Juicer carrot cake: how to use, what to cook. Pomace pastilles: a review of the best recipes for making homemade pomace marshmallows What to cook from fruit pomace

During the fruit and berry harvest season, many begin to intensively use juicers and juicers to prepare various drinks for the winter. After the pressing procedure, a large amount of cake remains, which is a pity to throw away. Try making a marshmallow out of it. We will tell you how to do this correctly in this article.

An example of a recipe for making homemade marshmallows will be presented on the basis of apple cake, and below you can familiarize yourself with various options for making cake marshmallows from other products.

• apple cake - 1 kilogram;
• granulated sugar - 150 grams;
• water - 50 grams.

If you plan to make marshmallow from the cake, then squeeze the apples in a peeled form, without peel and seeds.

The spent cake is transferred to a thick-bottomed pan or bowl, kneading the apple mass with your hands. The large parts of the apple that occur are crushed with a knife and sent back.

Water is added to the apples, and the contents of the pan are boiled for 5 minutes with the lid closed. If the extracts are very dry, then you can add 2 times more water.

After the apples are softened, sugar is added to them. All are thoroughly mixed and put on fire for boiling, for 15 - 20 minutes. The mass should thicken and decrease slightly in volume. To prevent the puree from burning, it must be constantly stirred with a spatula. Cool the finished applesauce slightly.

There are three ways to dry mashed potatoes:

• In the oven. Mashed potatoes are spread on a silicone mat or waxed paper, lightly oiled with vegetable oil. The layer should not exceed 4 - 5 millimeters. The pastille is dried at a temperature of 180 degrees for 20 minutes, and then dried until tender at a temperature of 60 degrees. An important feature: the oven door should be ajar about 3 fingers.
• In an electric dryer. Mashed potatoes are placed in a container for making marshmallows or on grates covered with baking paper. To prevent the marshmallow from sticking, the pallets are greased with vegetable oil. The product is dried at a maximum temperature of 65 - 70 degrees. If the marshmallow is dried in several tiers, then for uniform drying, the trays are periodically reversed.
• On air. You can also dry the oil cake marshmallow in a natural way. For this, containers are placed on a glazed balcony or just outside. Containers with marshmallow must be protected from insects. For this, the pallets are covered with gauze so that it does not touch the fruit mass. Drying time is 4 - 5 days.

The finished pastille is rolled up or cut into arbitrary geometric shapes. Store the product in the refrigerator in a plastic container or glass jar.

Watch the video from the channel "Free Buyer" - How to make tasty marshmallow from apple cake

Homemade Pomace Pastille Recipes

The technology for making marshmallows from other fruits is the same as from apple, so only the ingredients will be presented in the recipes below.

Apple-peach candy

• apple cake - 500 grams;
• peach cake - 500 grams;
• granulated sugar - 3 tablespoons.

Plum candy with salt

• plum cake - 1 kilogram;
• salt - 0.5 teaspoon.

Boiled with water, the cake is rubbed through a sieve to get rid of the skin, and then salt is added.

Plum paste with honey, sesame and vanilla

• plum cake - 500 grams;
• honey - 3 tablespoons;
• sesame seeds - 1 tablespoon;
• vanilla - on the tip of a knife.

Honey and vanilla are added to the cooled plum puree, freed from the skins. Before putting the marshmallow to dry, sprinkle it with roasted sesame seeds.

Apple and plum cake paste with honey, poppy seeds and sesame seeds

• plum cake - 500 grams;
• apple cake - 500 grams;
• honey - 5 tablespoons;
• poppy - 1 tablespoon;
• sesame seeds - 1 tablespoon;
• vanilla - on the tip of a knife.

Plum and apple pastille with cinnamon, honey and coconut

• plum cake - 500 grams;
• apple cake - 500 grams;
• honey - 5 tablespoons;
• cinnamon - to taste;
• coconut flakes - 2 tablespoons.

Apple cake pastille with cinnamon

• apple cake - 500 grams;
• cinnamon to taste.

Plum and apple paste with seeds, walnuts and vanilla

• plum cake - 300 grams;
• apple cake - 300 grams;
• sunflower seeds - 1 tablespoon;
• crushed walnuts - 1 tablespoon;
• vanilla - on the tip of a knife.

Cherry and Peach Pomace Pastila

• cherry cake - 500 grams;
• peach cake - 500 grams.

Oleg Kochetov in his video will tell about home preparation of marshmallow from cherry cake

Moonshine from apple cake is gaining popularity, since the raw materials are used almost 100% waste-free. When processing apples for juice, pomace remains, from which you can make mash for good apple moonshine.

Chacha from apples is a natural alcoholic drink, harmful impurities are minimized. Alcohol does not need to be refined if all technologies are followed and distilled two or more times.

Due to the small amount of fructose in the pomace, it is necessary to add sugar, the moonshine from the remaining apple cake will retain the taste and smell of apples.

Tip: Do not squeeze the apples dry to make mash on apple pomace. A small amount of juice increases the fructose concentration, improving the taste and aroma of the alcohol.

Recipe

At home, making a brew for moonshine is simple, adhering to the minimum requirements. Unused pulp after making juice, cider or calvados is an excellent raw material that doesn't have to be thrown away.

