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Elaboraciones con fruta conservada

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Elaboraciones con fruta conservada

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Elaboraciones con fruta desecada, congelada y conservada por la adición de azúcar

Created by

Guadalupe Lozano Leal
Guadalupe Lozano Leal
Spain

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Elaboraciones con fruta conservada
 

Elaboraciones con fruta conservadaOnline version

Elaboraciones con fruta desecada, congelada y conservada por la adición de azúcar

by Guadalupe Lozano Leal
A
C
D
E
F
G
H
L
M
N
P
S
T
V

Empieza por A

fruta cocida al baño María en almíbar frio 500 g azúcar por litro de agua.

Empieza por C

laminas de frutas que se le aplica técnicas de desecado, utilizada como decoración

Empieza por D

fruta seca o deshidratada, al sol, horno o armario de calor a temperatura 70º-90º.

Contiene la E

fruta sumergida en alcohol, vinagres o vinos para ablandar y prolongar su vida.

Empieza por F

fruta rociada con bebida alcohólica que se prende fuego se consigue evaporar el alcohol.

Contiene la G

frutas que permiten su congelación sin perder cualidades nutritivas y organolépticas.

Empieza por H

someter fruta a a la acción del calor sin ningún elemento líquido.

Contiene la L

fruta triturada con azúcar inferior a 500g por kg y cocinada hasta que se pasteurice.

Empieza por M

elaboración con fruta a la cual se le añade misma cantidad de azúcar que fruta y se cocina hasta tener densidad.

Contiene la N

fruta cocida entera con jarabe caliente, se le va aumentando la densidad cada 24 h.,hasta los 30º Be.

Empieza por P

sofreír fruta con poco aceite o mantequilla hasta tener textura blanda.

Contiene la S

Método que incluye fruta desecada, elaboraciones con fruta congelada y conservada por la adición de azúcar.

Contiene la T

fruta cocida entera o cortada con una proporción de 300g ó 500g de azúcar por kg de fruta.

Empieza por V

fruta sumergida en vino para llevarla después a ebullición.

 
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