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Due to its bright orange color and sweet taste, persimmons are called “orange sun”, but in order for the fruit to be ripe, it is important to know the harvest period. Unripe fruits are very tart and tasteless. The persimmon season depends on the variety, but is generally harvested from October to November. When products are intended for long-term transportation, the fruits are picked unripe. If the picked green fruit is not transported correctly, ripening will be slow and the appearance and taste will deteriorate.

When growing persimmons, they are also collected at the stage of full ripeness: bright color, thin peel and juicy pulp. When fully ripe, the berries are well attached to the stalk, so they are picked carefully; any damage will shorten the shelf life. Cut off the stalk with garden shears as close to the sepals as possible.

After harvesting, persimmons are stored in a well-ventilated area that matches the temperature and humidity. Otherwise, the fruit will dry out, wrinkle, and the taste will deteriorate. During storage, the berries are periodically inspected, spoiled or too ripe are removed.

How to store persimmons so that they ripen

In supermarkets or at the market, they often offer persimmons that are not quite ripe. It has an astringent effect, which can disrupt the digestion process. To eliminate possible intestinal problems, it is better to eat tropical fruit when it is ripe. Some recommendations will help with ripening.

Place the fruits along with apples and bananas. They release ethylene, which will speed up ripening.
Place in warm water, no higher than 40 degrees, otherwise the peel will begin to separate from the pulp.
Place in the freezer overnight.
Leave in the room, covered with a natural cloth.

All methods are quite effective and help quickly ripen green or not quite ripe persimmons. The main thing is to be patient and choose the most natural ripening process that will help preserve the taste and benefits of consumption.

Tips on how to choose ripe persimmons for storage

Signs of a ripe persimmon:

Dried stalks, thin and glossy peel indicate that the fruit is ripe while still on the branch. Brown thin lines indicate its full maturity.
No black spots or cracks.
The pulp should not be hard when pressed. However, too soft, overripe fruits will not be stored for more than a few days.
Round shape. If the persimmon has a cone-shaped, cylindrical, or flattened appearance, it may taste bitter or too astringent.
Color. The unripe fruit has a light orange color; when fully ripe, it ranges from deep orange to brown.

Recipe: Fish heh - both for the winter and for every day

This is how the Koreans sell it here - with cucumber, but it's delicious. Tatyana Veklenko is the author of the post on December 16th. Thanks for the recipe, I'll have to try it. Only registered users can leave comments.

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The photo is inserted into the text. You can insert a few more or close this window. Most often read on the site: 27 books that every girl should read by age 27 comments. Life on loan. Erich Maria Remarque A man, his car, a fragile girl dying of tuberculosis. The heroine spends all her money on Balenciaga dresses, but the hero really wants to believe in the best. The ironic and absurd ending turns this sentimental story on its head. If you believe in the dubious thesis that every girl at 17 should read Remarque, then let it be “Life on Borrow.”

Shelf life of fish in the refrigerator

The Picture of Dorian Grey. Oscar Wilde. I decided to write how I manage this same family budget. You know, I’m not a genius myself, and through trial and error I learned how to do home accounting.

Where and how to store green persimmons so that they ripen

Use these tips to speed up the ripening of persimmons.:

put it in a plastic bag with other fruits that emit ethylene (apples, bananas or pears);
leave the fruits in water at room temperature for 1 day;
place the green berry in a solution of 10% lime for 2-3 days.

Conditions and periods for storing kiwi at home

Storing oranges: location, temperature and humidity

Due to its bright orange color and sweet taste, persimmons are called “orange sun”, but in order for the fruit to be ripe, it is important to know the harvest period. Unripe fruits are very tart and tasteless. The persimmon season depends on the variety, but is generally harvested from October to November. When products are intended for long-term transportation, the fruits are picked unripe. If the picked green fruit is not transported correctly, ripening will be slow and the appearance and taste will deteriorate.

The fruits we use in our daily diet have different origins. Some of them are exotic, some are grown in our area. It would be a mistake to assume that all bright, juicy fruits are tropical.

Most often, consumers are mistaken about persimmons, which, moreover, are a berry, not a fruit. Many people eat it with pleasure and don’t even realize what enormous benefits it has for the body. In this article we will look at what persimmon is, what its chemical composition is, how many types of this berry exist, and how it should be dried.