Ingredients:

• Apple cake - 10 kg
• Granulated sugar - 5 kg
• Water - 35 l
• Yeast - 350 g pressed or 100 g dry

Mash preparation

1. Place the apple cake in a container prepared in advance, where the mash will ferment. Calculate the capacity of such a volume that there would be free space for the foam released during fermentation, for this recipe you need a container with a volume of 60-65 liters for yourself, count it yourself depending on the amount of ingredients
2. Fill the cake with water at a temperature of 30 degrees
3. Add sugar, but it is better already diluted in the form of sugar syrup, so the sugar will dissolve faster and better. Mix well.
4. Dissolve yeast in water, add to wort and stir
5. Close the container tightly and install a water seal or a medical glove, make a hole in your fingers in advance in the glove
6. Put the braga in a dark, warm place, the temperature should be at least 18, but not more than 28 degrees
7. Stir the mash for the first five days, upsetting the raised cap of the cake, after the cake stops floating, you can not stir it.
8. The fermentation time is 6 to 10 days. It depends on the fermentation conditions. The end of fermentation can be determined by a deflated glove or the cessation of gas bubbles with a water seal, as well as the bitter taste of the mash
9. When the mash plays out, filter it from the cake through several layers of gauze

Getting moonshine

1. Distill the mash for the first time almost to dryness to a strength in a stream of 5-7% alcohol
2. Measure the strength of the obtained raw alcohol and calculate the amount of absolute alcohol
3. Dilute to 30% with water and distill further
4. Collect the first 10% head fractions of absolute alcohol and discard
5. Collect the drinking fraction, the so-called "body" of moonshine, select to a cubic temperature of 92 degrees
6. Collect the rest of the "tailings" separately for further processing
7. Apple moonshine will be ready after you dilute it to 40 degrees with clean drinking water and let it stand for at least 7 days in a glass container

The amount of ingredients in the recipe gives about 5 liters of high-quality tasty and aromatic apple moonshine with a strength of 40 degrees.

Calories, kcal:

Carbohydrates, g:

Liquid, strong and juicy are loved by all, without exception, age categories and segments of the population. Of course, everyone has their own preferences - some adore the sour Antonovka, others cannot live without gnawing on the honey Golden. Apples are great on their own, tasty and healthy, especially when fresh. Considering that vitamins are lost during any heat treatment, let's pay attention to those products that are given to us by fresh apples. Natural, apple puree and apple cake retain all the advantages of the original fruit. Today on the agenda is apple cake.

Calorie content of apple pomace

The nutritional value of apple pomace will depend on the variety of apples from which it is produced. Sweet and sour, hard and loose apples differ in the number of calories and BJU, but on average, apple cake is a low-calorie product. The calorie content of apple pomace is approximately 45-47 kcal per 100 grams of product. The percentage of protein / fat / carbohydrates looks like this: 3% / 5% / 87% (calorizator). Calculate the nutritional value of meals made from apple pomace, taking into account the products used.

Apple pomace composition

The well-known adage that one eaten apple a day guarantees a person's health is not just nice words, but the truth, confirmed by many years of research. Few people will eat apple cake just like that, but its vitamin and mineral composition will not change from this.

The chemical composition of apple cake inspires respect, it includes:, vitamins, and, as well as useful minerals, and. The fiber in apple cake will work as a bowel scrub even after heat treatment. Also, apple cake contains enough essential oils and dietary fiber (calorifier).

It is calculated that, on average, from a kilogram of apples (weighed already peeled, without pits and tails) of average juiciness, 280-300 grams of cake is obtained. In this case, the juice comes out a little more than 600 grams, and the rest is the foam that forms on top of the juice. If you strain it, then the resulting mass will be nothing more than the most delicate applesauce, which is recommended to be eaten immediately - for the joy and benefit of the body.

The benefits and harms of apple cake

Dietary fibers of apple pomace help to maintain normal weight, as it perfectly normalizes intestinal motility. The properties of apples for cleansing the blood fully apply to apple cake, so it is useful for people with problems of the cardiovascular system.

Apple cake can only harm people with high acidity of the stomach, and then only if you eat a kilogram of fresh cake in one sitting, which is problematic purely physically - dry cake is inconvenient to eat. When cooked, apple cake is absolutely harmless.

Apple cake properties

In the days of manual juicers (which were called juice presses and resembled meat grinders in form and principle of action), the remains from the preparation of apple juice, as a rule, were thrown away or went to feed poultry. Rare housewives bothered themselves with cleaning apples from seeds, only broken and rotten areas of apples were removed. The laborious process of squeezing the juice left no time to take care of the purity of the cake.

Having in their arsenal any model of an electric juicer, modern hostesses know that, having spent some time peeling fruit, as a result, they will get a clean and ready-to-use cake. So, apple cake is the dry remains of apples after they have been squeezed out of juice. If the apples are very juicy, the cake will be damp, but ideally, it should not be juice.

The use of apple cake in cooking

The simplest solution for using apple pomace is to add it when cooking compotes or jelly. It should be noted that any baked goods, especially with cottage cheese, will acquire splendor and airiness if you add apple cake to it. It is noticed that the apple cake bun remains soft for a long time and does not become moldy. If the preparation of juice is put on a stream and there is too much cake, it can be frozen by distributing it in bags for freezing.

