Vegetable and fruit processing lines. Comprehensive equipment of workshops for processing vegetables, fruits, berries Whole sea buckthorn berries in sugar

Modular workshop for processing fruits and berries consists of 6 fully factory-ready modules. The workshop includes everything necessary equipment, communications for the full technological cycle: a two-day supply of raw materials, equipment for processing fruits and berries, a warehouse for two-day storage of finished products, a set of technical and permitting documentation.

Purpose of the workshop
Reception, cleaning and processing of 300 kg. stone*, stoneless** fruits and berries per shift to produce the following products:

• syrup packaged in a glass or PET bottle 0.25 l.-1 l.;
• berry fruit drink, packaged in a glass or PET bottle 0.25 l.-1 l.;
• berries pureed with sugar, packaged in glass jar or PET glass 0.25 l.-1 l.;
• jam, packaged in a glass jar or PET glass 0.25 l.-1 l.;
• jam, packaged in a glass jar or PET glass 0.25 l.-1 l.
  * cherry, sweet cherry, apricot, plum, cherry plum, peach, pear, apple, ranet, grapes, etc.
  ** lingonberries, cranberries, blueberries, blueberries, raspberries, strawberries, currants, etc.

Architectural and planning solution for a modular workshop (example)

1. Modular workshop
2. Vehicle entry
3. Departure of transport
4. Place of receipt of raw materials
5. Place of shipment of finished products
6. Area for waste bins
7. Entry/exit of waste collection vehicles
8. Lighting supports

Layout and composition of the main equipment of the workshop

Layout layout and composition of the workshop's utility rooms

Additional equipment for pasta workshop
1. Administrative premises
2. Household premises
3. Video surveillance system
4. Fire and security alarms
5. Water treatment system
6. Warehouse and auxiliary premises

Advantages when purchasing a workshop
1. Loading workshop modules onto vehicles (subject to self-pickup) - free of charge
2. Delivery of workshop modules to the departure station when sent by rail (subject to pickup) - free of charge
3. Carrying out installation and commissioning work with a team visiting the workshop installation site
4. Release of a trial batch of products - free of charge
5. Training of the Buyer’s employees - free of charge

Workshop delivery terms
1. Delivery time: from 35 days from receipt of advance payment.
2. Payment terms:
60% - prepayment;
30% - upon the workshop’s readiness for shipment;
10% - after completion of installation and commissioning work.
3. The period for installation and commissioning works is from 5 days.
4. Warranty service: 12 months from the date of completion of installation and commissioning work. The warranty repair period is from 1 day. Upon expiration of the warranty period, service maintenance.

It is one of the fastest growing segments in the agricultural industry in the world. According to analysts, by 2017 the volume of the natural products market will approach the $1 trillion mark. In Russia, the market for natural products is just emerging; in 2011, the capacity of the market for environmentally friendly products was only 2-2.4 billion rubles; it is worth noting that the main share is occupied by imported products.

Russian market eco-products have huge potential for growth; according to experts, growth rates will be double-digit for the next 5 years (more than 10% per year). It is also expected that Russian manufacturers will gradually increase their market share. Thus, by 2020, it is expected that the share of Russian producers in the organic products market will increase from the current 10% to 60-70%.

In this regard, the production and sale of natural food products is a promising activity.

One of such eco-productions is the production of natural jam.

Technology

The raw material for production is berries ( cranberries, raspberries, lingonberries, blackberries, blueberries, chokeberry, currants, etc.) and sugar.

The technology for producing natural jam is quite simple and consists of rubbing peeled berries with sugar and packaging it in special containers (cups, jars, buckets, barrels).

The main stages of production are

1. Preparing berries (cleaning, washing)
2. Processing of berries (rubbing with sugar)
3. Sterilization of containers
4. Packaging of finished products
5. Packaging of finished products

Product consumers

The main buyers of natural jam are the urban population with above-average income (middle class).

Sales channels

The main channel for selling products are grocery supermarkets aimed at people with above-average incomes, as well as stores (including online) for eco-products.

What equipment is needed to make jam?

