-
Sohpyrshong (Carambola):
Wash the fruits thoroughly and extract the juice
with the help of juice extractor.
-
Sohbrap (Passion Frijit):
Wash the fruits and cut them into halves with the
help of a stainless steel knife and extract the
pulp from the cut fruits with a spoon. Extract the
juice by passing the pulp through a net cloth.
-
Sohiong (Prunus Nepalensis):
Clean and wash the fruits properly and boil in
water till the fruits become soft. Extract the
pulp by crushing the boil fruit in a bamboo sieve.
Squash
Mixed the juice with Syrup and add the whole
quantity of Potassium Meta Bi-Sulphide by first
dissolving it in a spoon of water or sodium benzoate
in case of Sohiong preparations, one or two drops of
essence and a pinch of colour where ever is
necessary, fill the prepared squashes in clean
sterilized bottles, seal properly and store in a
cool dark place.
Jam
Jam may be prepared from a single fruit or
combination of two or more fruits, dried, canned
fruits or preserved pulps may also be used.
Extraction of Pulps:
Fruits may be crushed or cut into small pieces with
the help of stainless steel knife and boil with a
sufficient quantity of water, then passed the boiled
fruits through a fine sieve to obtain the pulp.
Recipe
Colour may be used in case of mixed fruit jam.
Sprinkle the required quantity of Pectin mixed with
small quantity of sugar to the pulp and boiled for 5
minutes then add equal quantity of sugar to the pulp
(i.e., l kg pulp & 1 kg Sugar) and heat the content,
stir well with wooden laddle till heavy consistency
and add citric acid. When the total soluble solids
reached 68.5° Brix as determined by "Refractometer"
then stops boiling, fill the prepared jam in clean
and sterilized jars and seal properly. If the jam is
to be packed in cans it should be filled while it is
still hot, seal, invert the cans and pasteurized for
about 30 minutes at 82° C to 85° C and cool in
water. In case of larger size cans, i.e., above A-2½
cans, pasteurization is not necessary.
Jelly
Recipe
Ripe but not over ripe fruits are selected slightly
unripe yields more pectin than over ripe fruits,
because as the fruit ripens the pectin present in
it, decomposes into peptic acid which does not form
into jelly with acid and sugar. In practice a
mixture of ripe and under ripe fruits are used,
under ripe fruits for their Pectin content and ripe
ones for their flavour. Generally, fruits like
guava, apples are not required to peel; they are
only washed and cut into thin slices of not less
than ½" thickness.
Extraction of Pectin or Fruit Extract:
Fruit slices are boiled with equal volume of water
(i.e., 2kg water to l kg fruit in case of guava &
oranges) without stirring. In case of highly juicy
fruits (i.e., berries likes grapes etc) the fruits
arc merely crushed and boiled without addition of
water.
Time required for boiling (optimum)-
-
Apple (20 -25 minutes)
-
Guava (30 -35 minutes)
-
Orange (45 -60 minutes)
Pectin content test:
Pectin content of fruit extract may be determined by
taking 1 ml of boiled fruit extract in a test tube
and add 3 ml alcohol (90 %) in the test tube and
leave for few minute till clotting is formed. If a
single clot is formed, it indicates that the fruit
extract contains rich pectin, where as if small
unstable clot is formed it indicates poor pectin.
Straining:
The pectin extract or fruit extract may be pass
through bags of linen, flannel or through felt or
cheese cloth folded several times to obtain a clear
extract. The bags or cloth should be first scalded
in boiling water, squeeze and use while still hot
and wet.(Bags containing fruit extract should not be
squeezed, otherwise the extract will not be clear
due to fruit particles passing through the pores in
the bag).
Adding of Sugar and Cooking:
Generally equal quantity of sugar (i.e., 1 kg sugar,
1 kg pectin extract) is sprinkled over the pectin
while it is boiling with continuous stirring to
ensure complete dissolution of sugar. The mixture is
then filtered through a muslin cloth to remove
impurities and boil all over again in a brisk fire
till it starts boiling, sprinkle 10 gms ready made
fruit pectin mixed with small quantity of sugar (10
gms) over the mixture and add citric acid just
before the end point, i.e., when temperature reaches
221° F or total soluble solids reached 65° Brix as
measured with a Brix metre.