During the fruit and berry harvest season, many begin to intensively use juicers and juicers to prepare various drinks for the winter. After the pressing procedure, a large amount of cake remains, which is a pity to throw away. Try making a marshmallow out of it. We will tell you how to do this correctly in this article.

An example of a recipe for making homemade marshmallows will be presented on the basis of apple cake, and below you can familiarize yourself with various options for making cake marshmallows from other products.

• apple cake - 1 kilogram;
• granulated sugar - 150 grams;
• water - 50 grams.

If you plan to make marshmallow from the cake, then squeeze the apples in a peeled form, without peel and seeds.

The spent cake is transferred to a thick-bottomed pan or bowl, kneading the apple mass with your hands. The large parts of the apple that occur are crushed with a knife and sent back.

Water is added to the apples, and the contents of the pan are boiled for 5 minutes with the lid closed. If the extracts are very dry, then you can add 2 times more water.

After the apples are softened, sugar is added to them. All are thoroughly mixed and put on fire for boiling, for 15 - 20 minutes. The mass should thicken and decrease slightly in volume. To prevent the puree from burning, it must be constantly stirred with a spatula. Cool the finished applesauce slightly.

There are three ways to dry mashed potatoes:

• In the oven. Mashed potatoes are spread on a silicone mat or waxed paper, lightly oiled with vegetable oil. The layer should not exceed 4 - 5 millimeters. The pastille is dried at a temperature of 180 degrees for 20 minutes, and then dried until tender at a temperature of 60 degrees. An important feature: the oven door should be ajar about 3 fingers.
• In an electric dryer. Mashed potatoes are placed in a container for making marshmallows or on grates covered with baking paper. To prevent the marshmallow from sticking, the pallets are greased with vegetable oil. The product is dried at a maximum temperature of 65 - 70 degrees. If the marshmallow is dried in several tiers, then for uniform drying, the trays are periodically reversed.
• On air. You can also dry the oil cake marshmallow in a natural way. For this, containers are placed on a glazed balcony or just outside. Containers with marshmallow must be protected from insects. For this, the pallets are covered with gauze so that it does not touch the fruit mass. Drying time is 4 - 5 days.

The finished pastille is rolled up or cut into arbitrary geometric shapes. Store the product in the refrigerator in a plastic container or glass jar.

Watch the video from the channel "Free Buyer" - How to make delicious marshmallow from apple pomace

Homemade Pomace Pastille Recipes

The technology for making marshmallows from other fruits is the same as from apple, so only the ingredients will be presented in the recipes below.

Apple-peach candy

• apple cake - 500 grams;
• peach cake - 500 grams;
• granulated sugar - 3 tablespoons.

Plum candy with salt

• plum cake - 1 kilogram;
• salt - 0.5 teaspoon.

Boiled with water, the cake is rubbed through a sieve to get rid of the skin, and then salt is added.

Plum paste with honey, sesame and vanilla

• plum cake - 500 grams;
• honey - 3 tablespoons;
• sesame seeds - 1 tablespoon;
• vanilla - on the tip of a knife.

Honey and vanilla are added to the cooled plum puree, freed from the skins. Before putting the marshmallow to dry, sprinkle it with roasted sesame seeds.

Apple and plum cake paste with honey, poppy seeds and sesame seeds

• plum cake - 500 grams;
• apple cake - 500 grams;
• honey - 5 tablespoons;
• poppy - 1 tablespoon;
• sesame seeds - 1 tablespoon;
• vanilla - on the tip of a knife.

Plum and apple pastille with cinnamon, honey and coconut

• plum cake - 500 grams;
• apple cake - 500 grams;
• honey - 5 tablespoons;
• cinnamon - to taste;
• coconut flakes - 2 tablespoons.

Apple cake pastille with cinnamon

• apple cake - 500 grams;
• cinnamon to taste.

Plum and apple paste with seeds, walnuts and vanilla

• plum cake - 300 grams;
• apple cake - 300 grams;
• sunflower seeds - 1 tablespoon;
• crushed walnuts - 1 tablespoon;
• vanilla - on the tip of a knife.

Cherry and Peach Pomace Pastila

• cherry cake - 500 grams;
• peach cake - 500 grams.

Oleg Kochetov in his video will tell about home preparation of marshmallow from cherry cake

Soups

Vegetable oilcakes are best done puree soups. Fill the cake with a little water so that it is saturated with moisture. Then put this gruel on fire and cook until tender. You can add boiled meat, eggs or mushrooms to taste. And then send to a blender and whisk. Season with salt and pepper. Your soup is ready!

For ordinary soups, cake can also be used, but it will not look very impressive.

Porridge

It is best to use pumpkin cake. We take millet or rice, fill it with water or milk. Shortly before the cereal is ready, add the cake to it and cook a little more.

The porridge is ready. Add honey, nuts, dried fruits, butter. And you can serve it on the table.

Fritters and cutlets

The cake can be used to make excellent vegetable pancakes or cutlets... They are prepared according to the usual recipe. We recommend keeping the cake in water a little before use so that it is saturated with moisture. This is especially true if you get a very dry cake.

