Processing of fruit and vegetables

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Fruit and vegetables
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In this part of the Learning Centre, students will learn how to process fruit and vegetables - mainly by drying fruit and vegetable crops, pressing oils and processing medicinal plants. The production of marmalades will also be included. In the part of the operation dedicated to the oil press, students will learn how to process oil seeds and medicinal plants - from rough processing and pressing to the final product and bottling.

Fruit and vegetables
How do we do it?

Processing of fruit and vegetables

As part of the production of marmalades, students will process crushed or de-stemmed fruit and then cook it in a special boiler - a heated stirred vessel - into the resulting marmalade. In the fruit drying section, students will learn to dry fruit and vegetables in three stages. The work process will be guided so that the dried fruit resembles fresh fruit as closely as possible.

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You want to know, jif makes cheese, bakes bread or brews beer? Take a look right into the heart of the Food Pavilion and learn about the production of food products in real production. We produce meat, milk, bake bread and other pastries, press oils and fruit juices, brew beer and jam! 

Marmalade, made from one or more fruits, is made from fresh fruit and is thicker in consistency. It is made by boiling the de-stemmed and crushed fruit, which is pressed, pureed or blended, depending on the type, and finally gelled with citrus pectin. Jam, on the other hand, is made by poaching fresh fruit in a solid state, which results in a thinner consistency of the final product.
Marmalade
Marmalade or jam? According to "food historians", the first surviving recipe for making "Marmelet of Oranges" dates back to 1677. The marmalade, which tastes of bitter oranges, was not brought into the world by Paddington Bear's grandmother, but by a cook called Eliza Cholmondeley, who became known as the "Marmalade Lady".
Marmalade, made from one or more fruits, is made from fresh fruit and is thicker in consistency. It is made by boiling the de-stemmed and crushed fruit, which is pressed, pureed or blended, depending on the type, and finally gelled with citrus pectin. Jam, on the other hand, is made by poaching fresh fruit in a solid state, which results in a thinner consistency of the final product.
Washed and dried fruit - apples, pears, plums, apricots are dried in fruit dryers on wooden grates at a constant temperature. The principle of drying is to slowly reduce the water content of the fruit, while gently preserving all the necessary vitamins. Dried fruit is a source of fibre, antioxidants and contains no fat, and is a source of healthy energy and nutrition.
Dried fruit
Eat like the ancient Egyptians! They regularly used dried fruit to flavour their food. Raisins, dried dates or figs, together with honey, sweetened their daily lives. Dried fruit was also used for medicinal purposes. For example, ancient physicians used raisins to cure all ailments - including fungal poisoning.
Washed and dried fruit - apples, pears, plums, apricots are dried in fruit dryers on wooden grates at a constant temperature. The principle of drying is to slowly reduce the water content of the fruit, while gently preserving all the necessary vitamins. Dried fruit is a source of fibre, antioxidants and contains no fat, and is a source of healthy energy and nutrition.
Orchard fruits - mainly apples, pears and other fruits are chopped and crushed in a crusher, then pressed. The fruit juices are pressed in a gentle way, without pasteurisation, added sugar and no preservatives. Thanks to this processing and the high quality of the fruit, the best fruit juices with a high vitamin and fibre content are offered.
Mosht
The quality of the cider is first detected by nose - and this, using the so-called "aroma index", your olfactory senses will tell you how appley the cidered apples smell. And let's not forget that the quality of the must from freshly pressed grapes also determines the quality of the wine!
Orchard fruits - mainly apples, pears and other fruits are chopped and crushed in a crusher, then pressed. The fruit juices are pressed in a gentle way, without pasteurisation, added sugar and no preservatives. Thanks to this processing and the high quality of the fruit, the best fruit juices with a high vitamin and fibre content are offered.
During the freeze-drying process, the food is deep-frozen and then heated at low temperatures, gradually losing the water it contains. By evaporating the water from the food at low temperature, no nutrients are lost. The food does not spoil and retains the necessary vitamins.
Freeze-dried fruit
Frosted, yet healthy and fresh. Lyophilisation, the process of slowly freezing food, was known to the ancient Incas. In the Andean mountains, they used this method to freeze their food supplies to increase their shelf life. In the past, lyophilisation was also used to preserve blood plasma. However, it is also used in completely different fields - for example, in the restoration of old books and paintings damaged by moisture, as well as in pharmacy, medicine and molecular biology.
During the freeze-drying process, the food is deep-frozen and then heated at low temperatures, gradually losing the water it contains. By evaporating the water from the food at low temperature, no nutrients are lost. The food does not spoil and retains the necessary vitamins.
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