Determination of end point:
If Refractometer and Thermometer are not available
the following simple tests may be adopted to ensure
whether the jelly is set or not.
-
Cold plate test: A drop of the boiling
liquid from the pan is taken and placed on a plate
and allowed to cool quickly. If the jelly is about
to set, the mixture on the plate will crinkle when
pushed with the finger. The main drawback of this
method is that while the drop on the plate is
cooling, the jelly mixture continued to boil in
the pan with the result that there is risk of
over-cooking the product or of missing the correct
setting point.
-
Sheet or flake test: In this case a small
portion of the jelly is taken with a large spoon
or wooden ladle, and allow cooling for a few
seconds and letting it drop. If the jelly drops
like syrup, it requires further concentration but
if it falls in the form of flakes or sheet the end
point has reached.
Marmalade
Marmalade is generally a fruit jelly of citrus
fruits where the shredded peel of a fruit is
included as suspended materials.
Recipe
Extraction of pectin or Fruit extract:
The outer yellow flavedo portion of tight skin
citrus fruits containing colouring matter and
volatile oil are peeled off thinly from the fruit,
where as loose skin citrus fruits like orange, the
whole skin is removed by hand. Portion of the peels
may be kept for preparing shreds for suspension in
the marmalade. The fruits are then cut into thin
slices (i.e., 0.3 cm to 0 .45 cm thick) and boiled
gently by simmering with water 2 to 3 times of its
weight for 45 to 60 minutes.
Staining and pectin test:
Same as in jelly making.
Preparing of shreds:
The yellow portion of the peels of tight skin citrus
fruits and in case of loose skin fruits the white
portion of the loose skin fruit the white portion of
the skin are first removed and cut into shreds of
0.8 cms to 1.2 cms thick and 1.9 cms to 2.5 cms
long. The shreds are then boiling first for 10 to 15
minutes and strain the content. Continue boiling for
three times using fresh water each time to avoid
bitterness. Keep the shreds after boiling covered
with water till they are ready for use.
Cooking:
The pectin extract is heated with equal amount of
sugar over a brisk fire till the sugar is dissolved
and filter through a muslin cloth to remove
impurities. Boil it again when it starts boiling,
ready made fruit pectin mixed with small quantity of
sugar (approx 10 gms) is added. Continue the boiling
till the end point reaches 68° Brix. Strain the
prepared shreds and tie in a muslin cloth and dip in
the marmalade while boiling. When it reaches the end
point. The shred or peels are removed from the
muslin cloth and added to marmalade. Boiling process
should not take more than 20 minutes. Short boiling
produces a bright and sparkling marmalade.
Pour the marmalade in a shallow pan, and stir slowly
to keep the shreds uniformly distributed in the
marmalade. When the temperature comes down 82° C to
88° C a thin film begins to form on the surface of
the marmalade and it becomes thick to prevent
floating of the shreds to the surface. When the
marmalade is cooled, the scum on top is removed and
if the prepared marmalade is to be kept for more
than six months time, 9 gms pre-dissolved potassium
metabisulphide in a spoon of water is added per 100
Kgs marmalade, stir well and pack in jars only.
Flavouring:
It is desirable to add a small amount of flavour to
the product, because most of the natural flavour
volatizes during the boiling and cooking process.
Generally a small quantity of orange oil may be
added to the marmalade at the time of filling into
jars or cans.
Ginger Products
Select tender large sized fibreless rhizomes
(Preferably Nadia Variety Ginger) and scrape them by
a stainless steel knife or bamboo knife to remove
the skin, rootlets and damaged portions. For
preparations of mixed pickles slightly more matured
portions may be used. Cut the scraped rhizomes into
desired size and shape as cubes, tidbits or shreds
as the case may be.
