from other types of berries rich in aromatic substances (for example, from currants and wild raspberries) to jam if desired. Ready jam is stored in a cool, dry and ventilated area.

Marmalade

First way. Ripe berries are sorted, washed and rubbed through a sieve. The juice obtained in this way is evaporated in a saucepan by half and, adding sugar to it, boil for half an hour. Then put in banks. For 1 kg of blackberries take 350 g of sugar.

The second way. Ripe berries are blanched in boiling water, rubbed through a sieve, sugar is added (500 g per 1 kg of puree), 1 glass of water with diluted gelatin. Everything is mixed, boiled for 15 minutes, poured into vases or molds. If the product is intended for storage, the hot mass is poured into glass jars and sealed.

Paste

Ripe berries are placed in a saucepan, tightly closed and placed in an oven or oven. After the blackberry is steamed, it is kneaded and rubbed through a sieve. The resulting mass is mixed with granulated sugar (1/2 cup per cup of puree). Then the mixture is boiled down to a thick jelly, laid out in molds and put in the oven to dry. The chilled marshmallow is sprinkled with powdered sugar, stored in a cool place.

fondant

The sorted berries are wiped and boiled for 10 minutes with sugar. Then cool, lay the egg whites and grind until fluffy. For 1 kg of berries take 200 g of sugar and 2 eggs.

Jelly

First way. Fresh blackberries (500 g) are boiled in in large numbers water with sugar (120 g) and zest "/g of lemon. Then rub the mass through a sieve. Dilute gelatin (30 g). Prepare a mousse (combine gelatin with the resulting mass, cool to 30 ... 35 ° C, and then beat until formation of a thick homogeneous foam), add the juice of "/ 2 lemons and so much water that the total amount of liquid is 0.6 liters. They put it in the cold. Before the jelly hardens, three beaten egg whites are added.

The second way. Prepared berries are boiled with sugar in a small amount of water, rubbed through a sieve, lemon juice and gelatin are added, the amount of liquid is adjusted to 1 liter and put in the cold. Without waiting for complete cooling, beaten egg whites are added and finally cooled. For 1 kg of blackberries take 2.5 kg of granulated sugar, 60 g of gelatin, "/ g of lemon, 1-2 cups of water, three beaten egg whites.

Pear - blackberry confiture

Pears are peeled, cut into 4 parts and, after removing the seeds, cut into thin slices, then pour over lemon juice. Lemon zest, washed blackberry leaves and berries, gelatin, sugar are added, mixed and infused for 2 hours. Next, the mass is brought, stirring, to a boil and boil for 3 minutes. Remove from heat and stir for 1 more minute. Pour into clean jars and immediately roll up the lids. Turn the jars over and keep them in this position for about 15 minutes. For 600 g of pears, take the juice of one lemon, grated zest "/ 2 lemons, 3 blackberry leaves, 200 g of ripe blackberries, 250 g of sugar, 20 g of gelatin.

Blackberries with sugar (blackberry vitamin)

In order to preserve all the valuable qualities of blackberries, it can be cooked without boiling. Ripe, healthy and clean blackberries are placed in dry, clean jars and covered with sugar (1 kg per 1 kg of berries). After 10 days, berries are added to the jars, and then they are well corked. Store in a cold place. The released juice is consumed by diluting it with soda or ordinary water, and the berries are served at the table as a dessert.

blackberry juice

First way. The berries are sorted out, poured into a clay pot, which is then immersed in a pot of water. The pot is kept on fire for several hours. The juice formed in the pot is poured into a separate bowl and boiled with sugar, removing the foam. Then they are cooled, poured into bottles, corked and stored in a cellar or basement.

The second way. Berries are poured with boiling water for 2-3 minutes, put on a sieve, rubbed through it, sugar and water are added, brought to a boil and cooled. For 1 kg of blackberries take 100 g of granulated sugar, 2 cups of water.

The third way. Blackberry juice is obtained at home as follows: washed and dried berries are poured in layers with sugar (400 g per 1 kg of berries), the container is tightly closed and kept at room temperature for a day. Then the juice is poured into sterilized jars and pasteurized.

Blackberry fig

Blackberry fig is of high value. It is prepared as follows: after draining the juice (see the previous recipe), the blackberries are poured with hot water in a ratio of 1: 2, then rubbed through a sieve, sugar (500 g per 1 kg of mass) is added and boiled over low heat until the consistency of thick sour cream is obtained. The hot mass is poured into sterilized jars, closed with lids and cooled. In the fig, useful substances, vitamins are stored, it also has medicinal properties.