Shelf life of fried fish

Fried fish is one of the main types of culinary products produced by fish gastronomy factories. Sometimes it is produced with the addition of various sauces, marinades and side dishes.

Read also: How to store pomelo

For the production of fried fish, chilled and frozen fish of various families (except sturgeon and salmon) are widely used, but more often these products are made from sea and ocean fish, such as navaga, capelin, horse mackerel, mackerel, flounder, silver hake, cod, sabre- fish, sprat, ice sprat, grenadier, epigonus.

Fish raw materials used for the production of fried products must be of high quality.

When taking fish raw materials, special attention should be paid to the condition of subcutaneous fat.

Its yellowing, which characterizes the onset of oxidative deterioration, is not allowed. A change in the color of subcutaneous fat in the early stages of frozen storage is not associated with oxidative spoilage and therefore can be observed in some ocean fish (mackerel, mackerel, sardines, sardinella, etc.). In this case, you should pay attention to the storage conditions and terms of the given batch (the presence of a sufficient layer of glaze on the blocks of fish, storage temperature, etc.), and also evaluate the quality organoleptically by conducting a fish cooking test.

If the fish arrives for processing chilled, it is immediately sorted by size and quality and then sent to washing.

Frozen fish is pre-defrosted. At onshore enterprises, defrosting is carried out mainly by irrigating the blocks with water or immersing them in water.

If the fish arrives for processing chilled, it is immediately sorted by size and quality and then sent to washing.

Defrosting.

The process is quite lengthy, taking on average about 45-60 minutes depending on the size and weight of the fish. After defrosting, the temperature of the fish tissues should not exceed 0÷-1 °C. Usually defrosting is carried out in such a way that the supply of fish does not exceed the hourly need for raw materials.

Sorting. This is carried out in order to separate specimens that, due to their quality and size, are unsuitable for use in fish culinary production.

If the amount of substandard fish in the total mass of raw materials does not exceed 10%, then sorting is carried out selectively, i.e., selecting substandard specimens from the mass of raw materials.

Washing and sorting fish by size is usually carried out using special technological equipment.

Washing. The purpose of this process is to remove from the surface of the fish various contaminants and microorganisms that accumulate in the mucus of the fish, as well as those that fall on its surface during transportation and preliminary storage.

Butchering. The washed fish is sent for cutting, during which non-food parts of the body (entrails, heads, fins, scales) are separated, which are then further processed (caviar, milt, liver) to obtain valuable food products.

When producing fried products, fish is most often cut into a carcass or piece (portioning). Small species of fish (sprat, sprat, etc.) may be used uncut.

Cutting into a carcass is carried out by removing the fish's head, caudal fin and entrails.

Removal of the entrails is carried out through a cut abdomen or by extraction through an incision after removing the head.

Relatively small fish are cut into carcasses, and large carcasses are portioned into pieces. When cutting cod fish, the black film lining the abdominal cavity is removed.

Ambassador.

This is done to impart flavor to the fish. It is produced in brines. For salting fish, brines with a density of 1.15-1.20 g/cm3 are used.

Salt fish at a temperature not exceeding 20 ° C and the ratio of fish and salt solution is 1:3. The salt content in meat after salting should be 1.2-2.0%. The exact salting regime is determined by the laboratory depending on the type of fish and the size of the pieces.

The advantages of the brine salting method are the possibility of mechanizing the process, ease of adjusting the degree of salting of fish when changing the size of the pieces, as well as better preservation of the quality of the product during subsequent heat treatment. The muscle tissue of fish after salting has a higher water-holding capacity (WRC) than the tissue of fresh fish, and does not lose this quality during subsequent heat treatment. Preserving the VUS contributes to obtaining a juicier product, fried fish of better gastronomic quality.

After salting, the fish is left in a perforated container to drain off excess brine, and then sent for breading.

Breading.

Reduces to covering the surface of cut fish with flour, batter or batter, followed by a dusting of flour or breadcrumbs. Breading with flour is most often used in practice. Breading with batter is used in the production of fried fish in batter and fried fish sticks.

Breading fish with flour is done using special breading machines or manually. This operation has a dual purpose.

