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Pickling was used as a way to preserve food for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were common staples for sailors before the days of steam engines. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors.
The industrially important hot pepper mash, used in creation of condiments such as salsas, processed meats, hot sauces, dips, marinades, and table sauces, is made of pickled peppers and may be stored for up to three years for aging purposes to produce sharper flavors before further processing.
Salmuera (or “salty water”), oil and vinegar often were used to preserve a variety of vegetables. Jimenez Guerra decided to can the green pepper — along with various spices, bay leaves ...
Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).
Salt is arguably the most important ingredient in cooking, used to season all kinds of savory dishes, to enhance baked goods and sweets, to preserve food, and to balance bitter flavors.
An ancient basin for fish preservation in Tyritake, Crimea A fish-drying rack in Norway. Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption.
This helps keep your avocados fresh in case you have too many avocados to use quickly or are going out of town for a week and leaving brand-new avocados behind! Trick No. 2: Seal with plastic wrap
With UASB (but also EGSB and ECSB), the process of settlement and digestion occurs in one or more large tank(s). The effluent from the UASB, which has a much reduced biochemical oxygen demand (BOD) concentration, usually needs to be treated further, for example with the activated sludge process , depending on the effluent quality requirements.