Mango - the brown power of fresh and dried fruit, juice and leaves for the health of people. Dentologists have called the power of tomato juice Vzhivannya with vaginosti

Dried fruits - dried fruits or berries, the excess content of which is 20%. Naturally, it was easy to absorb easily digestible carbohydrates, organic acids, pectins, klitkovini, macro- and microelements, vitamins of groups A, B, E, C, PP, necessary for improving the life of people.
The brown power of dried fruits lies in the way of drying:
- natural (on the sun, on the road);
- chemical (with the help of a dehydrator, preservatives).
For the first type of dried fruit, it is natural and saves a maximum of lively words (90%), for the other - by 50% - 80% they spend their grubby value, revenge surpluses of very demanding chemical reagents.
Popular dried fruits: dried apricots (apricots, kaisa), іngir, rods, fіnіki, prunes.
Infusion on organism:
- normalize etching, robot heart (dried apricots);
- to improve the exchange of words, introduce strength, fight against new solutions (інжир);
- disinfest, reduce blood pressure, reduce immunity, calm nervous system(Prunes);
- paint the robot's heart, nirok (moles);
- to increase hemoglobin, regulate the amount of glucose in the blood, produce a fever-lowering effect (figures).
Hanging fruits and berries may have a high energy value (in terms of 230 calories per 100 grams of a product), which is why people who are hungry for diabetes and obesity should be able to live.
Chim darker, ugly dried fruit, less awkward processing of wine, and now it is better and better. On the other hand, it’s easy to keep track of the quickest surface, and it’s about the victoriousness of the chemistry during the hour of the day. Such a product is more beautiful than kupuvati.
Would you like to let these dried fruits wiggle, as you wiggle the tail and do not leave the traces on your hands by rolling with your fingers. It is more beautiful to work in home minds on its own, with the help of a side-by-side fruit dryer.

Nichto, of course, do not tell the truth about those, de first appeared pears 🍐. Seemingly deprived of those, with a sprinkle of stench that grew like wild unclean roslin. I only taste the stench in the process of the evolution corny power... Dried pears are becoming more common in the 16th century. Until then, in the siren viglyad їkh nikoli ...

Simply, the product is called a dinnim tree. Stovbur is thin, and the height can reach up to 11 m. The fruit ripens in the groove of the petiole. If you wonder at the fruit, then you can get rid of it with a pear. Middle berries are pulp, amber pulp. Growing up in tropical lands, and itself in Brazil, Vietnam, ...

Tsukati from pineapple - lasoschі, which has long gone into our race. Vivarene in a dense bowl candied syrup It is possible to get a delicious meal in any supermarket for an affordable price. For sale candied yak on a wagu, so in a packaged viglyad Natural candied pineapple - kiltsya, ...

Glid - the price of a small tree with thorns, or chagarnik from the family of pink flowers. Berries ripen in the early summer, on the cob in autumn. Gardens are growing in a variety of growing and wild. Wild berries are growing in size, and they hang most often. For vicarious yagid it is recommended ...

Kavun is one of the leading lettuce weasels, yak to soul and children, and grow up. Sokovita and licorice pulp is vidminno in tamovu sprague and maє masu of corny authorities. And the axis of the swarthy skorinki, the majority of people vvazhayut in inputs and just wikidayut. It’s a rude pardon, say the kulіnari. All on the right in that, from the shkirki kavun, ...

Cherries are popular for their licorice and juicy characteristics, and it’s more and more to show that cherries are superbly brown for the health of people. Living speech and bioactive components can be prophylactically infused on the health of people. Vzhivannya cherries would like to cleanse you from the fiery ...