When in contact with the wet surface of the fish, the flour absorbs moisture, swells and forms a dough-like crust on it, which serves as thermal insulation between the oil and the surface of the fish and reduces overheating of the piece and reduces the amount of evaporated moisture. This allows you to get a juicier fried product. In addition, when frying, a layer of breading gives the fish a specific pleasant taste and aroma due to the caramelization of flour carbohydrates at the high temperature of the frying oil.

A crust of caramelized starch on the surface of a piece of fish makes it difficult to evaporate water from the tissues of the fish, allows the entire piece to be heated to a temperature of 95-98°C (in the center) and provides the necessary conditions for the hydrolysis of collagen in muscle tissue. If moisture evaporates too quickly from the tissues, hydrolysis does not occur and fried fish acquires a tough consistency.

If the dough crust is too thick, it prevents the required amount of moisture from evaporating from the fish, resulting in the pieces being overcooked and flaking even after they have cooled. The optimal layer of dough on the surface of the pieces is achieved when the amount of flour on the pieces is 1-2% of the weight of the breaded fish.

The amount of flour on the surface of breaded fish depends on the moisture content of its surface, so if necessary, the pieces of fish are slightly dried. The quality of breading largely depends on the quality of the flour: the presence of gluten, starch, moisture in it and the degree of grinding of the flour.

The most suitable for breading is 85% milled wheat flour. It contains 9-11% gluten, about 72% starch and no more than 12% moisture.

Roasting. It is carried out in vegetable oil heated to 160-170°C, in steam oil or electric frying ovens.

The frying process is conventionally divided into two periods: heating the fish to 80 °C, during which the sarcoplasmic and myofibrillar proteins of the fish are denatured; heating to temperatures above 100 °C, during which collagen is hydrolyzed.

Due to the insulating breading layer, the temperature in the center of the fried piece or fish carcass does not exceed 95-98 °C. Water vapor formed in the surface layers of fish is partially removed into the external environment and partially condensed in the internal layers of meat, which contributes to the intensive hydrolysis of connective tissue. As a result of these processes, the meat becomes soft and easily separates from the bones, which serves as a criterion for the completion of frying.

Depending on the temperature of the oil and the duration of the frying process, determined by the size of the pieces, moisture loss due to evaporation can reach 20-35% of the weight of the fish. Dehydrated dough crust tissues and fish meat acquire the ability to absorb oil (mainly in the surface layers of the piece).

The oil penetrates the capillaries and voids formed by evaporated moisture, fills them and prevents further release of water vapor. Typically, fish absorbs oil in an amount of 6-20% of the mass of breaded fish, which depends on the temperature and duration of the frying process.

The actual reduction in fish weight in this process reaches 14-16%. In this case, the fish loses not only water, but also a certain amount of nitrogenous substances, fat, particles of muscle tissue and breading coating.

As a result of hydrolysis of connective tissue during frying, the integrity of fat cells is disrupted and tissue fat is evenly distributed throughout the entire mass of fish pieces and partially passes into vegetable oil.

At the end of the process, the fish are sent for cooling in special cooling devices.

Cooling. After frying, as after any heat treatment, the strength of fish muscles decreases sharply, since as a result of collagen hydrolysis, the connection between muscles and muscle fibers is disrupted.

To give pieces of fried fish greater strength, the temperature of the fish is reduced to 30-40°C. Cooling causes the hydrolyzed collagen to gelatinize and, as it were, glue the structural elements of the tissue, as a result of which the strength of the piece increases.

To cool fried fish, special cooling devices are used, in which fried fish continuously moved by a conveyor is blown with cold air. The temperature of pieces of fried fish decreases as a result of convective heat exchange of the product with cold air, as well as due to the latent heat of evaporation of water from a hot piece. During the cooling process, the mass of fried fish due to water evaporation decreases by 3-6%, depending on the specific surface of the cooled pieces.

The fish comes out of the frying oven almost sterile, but during the cooling process, microorganisms again accumulate on its surface. The product is not subject to long-term storage.

To pack fried fish, use bags made of polymer materials, wooden boxes with a capacity of up to 10 kg, planed on the inside and having two or three holes with a diameter of 25-30 mm on the end sides, cardboard boxes, as well as baking sheets with lids made of non-corroded materials.

Cardboard and wooden boxes are lined with parchment or sub-parchment before placing fried fish in them. When packing fried fish into boxes in bags made of synthetic materials, they are lined with wrapping paper.

The quality of the finished fried fish is assessed by the organoleptic method by its appearance, taste, smell, salt content (chemical method).