Blackberries in their own juice

Prepared berries are placed in clean jars, covered with sugar (300 g per 1 kg of berries), poured with blackberry juice. Pasteurized for 8-10 minutes and tightly closed.

Blackberry jelly

Selected berries are cleaned, washed and rubbed through a sieve. Then sugar is put into a saucepan with water, boiled, brewed with potato flour, previously diluted in a small amount of water, brought to a boil, put the prepared puree and stir well. Kissel is eaten chilled. Selected berries are cleaned, washed and rubbed through a sieve. Then sugar is put into a saucepan with water, boiled, brewed with potato flour, previously diluted in a small amount of water, brought to a boil, put the prepared puree and stir well. Kissel is eaten chilled.

Blackberry syrup

The berries are kneaded, the juice is squeezed out, granulated sugar and water are added, boiled for 5-10 minutes, bottled, corked and put in the cold. For 1 kg of blackberries, take 500 g of sugar, 1 glass of water. Strong blackberry liqueurs are prepared with alcohol, weak ones with vodka. Blackberries are placed in jars, poured with vodka or alcohol and put in warm place. The longer the berries are infused, the tastier, more aromatic the liqueur. Sugar is added to taste.

Blackberry liqueur

It has a delicate aroma. Ripe juicy berries fall asleep in a bottle with a wide neck. If desired, put a few grains of cloves, a piece of cinnamon and orange peels. Berries are covered with sugar (1 kg per 3 kg of berries) and poured with strong vodka. After 5-6 weeks, the liquor is filtered and the same amount of vodka and sugar is added to it. The liquid is filtered through filter paper or woolen cloth until transparent. Store liquor in well-corked bottles. A month later, it is filtered again. If alcohol is used to make liquor, it is diluted with an equal amount of water, and sugar is added in the form of cold syrup. For 1 liter of liquor, a syrup is prepared from 200-250 g of sugar and 100 g of water.

Blackberry wine

Ripe berries (1.5 kg) are kneaded with a spoon, placed in a bottle or barrel, 1 kg of sugar and 1.5 liters of water are added. With this ratio, a wine with a strength of 16--18 ° is obtained. Fermentation starts earlier and proceeds more fully when sugar is added in two steps. The mixture is kept at a temperature of 16 ... 18 ° C, stirring several times a day with a wooden spoon to prevent acetic acid fermentation and the appearance of mold on the surface. At least "/th part of the vessel is left free so that the juice does not overflow during rapid fermentation. After 7-8 days, the juice is separated from the fruit mass and poured into bottles, in which it is no longer violent, but quiet fermentation. It lasts 5- -6 weeks The bottles must be tightly stoppered, a rubber tube is inserted into the cork opening, the end of which is immersed in a vessel with water. carbon dioxide leaves through the tube, but the outside air does not have access to the fermenting liquid and cannot introduce unwanted enzymes into it. After 6 weeks, the sediment falls to the bottom and the wine becomes clear. It is poured into bottles and bottles, tightly sealed with corks and kept for about 2 months. 2 months after the cessation of fermentation, the wine is ready to drink. It is stored at a temperature of Yu ... 12 ° C for no more than one year. After a year, the taste of the wine deteriorates. If 3 liters of water and 1 kg of sugar are added to 1.5 kg of blackberries, a less resistant wine is obtained, it is easily subjected to acetic acid fermentation.

Sea buckthorn processing

The fruits and leaves of sea buckthorn contain many vitamins and biologically active substances, so sea buckthorn is very useful. Whole fresh sea buckthorn berries can be frozen, or stored sprinkled with sugar. From sea buckthorn berries at home, you can squeeze juice, cook jam, extract sea buckthorn oil. Healing sea buckthorn oil is found in all parts of the plant. There is especially a lot of oil in the squeezed juice and cake of sea buckthorn, which consists of skins and seeds of fruits.

Sea buckthorn juice with sugar

For a liter of fresh sea buckthorn juice, 1 kg of sugar is required.

Everything is mixed several times, with breaks for several hours, until the sugar is completely dissolved. Store juice with sugar in a cool place.