Tsukati is affectionate, she won the heart of both children and grown-ups. The fragrant little pieces of fruit meats, made in even hardened candied syrup, are filled with wonderful savory tastes, a unique aroma and can be victorious not only as a self-sustained delicacy, but rather yak

Barberry (berberisvulgaris) is also vidomy yak berberi, European barberry, holy thorn. Transferring, scho barberry vinik in Europe, Pivnichniy Afritsi and Middle Asia. The bark, berries and roots of vikorystovyvali in medicine. Likarskі power of the product is often attributed to alkaloids-Berberuns. Cei component is antibacterial ...

Dried mango is one of the most popular dried fruits. On a current day, the price is not only divovingly savory, but you can go to any supermarket at an affordable price. Fresh fruits of the Asian apple are widely seen as their corny authorities, however, in dried fruits ...

Dried fruit shipshini is a divovizhniy product, about who are in power It’s good for people to see it. Even in the era of Ivan the Terrible, the profession was a warehouse keeper. For the fruits of the wild Trojandi, people were guided specially, they followed the team, and the berry did not die ...

A lot of women are hungry in the jokes of a childish and delicious dessert or malt. For an hour, I want to pamper myself with some tasty food, and at the same time there is no naughty figurine. And here for a little bit come tsukati oranges. Tsukati oranges - the price of pickles of oranges, prepared by the brewing method in ...

Dried dina is one of the varieties of dried fruits. To taste in delicious self-contained snacks or dessert, add in salad, vipichka, frosty, salted sandwiches and іnshi stravi. Dried dynas are cooked in special industrial chambers, or the dish can be easily cooked in the home minds. It is necessary for the nobility about ...

Fruits and berries are an important part of balanced food. Up to one of such cinnamon products is a crane. Zhuravlina is dried with a valuable dried fruit from the plant of the majestic kilkosti in these small rivers. The natural preservative - benzoic acid - is stored in the warehouse.

Tsukati - small pieces of fruit, cooked in candied syrup. This is the tradition of the liquorice. The history of lasoschi's wine is tied to the hot climes of the lands, in the minds of which sugaring allowed the "conserving" of fruit and preserve the harvest. Tsikavo, in Russia the product is called "dry ...

Tsukati z іmbiru - the best of the common lasoschi, yake є a wonderful alternative to jam or boiled. Tsukati mіtsno uvіysli in the everyday menu yak savory and brown dessert. Also, common malts are added in frosty, jelly, cake, pastry and fruit salad. The stench is stored in 80% natural ...

Infection, if you can buy an apple at any hour of fate, everything is less and fewer people dried fruits. First of all, even in dried fruits, there is a great number of brown words and vitamins. In addition, the stench is handy, the stench takes up little time and you can eat a delicious snack with them. At the dryers ...

All about cinnamon and the relish of exotic fruits, ale tsikavia fruit, yak kumquat, including drying, few people see it. This fruit has a rich name: Japanese orange, їzha sages і abundant іnshikh. In the dried viglyad, the kumquat does not change the hairy mountains with a rose, but then there is a majestic number of brown ones ...

Stylish іngir - tse douzhe smachny i cinnamon product Ale, it's a pity, the new fruit is much lower and transportable. Even when it is released in this country, the fruit of the fig tree is often seen as unripe, and the stench was ripe already in the way and did not grow up much. However, through the chain ...

One of the broader ways of harvesting products for the winter is dry land. Vono gaining more and more popularity, so as for the replacement of spirits plates with open doors and natural dryers for every day, there have arrived some electric dryers for vegetables and fruits. Dried vegetables, berries and fruits, mushrooms, specialties grasses... Gentlemen, they prepare for the winter a variety of herbal teas, cook candied fruit, marshmallow and navit, dry riba and meat. The lightness of this method, because of its own water stones, can be repaired during the preparation of the products until the required temperature is reached. To dry products with the best losses of corny power, follow the instructions of the professional. cover recipes s photo, select here, to help you with a whole.