Fried fish is an unstable product. The permissible period of storage and sale at a temperature not exceeding 8 °C is 48 hours from the end of the technological process.

This product can be frozen. Store fried frozen fish at a temperature not exceeding minus 18 °C for no more than 15 days from the date of production.

Sources:

www.comodity.ru

Varieties

For our consumers, the most familiar types are “Sharon” and “Korolek”. Each variety has subspecies; there are more than half a thousand varieties in total, so we will focus on the most popular of them.

Did you know?
In Latin, the name of this fruit sounds like “diospyros”, which means “divine fire”. The Russian name for this fruit was borrowed from the Farsi language, but in which persimmon sounds like “kormalu” - date plum. At first, only those fruits that grew in the Caucasus were called this way. Later this name spread to all representatives of the genus.

TIMES and STORAGE of fish

Heh is poured with vinegar essence, “cooked” in it, cleaned, cut, added, red pepper according to the rules is poured into hot oil and poured into the fish, then left for 4 hours, no less, better at Lilia Nikolenko’s wonderful recipes for heh on her website Azu Uz.

I didn’t write that my heh is a Korean heh. I wrote, fish heh is a salad of Korean cuisine. And as you know, each salad is interpreted as the hostess needs it. You also forgot to add that monosodium glutamate must be added to Korean heh - this is a mandatory condition that distinguishes Korean heh from all other heh.

Mokko December 15th. In response to Palisa-Polinka’s comment, can this recipe be made only from river fish? Do it boldly. We live by the sea, we often make pilengas, horse mackerel, mackerel and even Atlantic herring according to this recipe, only we call it salamur.

Sturgeon is a royal fish, I would be sorry to translate it into this dish, to be honest. But it will be delicious, I think. What if you bake it in foil? Or the royal ones will make dumplings and they won’t stink of fish.

We now have sturgeon, but before we fried them and made kebabs and dumplings and cutlets. Oh, it was time! We haven’t had either of those for a long time. Anyone would be happy.

In recent years, everything has been littered with pilengas, now there is only anchovy left, and a herring, if you are very lucky. PepsiLight December 15th. I usually make it with herring, it turns out great.

Only I fill it with vinegar essence. Now I'll try it with butter, thanks! Ya-KaLinkA December 15th. Anna Slepova December 15th. Tatyana Lisina December 16th.

Harm and contraindications

In moderation, persimmon does not cause any harm to the body. It can be introduced into the diet of children starting from the age of six months, and consumed by pregnant women. As for contraindications, eating this berry is not recommended for people suffering from constipation. The tannins contained in this fruit further strengthen the stool. People with diabetes also need to avoid persimmons, because, despite their low calorie content, they contain a lot of sugar. This fruit is contraindicated for patients with anemia

, since tannins contained in excess in persimmon bind to iron and remove it from the body. You should not eat this berry with milk yet. Tannins react with milk protein, creating a stable solid structure, and disrupt the digestive processes, leading to severe vomiting.

Interesting: Is it possible to put wine in a plastic container?

Did you know?
Ancient China is considered the birthplace of shrubs and trees of this species. The first mentions of persimmon date back to the 12th century and are found in the treatises of eastern healers. Persimmon entered the official botanical classification in 1753 thanks to the efforts of European botanists.

The benefits and harms of herring hex

Contains few calories - can be added to your diet.
It is easily absorbed by the body, since fish contains 20% highly nutritious protein.
Herring contains omega-3 fatty acids, which prevent the development of atherosclerosis. In addition, they help restore blood vessels in the body, reduce cholesterol levels in the blood and have a positive effect on vision.
The dish is enriched with vitamins A, D, E, thiamine and pyroxidine. They have a beneficial effect on the musculoskeletal system, inhibit the development of cancer cells, and improve the condition of the skin, hair and nails.
Normalizes the functions of the thyroid gland.
Contains selenium, which helps remove oxidation products from the body.
Herring contains iron. It improves blood circulation, prevents the formation of blood clots, and strengthens the walls of blood vessels.

It is not recommended to consume heh from fish often and in large quantities, as swelling, kidney problems and surges in blood pressure may occur. The dish should not be included in the diet of people with diseases of the digestive system and cardiovascular system.