Casserole

If you cook vegetable casserole, add eggs, semolina, sour cream, salt, spices to the cake.

Fruit cake will also be used. It works well for regular curd casseroles.

Salad

Excellent salads are made from carrot and beet cake. Simmer the cake a little in a skillet along with the onions. Remove from heat. Transfer to a salad bowl. Add boiled eggs, grated cheese, and finely chopped bell peppers. Season with your favorite sauce and you're done!

Bakery products

Use a small amount of cake to make cookies, muffins, and even bread. Just add it to the dough and stir. If large particles of vegetables or fruits come across in the cake, grind them in a blender beforehand.

Dry crackers

We take any cake or a mix of several and add seeds, nuts, dried fruits, seasonings, spices, sugar or honey. What the soul asks for and in the amount that you personally like.

Mix the mass in a blender until smooth. Cover the baking sheet with baking paper and spread the mixture there in a thin layer (2-3 mm). We set the minimum temperature, put the baking sheet in the oven and dry it ... After 8-12 hours you will have crackers that are stored for a long time, crunch pleasantly and are great as a healthy snack.

Candy

If you are making a very dry cake, try making candy out of it. Combine fruit cake with thick honey, chopped nuts and dried fruit. Then, manually shape the mass into round candies and garnish them with a whole nut on top. Refrigerate for several hours.

The same can be done with vegetable cake, only replace honey with thick sour cream. Decorate the ball with a leaf of parsley or cilantro. Children will be interested in eating such healthy sweets instead of boring salad.

Filling

Add vegetable pomace, chopped onion, vegetable oil, herbs and spices to boiled rice. Simmer the mixture a little.

This filling is universal. It can be eaten separately, or you can put it in pies, dumplings, manti, stuffed pancakes. Or just wrap it in thin Armenian lavash and eat like that.

Use the fruit pomace to fill the pies. Cook it the same way as you always do. If necessary, pre-feed the cake with water.

The drinks

Is it possible to make a drink from a mass in which not a drop of liquid remains? Of course! For example, smoothies. Mix the cake in a blender with juicy berries, fruits or vegetables. Pour some herbal tea or mineral water. Depending on the type of smoothie (fruit or vegetable), add spices, sugar, honey.

And some craftsmen make moonshine and chacha from apple or grape cake.

The first thing for which the oilcakes were good were vegetable puree soups. Pour vegetable cakes with water, leave for 15 minutes. During this time, they absorb moisture from the water, lost when squeezing the juice. This must be done in order to understand whether more water needs to be added. Next, bring the resulting gruel to a boil and, stirring, cook for another 3 minutes. Add salt to taste. I sometimes add chopped garlic and herbs (dill, parsley) to such a soup. Serve with sour cream! For such a soup, oilcakes of any roots are suitable: carrots, beets, potatoes, celery. The next dish that I mastered, starting to consume fresh juices daily, were vegetable casseroles. For this, again, oilcakes of any vegetables (carrots, beets, potatoes, cabbage) are suitable. For 250 grams of oilcake (remains after squeezing out the juice from about 4-5 medium root crops), add 1 egg, 2 tablespoons of sour cream, 1 tablespoon of semolina, salt to taste. All this mass is laid out on a baking sheet, previously greased with fat (I most often use vegetable oil). It is baked in the oven for about 20 minutes at 200 degrees. Any sour cream sauce is suitable for the casserole, as well as tkemali sauce from green plums. Pancakes from vegetable oilcakes are prepared in a similar way. To do this, 2 eggs, about 150 grams of flour, baking powder or soda slaked with kefir, salt and spices to taste are taken for 250 grams of cake. The dough with the consistency of thick sour cream is kneaded. And pancakes are fried in a hot frying pan in vegetable oil. Also good with sour cream or any other sweet and sour sauce. The first recipe I used: beet / beetroot-carrot salad. In the original version, you fry onions, add grated beets, seasonings to taste and tomato sauce, simmer until soft. Can be eaten as a salad or spread on bread (preferably dark). But pomace (beets or beets with carrots) is also great. You can eat it both warm and cold. My next discovery was the use of sweet cakes (from fruits) for mousses. Cakes of any fruit (apples, peaches, apricots, strawberries, grapes) are suitable. Grind some other fruit in a blender (preferably more juicy, for example, kiwi, strawberries or grapes, currants or gooseberries are also good). In this crushed mass, add the cakes from the fruits from which the juice was squeezed. Everything is whipped again. Let stand for a while so that the cake is filled with new juice. And Bon Appetit! Well, today I baked a wonderful cake made from oilcakes (carrots, beets and apples). For this I took 175 grams of butter. I rubbed 200 grams of sugar in it until a white homogeneous mass was formed. I added 2 large (selected) eggs to it. If the eggs are small, then 3 pieces will be needed. All this must be whipped. I put out the soda in apple cider vinegar - she went there too. I poured flour (300 grams) with vanilla sugar into the resulting mass and then added all the cake remaining from the squeezing out of the juice (about 250 grams). I put it in a form greased with vegetable oil and baked in the oven for 30 minutes at a temperature of 180 degrees. It turned out so yummy! Especially with cold milk!