To open a berry processing workshop, the following equipment is required:

1. Production equipment

• For preparing berries (cutting table, washing bath);
• For processing berries (installation for production, container for the finished product);
• Equipment for sterilization (UV water sterilizer, sterilizer of jars and lids, device for rinsing jars);
• For packaging and capping (finished product filling plant, capping device, labeling machine);
• Auxiliary equipment (scales, sand sifter, trays, containers, containers, etc.).

Background information: The cost of a set of equipment with a capacity of 1200 kg. per shift with all options is 1.5-1.6 million rubles.

In the section equipment for jam production you can familiarize yourself with the technical characteristics and price of the line described in this article.

2. Equipment for storing raw materials and finished products

• Freezers, temperature regime from - 20C (for storing raw materials)
• Refrigeration chambers, temperature range +2C - 0C (for storing finished products)

3. Transport for delivery of finished products.

To deliver finished products, you need to purchase a light-duty cargo vehicle with an insulated van.

Summary

Total costs ( purchase of equipment, preparation of premises for organizing food production, purchase of raw materials, purchase of transport for delivery of finished products) to open the production of natural jam with a capacity of 1,200 kg. per shift is about 3 million rubles.

An area of ​​about 70 sq.m. is required to accommodate the equipment; 10-12 people are required to service the production. The return on investment is 1.5-2 years.

The value of garden and forest berries is generally recognized and is 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 capable of regulating 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 for the creation of natural high-quality food products.

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

It is advisable to carry out the industrial development of berries in places where berries grow and collect on a large scale and focus on berry crops and varieties that are most cultivated in a particular region.

Garden berries of red currant (varieties “Chulkovskaya”, “Beloved”, “Dutch Red”), sea buckthorn (variety “Otradnaya”, “Gift to the Garden”), wild berries - lingonberries: widely distributed in the Russian Federation, they give stable high yields, are valuable multivitamin, medicinal and food raw materials.

However, during processing, only part of the valuable natural components of berries goes into the juice fraction, while significant quantities, being in associative connection with the structural formations of cell walls, being sorbed on fiber, hemicellulose and pectin, remain in waste. Based on data chemical composition berries and a sufficiently high content of non-starch polysaccharides in the berries (16-28% dry matter), which have a high retention capacity in relation to the biologically active substances of the 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 production of berry juices, pectolytic and glucanolytic enzyme preparations of domestic and imported production were selected and studied - Fruktozym-Color, Pectofoetidin P10x, Xibiten-Cel, Laminex BG Glucanase Complex, Xyloglucanofoetidin P10x, Celloviridin G20x . The conditions for the use of individual enzyme preparations for pre-treatment of berries during juice production were determined to increase the yield of juice and biologically active substances of berries in juice and their symbiotic effect as part of a multi-enzyme composition was assessed

Brambleberry

Blackberries are eaten both fresh and processed. When processing blackberries at home, they use the same recipes as for raspberries. Blackberries are used to make juices, preserves, marmalade, jam, compote, etc. In addition, they are dried and frozen.

Blackberries can be preserved either whole or in the form of puree. To obtain the puree, use a sieve, preferably not a metal one, since small seeds cannot be separated through a metal sieve. Blackberries should also not be scalded before wiping.

Dried blackberries and their leaves

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

In winter, blackberry leaves are also dried for brewing. First, it is rolled tightly on a board and placed in a bowl so that it wilts and turns black. After fermentation (fermentation), the leaf is removed, laid out on baking sheets and dried in the shade. This brew differs little from tea (both in taste and color), but is much healthier.

Compotes

To prepare compote, cultivated varieties of blackberries with large, brightly colored berries are used. This compote has a delicate aroma and has the best appearance than raspberry compote, since the blackberries remain intact and are not deformed. However, they contain more acids, so blackberry compotes are prepared with big amount Sahara.

There are several ways to prepare compotes.

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

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

Sterilize blackberries for 8-10 minutes from the moment the boiling water begins.