Sea buckthorn juice tends to gradually stratify into two fractions: a thick orange foam and actually a transparent yellowish juice. Foam - fragrant and oily, with an exquisite pineapple taste. Juice under the foam is much simpler: sour from sea buckthorn and sweet from added sugar.

Before use, the exfoliated sea buckthorn juice can be mixed with a spoon to get a homogeneous drink.

Sea buckthorn jam

Sea buckthorn fruit jam is cooked in the same way as any other.

Sea buckthorn jam contains seeds and has a taste that is completely different from the taste of juice with sugar. Most of all, it reminds me to taste of cloudberry jam, which is a great advantage for me. Apparently, the specific taste of sea buckthorn jam is determined by the presence of seeds.

Whole sea buckthorn berries in sugar

This is a sea buckthorn delicacy for winter consumption. Whole, not overripe sea buckthorn berries are placed in a jar in very thin layers. Each layer of fruit is sprinkled with a sufficient amount of sugar. How more sugar, all the better. As you fill with berries, you can gently shake the jar to evenly distribute the sugar between the berries. This preparation is stored in the refrigerator. Sea buckthorn berries in sugar remain intact, retaining their taste. A small amount of juice released from rare damaged fruits is absorbed by sugar. But for the most part, sugar remains dry. In winter, we take absolutely fresh sea buckthorn berries from a jar of sugar with a spoon and enjoy them with pleasure. And the almost dry sugar remaining at the same time can be reused for its intended purpose.

Obtaining sea buckthorn oil

There are several different ways extracting oil from sea buckthorn fruits. I am using the following method. I pour the dried cake of sea buckthorn berries into a jar and pour an equal volume of good purified vegetable oil (refined, deodorized, frozen). Sometimes olive oil is used for this purpose. Sea buckthorn cake drenched in oil is left for several days to infuse at room temperature. During this time, sea buckthorn oil is extracted from the cake and dissolved in vegetable oil, which acquires a characteristic yellowish-orange color. I drain this infused oil and then use it to fill in a new portion of dry sea buckthorn cake. After a few days of infusion on sea buckthorn cake, the vegetable oil becomes even more orange.

The number of infusions of vegetable oil on new portions of sea buckthorn cake can be increased or decreased. Try, and then determine the required concentration (number of infusions) of sea buckthorn oil, which is most suitable for you.

The resulting concentrated mixture of sea buckthorn and original vegetable oil is drained and filtered. The oil is ready for use. To slow down oxidation, store it in the refrigerator.

It is better to use sea buckthorn oil during the year, since its healing properties decrease with longer storage.

In addition to the above, there are many other recipes for harvesting and using sea buckthorn berries. By the way, in addition to medicinal fruits, sea buckthorn leaves are also very useful. Both fresh and dried, they are used to make herbal teas. Viburnum fruits contain ascorbic acid (from 40 to 80 mg%), P-active substances (150-800 mg%), vitamin E (up to 2 mg%), carotene (1.2 mg%), vitamin Bd (0.03 mg%). Valeric acid and its esters give a peculiar aroma. Viburnum is rich in sugars in an easily digestible form, and mineral salts. The fruits contain phosphorus, potassium, calcium, magnesium, manganese, iodine, silicon, copper, boron, zinc, chromium, selenium, but especially a lot of iron. Due to the presence of pectin, viburnum produces excellent jelly, marshmallow, marmalade and other desserts.

There is a lot of information about the miraculous viburnum that heals a person in Russian herbalists. Viburnum fruits were usually consumed with honey. They were used to ease coughs during colds, cure liver diseases, and improve heart function. In addition, viburnum is useful for neuroses, atherosclerosis, vascular spasms and hypertension. For treatment, the fruits are harvested in the fall, when they are fully ripe. Cut in whole clusters and dried at a temperature of 50-60°C. The stalks are separated after drying. Shelf life of raw materials is 3 years.

A healing infusion that helps with colds, gum disease and acts as a sedative is prepared from dried fruits. Pound in a mortar 2 tbsp. spoons of berries, placed in a thermos and pour 1 cup of boiling water. Insist 3-4 hours. Drink 0.5 cup 2 times a day or use for rinsing.

To prepare an infusion for hypertension, mix in equal parts viburnum fruits, motherwort herb, cudweed and mint, Baikal skullcap root and valerian. Pour 1 tbsp. a spoonful of the mixture with boiling water and insist 20 minutes. Drink 0.5 cup 2 times a day.