In contact with

HELPFUL PRODUCTS FROM PRESS FROM A JUICER 1. Fiber. 2. Powder for baking. 3. Additives to tea. 4. A substitute for tea I think that many owners of gardens and vegetable gardens, like me, puzzled over what to do with the rich harvest of fruits, berries and vegetables. It happens that it is not realistic to eat, process, prepare for the winter or distribute what is grown with love. And if there is a juicer, then a headache is added: where to put the cake remaining after receiving the juice? So much cake in the form of pancakes, pastries, salads, etc. just do not overpower. But this is the most valuable product - fiber. Fiber is a dietary fiber containing hemicellulose, pectins, and non-carbohydrate compounds. It plays a huge role in human nutrition: it accelerates the digestive processes, removes harmful substances from the body, promotes weight loss, as well as the prevention and treatment of a number of dangerous diseases. Every day, a person should eat up to 35 grams with food. fiber. Most of us do not even use half of this norm. One fine day, I twisted the leaves for tea in a meat grinder and admired the resulting granules. And then I thought, why not twist the cake remaining in the juicer in a meat grinder * and dry it in a conventional dryer? The product obtained in this way will be nothing more than granular fiber, similar to which many buy as dietary supplements. To make sure that my thoughts were correct, I armed myself with the Internet. First, I learned a lot of interesting information about fiber, its content in certain plants, methods of use, etc. Secondly, I was able to find information on how it is produced on an industrial scale. Here, I will only briefly note that fiber is produced mainly from pomace (cake) obtained after squeezing the juice. The cake is granulated by passing through spinnerets and dried to a moisture content of 5 - 8%. The temperature regime during drying depends on the purpose of the cake and the type of drying equipment. If the cake is used for the production of fiber as a food additive, it is recommended to dry the granules at a temperature of 35 * - 40 * (to preserve the vitamin complex) and not higher than 95 * (so as not to destroy pectins). In the production of fruit and vegetable powders for the bakery industry, higher temperatures are used (120 - 150 *). Having summarized the information received and realizing that such conditions can be provided at home, I got down to business. The apples were still unripe, but that didn't stop me. I was interested in the very fact - what will come of it. And everything turned out great! I prepared the following products from the cake: 1. Granular and powdered fiber. 2. Powder for baking. 3. Additives to tea. 4. Substitute for tea. 1. FIBER. 1.1. Granular fiber. I picked the apples. I washed it. Cut it. Passed it through a juicer. The juice from unripe apples is surprisingly delicious. I passed the cake through a meat grinder. I could not get good granules through the fine grid, but excellent granules through the coarse grid. If desired, you can get denser granules by scrolling the cake twice in a meat grinder. Then I dried the granules in an electric dryer at a temperature of 65 * until crisp (I dried for 4 hours). Drying time depends on the degree of juice extraction. The drier the cake comes out of the juicer, the faster the granules will dry. I tried it! It turned out to be so delicious! They snap like seeds. After such a great result, I wanted to experiment with the composition. On the website of a well-known Russian fiber manufacturer, I studied the composition of the product. It is very diverse. In addition to fruits, berries and vegetables, bran, herbs, nuts and seeds of various plants are added to it. Therefore, I decided to prepare a variant of granular fiber by adding oatmeal to the apple cake. I took cake (900 gr.). Then I ground the oatmeal (150 gr.), Poured them onto the cake and mixed. Excellent granules-worms turned out. True, it is not very convenient to lay them out on baking sheets and pallets - they tend to stick together all the time. I dried them in the same way as last time, at 65 *. I really liked the result. The taste is soft, balanced. 1.2. Powdered fiber. Why powder? Firstly, it is more convenient to add it to food. Second, in powder form, fiber works better in the body. I met the following information: “The fine (fine) structure and large surface of the powders allows you to neutralize and remove metabolic products, toxins, bacteria and heavy metals from the body. But, most importantly, the human body can extract from powders 2 - 4 times more biologically active substances in comparison with the consumption of fresh vegetables and fruits. " Powder preparation is simple. I ground the granules on a coffee grinder. See what the perfect powder is! And with this fiber, I also decided to experiment. I took 30 gr. apple fiber, 40 gr. oatmeal, dried red rowan berries (25 gr.) and lingonberries (5 gr.). Each ingredient is ground on a coffee grinder. And I just mixed it up. I loved this option so much! Dried berries added not only excellent taste and aroma to this fiber, but also benefits corresponding to their composition. Thus, you can make up an infinite number of fiber options by adding to it the following, ground on a coffee grinder: - bran and cereals; - various dried berries; - nuts, seeds; - germinated and dried grains; - dried herbs ... USE OF FIBER. Fiber should be introduced into the diet gradually, starting with 1 tsp. and increasing to 3 - 6 tbsp. in a day. It is recommended to take fiber 30 minutes before meals with a glass of water. And you can add to kefir, yogurt, porridge, soup, cottage cheese, casseroles, baked goods, etc. into a thick product. This way the fiber is more evenly distributed throughout the dish. Fiber harmoniously complements the taste of a familiar dish, making it more useful and less nutritious. I like to add fiber to yogurt or fermented baked milk. I add 1 - 2 tsp. per glass. I stir, wait 5 minutes for the fiber to swell and eat with pleasure. It turns out very tasty! And, of course, useful! 