Ginger in brine
Recipe
-
Ginger shreds 1 Kg
-
Salt 360 gms
-
Water 1640
ml
-
Citric acid 20 ml
Dissolved the whole quantity of salt in 1640 ml of
water and filter the content in a muslin cloth, then
add citric acid to the solution. Place the ginger
shreds in suitable container, fill with the prepared
solution, closed the container airtight and allow
curing for 2 weeks time.
Ginger preserve
Recipe
Ginger cubes or tidbits are subjected to domestic
pressure cooking at 15 to 16 lbs for one hour in a
solution containing 2 litres of water and 1 gm
citric acid for softening, drain the content in a
container for which the same may be used for
preparation of ginger, pineapple beverage. Boil 1.5
Kgs sugar in 3.5 litres of water till the whole
quantity of sugar is dissolved, filter, add the
boiled ginger while the syrup is still hot and keep
for 6 hours for the ginger to absorb the syrup. Boil
again the content daily up to seven days raising 10
° Brix each time till it reaches 60° Brix and add 5
gms citric acid and continue boiling till it reaches
73° Brix and preserved in air tight containers.
Ginger Candy
Recipe
-
Ginger preserved
-
Boora sugar or icing sugar.
Ginger preserved of 2 to 3 months old is heated and
drain the syrup while it is still hot. The cubes /
tidbits are then rolled in Borra or icing sugar and
air dried overnight. The drained syrup after candy
making may be used for preparing ginger syrup,
beverage etc.
Ginger- Pineapple beverage
Recipe
-
Pineapple juice (pure) 500
ml
-
Sugar
300
gms
-
Water
1200
ml
-
Drained syrup after candy 250 ml
(to be standardized according to taste) making.
OR
Ginger extract
-
Pineapple essence 2
drops
Dissolve the sugar in water, filter and mix all the
above other ingredients, chilli if necessary and
serve.
Pickles
Pickles may be prepared from a single unripe fruits
or vegetables or a mixture of both according to
one's liking.
Curing of fruits / vegetables:
Dissolve 360 gms common salt in 1640 ml of water
(18% salt solution) and filter in a muslin cloth,
then add 2 gms sodium benzoate and 5 gms turmeric
powder and stir well. Place 1 Kg of the cut fruits /
vegetables in suitable containers having lids, fill
in with the above prepared solution, close the
containers properly and allow to cure for a minimum
period of 2 (two) weeks time.
Recipe
-
1 Kg fruit / vegetables
-
10 gms sarson
-
10 gms dhania
-
10 gms methi
-
10 gms kalajeera
-
10 gms sauff
-
10 gms ajwain
-
30 gms chilli powder
-
750 ml mustard oil
After curing period is over, drain off the solution
properly from the fruits / vegetables and mix with
the already roasted and ground spices, then place
the fruits / vegetables in sterilized bottles and
fill in with pre-cooked & cooled mustard oil and
seal properly.
Tomato Ketchup
Select deep red well matured tomatoes, free from
blemishes and insect damage.
Recipe
-
Tomatoes 6 Kgs Cinnamon (Dalchini)
5 gms
-
Onion 100 gms Cumin (Jeera)
2 gms
-
Garlic 5gms (Salt to
taste) ------
-
Cloves (long) 2 gms Red Chilly
powder 5 gms
-
Cardamom 2 gms Acetic acid
10 ml
-
Black Pepper 1 gms Sodium
Benzoate 1 gms
Preparation:
Cut the tomatoes into small pieces and boil in an
aluminium pan till they become soft, then pass the
boiled tomatoes through a fine bamboo sieve to
obtain a clear pulp free from skin and seeds. Boil
the pulp again along with the required quantity of
sugar and dip ground spices tied in a muslin cloth
while boiling and remove when the ketchup is ready
and add salt towards the end of boiling.
When the ketchup is ready add the required quantity
of Acetic acid and stir properly followed by Sodium
Benzoate, stir and keep in air tight containers.
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