Beautiful recipes from photos

Remaining records

Khmіl is mainly associated with breweries. The astringent aromatic relish will give a drink to the buds, as the flower grows of a female grower. Khmіl is also widely used for medicinal and cosmetic purposes. Chemistry elements, scho to enter to the warehouse of the plant, may be the prototype, antihystamian, sunburning and spokylylivu. Bring vikoristovy from hops to rinse hair, and also add to cosmetic to fight against tumors and dermatitis. You will speed up with the gifts of nature in the winter period, the hop cones need to be quickly picked up and properly hung.

Winning indications for vikorystannya in the gourmet industry when rejecting powders from fruit and vegetable products. Method for the production of dry juice for transferring fresh products, for cooking, blanching with a couple of food at a pressure of 2 - 2.5 atm and temperatures of 100 - 105 o C, freezing of products, freezing of the processed oil at a temperature of minus up to 20 - 25 o product minus 18 - 20 o C, freeze-drying and packaging in a sealed package. Freeze drying should be repaired at temperatures in the sublimation chamber not at 25 o C, lowering it to minus 32 - 38 o C, in order to reduce the clutch in the sublimation chamber at a temperature of 65 - 200 Pa. The product can be used as a supplement. After drying the sublimation, the mass can be processed into powder. Ways to preserve dry juices from root crops and to save up to 95% of vitamins, enzymes, and the most biologically active words. 2 c.p. f-li.