Vitamin tea from the fruit is taken for beriberi. Brew 1 cup boiling water 1 tbsp. a spoonful of dried berries, insist 1-2 hours, filter. Drink 0.5 cup 2 times a day. Tea has a tonic and calming effect.

Squeeze juice from 1 kg of viburnum. Add a glass of water to the remaining pulp and boil for 10 minutes. Strain. Pour the resulting broth into the juice. Mix with a glass of sugar, pour into jars and store in the refrigerator.

Juice with honey

Pass a kilogram of viburnum through a sieve or colander, mix with a glass of honey, pour into jars. Keep in refrigerator.

Kalina in honey

Clusters of viburnum are washed, thrown back into a colander, and slightly dried in the air. Honey is heated to liquefaction, viburnum branches are lowered into it and dried.

In this form, viburnum can be stored for up to six months.

Wine "Kalinka"

Crushed fruits are placed in a glass jar, poured with water and 200 g of granulated sugar are added. Within 3-4 days, the mixture is stirred from time to time, then the liquid fraction is squeezed out. The remaining cake is re-filled with water and left for 3 days. Then squeeze, mix both extracts and leave for further fermentation. Within a week, 200 g of granulated sugar are added twice. The carbon dioxide released during fermentation is removed into the water through a rubber tube. After 30-40 days, when the fermentation stops and the wine becomes lighter, it is bottled and stored at a temperature of 1-10°C.

Products: 1 kg of viburnum, 600 g of granulated sugar, 200 ml of water.

Viburnum jam with pumpkin

Viburnum berries are blanched over steam for 5 minutes, rubbed through a sieve. The pumpkin is stewed in a small amount of water and also rubbed through a sieve. Everything is mixed, brought to a boil and granulated sugar is added. Keep on low heat for 40 minutes, stirring constantly. When hot, pour into jars and close with lids.

Products: 300 g of viburnum, 500 g of pumpkin, 1 kg of granulated sugar.

viburnum syrup

Viburnum juice is combined with granulated sugar and heated until it is completely dissolved. Remove the foam, add citric acid, bring to a boil. Filter, pour into jars or bottles and cork with boiled lids or corks.

Products: 0.5 l of viburnum juice, 1 kg of granulated sugar, 5 g of citric acid.

Viburnum and rowan jam

The fruits of viburnum and mountain ash are separately soaked for a day in cold water. Then the water is drained, the seeds are removed from the viburnum. A mixture of fruits is poured into hot syrup. Cook in two doses with an interval of 5 hours.

Products: 1 kg of viburnum, 1.5 kg of mountain ash, 2.5 kg of granulated sugar, 200 ml of water.

Viburnum mashed with sugar

Ripe fruits are rubbed through a sieve, removing the seeds. Sugar is added to the resulting mass (juice with pulp) and thoroughly mixed with a mixer. Sugar can be replaced with honey, then the medicinal qualities of the product are enhanced. Arrange in jars, close with lids and store in the refrigerator.

Products: 1 kg of pureed mass of viburnum and granulated sugar.

Viburnum-apple marmalade

Oven-baked apples are rubbed through a sieve and mixed with viburnum juice. Sugar is added to the mixture and boiled until thick. Ready marmalade is laid out in molds.

Products: 1 kg of viburnum, 2 kg of apples, 1 kg of granulated sugar.

Mousse from viburnum

Gelatin is poured with a small amount of boiled water and left for 40 minutes to swell. Then pour in viburnum juice, water, add granulated sugar, mix. The mixture is brought to a boil, cooled slightly, beat with a mixer until a fluffy mass is obtained and laid out in bowls.

Products: 2 cups of viburnum juice, 300 g of granulated sugar, 1 tbsp. spoon of gelatin, 1 liter of water.

Morse from viburnum

Viburnum juice is diluted with boiled water 1:10, granulated sugar or honey is added to taste. Infuse for 2-3 hours and consume cold.

Viburnum jelly

• 1 way. Prepared from natural clarified juice. The juice is poured into an enamel bowl, sugar (800 g per 1 liter of juice) is added, heated with constant stirring until it is completely dissolved, filtered through gauze and boiled for 40-50 minutes. The finished jelly is packaged in hot jars, hermetically sealed and cooled.
• 2 way. Pour boiling water over viburnum berries, let stand for 5 minutes, put in a colander, let dry. Rub the berries through a sieve or colander. Mix with sugar in a 1:1 ratio. Divide into jars and keep in the refrigerator.

