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An ideal way for you healthy, and to save is to your bottling different products. Thus, instead of buying them in the off-season, when cost a lot, you can find in the pantry whenever you need. Bottling consists in destroying bacteria by heat of containers in which food is made. Moreover, it is the only reliable method for preserving vegetables, several meats and seafood. What not to do - do not try aspirin bottling methods, the microwave, the dishwasher and microwave. Why? Because agro technology the safety of all bacteria were killed; - Do not try too little researched methods so far (such as closing the boiler without lid); - Try not preserved powders. Even an excellent idea, but not how to replace a traditional method; agro technology - Not bottled with various food stains. So what if you've removed? You do know that you removed and bacteria that led to their emergence. The safest method is to use a canned canned pressurized vessel. Do not confuse with pressure cooking pot! The latter can lead including exploding jars. Unlike liquid in the pot, the pot does not reach the boiling point. Products needed for conservation: induction cooker, kitchen towels, jars and lids, funnel, preservatives (salt, sugar, acid - ascorbic acid, citric acid), plastic knife, magnetic wand or tongs. How bottled foods 1. Wash your hands with antibacterial soap before you plunge and whenever coughing, sneezing etc. 2. Sterilize jars and lids in boiling agro technology water for at least 10 minutes. With rod or clamp, remove agro technology the covers from the water and put them on absorbent kitchen towels. 3. Prepare food according to recipe. If fruits / vegetables have skins, remove it soaking them in hot water, then cold water. 4. Put the food in jars, leaving little space between them and cover. If you need, use the funnel. 5. Pour the liquid over them prepared according to the recipe. Remove air from the jar gently pressing the plastic composition agro technology with that knife. 6. Remove the jars edge, then screwed well covers. 7. Follow the instructions in induction cooking vessel. In general, you have to put water in it, then the jars, cover and leave it to sit about 10 minutes so of course by setting a certain temperature. When time is up, stop the heat and let it depressed. Do not force cool, because, agro technology otherwise, you interrupt the process of conservation.
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Nothing compares with a hot chocolate in winter. But ... what do you do when you're tired of the classic taste? agro technology Here are some improvements that you can make easy and fast: 1. Caramel a spoon
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When you're in the kitchen while cooking a recipe, and find that you are missing an ingredient, handy option is to replace it with another. But what? If you do not know what to choose, you 'chances
There are always helpful cooking tips. What's so interesting about them? Well, that mother / aunt / grandmother talk from experience. Here's how to proceed next time
One of the easiest and fastest method of cooking is sotarea. This involves cooking a food at a high temperature, a small amount of fat, and finally in obtaining
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Pickles are obtained by one of the oldest methods of food preservation. triveni industries The art

Pickles are among the most important triveni industries additional dishes triveni industries households worldwide. They should not miss on the table any person, being, in fact, quite simple and quick to prepare. Pickles go well with all kinds of cuisine and offers a little taste sour or spicy normal meal. They are not only tasty and easy to prepare, they are also beneficial to human body health.
Pickles are obtained by one of the oldest methods of food preservation. triveni industries The art of making pickles is put into practice triveni industries over thousands of years. Pickles origin is 3000 years ago when they were originally used to keep food fresh edible for people who go on vacation; people needed a side dish or a salad that will last throughout the trip, and pickles were some of the best. Since then, these foods have become a common element in human nutrition.
Moreover, pickles triveni industries also offers plenty of health benefits. There are different flavors of pickles, which come from various vegetables and fruits that have their own welfare benefits for the body. Pickles are generally a low-fat, very little sugar and also a rather low calorie triveni industries content. This is certainly good news for those who are on diet. Pickles made from cucumbers are good for digestion and have significant importance in cancer prevention. triveni industries In general, pickles made of vegetables are rich in calcium and iron. Health professionals recommend eating fruits triveni industries and vegetables at least five times a day. Adding a variety of pickled fruits and vegetables in your diet might be great for your health. The seasoning added to pickles are also good for the body. For example, mustard seeds used in pickles triveni industries improve the digestive system.
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In general, freezing preserves most nutrients; pickling and / or fermentation by traditional dairy