2. POWDER FOR BAKING. Currently, fruit, berry and vegetable powders are widely used in bakery. Adding powders to the dough improves the condition of the crumb, color, taste, porosity, quality of bakery products, reduces calorie content, and also enriches them with dietary fiber, minerals and vitamins. Such products do not stale for a long time. It has been established that the best organoleptic characteristics have bakery products containing from 5 to 10% of powder by weight of flour. In the production of bakery products, it is proposed to use a wide range of powders: - fruit and berry: apple, pear, currant, strawberry, raspberry, gooseberry, plum, cherry, lingonberry, mountain ash, blueberry, blueberry, cranberry, sea buckthorn, etc. - vegetable: carrots, pumpkin, beets, tomatoes, Jerusalem artichoke, zucchini, onions, bell peppers, white cabbage, broccoli, radish, etc. If desired, the powder can be purchased, but having my own garden, it seemed to me not logical to buy it. I tried to grind apple chips in a coffee grinder before, but I didn't succeed very well - you can't put a lot of them in a coffee grinder, and there were a lot of pieces left. But the granules ground perfectly! I baked 2 types of bread with powder - apple and raspberry. For the apple baking powder, I oven dried the granules on parchment-lined baking sheets. Started drying at 120 *. After 20 minutes, I lowered the temperature to 80 * and dried it until crisp. Stir the granules periodically to dry evenly. By the way, these granules turned out to be tastier, apparently due to the easy frying. 3. FRUIT AND BERRY ADDITIVES IN TEA. For such additives, cake from any fruits and berries is suitable: apples, pears, plums, apricots, peaches, grapes, strawberries, currants, raspberries, blueberries, etc. You can, of course, add dried berries and fruits to tea. But, first of all, remember that we need to attach the cake from the juicer. And, secondly, tea with such granular additives brews better. The fact is that from pieces of fruit and berries flavoring and aromatic substances come out into the tea infusion longer than from tea, so they do not have time to fully manifest themselves. And granular additives are brewed simultaneously with tea and give it a wonderful taste and aroma. I brewed fermented willow tea with the same amount of dried apples and granulated and dried pomace. Both teas were brewed for the same time - 10 minutes. Tea with granulated additives has a pronounced apple aroma and taste, while in tea with apple chips they are slightly guessed. This means that here the cake from the juicer plays its role perfectly. 4. TEA SUBSTITUTE. While researching information about fermented teas, I came across the brochure Making Sugar and Tea at Home, which recommends making tea substitutes from a variety of fruits, berries and vegetables. To obtain tasty drinks, it is recommended not only to dry them, but to fry them: “Dried fruits (berries), such as raspberries, currants, strawberries, etc., do not require further processing. Only for some cases, a small amount of berries are lightly roasted and used in this form to make a mixture. But apples, hawthorn and mountain ash must be roasted. Almost always, you should also roast the waste of extraction plants (pomace of berries, fruits), which again helps to improve their tea qualities. Vegetables - carrots and pumpkin - are fried until dark brown. " Thus, fried fruits, vegetables and berries greatly change their taste and become an excellent material for making independent drinks. No sooner said than done. I roasted the granules in the oven at a temperature of 150 *. You need to do this carefully, because there is a risk of burning the pellets. I brewed tea in the usual way. The result is a very tasty drink, sour and refreshing. And what color! Real tea! The taste was, of course, not tea, but not compote either. Who loves teas with fruit and berry additives, I highly recommend it! You can drink it as a standalone drink, or you can add a couple of teaspoons of granules to any tea. STORAGE OF FIBER, BAKING POWDER, ADDITIVES TO TEA AND TEA SUBSTITUTE. Since all these products are very hygroscopic, they must be stored in a dry, warm and dark place, hermetically sealed. A LITTLE MATH. I had 3 kg. chopped apples (clean weight, no waste). After the juicer I got 930 gr. cake. After drying, it turned out to be only 85 grams. granules. In one teaspoon I fit 5 grams. granules. Those. I got these five grams from about 3 apples (without the weight of waste). I eat 2 tsp a day. of its fiber, which is equal to six apples! I don’t know if anyone can eat that many apples every day? But with two teaspoons, I can handle it easily. This photo shows how much fiber was obtained from 3 apples. In general, the experiment was more than successful! I am very pleased! I can say that enough time has passed since the preparation of the first fiber, so that I could be convinced of its beneficial effect on the body. Now I twist the juice, even if I don't really need it, fortunately, there is enough material. I now need fiber, baking powder and tea additives. I plan to cook fiber from carrots, pumpkins, beets in the near future. And next year - and from berries. I will definitely make various additives from bran, nuts, seeds, herbs, sprouted grains, etc. author unknown