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

Third way. The blackberries are sorted out, washed in a sieve under running cold water, and the water is allowed to 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 kg of blackberries 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: for 9 jars 2 kg of sugar, 1 liter of water. 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 aromatic berries are selected, sorted, washed and allowed to drain. Then prepare syrup (1 kg of sugar and 3 glasses of water), boiling it until the sugar is completely dissolved. When the syrup has cooled, add 1 kg of berries to it, leave for about an hour, and then boil the jam to the required thickness 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. Remove the finished jam from the heat and cool, carefully removing the foam from its surface. The jam can be kept in a container for one night and then poured into jars.

Jam

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

First way. Take 600 g of blackberries and pour them into sugar syrup (for 1 kg of sugar - 0.5 liters of water). 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 cooked without stirring to preserve the integrity of the berries. The resulting foam is removed with a spoon. Towards the end of cooking, add 1.5 teaspoons of tartaric acid to the jam. After 2-3 minutes, remove the jam from the heat. The floating grains are removed with a slotted spoon. When the jam has cooled a little, it is packaged in jars.

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 low and then on higher high fire. Towards 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. The finished jam is packaged in jars while hot.

Third way. Berries (1 kg) are ground with a wooden pestle and boiled to the desired thickness with granulated sugar (800 g). Blackberry jam is good served with tea or used as a filling for pies.

Jam

Fresh, strong, fully ripe berries from dark blue to black are selected. They are carefully sorted, removing all foreign impurities and inedible parts, washed with running water and crushed with a wooden pestle. The resulting mass is mixed with sugar (500-600 g of sugar per 1 kg) and evaporated over moderate heat, stirring constantly with a wooden spatula. Wild blackberries usually have no aroma, so you can optionally add essence or puree from other types of berries rich in aromatic substances (for example, currants and wild raspberries) to the jam. The finished 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 thus obtained is evaporated in a saucepan by half and, adding sugar, boiled for half an hour. Then they are placed in jars. For 1 kg of blackberries take 350 g of sugar.

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. Mix everything, cook for 15 minutes, pour 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 the oven or oven. After the blackberries have steamed, knead them and rub them through a sieve. The resulting mass is mixed with granulated sugar (1/2 cup per cup of puree). Then the mixture is boiled to a thick jelly, placed in molds and placed in the oven to dry. The cooled marshmallow is sprinkled with powdered sugar and stored in a cool place.

Fudge

The sorted berries are pureed and boiled for 10 minutes with sugar. Then cool, add egg whites and mash 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 large quantities water with sugar (120 g) and lemon zest "/g. Then rub the mass through a sieve. Dilute gelatin (30 g). Prepare 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 enough water so that the total amount of liquid is 0.6 liters. Put it in the cold. Before the jelly hardens, add three beaten egg whites.

Second way. Prepared berries are boiled with granulated 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 refrigerated. Without waiting for complete cooling, add beaten egg whites and cool completely. For 1 kg of blackberries take 2.5 kg of granulated sugar, 60 g of gelatin, 1/2 g of lemon, 1-2 glasses of water, three beaten egg whites.

Grushevo - blackberry confiture

The pears are peeled, cut into 4 parts and, after removing the seeds, cut into thin slices, then sprinkled with lemon juice. Add lemon zest, washed blackberry leaves and berries, gelatin, sugar, mix and leave for 2 hours. Next, bring the mixture, stirring, to a boil and boil for 3 minutes. Remove from heat and stir for another 1 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 of 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, they can be prepared without cooking. 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 sealed well. Store in a cool place. The released juice is consumed by diluting it with soda or plain water, and the berries are served as a dessert.

Blackberry juice

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

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

Third way. Blackberry juice is obtained at home as follows: washed and dried berries are sprinkled in layers with granulated sugar (400 g per 1 kg of berries), the container is tightly closed and kept for 24 hours at room temperature. Then the juice is poured into sterilized jars and pasteurized.

Blackberry fig

Blackberry figs are of high value. It is prepared like this: after draining the juice (see previous recipe), the blackberries are poured with hot water in a ratio of 1:2, then rubbed through a sieve, sugar is added (500 g per 1 kg of weight) and cooked over low heat until the consistency of thick sour cream is obtained. The hot mass is poured into sterilized jars, covered with lids and cooled. Figs retain useful substances, vitamins, and also have medicinal properties.

