Is it possible to dry sloe in a dryer? Useful properties of thorns in folk medicine, the use of leaves, flowers, bark and roots. Proper procurement of thorn raw materials

You can freeze plums whole or in halves using the dry method. This plum is a suitable semi-finished product for plum “dumplings” (whole plum) and pies (halved plums). In both cases, you need to place the washed and dried plums in bags or other containers and freeze them. Whole plums, loosely scattered, should first be lightly frozen, and once hardened, they should be placed in a container and frozen completely.

Semi-thickened frozen plum jam

Remove the pits from a ripe plum and pass through a meat grinder. large holes and boil by half or even one third of the total volume.

The thickened jam cooked in this way must be left to cool in the air, and then placed in a waterproof container and frozen. After defrosting, cook the semi-finished product until it reaches a thick consistency and, if necessary, sweeten it.

Drying plums

Not very overripe plums are suitable for drying. They must be sorted by size, washed thoroughly twice in two waters, and the stalk removed. Immerse in a hot 1.5% solution of baking soda for a minute (15 g of soda per 1 liter of water), then rinse in cold water and air dry. Place the plums on trays, sieves, mats and place in the oven, oven or drying cabinet. Dry the fruits in 3 steps. First, keep them for 3-4 hours at 40-45 °C, then cool them for 3-5 hours. After this, dry again for 4-5 hours at 55-60 °C. Cool again and finally dry at 75-80 °C for 12-15 hours.

When drying large fruits, it is better to remove the seeds. Small fruits need to be dried whole. When there are few fruits, they should be laid out with their stalks facing up. Dried plums should be firm, non-sticky and should not smear. From 10 kg of plums, 2.2 kg of dried fruits with seeds and 1.8 kg without seeds are obtained.

They should be stored in a dry, ventilated place.

Dried sloe

Dry the fruits in a warm (40 °C) stove or oven for 10-12 hours. For better air circulation, the stove damper must be raised. Doors oven When drying, keep them slightly open.

• Pre-treatment is recommended for fruits that oxidize quickly (apricots, apples, peaches, berries, etc.): they should be heated to 100°C, then cooled, and then pureed.
• Place the solid tray on the sieve and lightly grease it vegetable oil so that the finished pastille does not stick to the tray.
• Distribute the pre-prepared mass evenly over the tray, making the layer in the middle thinner than at the edges. .
• You should use no more than 2 cups of puree per tray.
• You can check the readiness by the stickiness in the center: the finished one is practically not sticky.
• Remove the marshmallow while it is still warm, then roll it into a tube, cool it, wrap it cling film and place in an airtight container. The pastille will be stored in the refrigerator much longer.

Temperature - 60°C

Time - 12-14 hours

Pastila is a wonderful snack. It can be reconstituted by diluting it with water or juice and using it as a sauce or puree. It is easy to make a wonderful dessert for children from marshmallow - as a layer in biscuits or a filling for pies. To make sugar-free jam, three parts of marshmallow must be poured with one part of boiling water. Pastille is prepared from fruit or vegetable puree or grated fruit, but then the layer turns out to be thick. First, at your own discretion, the workpiece can be boiled and sweetened with sugar or honey.

» Plums

Humanity in the process of evolution has learned to benefit from almost everything. The thorn, known from biblical legends, was no exception, because it was from its thorny branches that the crown for Jesus Christ was woven. Despite the sad glory, this plant has medicinal properties, and its fruits are used in cooking. Let's take a closer look at this plant, what benefits and harm it can bring to the human body.

Turn - enough tall bush, growing up to 3.5-4.5 m in height. Some types are presented as low growing trees up to 5 m high. The thorn branches are completely covered with sharp spines.

The plant blooms in April-May, depending on the region of growth. The sloe blossom is very beautiful– at first, white flowers abundantly cover the branches of the bush, and after a while the leaves open. During flowering, bees collect pollen and nectar, so the plant is classified as a honey plant.

Sloe leaves reach a length of 5 cm and have an elliptical shape with jagged edges.. The brownish-reddish wood of the shrub is used to make a variety of small-diameter carpentry and turning products and is valued for its strength and hardness.

It is found in steppe and forest-steppe zones, on the edges of forests and cutting areas, steep river banks and along roadsides, often forming impenetrable thickets. The roots of thorn bushes strengthen slopes well and prevent soil erosion, so they are planted along river banks and in ravines. IN landscape design shrubs are used as hedges.

The plant's range includes Western Europe, Asia Minor, Iran, Tatarstan, Ukraine, European part Russia, Crimea and the Caucasus, and in the mountains the shrub is found at an altitude of 1200-1600 m above sea level.

Sloe fruits are black and blue in color. rounded shape and diameter is about 12 mm. The outer part of each fruit is covered with a bluish waxy coating, and inside there is one wrinkled bone.

Calorie content and chemical composition

The chemical composition of sloe varies depending on the geographic region, but the base remains the same. The fruits contain:

• glucose, sucrose and fructose;
• pectin;
• tannins and aromatics;
• organic acids;
• vitamins A, C, E, B₁, B₂, PP;
• iron, potassium, calcium, sodium, phosphorus, magnesium, iodine, cobalt, zinc, manganese, chromium;
• essential oil.

