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A jar of pickled cucumbers (front) and a jar of pickled onions (back) Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name ...
Individual quick freezing, usually abbreviated IQF, is a descriptive term for freezing methods used in the food processing industry. The food is in individual pieces, and is frozen quickly. Products commonly frozen with IQF technologies are typically smaller pieces of food, and can include berries, fruits and vegetables both diced or sliced ...
Dried fish most commonly cod or haddock, known as Harðfiskur, is a delicacy in Iceland, while dried reindeer meat is a traditional Sámi food. Dried meats include prosciutto , bresaola, biltong and beef jerky. Dried fruits have been consumed historically due to their high sugar content and sweet taste, and a longer shelf-life from drying. [4]
Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...
Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, [1] and two historically significant salt-cured foods are ...
The perishable nature of fruits and vegetables also changed the ways in which they were consumed by challenging consumers to develop methods of preserving them. [180] Cooking and fermenting are already examples, but fruits were also commonly dried, pickled, or made into relishes using brine and honey. [181]
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
The central concern of fish processing is to prevent fish from deteriorating. The most obvious method for preserving the quality of fish is to keep them alive until they are ready for cooking and eating. For thousands of years, China achieved this through the aquaculture of carp. Other methods used to preserve fish and fish products include [4]
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