Blackberries in their own juice

The prepared berries are placed in clean jars, covered with granulated sugar (300g per 1 kg of berries), and poured with blackberry juice. Pasteurize for 8-10 minutes and close tightly.

Blackberry jelly

Selected berries are peeled, washed and rubbed through a sieve. Then put sugar in a saucepan with water, boil it, brew it with potato flour, previously diluted in a small amount of water, bring to a boil, add the prepared puree and stir well. The jelly is eaten chilled. Selected berries are peeled, washed and rubbed through a sieve. Then put sugar in a saucepan with water, boil it, brew it with potato flour, previously diluted in a small amount of water, bring to a boil, add the prepared puree and stir well. The jelly is eaten chilled.

Blackberry syrup

The berries are mashed, the juice is squeezed out, granulated sugar and water are added, boiled for 5-10 minutes, bottled, sealed and refrigerated. 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, filled with vodka or alcohol and placed in warm place. The longer the berries are infused, the tastier they are. more flavorful liqueur. Sugar is added to taste.

Blackberry liqueur

It has a subtle aroma. Ripe juicy berries are poured into a bottle with a wide neck. If desired, add a few grains of cloves, a piece of cinnamon and orange peels. The berries are covered with sugar (1 kg per 3 kg of berries) and poured with strong vodka. After 5-6 weeks, the liqueur 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-closed bottles. After a month it is filtered again. If alcohol is used to prepare liqueur, it is diluted with an equal amount of water, and sugar is added in the form of cold syrup. For 1 liter of liqueur, prepare a syrup from 200-250 g of sugar and 100 g of water.

Blackberry wine

Ripe berries (1.5 kg) are mashed 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 begins 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 one-half of the vessel is left free so that the juice does not overflow during vigorous fermentation. After 7-8 days, the juice is separated from the fruit mass and poured into bottles in which quiet fermentation, rather than violent, continues. It lasts 5- -6 weeks. The bottles must be tightly sealed. A rubber tube is inserted into the hole in the cork, the end of which is immersed in a vessel with water. The carbon dioxide released during fermentation escapes through the tube, but the outside air does not have access to the fermenting liquid and cannot introduce unwanted substances into it. enzymes. After 6 weeks, the sediment falls to the bottom and the wine becomes transparent. It is poured into carboys and bottles, tightly corked and kept for about 2 months. 2 months after the cessation of fermentation, the wine is ready for drinking. It is stored at a temperature of... 12°C for no more than one year.After a year, the taste of the wine deteriorates.If you add 3 liters of water and 1 kg of sugar to 1.5 kg of blackberries, you get a less stable wine, it easily undergoes 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. You can squeeze juice from sea buckthorn berries at home, make 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, consisting of skins and seeds of the fruit.

Sea buckthorn juice with sugar

A liter of fresh sea buckthorn juice will require 1 kg of sugar.

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 separate into two fractions: a thick orange foam and the clear yellowish juice itself. The foam is aromatic and buttery, with a refined pineapple flavor. The juice under the foam is much simpler: sour from sea buckthorn and sweet from added sugar.

Before use, the separated sea buckthorn juice can be stirred with a spoon to obtain a homogeneous drink.

Sea buckthorn berry jam

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

Sea buckthorn jam contains seeds and has a taste completely different from the taste of juice with sugar. Most of all, it reminds me of cloudberry jam in taste, which is a great advantage for me. Apparently, the specific taste of sea buckthorn berry 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 the 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 remaining almost dry sugar can be reused for its intended purpose.

Obtaining sea buckthorn oil

There are several different ways extracting oil from sea buckthorn fruits. I use the following method. I pour dried sea buckthorn berry cake into a jar and fill it with an equal volume of good peeled vegetable oil(refined, deodorized, frozen). Sometimes olive oil is used for this purpose. Sea buckthorn cake filled with 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 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 vegetable oil infusions on new portions of sea buckthorn cake can be increased or decreased. Try it, and then determine the required concentration (number of infusions) of sea buckthorn oil that 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, it should be stored in the refrigerator.

It is better to use sea buckthorn oil within a year, since longer storage reduces its healing properties.