The energy value of fresh sloe fruits is 49-54 kcal per 100 g.

The tart and sour wild plum berries ripen in July-August, but they are not picked at this time because they are practically inedible, due to their high tannin content.

Typically, fruit harvesting begins after the first frost. During the freezing process, the sloe fruit changes chemical composition– quantity decreases organic acids and tannins, the berries lose their astringency and become tasty.

From one adult damson bush, up to 12-15 kg of fruits are collected, which are characterized by good shelf life and transportability.

Beneficial properties of terene for the human body

If in many medicinal plants healing power possesses any one part, then the turn in this regard is unique - in medicinal purposes They use not only its berries, but also leaves, roots, flowers, branches and bark.

fruit fruit

Sloe berries are eaten fresh, and also dried or prepared from them into jams, preserves, and pasteurized juices. The fruits of this fruit have many beneficial properties.:

• normalize microflora and improve intestinal motility, relieve flatulence;
• removed from the body harmful substances And reduce slagging;
• relieve insomnia, increased irritability, nausea and shortness of breath;
• reduce and normalize patients’ weight. A specially designed diet includes sloe berries, which help burn fat deposits and normalize metabolic processes;
• strengthens the walls of blood vessels, lower arterial pressure and blood cholesterol levels, reduce the risk of developing heart disease;
• improve kidney condition and liver for various pathologies;
• strengthen the immune system, mobilizes protective forces body;
• are a prophylactic against the development of prostate adenoma, normalize the functioning of the prostate;
• strengthen gums;
• reduce menstrual pain.

Flowers and leaves

Sloe flowers are collected during their full bloom, dried in a dark, ventilated area and stored in tightly closed jars (glass or tin) in a place inaccessible to sun rays. They mainly use a decoction or tea from flowers, which have medicinal properties.:

• cleanse the blood and remove toxins from the body;
• get rid of skin purulent and erysipelas inflammations, help with furunculosis;
• cleanse the liver, normalize intestinal function;
• contribute restoration of metabolism;
• have a calming effect for insomnia and neuralgia;
• serve as a diuretic and a diaphoretic.

Healing tea is brewed from sloe flowers: 25 g of flowers are poured into 0.5 liters of boiling water and the container with the drink is wrapped for 10-15 minutes to infuse. Tea made from thorn flowers is drunk as usual without strict dosage, and is also used for external use as lotions.

Decoctions of thorn leaves have the same properties as flower decoctions.. To prepare them, the leaves are plucked in mid-summer, after the bush has finished flowering. They are dried and stored in the same way as flowers, and the prepared decoctions are drunk like regular tea.

Roots, shoots and bark

• The roots are dug up in the fall and dried for 2-3 weeks. outdoors and then dried in the oven. Dried roots can be stored in canvas or cotton bags for up to three years.
• Twigs and young shoots are collected in early summer, dried in the open air and stored for a year.
• Bark is removed from a bush in early spring until the plant blooms. Drying and storing the bark is carried out similarly to harvesting the roots.

Decoctions of roots, branches and shoots have antipyretic, anti-inflammatory and diaphoretic properties, so they are taken for colds and flu.

Decoctions from the bark are drunk instead of regular tea.– they help cleanse the blood and get rid of skin irritations. Divorced from boiled water decoctions are used for douching for female inflammation.

Contraindications and possible harm to human health

Thorn fruits have no particular contraindications for human health. Those who are concerned about stomach problems should reduce their consumption of berries.:

• gastritis;
• stomach ulcer in the acute stage;
• increased stomach acidity.

People with severe allergies will have to stop using teren., although such cases are quite rare.

Fruits cause particular harm to tooth enamel - After eating sloe, teeth turn bluish. This looks extremely unaesthetic, and the blue stains from the teeth are completely washed off only after a few days.

After preparing a decoction of thorn fruits, the berries must be removed. With prolonged contact of fruit seeds with water, toxic components are formed in the liquid that can cause poisoning.

Eating thorn berries not contraindicated for children and pregnant women, and the latter is even useful for toxicosis and attacks of nausea.

Fresh berries can cause stomach upset, sweet preserves and jams are an undesirable gain of excess body weight, but only if these products are consumed in excess.

Recipes with prunes

Sloe fruits are used to prepare sweet preparations for the winter (jam, marmalade, marmalade), as well as all kinds of sauces, seasonings, wine and vodka liqueurs and liqueurs.

Jam

The most popular is thorn fruit jam. You need to cook the sweet delicacy according to the same principle as with any other berries.:

• Sort and wash 1 kg of thorn fruit, let the water drain.
• Remove the seeds from the berries.
• From 1.5 kg sugar and 2-3 glasses of water cook the syrup.
• After the sugar has completely dissolved, add sloe to the boiling syrup, boil and remove the pan from the heat.
• Cool the jam to room temperature and cook it again, bringing to a boil and boil for 2-3 minutes.
• The third time Boil the jam and cook for low heat until fully prepared. During cooking, stir occasionally and skim off foam.
• Ready jam hot pour into dry sterilized jars and roll up with tin lids. After cooling, remove the jars for storage.