Soups

Vegetable oilcakes are best done puree soups. Fill the cake with a little water so that it is saturated with moisture. Then put this gruel on fire and cook until tender. You can add boiled meat, eggs or mushrooms to taste. And then send to a blender and whisk. Season with salt and pepper. Your soup is ready!

For ordinary soups, cake can also be used, but it will not look very impressive.

Porridge

It is best to use pumpkin cake. We take millet or rice, fill it with water or milk. Shortly before the cereal is ready, add the cake to it and cook a little more.

The porridge is ready. Add honey, nuts, dried fruits, butter. And you can serve it on the table.

Fritters and cutlets

The cake can be used to make excellent vegetable pancakes or cutlets... They are prepared according to the usual recipe. We recommend keeping the cake in water a little before use so that it is saturated with moisture. This is especially true if you get a very dry cake.

Casserole

If you cook vegetable casserole, add eggs, semolina, sour cream, salt, spices to the cake.

Fruit cake will also be used. It works well for regular curd casseroles.

Salad

Excellent salads are made from carrot and beet cake. Simmer the cake a little in a skillet along with the onions. Remove from heat. Transfer to a salad bowl. Add boiled eggs, grated cheese, and finely chopped bell peppers. Season with your favorite sauce and you're done!

Bakery products

Use a small amount of cake to make cookies, muffins, and even bread. Just add it to the dough and stir. If large particles of vegetables or fruits come across in the cake, grind them in a blender beforehand.

Dry crackers

We take any cake or a mix of several and add seeds, nuts, dried fruits, seasonings, spices, sugar or honey. What the soul asks for and in the amount that you personally like.

Mix the mass in a blender until smooth. Cover the baking sheet with baking paper and spread the mixture there in a thin layer (2-3 mm). We set the minimum temperature, put the baking sheet in the oven and dry it ... After 8-12 hours you will have crackers that are stored for a long time, crunch pleasantly and are great as a healthy snack.

Candy

If you are making a very dry cake, try making candy out of it. Combine fruit cake with thick honey, chopped nuts and dried fruit. Then, manually shape the mass into round candies and garnish them with a whole nut on top. Refrigerate for several hours.

The same can be done with vegetable cake, only replace honey with thick sour cream. Decorate the ball with a leaf of parsley or cilantro. Children will be interested in eating such healthy sweets instead of boring salad.

Filling

Add vegetable pomace, chopped onion, vegetable oil, herbs and spices to boiled rice. Simmer the mixture a little.

This filling is universal. It can be eaten separately, or you can put it in pies, dumplings, manti, stuffed pancakes. Or just wrap it in thin Armenian lavash and eat like that.

Use the fruit pomace to fill the pies. Cook it the same way as you always do. If necessary, pre-feed the cake with water.

The drinks

Is it possible to make a drink from a mass in which not a drop of liquid remains? Of course! For example, smoothies. Mix the cake in a blender with juicy berries, fruits or vegetables. Pour some herbal tea or mineral water. Depending on the type of smoothie (fruit or vegetable), add spices, sugar, honey.

And some craftsmen make moonshine and chacha from apple or grape cake.

Fishing is a very interesting hobby that attracts many fans to sit with a fishing rod near a river or on a pond. In the process of regular fishing, excitement arises, which leads to entrepreneurship in this area. For fishing to be always effective, you need to know the behavior of the fish and its preferences. Today, there are a huge number of ways to effectively catch fish. The most promising question is considered how best to attract fish. Fishing has existed for as long as humanity has existed. Even our grandfathers were engaged in attracting fish with various ingredients. One of the most effective ways is the use of makuha. It is a natural ingredient that our ancestors used to catch fish and feed their families. Nowadays, there are a sufficient number of artificially created mixtures, but natural products have always been and remain in the first place.

This, not a large article, is designed to help not only novice anglers, but also professionals to make a top for fishing with their own hands. Thanks to the use of natural ingredients, the catch will always be greater, compared to the use of artificial baits with attractants and flavors.

Makukha is a cake that is a by-product of processing oil plants such as:

• Hemp.
• Sunflower.

The most widespread is the pressed cake after the processing of sunflower seeds. The fish actively reacts to the sunflower aroma. A hook is hidden in the bait, which the fish sucks in along with the top. After the hook enters the fish's mouth, it is already difficult for her to get rid of it.

Features of the bait

There are several options for making makuha at home. For instance:

1. In the home kitchen. A fairly suitable option, especially since everyone owns a home kitchen. Unfortunately, there is one problem: when making a lot of groundbait, the kitchen will quickly lose its attractive appearance.
2. With the help of a special tool, in the form of a board for rolling boilies. This will greatly facilitate the entire cooking process.
3. With the help of a press, since pressing is considered the main condition for obtaining a quality product. Some options for using the jack are possible. As for human hands, they do not have sufficient strength.

Advantages of makuha

There is an opinion that makuha, as a bait, is the past. But how is it different:

• From boilies.
• Feeder.
• Or PVA bags?

Practically nothing, but when it comes to cost, there are significant differences. As for boilies, you can find artificial ingredients and preservatives in their composition. Here they are simply necessary, since it is simply not realistic to quickly sell large volumes of products. Preservatives help to keep the product for much longer. Since fish are able to distinguish natural ingredients from artificial ones, it is only natural that they will give preference to natural ingredients. In this regard, we can safely say that making a bait with your own hands should be a priority.

How to make a do-it-yourself fishing rod

1. From seeds.
2. Components.
3. Raw seeds, any amount, depending on the need.
4. Tools.
5. Coffee grinder.
6. Form for the top.
7. Press.
8. Large cookware (bowl or saucepan).