Dry at home

It is not necessary to have special equipment to dry these berries. To process them at home, an oven or microwave will be sufficient. If you plan to harvest large volumes of these fruits annually, it makes sense to purchase an electric dryer.

In the oven

The most affordable and fastest way that is suitable for city residents. Electric ovens will serve better for this purpose, as they maintain a constant, precise temperature. Select ripe, fairly dense fruits, wash them under running water and soap and dry on paper napkins. Cut into slices without removing the peel. Squeeze lemon juice at the rate of two lemons per 500 g of berries. Sprinkle the slices with it and mix them gently so that the workpiece retains its appetizing color and appearance. Line a baking tray with baking paper or oiled parchment, place the slices at a distance of 2-3 cm from each other. Place the baking sheet in an oven heated to 100 degrees. The drying process will take approximately two to three hours. During this time, the slices will decrease in size and a golden crust will appear on their surface. Remove the candied fruits from the oven, let them cool at room temperature and pack them for storage, first in parchment bags or rolls, and then in an airtight ceramic or plastic container.

Important!
The astringent taste of these fruits can be eliminated by freezing. Place unripe berries in the freezer for two days and, after defrosting, enjoy the delicate sweet taste.

In the microwave

Pre-wash and cut the persimmons as thinly as possible so that they dry quickly. Place it on a drying rack or in the bottom of a microwave-safe container in a single layer. Maximum power will only spoil the candied fruits and not speed up the cooking process, so set it to minimum and put the berries in the oven for twenty minutes. After this time, open the oven door and allow any excess moisture to evaporate while the candied fruit cools.

Do three or four such approaches depending on the thickness of the slices. With each approach, check the condition of the candied fruits so that they do not start to burn.

In an electric dryer

The fastest and most convenient way of drying, since the dryer does not require additional manipulations with candied fruits. Place the washed and sliced berries on racks or trays (depending on the design of your dryer) and set the temperature. Depending on the thickness of the pieces, the persimmon should be dried for six to eight hours at sixty degrees. Your goal is to get a golden brown crispy coating on the surface of the wedges.

Did you know?
In Japan, persimmons are a symbol of victory, in the Middle East they symbolize wisdom, and some time ago, Persian and Arab peoples generally believed that genies lived in the trunks of persimmon trees.

Did you know?
In Latin, the name of this fruit sounds like “diospyros”, which means “divine fire”. The Russian name for this fruit was borrowed from the Farsi language, but in which persimmon sounds like “kormalu” - date plum. At first, only those fruits that grew in the Caucasus were called this way. Later this name spread to all representatives of the genus.

Traditional pike heh

A simple and quick recipe for pike heh can be used both at home and outdoors, right by the river, for example, while fishing. The main thing is to have clean water at hand.

Ingredients:

fresh pike – 3 kg
carrots – 500 g
onion – 500 g
garlic – 1 head
vinegar – 40 ml
oil grows. – 50 ml
red chili pepper – 30 g
ground coriander – 20 g
dill greens – 1 bunch
salt - to taste

Step-by-step preparation:

Wash the pike, gut it and remove the fins and head. Cut it very carefully so as not to get hurt or crush the soft fillet. Remove the backbone and ribs, remove the bones. Cut the fish into pieces - long strips 1 centimeter wide.
Peel and grate or chop the garlic as finely as possible. Mix it with vinegar and pour it over the fish. Rub the marinade well into the pike. Place the bowl in a plastic bag and place the fillet in a cool place for 1-2 hours to marinate the fish.
Wash and peel the carrots, cut into thin slices, season with pepper and coriander and leave to marinate for about 1 hour.
To determine the readiness of pike, you should look at its color. Fish can be eaten if it has lightened slightly.
Peel the onions and, after rinsing in water, cut into thin rings. Fry the onion in vegetable oil until golden brown. To make it even tastier, you can add a spoonful of sugar to the onion when frying.
Wash the dill well and dry it. Finely chop and add to the onion half a minute before the end of frying. After cooling the onion, pour it onto the pike. And mix well.
Allow the ingredients to soak in each other’s juices for another hour. Pike heh is completely ready.

Dried persimmon: benefits and harms

Many fruits are usually dried at home for the longest possible storage. Dried persimmon, the benefits and harms of which are known to almost everyone, is the least popular, but extremely tasty. Dried fruits have the beneficial qualities of a ripe product, but at the same time have a long shelf life, which allows the fruit to be consumed not only during the ripening season.