Viburnum jam

Blanch 1 kilogram of berries for 5 minutes, put in a bowl for cooking jam and pour hot syrup (for 1 kg of sugar - 1 glass of water). Leave it like this for 10-12 hours.

Then put on a very small fire and cook in one step. Arrange in dry clean jars.

Kissel from viburnum

Usually prepared. Dilute starch in a small amount of water, pour into viburnum juice, stir. Boil water, add sugar, pour in a mixture of viburnum juice with starch, bring to a boil and immediately set aside.

For 3 liters of water, a glass of viburnum juice is taken, incomplete 2 glasses of sugar, half a glass of starch.

Viburnum compote

Put the washed berries in jars, pour boiling syrup, prepared at the rate of 500-700 grams per 1 liter of water. Pasteurize half-liter jars for 18-20 minutes, liter jars for 30 minutes.

Blueberry processing

Fresh blueberries are good to eat with milk and sugar. Berries are recommended to be dried at a temperature of 50--65 ° C in an oven or oven. In the old days, ripe, freshly picked blueberries were sorted out, poured into dry, previously washed and calcined bottles for 2 hours. When pouring, the bottles were shaken so that the berries fit tightly. When filled to the top, the bottles were immediately corked, the neck was filled with sealing wax and stored in a dry and cool place.

Blueberries in sugar

Fresh blueberries can also be preserved in sugar. To do this, the berries must be sorted out, washed thoroughly, the stalks, leaves, twigs removed, sprinkled with sugar, put in jars. Top with sugar so that the berries are not visible. When juice appears, add sugar again and so on until the sugar on the surface is dry. Then close the jars with parchment paper, tie with twine and store in a dry and cool place. Blueberries canned in this way are good to use in winter for making jelly, compotes, etc.

Blueberry compote

Sort the berries, wash them, put them tightly in jars (preferably small), sprinkle with sugar (100 g per half-liter jar), add water (two tablespoons), citric acid (2 g). Then pasteurize for 15 minutes at a temperature of 80 - 85 ° C. It is good to make compote with the addition of sour apples (200 g per 800 g of blueberries). Blanch the fruits and put them in jars along with the berries. Pre-prepare the syrup (300 g of sugar per 1 liter of apple juice or water). Warm compotes at a temperature of 85 ° C.

Blueberry marmalade

Wash the overripe berries, blanch and rub through a sieve. Add sugar (50 g per 1 kg of berries) to the resulting mass and cook until thickened. Marmalade can be stored for a long time. But for this, it should be placed in boiled jars and hermetically sealed with lids.

Blueberry juice

Can be used as a diet drink. Squeeze the juice from the berries, dilute it with boiled chilled water (1 liter of water per glass of juice). Add sugar to taste and put in a cool place for 10-12 hours. After that, fruit drink can be consumed.

blueberry pie filling

Carefully sort the berries, rinse in cold water, pour over boiling water on a sieve to soften, sprinkle with sugar and let stand for 1.5-2 hours. shortcrust pastry(butter or margarine - 200 g, flour - two glasses, yolk - two, protein - one, sugar - two tablespoons, vanillin).

blueberry jelly

Sort and wash the berries, then place in a bowl. Pour water so that it only covers the blueberries, put on fire. When the berries are digested, strain the juice or squeeze it through a thin cloth, add sugar (½ cup per glass of juice) and boil until tender. When cooking, you should constantly remove the foam. The readiness of jelly can be determined using the old method: before adding sugar, measure the height of the juice and boil to the mark. The finished jelly should be poured into heated jars and, after allowing to cool, tie. Store in a dry and cool place.

Raspberry processing

Raspberry juice.

Mash the berries, strain the juice through cheesecloth, pour the pomace with water, boil for 4-7 minutes, strain and combine with the juice. Add granulated sugar and raspberry juice to the broth. Blackcurrant juice can be added to the fruit drink to taste. For 1.5 cups of raspberries, 1 liter of water, 1-1.5 cups of granulated sugar.

Raspberry kvass

Pour granulated sugar into boiling water, add raspberry juice and yeast ground with granulated sugar. To taste, you can add any sour juice or citric acid. Put the mixture in a warm place and let it ferment for 2 days (foam should appear on the surface). Pour the drink into bottles, add raisins and keep in a cold place. For 1-1.5 kg of fresh berries 5 liters of water, 2-2.5 cups of granulated sugar, 10-15 g of yeast, raisins.