Winery is used until food production, sprouting up to methods of processing food syruvina, and can be used vicoristano when rejecting powders from young fruit and vegetable products, especially root crops (beet and carrots). Vidomy method for the production of dry juice, including the preparation of fresh products, їх preparation, freezing of dried oil, freeze-drying and packing in airtight packaging (Author's certificate of СРСР N 1220614, 30.8614. Daniy is a way of getting away with the quality of the prototype, the characteristics are important, for the removal of dry juices from fruits and berries. Stagnation of food for rejecting powders from root crops (beet, carrots, etc.) the maximum possible weight of vitamins, enzymes and other biologically active words. In addition, contact from the ground in the field of greater retreatment of root crops to sublimation dryness. For the management, for the first time, wines have been directed, є the stem of a new method for the production of dry juice, allowing the expansion of the area for the production of dry juices from root crops in 95% of the savings to 95% The task has been set to take a look at the fact that in the home method of brewing dry juice, which includes a mix of fresh products, їх processing, freezing of otrimannoy masi, freeze drying and packaging in a sealed package, before 2 - 2.5 atm. at temperatures of 100 - 105 o C, freezing at a temperature of minus 20 - 25 o C to a temperature of minus 18 - 20 o C in the middle of the product, freeze drying is performed at a temperature in the sublimation chamber of 25 o C, lowering 32 to minus -38 o C, when the pressure in the sublimation chamber is changed and when the value of 65 - 200 Pa is reached, the heating of the sublimation chamber is reduced to 90 - 120 o C. fine-grained particles in the most line-of-the-line vimir, which do not overlap 5 mm, when the product grows, the product is pretreated. To remove dry juice from pulp, when products are ripened, remove fine grains from the viewers, not more than 3 mm in thickness, not more than 5 mm in width, not less than 10 mm in width, or 10 mm in size with 5 sides drying sublimation otrimanu masu piddayut fine-tuned into powder. Ways to stay in the offensive rank. Entrants to the processing of products (beetle or carrots) will be able to use them 2-3 days after the installation of mine machines (shovel A9-KLA / 1, drum KM-2, vibrating MKV-200 and others). When the beads are sent to the conveyor, the products are re-twisted for their goodness, they can be seen rootlessly with troughs, dents, and black beaches, at once you can see surplus of gigs with a part of the rootstock and a thin part of the rootstock. Pochornilі dіlyanka fabrics form and see. Only good roots are allowed on the reprocessing. Prepared beetroot miyut under the shower of cold water, under the grip. Let's proceed to blanchuvannyu. Prepare the root of the brew in a brew kettle (for example, VA-800 - close the device periodically) and cook until ready with a couple of guests at a vice of 2-2.5 atm. і temperaturesі 100 - 105 o C. The hour of the fall from the growth of root crops becomes 25-40 min. Vareni koreneplodi vivant and cool before the shower cold water schob uniknuty perevaryuvannya. Cooling rootlessly grows on a crushing machine of the KKD-4M type or for fruit grater machines of the A9-KIS brands; A9-KMO. The size of a part of the growing root crops in the most lineal vimiri maє is not more than 5 mm. Narizan mass of root crops is safely sent to the pre-cultivation. Presuvannya vyroblyayut at a steady increase in vice. The maximum value of the pressure of the pressing is 110 - 120 kg / cm 2 at the height of the ball to the product from 7 to 10 cm. The triviality of the pressing is 25 - 30 min. When pressed, filter through a sieve from a sieve of fine fabric or a sieve from a seam fabric on the side of a 1 mm midsection for visualization of the pulp, which was consumed in a sieve when pressed. Then proceed to the freezing process. Otrimany sik is safely poured onto drying trays from stainless steel with a size of 8-10 kg per 1 m 2 of the surface of the tray, with a height of 8-10 mm. Product trays are installed on the products. Immediately on the surface of the product and in the gutter zones of the tray, install temperature sensors (thermocouples) to control the temperature in the process of sublimation of drying. With the help of the intensification of the process of drying, it is frozen from the viglyadi granules-shreds on the ice maker of the IL-300 type. From the ice maker, the granules-pieces are placed on trays with a size of 12 - 13 kg per 1 m 2 of the surface of the tray, installed underneath the drainage line. Vibrate the granules on the surface of the tray by hand with a shovel or a stainless steel rail. Products from the root juice are placed in the freezer and frozen at minus 20 - 25 o C to minus 18 - 20 o C in the middle of the product ball. The triviality of freezing is 4 - 5 years. The bulk of the product from the freezing chamber is moved to a sublimator (for example, USS-5, productivity of 1 - 1.5 tons for the sealed syrovin). The pochatkova temperature of the heating plates, when the product is locked into the sublimator, is to blame but not more than 25 o C. The triviality of the locked sublimator is to blame for the storage of no more than 10 khvili. When the sublimator is closed, the sublimator is closed, through the hatches, the sublimator is removed from the upper part of the sublimator, the thermosensors are connected, if the hatch is closed and the pump is repaired to reduce the temperature of the sublimator. The temperature of the cooling surface of the freezing condenser at the moment the vacuum pumps are turned on is due to the minus 32 - 38 o C. When the pressure is brought into the sublimator 0.5 - 1.5 mm Hg. Art. (65 - 200 Pa) turn on the supply of heat to the heating plate at a temperature of 90 - 120 o C. The drying process is carried out in such a way that, during the sublimation (vaporization) of ice, the temperature of the product in the middle of the ball has passed for the specified minus 18 - 20 o C, to 0 o C. in the process of drying, control the temperature of the middle product ball, the surface of the freezing condenser, heating plates and the grip of the steam-gas confinement in the sublimator. The drying process finishes at the temperature reached to the product at 60 2 o C. When the drying ends, the sublimator is evacuated by the third, it opens the crush and wraps the vivant rose into the product. Massive part of the juice is sublimated dry without pulp, but not more than 4%. In addition to the high hygroscopicity of the products in the sublimation of drying, it is not necessary to carry out the dosage of the juice from the sublimator and all the onset operations at 75% of the temperature from 15 to 20 o C. For otrimannya dry juice of root crops from the pulp vidminu according to the described technology of polyagation in the offensive. In case of growing root fertility, it should be used for stackers no more than 3 mm in size, no more than 5 mm in width, no less than 10 mm in width, into cubes with sizes of sides from 5 to 10 mm. Long-term growth of root-crops, including the process of pressing, placing trays of stainless steel on the drying system and providing freezing and sublimation drying. Hanging the product is put into powder, which is then packaged in an airtight package.