What is another name for persimmon? In different regions, orange fruits may have different names, most often persimmons are called date plums.

What are the benefits of dried persimmon?

The benefit of persimmon lies in its high iodine content.

This substance is contained in the fruit in approximately the same quantities as in fish or seaweed. Persimmons also include:

ascorbic acid;
citric and malic acid;
beta-carotene;
calcium;
iron;
manganese;
potassium;
copper.

Dried small persimmon contains a huge amount of glucose and sucrose, antioxidants and vitamin compounds.

The beneficial characteristics of the fruit are undeniable, therefore it should be included in the diet of adults and children.

How many calories are in dried persimmons? Dried fruits have the highest calorie content per 100 g of product - 274 kilocalories. Calorie content 1 pc. on average 54 kcal. The glycemic index of the product is 45 units.

Note! People with diabetes should be careful when consuming dried fruits, and the point is not that the calorie content is high, but that the sugar content is extremely high.

Persimmon has long been used in Chinese medicine as an effective remedy for various ailments.

Interesting: If you heard air escaping when opening an iron can

Dried wild persimmon has a beneficial effect on:

Gastrointestinal tract. Eating the fruit can reduce the risk of gastric bleeding, improve the functioning of the intestinal tract and stomach, restore appetite, eliminate diarrhea and improve food digestion.
The work of the kidneys and liver. During alcohol intoxication, persimmon helps remove alcohol breakdown products. reducing intoxication of the body.
Cardiovascular system. The fruit helps strengthen blood vessels and heart muscle.
The body as a whole. Antibacterial and anti-inflammatory properties promote rapid recovery from colds and the most effective fight against bacterial infections and inflammatory processes.
Healthy cells.

Eating dried fruits every day helps reduce the likelihood of developing brain tumors.

Immune system. Vitamin C contained in fruits promotes the most active functioning of the immune system.
Vision. By improving blood circulation in the brain and fundus of the eye, vision is significantly improved.

Persimmon is most useful for pregnant women. The high amount of fiber and iron helps get rid of anemia and constipation, which are so familiar to pregnant women, especially during the final stages.

When consuming fruits, do not forget about contraindications.

Persimmon is not equally beneficial for everyone.

Do I need to wash before use?

Before use, do not necessarily wash the fruits. If there are doubts about their purity, then it will be enough to pour boiling water over them.

Why are dried persimmons white? The coating on dried persimmons that appears during the drying process is nothing more than sugar appearing on the surface. It does not pose a threat to the body, so there is no need to wash it off.

Selection of fruits for drying

Any fruit can be eaten raw, but not every fruit is suitable for drying. How to choose when purchasing? The product being dried should not have any external defects, the color of the peel should be uniform on all sides, there should be no cracks or scratches.

Fruits for drying must have a dry stalk that fits tightly to the fruit.

If the stalk is soft, rotten or greenish, you should not take such a berry.

The skin of the fruit must be dense; if the fruit is overripe, it is not suitable for drying. You should also not take unripe fruits, as dried fruits from them will turn out tasteless.

How to dry persimmons

In order to get delicious dried fruits, you need to tie a thread to the legs of selected fruits and hang them in a dry room with good ventilation. Not extremely large fruits should be dried completely.

Important! The room should not be exposed to direct sunlight, as this will have a bad effect on the drying process.

It will take 2 weeks to completely dry the fruits. On days 6-8, the fruit will be covered with a uniform snow-white coating, which should not be alarmed, this is not mold, but sugar.

The stem and seeds are removed from the fruit, and the rest is used for food. If you pay attention to how fruits are eaten in different countries, you can conclude that fruits are suitable for producing a variety of tasty dishes, including weight loss.

How to store dried persimmons at home

For long-term and proper storage of dried fruits, you need to cut off the fruit stalks, then choose one of two storage methods:

Closet. The fruits should be placed in a glass container with a tight-fitting lid and placed in a place inaccessible to direct sunlight.
Freezer.

Dried fruits should be placed in bags and stored at a temperature of -5 degrees. A similar method allows you to store fruit for up to 6 months.

Regardless of the chosen storage method, you should not store the fruits for a very long time, as they can deteriorate and cause harm to the body.

