The prunes, the interesting facts

Prunes make of fruits of especially sweet phaeochrous grades of plum with easily separating stone. The most qualitative prunes receive from plum of a grade the Hungarian.

Prunes without stones, depending on a way of its removal, subdivide into two types: type And (Aliot) and type ? (Eshlok). Prunes without stones of type ? are made on ???????? and the stone from a fruit is squeezed out, the pulp thus is strongly flattened out. Prunes of type And are made so that the stone from each plum leaves a special core separately and the fruit keeps the natural form. Such type is ideally suited for preparation of prunes with a stuffing, for example, almonds or a walnut.

Before plum drying select ripe, fleshy fruits with the stone freely separating from pulp, 10 % of sugars containing not less and no more than 1,2 % of acids. For acceleration of drying fruits preliminary scald (process boiling water) 20-30 ???, plums of other grades - 1-1,5 minutes Then cool them flowing water and dry in steam dryers 8-10 ? at temperature 80°? (in the end of drying temperature reduce to 60°?). For giving of shine to prunes after cooling and sorting immerse on 1,5-2 mines in boiling water, then process glycerine (5 kg on 1 ? ?). The product should be black colour, soft, sweet-sour taste. An exit of prunes from fresh fruits of 20-22 %. Prunes perfectly regulate food advancement, are capable to restore quickly biological balance and a metabolism of an organism, disinfect intestines. Daily it is required to us from 30 to 50 grammes of prunes, well and directions of use of this product in various dishes are uncountable.