Raspberry jam

Boil syrup from 1 kg of sugar and 1-2 glasses of water. Pour raspberries into hot syrup and cook again for 20 minutes, counting from the beginning of boiling. Pour the resulting jam into a sterilized dish and close.

Cocktail "Russian beauty"

Grind the egg with sugar, add cold milk, raspberry juice, mix thoroughly and refrigerate. For 4-5 servings 0.5 l of raspberry juice, 0.5 l of cold milk, 1 egg, granulated sugar to taste.

Children's drink "Scarlet Flower".

Mix raspberry juice with chilled milk, add sugar. Serve the drink slightly chilled. For 5-6 servings 1 glass of raspberry juice, 3 glasses of chilled boiled milk, 3 tablespoons of granulated sugar.

Drink "Kirzhach".

Place egg yolk, raspberry syrup, iced tea and ice in a blender, mix quickly until frothy. After straining, pour into a glass or glass, add whipped cream on top. For 1 serving of drink 1 tablespoon of ready-made raspberry syrup, 1 egg yolk, 0.5 cups of iced tea, 2-3 cubes food ice, 10 g whipped cream.

Cocktail "Queen"

In a mixer, mix cold milk and raspberry juice. Serve with edible ice cubes. For 4 servings 2 cups of raspberry juice, 2 cups of cold boiled milk, 4-8 edible ice cubes.

Every year at the Expocentre site you can get acquainted with the latest developments, fresh ideas and useful tips on the various themes, if you register as a guest or as a participant at such a large-scale event as the Agroprodmash exhibition. At the leisure of the day, issues of the relevance of the production of fruits and berries, as well as options for components for its unit, will be considered.

Fruits, berries and vegetables are all that a person consumes daily, and therefore production Food Industry should be on highest level. To avoid food poisoning, contamination of the digestive system, or inconsistency palatability fruit processing equipment must meet all SES standards and produce exceptionally high-quality goods.

Like all other procedures, the fruit processing process is not limited to one line. For the realization of the idea and the prosperity of the company, equipment for the processing of berries and fruits must be equipped with powerful units and all outgoing components.

Before a food product enters a store window or fills the ranks of the market, it must go through all the processes: chemical, biochemical, as well as physical processing. It:

• fruit cleaning process;
• product shredding;
• drying;
• sorting and packing.

When the primary stages of processing are completed, you can move on to those producing them: conservation, mixing, sulfitation, and so on.

Sequence of actions during product processing

The cleaning step is the first and most important point, ignoring which it is impossible to proceed to the execution of subsequent actions. It eliminates the problem of product contamination, and therefore is responsible for its quality.

Sorting lines help to determine the destination, so that each product falls into a specific compartment corresponding to its type. For this, reversible containers, a receiving hopper, a bag filler with electronic scales, etc. are used.

Modern machines are able to distinguish the color, size, and weight of the goods. This provides the apparatus itself with work and relieves people of the need to serve the process.

Shredding of the product occurs by the method of large or small cutting. Everything is realized with the help of a set of different lengths, shapes and degrees of sharpness of knives.

Everyone knows that food, if it is not canned or dried, cannot be stored for a long time. Perishable products such as vegetables and fruits lose their presentation faster than others. It follows from this that fruit processing should be aimed at long-term operation of the product. This method is also called product cooling.

Fruit processing factories - business as a mini workshop

Russian fruit processing and freezing plants are still only a developing industry. Compared to the leading European countries, the domestic market is still only gaining momentum. Although in recent times dispute over frozen products is steadily increasing. This is due to the fact that modern society prefers fast food products. In addition, the degree of processing of products is taken into account, as well as the ability to consume fruits or berries in the cold season - all this explains the stable growth of production, as a result, a stable business.

Basically, mini fruit processing plants are more common in Russia. This allows you to save a little on renting or buying premises, as well as get all the necessary amount of products.

Since this area is still gaining momentum, production in large quantities simply will not have the proper demand. Therefore, many novice entrepreneurs learn from the experience of other colleagues and give preference to a small amount of output.

Fruit processing mini workshop is carried out in this way:

• primary processing - product cleaning and preparation for subsequent actions;
• secondary - cutting and packaging;
• deep - includes cooking, freezing, drying and preservation.

Low power flow shops take advantage of manual work while high volume factories use machine work.