Sloe juice

To obtain juice, use a juicer into which sloe fruits and sugar are loaded. (for 1 kg of berries take 100 g of sugar). The juice is poured into jars, then sterilized and sealed with tin lids. After the jars have cooled to room temperature, they are stored in a dark place.

Sloe kvass

To prepare a refreshing drink you will need 3-4 liters of water, 0.5 kg of sloe berries, 0.5-1 glass of any honey and 15-20 g of yeast:

• Grind the washed and pitted fruits to a puree. add water and boil for 40 minutes.
• Received strain the broth, add yeast and honey to it.
• Leave to ferment for 10-12 hours at room temperature.
• After that bottle and put it in the refrigerator.

Simple thorn liqueur

Preparing a classic sloe liqueur takes a lot of time - it will take 4-6 months to age the liqueur. Lovers of strong drinks use thorns more quick recipe. For it you need to take 1 kg of sloe, 200-300 g of sugar and 1 liter of vodka. Instead of vodka, you can use ethyl alcohol, diluting it with water to a strength of 40-45%, as well as inexpensive cognac or purified moonshine:

• Sort the berries, remove rotten and spoiled ones, wash and remove seeds.
• Peeled pulp mix with sugar and put in a glass jar.
• Tie the jar with two layers of gauze and place it on sunny windowsill.
• After 2-3 days add vodka, mix the berries and put the jar in dark place With room temperature(closet or pantry).
• Keep the liqueur for 14 days, and shake the jar with its contents daily for the first week.
• In two weeks strain the drink and bottle it. Seal tightly and store.

Sloe liqueur can be stored for up to 5 years, and the strength of the alcoholic drink is 30-32%.

Conclusion

A thorny thorn bush with inconspicuous berries, upon closer examination, turned out to be useful plant. You can use it to prepare alcoholic and non-alcoholic drinks, sweet preparations for the winter, seasonings and sauces for various dishes.

The fruits of thorns and all kinds of decoctions prepared from different parts plants. Their use is not limited to certain dosages - Healing infusions are drunk like regular tea.. The main condition for preservation therapeutic effect turn is compliance with the timing of the collection and drying process of raw materials.

Sloe fruits are used mainly for the production of wines (table, dessert, strong), low-acid ones - for the preparation of jam, tea substitutes and other products.

It has been established that sloe for winemaking can be used not only in a mixture with other fruits, but also in pure form. The process of alcoholic fermentation is active and during natural fermentation wines with an alcohol content of 14.75-15% are obtained. Sloe wine is distinguished by its high taste and subtle pleasant aroma. The only drawback inherent in wine made from sloe is that the clarification processes occur slowly in it, despite the significant content of tannins. It is known that fully ripe thorn fruits, after they have been “captured” by frost, become less tart; the juice from them is used in some countries to mask the defects of wines.

The fruits of wild thorns are also used for the production of alcoholic beverages (vodka). To do this, they are first subjected to alcoholic fermentation, followed by distillation of the alcoholic liquid.

It is also possible to obtain juices, extracts, syrups from sloe fruits and use them for the production of liqueurs, tinctures, liqueurs and vinegar. It is noted that alcoholic drinks made from sloe have a positive effect on digestion.

Sloe fruits contain a significant amount of pectin substances, so they can be used in the confectionery industry in the production of not only preserves, but also jams, marshmallows, marmalade, candied fruits, caramel fillings and many other products.

Preserves and jams made from sloe have a characteristic aroma and piquant taste.

Sloes can also be successfully used for the production of marinades - canning using acetic acid, as well as for canning in hermetically sealed containers in the production of compotes.

In some areas, sloe fruits are dried naturally in the sun or under shelters, and also with warm air in fruit and vegetable dryers and in Russian ovens.

Sloe seed kernels are very rich in fat and contain amygdalin, so they can be used to produce fatty and essential bitter almond oils.

Sloe kernel shells can be used in the chemical industry to produce activated carbon.

Fruits, flowers, bark and roots of thorns in folk medicine used as a blood purifier and for gastrointestinal diseases. A decoction of the roots is used for dental disease as a rinse.

Sloe flowers are of great medicinal value as a gentle laxative and emollient.

Dried sloe leaves are used as a tea substitute in some areas.

It should be noted that the peoples of the Caucasus find use for all parts of the thorn plant. In addition to its nutritional and taste value, juice from thorn fruits, boiled in lye, is used to dye linen red.

Sloes can be used to create hedges.

It can be introduced into shelterbelts, used to strengthen ravines and as a rootstock for plum plantations (dwarf) and peach.

Sloes produce brownish-reddish, very hard wood ( specific gravity from 0.71 to 0.94).

Sloe wood, although it has significant hardness and is polished quite well, does not have a beautiful color, warps and cracks; used for the production of tool handles and other purposes. Bark and wood contain a significant amount of tannins, so they can be used in tanning leather. The bark contains coloring matter, and by adding vitriol to it, you can get black paint and good quality ink; an alkaline decoction of the bark gives a yellow color.

Thorn is a honey plant.

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