Harm to the product

Despite all the positive characteristics of the product, it can also cause significant harm to human health.

Negative consequences of consuming dried fruits:

In severe forms of iron deficiency anemia, small persimmon leads to impaired absorption of iron, exacerbating the problem.
When eating fruit with dairy products, indigestion may develop, which can only be stopped by using pharmacological agents.
When eating dried fruits on an empty stomach, irritation of the stomach walls occurs.

In the presence of gastritis or peptic ulcer disease, an exacerbation may begin.

Excessive consumption of dried fruits for diabetes of any type can lead to a sharp jump in blood glucose.

Eating fruits in childhood, up to 3 years, can cause blockage of the intestinal tract. In this case, the problem is not so much the fruit itself as the baby’s imperfect digestive system.

Note! If there are contraindications, you should avoid consuming the fruit or discuss this issue with your doctor.

The correct choice of dried fruits and their correct preparation allows you to provide yourself with your own sweet vitamin supply for a long time.

When consumed in moderation, fruits will only bring benefits.

Dried Persimmon

Throughout the autumn-winter season, domestic consumers enjoy an abundance of oriental delicacies, among which the orange magic - persimmon - occupies an extreme place.

Everyone tries to prolong the pleasure that this fruit gives in their own way: someone freezes it, cans it, makes jams, marshmallows, and preserves from it.

Despite almost all the options, dried persimmon is recognized as the most effective method of preserving the vitamins and beneficial components of this product for the whole year. This method of storing an exotic delicacy helps to get rid of the nasty characteristic of persimmons such as astringency. In Korea and the Land of the Rising Sun, this sweet has long been considered an independent product and is called natural sweets. Almost all residents of the Land of the Rising Sun have been drying (driing) persimmons for almost all years.

Enterprising traders are engaged in the sale of dried persimmons in view of almost all the profitable factors.

This product is easy to transport, has a cost that is many times higher than the sale of the freshest fruit, and can be stored for at least two years.

It is noteworthy that as a result of natural drying, persimmon does not lose its own necessary qualities.

The benefits and harms of dried persimmon

The only property that distinguishes the freshest persimmon fruits from the dried ones is the high calorie content of the latter. The energy value of dried persimmon is 274 kcal per 100 g of berry, therefore those suffering from sweet diabetes should exclude this fruit from the list of consumed goods. There are two reasons for this - a high level of sugar and a huge amount of carbohydrates. High calorie content has its advantages.

Eating 2-3 berries a day will help replenish the energy spent during the day and stay full throughout the day. For schoolchildren and people engaged in active mental and physical labor, this oriental sweet can be consumed regularly as a dessert instead of regular sweets.

Dried persimmon contains twice as much potassium as fresh persimmon, which is why it is recommended for hypertensive patients, as it softens blood vessels, lowers blood pressure and improves blood circulation in the body. With its help, the risk of atherosclerosis and heart attacks is reduced. Heart berry - that’s what it’s been called since old times.

This dried fruit provides great assistance in the functioning of the gastrointestinal tract, reduces the risk of bleeding during gastritis, cures diarrhea, and helps in the treatment of hemorrhoids.

The anti-inflammatory and expectorant properties of dried persimmon are recognized as the best assistants for coughs and colds. Betulinic acid, which is part of persimmon, helps the body fight cancer. This berry is included in the healing diet of patients with brain tumors. Its disinfecting and wound-healing properties have been known for a long time. Dried persimmons were cut and the pulp was applied to wounds, snake bites, and abscesses.

Being a beautiful antioxidant (vitamin A), in dried form, persimmon prevents the aging of the body, helps in detoxifying the body, and fighting free radicals. Thanks to these properties, this fruit is used for cosmetic purposes, in the manufacture of creams and masks. In order for the use of dried (dried) persimmon to bring only pleasure and benefit, one should not forget about the characteristics of one’s own body and one’s loved ones; one should not consume this product on an empty stomach, wash it down with milk and give it to children in the first year of life.

Storage tips

When it is not possible to keep fish in the refrigerator and find ice, you can use sunflower oil. The carcasses need to be cleaned of scales, fins and entrails, the gills removed, and then lubricated with high-quality sunflower oil (it should not have a strong odor) and stored for several days. The oil film will stop the development of bacteria, which will make the shelf life of the fish longer.
You can also preserve freshness by marinating. This is done with salt and lemon (the fish is salted and then treated with lemon juice). These natural preservatives will help extend the freshness of the product, and in addition, make the taste juicier and more interesting.