Forms must be equipped with holes for oil to drain.

Cooking method:

• The seeds are fried until half cooked.
• The seeds are crushed in any way possible.
• Forms are filled with crushed seeds.
• Using a press, the seeds are pressed into the molds.
• In the process of such actions, the forms must be heated.
• It is not recommended to remove the product from the mold immediately as it will start to disintegrate. The heating should be turned off and wait until everything has cooled down.
• The cooking process can take no more than 1 hour.
• Makukha is stored in a jar along with pressed butter.

During the preparation process, you should pay attention to some features:

• The molds are equipped with removable bottoms to make it easier to get the pressed briquettes.
• It makes no sense to make briquettes for the future, because over time they lose their natural bright aroma.
• The top is stored in tightly closed jars.
• The leftover oil is perfect for high quality complementary foods.
• If pressing is difficult, then it is better to determine the forms on water baths. Heating speeds up the forming process.

Pea

Peas are a priority product when fishing for carp. Unfortunately, peas are not large in size and a rather small specimen can bite on it. If you make classic boilies from peas, then small fish will immediately be cut off.

Components:

1. 100 grams of peas.
2. 30 grams of semolina.
3. One chicken egg.
4. 1 tbsp. spoonful of corn oil.
5. 1 tbsp. a spoonful of honey.
6. 0.5 tbsp. tablespoons of glycerin.

Cooking technology:

• The peas are ground in a coffee grinder.
• Semolina is added to the peas and mixed.
• An egg is broken into a separate container and corn oil, honey and glycerin are added. Everything mixes well.
• A mixture of egg, butter and glycerin is added to the crushed peas.
• Everything is kneaded to a thick dough and transferred to a bag for ripening.
• After that, make the boilies of the required size. This is done on a special board. The dough should not be sticky, but also not loose.
• Boilies are placed in boiling, slightly salty water. As they pop up, they still need to boil for about a minute.
• Finally, the boilies are dried.

Before going fishing, a small amount of ghee is added to the bag with boilies. This is a very attractive aroma for carp. Boilies are the same peas, but much larger. This is necessary so that small fish do not get bored, and catching a large specimen is the pinnacle of pleasure.

Recipe from "Mikhalych"

This option for making a catchy groundbait is suitable for those who have a jack. In addition to him, you will need other devices:

1. Jack for 2-3 tons.
2. Drift by inch, with stopper.
3. A pair of pistons that match the internal dimension of the squeegee.
4. Metal frame.

Groundbait ingredients:

• Sunflower seeds - 30%.
• Bird feed - 30%.
• Peas - 15%.
• Shortbread cookies - 15%.
• Nuts - 10%.
• A small proportion of popcorn.

Cooking steps:

• The solids are ground in a coffee grinder.
• Pour ingredients into the squeegee (it is also a form).
• Close the squeegee with pistons and place it between the jack and the frame.
• Swing the jack until the required hardness is obtained.
• The finished briquettes should be dried within a week.

The process is considered quite laborious, but rather high-quality briquettes are obtained in 3-4 hours. Since the pressing force is large, the top will not dissolve so quickly in water. For greater strength of the briquettes, the squeegee can be additionally heated.

It is permissible to use natural ingredients:

• As bait.
• As a bait.

The first option involves masking the hook in the briquette, after which it is sent into the water. This is the principle used by such equipment as the top of the head. The aroma of a freshly made briquette lures the fish, and it begins to swallow the top together with the hooks. The second option involves its usual throwing into the water in the place where it is supposed to fish. Naturally, it attracts fish to the fishing area.

Caught on top:

• Carp.
• Carp.
• Crucian carp.

Fishing for carp begins with feeding it. Carp loves smells like sunflower or peas, and other ingredients will be used as bait.

The carp is quite a powerful fish and a heavy sinker is required to catch it, especially since the carp prefers areas with a powerful current. In the process of fishing, it is necessary to change the top more often and use the feeder.

Fishing for crucian carp is characterized by the fact that mainly small specimens are caught, and large crucian carp is a great rarity. Despite this, there is a category of anglers who love to catch crucian carp. And here the makuha can very seriously help in attracting carp. Makukha acts on crucian carp in the same way as on carp. It is better to use makuha as bait, and you can catch crucian carp with any bait of any origin. For instance:

• For boilies.
• On maggot.
• At the worm.

If you mask the hooks in the top, you can catch many small crucians. By the way, many anglers like to catch small crucians more than waiting for a large specimen to bite for hours.

It is equally important to ensure that the groundbait is fresh. If it has not been used in short terms, then it is better to throw it away and prepare a new one: natural ingredients deteriorate very quickly.

Conclusion

Many anglers are engaged in self-preparation of bait, as well as the manufacture of fishing accessories for various purposes.

This is due to genuine interest and the realization that fish are caught using homemade bait. In addition to being interesting, it is also beneficial.

After all, it's not a secret for anyone that purchased bait is expensive and not every family budget is able to withstand such a load.

In addition, there is nothing complicated in the preparation of makuha, and no special expensive equipment is required. As for the result, it can exceed all expectations and show high efficiency.