In addition to the above, there are many other recipes for preparing and using sea buckthorn berries. By the way, in addition to medicinal fruits, sea buckthorn leaves are also very useful. In fresh and dried form, they are used to make herbal tea. 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 add a unique 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. Thanks to the presence of pectin, viburnum makes excellent jelly, marshmallows, marmalade and other desserts.

There is a lot of information about the wonderful viburnum that heals people in Russian herbalists. Viburnum fruits were usually consumed with honey. They were used to relieve 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 bunches and dry at a temperature of 50-60°C. The stalks are separated after drying. The 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. Grind 2 tbsp in a mortar. spoons of berries, place in a thermos and pour 1 cup of boiling water. Leave for 3-4 hours. Drink 0.5 cups 2 times a day or use for rinsing.

To prepare an infusion for hypertension, mix equal parts of viburnum fruits, motherwort herbs, dried herbs and mint, Baikal skullcap root and valerian. Pour 1 tbsp. spoon the mixture with boiling water and leave for 20 minutes. Drink 0.5 glasses 2 times a day.

Vitamin tea made from fruits is taken for vitamin deficiencies. Brew 1 cup boiling water 1 tbsp. spoon dried berries, leave for 1-2 hours, filter. Drink 0.5 glasses 2 times a day. Tea has a restorative 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 the refrigerator.

Viburnum in honey

The viburnum bunches are washed, drained in a colander, and lightly dried in air. Heat the honey until it liquefies, dip viburnum branches into it and dry them.

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

Wine "Kalinka"

Place the crushed fruits in a glass jar, fill with water and add 200 g of granulated sugar. For 3-4 days, the mixture is stirred from time to time, then the liquid fraction is squeezed out. The remaining cake is refilled with water and left for 3 days. Then squeeze out, mix both extracts and leave for further fermentation. During the week, add 200 g of granulated sugar twice. The carbon dioxide released during fermentation is released into the water through a rubber tube. After 30-40 days, when 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 and rubbed through a sieve. The pumpkin is stewed in a small amount of water and also rubbed through a sieve. Mix everything, bring to a boil and add granulated sugar. Keep on low heat for 40 minutes, stirring constantly. When hot, pour into jars and cover with lids.

Products: 300 g viburnum, 500 g pumpkin, 1 kg 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. Strain, pour into jars or bottles and seal 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 rowan are soaked separately for a day in cold water. Then the water is drained and the seeds are removed from the viburnum. The fruit mixture is poured with hot syrup. Cook in two steps with an interval of 5 hours.

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

Viburnum, mashed with sugar

Ripe fruits are rubbed through a sieve, removing the seeds. Add granulated sugar to the resulting mass (juice with pulp) and mix thoroughly with a mixer. Granulated sugar can be replaced with honey, then the medicinal qualities of the product are enhanced. Place in jars, cover with lids and store in the refrigerator.

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

Viburnum-apple marmalade

Oven-baked apples are rubbed through a sieve and mixed with viburnum juice. Add granulated sugar to the mixture and cook until thick. The finished marmalade is placed into molds.

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

Viburnum mousse

Gelatin is poured with a small amount of boiled water and left for 40 minutes to swell. Then pour in viburnum juice and water, add granulated sugar and mix. Bring the mixture to a boil, cool slightly, beat with a mixer until fluffy and spread into bowls.

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

Viburnum juice

Viburnum juice is diluted with boiled water 1:10, granulated sugar or honey is added to taste. Leave 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 is added (800 g per 1 liter of juice), heated with constant stirring until it is completely dissolved, filtered through cheesecloth and boiled for 40-50 minutes. The finished jelly is packaged in hot jars, hermetically sealed and cooled.
• Method 2. Pour boiling water over the viburnum berries, let sit for 5 minutes, drain in a colander, and let dry. Rub the berries through a sieve or colander. Mix with sugar in a 1:1 ratio. Place into jars and keep in the refrigerator.

Viburnum jam

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

Then put on a very low heat and cook in one go. Place in dry, clean jars.

Viburnum jelly

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

For 3 liters of water, take a glass of viburnum juice, less than 2 glasses of sugar, and half a glass of starch.