Those people who know exactly how long fresh fish can be stored in the refrigerator do not have to worry about their health. In addition, they have the opportunity to always consume this product fresh, receiving the nutrients necessary for the body.

Fresh fish should only be stored in the cold. It cannot be kept at room temperature. It is removed from the cold immediately before cooking.

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The right choice of fruits

Persimmons, as a rule, are brought to our northern regions not fully ripe, but its usefulness and taste, including its disgusting viscosity, directly depend on the ripeness of the fruit. Therefore, the main task is to try to choose the very, very favorite specimens.

The next aspect of selection is the softness of the fruit. The more its surface yields when compressed, the riper the fruit.
Pay attention to the configuration of the fruit. Round fruits are even tastier than their conical, flattened or cylindrical counterparts.
The color of persimmon, depending on the variety, can vary from almost carrot-like to dark brown, the main thing is its saturation.
Unripe fruits are usually light orange.

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Have you ever thought that buying a ready-made salad (ordering it in a cafeteria) you risk getting poisoned?
Indeed, in the vast majority of cases it does not meet the official requirements for its shelf life. This is especially true in hot summer weather. The same applies to other dishes. More than one owner of an establishment where salads, cutlets, soups, and main courses are made in advance will not throw them away if their official shelf life has expired. And he doesn't care about your health. For him, revenue comes first. This mainly applies to canteens and large stores, where chicken legs, salads, pilaf, cutlets and other ready-made dishes are located behind a glass display case. In restaurants, everything is done when an order is received from a client, and in this case the quality of the food is much higher.

Salads, if they don’t obviously stink, are sold until the victory. It may still be tasty, but it is already dangerous. Especially for children. That is why in kindergartens they never leave what is cooked and left over for the second day, but throw it away immediately, which cannot be said about the various canteens and cafeterias that are visited.

Let's look at the official shelf life of ready-made dishes (especially seasoned with mayonnaise), according to SanPiN 2.3.2.1324-03 “Hygienic requirements for shelf life and storage conditions of food products”:

SALADS

When purchasing ready-made salads, pay attention to the shelf life. The longer the shelf life, the more preservatives. Salad without preservatives cannot be stored for more than a day. Salads seasoned with mayonnaise are stored for no more than 12 hours; dishes using vegetable oil or vinegar are stored longer - no more than 72 hours.

ROLLS AND SUSHI

Raw fish, either smoked or salted, should not be used in the recipe for rolls and sushi. Depending on the technical conditions, the shelf life is from 6 to 48 hours. Storage temperature: +2…+6 degrees. There must be production packaging and a label indicating the date and time of production of the product, shelf life with the name of the manufacturer.

CULINARY PRODUCTS

If they are transported, they must be packaged with the same list on the label. If the store produces it itself, the information should be included on a label placed on the tray. The display case itself should be cooled to +6 degrees. The shelf life of culinary products is from 12 to 48 hours depending on the type of product. Dishes made from minced poultry meat with sauce or side dish, various jellies, jellied meat are stored for 12 hours. 48 hours - ready-made poultry dishes (boiled or stewed). Fried or stewed meats have a shelf life of 36 hours; Cutlets, bisfteks, minced meat balls, pilaf, dumplings, manti, pancakes, pies are stored for 24 hours. The longest shelf life for smoked or smoked-baked (boiled) poultry carcasses and parts is 72 hours. Hamburgers, cheeseburgers, etc. - 24 hours.

ALCOHOL

You need to pay attention to how the excise stamp and label are affixed to the bottle. Everything should be smooth and neat. Naturally, there should be no suspended matter or sediment inside the bottle. Buy alcoholic beverages in chain stores and large shopping centers that are trustworthy. As practice shows, counterfeit alcohol is very rarely found there.

ON A NOTE

The consumer has the right to ask the seller for documents confirming the quality of the goods. This is a consignment note, which must indicate the date of production of the product, shelf life and declaration of conformity. Often, the packaging date is indicated on the box of products, but is modestly silent about the manufacturing date. Know: one cannot be replaced by another, and this is a gross violation of the requirements of the Law “On Protection of Consumer Rights”.

Take care of yourself and don’t poison your body!