wine formula

1. A method for the production of dry juice, which includes the preparation of fresh products, the preparation, the freezing of the dried oil, freeze-drying and packaging in a sealed package, so that the time is displayed, before the product is cooked with a temperature of 2.5 100 - 105 o C, freezing at a temperature minus 20 - 25 o C to a temperature minus 18 - 20 o C in the middle of the product ball, freeze drying is repaired at a temperature in the sublimation chamber of 25 o C, lowering the temperature to minus 32 - 38 o C, when the pressure in the sub-chamber is reduced, and when the value of 65 - 200 Pa is reached, the heating of the sub-chamber is 90 - 120 o C. the particles in the most line-of-the-line vimir do not overtake 5 mm; 3. The method of brewing dry juice according to claim 1, so that it can be processed so that, when the products are being processed, it is possible to remove the fine particles from the viewers in the size of no more than 3 mm, no more than 5 mm in width, up to 10 mm in size. 10 mm, with a complete drying process, the sublimation is trimmed into a powder.

The calorific value of tomato juice is less, less in more vegetable and all fruit juices.

The tomato flavor of the bagatma's love for the wonderful balancing of the relish, the freshness and the good health.

Tomato juice - not only savory, scarlet and even cinnamon.

Fakhіvtsі sturdzhuyut, so on vіdminu іnіh juices, they do not add pіdsolodjuvachі, preservatives and additives.

low calorie

At 100 grams, the product is close to 20 kcal. It is not surprising for him that he is involved in one of the most distant components of children’s children.

Tomato juice also reduces the level of zukru in the blood, and is officially included in the day for diabet and obese.

abundance of vitamins

Tomato juice is rich in vitamins B, beta-carotene (provitamin A), vitamins C, PP and E. Win can also be used to remove salt, honey, manganese, calcium, calories, fluorine, chromium, phosphorus, water, milk, milk , chlorine and boron.

Such a set of mineral and biologically active speeches is really unique, even all the stench is necessary for the body. Regular implantation of tomato juice can help the development of a whole series of changes in words, including avitaminoses.

Lowers cholesterol level

Tomato sic is to avenge a large number of klitkovini, as it plays an important role in etching. Roslinny fibers will help the body to get rid of "filthy" cholesterol, which will notice the blood-bearing judgment and change your mind for the development of the heart's disease.

Help with heart and heart problems

Tomato juice is rich in vitamin B6, which has an even more important role in the improvement of the stinks of sudin. The very same tsey drink lower risk of development of thrombosis. Yogo recommend drinking for varicose ailments, hypertension and angina pectoris, as well as for myocardial infarction.

Pleasant bowel infusion

Tomato juice will grow etching and exchange of rechovins. Krym klitkovini, who sryaє to reduce the function of the intestine, win to avenge speech, how to improve the tone of the intestinal stinka.

Drink can also be antibacterial, antibacterial and anti-fiery power and it is recommended in case of ailments two-fingered intestinesі lowering the acidity of the slurry juice.

Introducing toxins into the body

In addition to all the overwhelming power of corny authorities, a lot of bugs on the half of sirki and chlorine, which beneficially infuse ovens and nyrok on the robot, it is recommended to include the ailments in the race, as they guard against the toxicity.

The product is rich in meat, and in the sum of the juice (in spivvidnoshenni 1: 1), it helps those who suffer for gum ailment.

prophylaxis cancer patients and early

The storehouse of tomato juice contains a record number of lycopene, which is one of the best antioxidants. Tsya rechovina is confident in the processes of aging, turning the robot's system and organisms and reducing the risk of developing puffin.

It has been reported that regularly implanting tomato juice reduces the risk of growth evil new creatures cervix of the uterus, shlunkovy intestines, legends, prostate and pidshlunkovaya zalozi.