Viburnum compote

Place 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. It is recommended to dry the berries at a temperature of 50--65° C in an oven or stove. In the old days, ripe, freshly picked blueberries were sorted out and poured into dry, pre-washed and calcined bottles for 2 hours. When pouring, the bottles were shaken so that the berries were packed tightly. When they were 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, you need to sort the berries, wash them thoroughly, remove the stalks, leaves, twigs, sprinkle them with sugar, and put them in jars. Sprinkle sugar on top 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 cover the jars with parchment paper, tie with twine and store in a cool, dry place. Blueberries preserved in this way are good to use in winter for making jelly, compotes, etc.

Blueberry compote

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

Blueberry marmalade

Wash overripe berries, blanch and rub through a sieve. Add sugar to the resulting mass (50 g per 1 kg of berries) and cook until thickened. Marmalade can be stored for a long time. But to do 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 place in a cool place for 10-12 hours. After this, the fruit drink can be consumed.

Blueberry pie filling

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

Blueberry jelly

Sort and rinse the berries, then place in a container. Pour water so that it just covers the blueberries, put it on the fire. When the berries are digested, strain the juice or squeeze it through a thin cloth, add sugar (one glass per glass of juice) and boil until tender. When cooking, you should constantly skim off the foam. The readiness of the 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, seal. Store in a dry and cool place.

Raspberry processing

Raspberry juice.

Mash the berries, strain the juice through cheesecloth, add water to the pomace, boil for 4-7 minutes, strain and combine with the juice. Add granulated sugar and raspberry juice to the broth. To taste, you can add blackcurrant juice to the fruit drink. 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. You can add some sour juice or citric acid to taste. Place 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 cool 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 the hot syrup and cook again for 20 minutes, counting from the start of boiling. Pour the resulting jam into sterilized containers and close.

Cocktail “Russian Beauty”

Grind the egg with granulated sugar, add cold milk, raspberry juice, mix thoroughly and cool. For 4-5 servings: 0.5 liters of raspberry juice, 0.5 liters 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".

Egg yolk, raspberry syrup, cold tea and ice place in a mixer, mix quickly until foaming. After straining, pour into a glass or glass and top with whipped cream. For 1 serving of drink, 1 tablespoon of prepared raspberry syrup, 1 egg yolk, 0.5 cups iced tea, 2-3 cubes edible ice, 10 g whipped cream.

Cocktail "Queen"

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

Every year at the Expocentre site you can get acquainted with the latest developments, fresh ideas and useful tips on various topics 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 the production of the food industry must be at the highest level. To avoid food poisoning, contamination digestive system or inconsistencies taste qualities 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. To realize the idea and prosperity of the company, equipment for processing berries and fruits must be equipped with powerful units and all outgoing components.

Before a food product reaches a store window or fills the market, it must undergo all processes: chemical, biochemical, and physical processing. This:

• fruit cleaning process;
• shredding the product;
• drying;
• sorting and packaging.

When the primary stages of processing have been completed, you can move on to those that produce them: preservation, mixing, sulfitation, etc.

Sequence of actions during product processing

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

Sorting lines help determine the destination so that each product falls into a specific compartment corresponding to its type. For this purpose, reusable 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 goods. This provides work to the device itself and eliminates the need for people to service the process.

The product is shredded using the method of coarse or fine cutting. Everything is realized with the help of a set different lengths, shape and degree of sharpness of knives.

Everyone knows that food, unless it is canned or dried, cannot be stored for long. 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 use of the product. This method is also called product cooling.

Fruit processing factories - business as a mini workshop

Russian factories for processing and freezing fruits are still a developing industry. Compared to leading European countries, the domestic market is still only gaining momentum. Although in Lately The dispute over frozen products is steadily increasing. This is explained by modern society prefers fast food products. In addition, the degree of processing of the product is taken into account, as well as the ability to consume fruits or berries during the cold season - all this explains the stable growth in production, and 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 purchasing premises, and also get everything required amount products.

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

The fruit processing mini-workshop is carried out in the following way:

• primary processing - purification of the product and preparation for subsequent actions;
• secondary - cutting and packaging;
• deep - includes cooking, freezing, drying and canning.

Workshops with low power flow have an advantage self made at the moment when factories with large production volumes use the work of units.