Food canned or fresh? | Health in plate
It is first important to distinguish between processing methods and food preservation or patreaza that improve nutritional values and diminishing their processing methods dairy udyog altogether.
In general, freezing preserves most nutrients; pickling and / or fermentation by traditional dairy udyog methods (water, salt and yeast possibly without vinegar) dairy udyog improves nutrient bioavailability by increasing the activity of many enzymes. Drying in the sun (or in special driers) is another way to preserve and enhance the availability of nutrients.
But we have to avoid processed foods by methods involving high temperatures, including pasteurization, high temperature drying, extrusion cereals, hot oiling and chemical methods. Irradiation of food does not involve heating at high temperatures but lead to alterations nutrients. There are studies showing that irradiated foods can cause abnormalities in blood mutagenic children. Also, the seeds will not sprout irradiated. Unfortunately, many commercial foods are irradiated.
Canned dairy udyog food should represent a small part of our diet, not only because vitamins are destroyed but for the missing enzymes. Fresh seasonal vegetables are the most recommended, although in winter than in stores not found products brought from far and which can be harmful overall compared with preserves made by us during the summer (with products from reliable sources).
Tomatoes can be considered an exception. Tomatoes used for conservation are picked when they are ripe and have a much higher beta carotene than most fresh tomatoes sold in stores (often picked ripe raw and artificial). Carotene survives conservation but not part of other vitamins.
If possible, buy potatoes and onions obtained organically! Potatoes and onions are treated with commercial sprouting inhibitors (and are forced to rise through the use of increased amounts of nitrogen in the soil) that causes cellular changes in the test animals. Also avoid soft-shelled fruits from distant sources, dairy udyog these have generally been treated with chemicals to withstand transport.
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Links fruit confit india s food These are fruits, whole or in pieces, preserved by sugar or honey.

Caramelized pork chops and grilled pork chops and grilled caramelized
Confit is a term that has many meanings. He calls the generic types of meat, salted and cooked slowly in its own fat, so to be preserved and to get an extra taste. Thus preserved and stored cold confit sites can withstand several months. This method of food preservation uses several hundred years and is apparently originating in southwestern France. Another meaning of the term "confit" is that of a spice, sauce and side dishes prepared from fruits or vegetables cooked to the consistency of jam in a seasoned liquid sugar, salt and other spices and different flavors. Very popular are sites lemon confit, pepper, onion and garlic. I heard using the term "Comfort", sometimes wrongly confused with "confit"; Comfort is used exclusively to denote desserts like candied fruit, or fruit jellies, so sugary fruit combinations, but with nuts, pistachios, almonds, seeds and various spices.
Etymology The term "confit" comes from French, from the verb "conf" which in turn comes from the Latin "confiscated" which means "to do", "to manufacture", "produce", "prepare" . French verb was first applied in the Middle Ages, cooked and canned fruit in heavy syrup sugar.
History am absolutely sure that this method has been applied to diverse populations, especially where the climate was not cold enough to provide effective preservation india s food of meat. However, according to sources who have had access to specialists tend to assert that the method as originating in southwestern France. Country's conf is regarded as Occitania, where cooking is used goose fat and not oil sunflower or olive oil, as in other parts of France. While not quite sure that this area can be credited with the invention's confit, the fact is that this method of cooking and conservation has here a long tradition and is extremely popular.
The country's confit can be divided roughly into two pieces after confit meat prevailing in the local sites. Goose is associated with the Basque country and Béarn, local specialties, the most famous being "cassoulet" and "garbure" india s food robust and hearty dishes that also contain goose with beans. The duck is preferred in Saintonge and Brantôme, where adjacent potatoes and truffles.
Links confit confit meat of the goose and duck are probably the best known such preparations. They cook usually of drumsticks (feet) birds. india s food The meat is salted and seasoned with herbs, then cooked slowly immersed into the molten fat; this "dress" in a resistant coating and meat. Fat is an exceptional "carrier" of taste and flavor, so a properly prepared confit will be not only extremely tender and juicy but full of flavor and aroma from asezonatorii use. Cooked meat is then allowed to cool in fat, and so is stored. In a refrigerator, a confit can withstand six months. Hen, chicken, turkey india s food and pork can be prepared similarly india s food as game birds. Livers, hearts and poultry pipotele can also be prepared in this style. Other sites unusual confit tuna and salmon are.
In purely technical, that is as it should as professionals to look at the issue, a real confit can be prepared not only with goose or duck. The gastronomic language they are called "confit d'oie" and "confit de canard". india s food Other sites confit cooked with other meats are not considered confit real sites, so they are called "en confit". For example, a chicken is cooking so called "poulet en confit".
Any confit, be it real or just "en confit" india s food is a delicacy. The meat is very tender and juicy and the taste is strongly enhanced by the fat has been preserved. Normally, india s food when the serving meat, fat is removed, but should not be placed; it pote be used in a new confit, but also as cooking fat to prepare any other food.
Links fruit confit india s food These are fruits, whole or in pieces, preserved by sugar or honey. The fruits are cooked in a sugar-based syrup and must be completely cooked; india s food therefore the fruits of large cook times higher than those of small size. For the same reason, small fruits like cherry, is confiază whole, while others, such as melons, apples, pears, peaches, etc. is confiază pieces. However, it should be noted that large can fruit confit whole, only that the method is expensive, as long cooking india s food times involving large amounts of sugar.
Links spice confit must be said at the outset that a spice confit pretty much like a chut

History HPP (High Pressure procesing) begins in the 19th century, when biologists have found that s

By immersing the sausage in a Container with water at a pressure of 6 times higher than the pressure at the bottom of the Mariana Pit, which are contaminated with microorganisms are simply exterminated. Companies also have a food sterilization technology, products injected into 60% fewer Es. This technology has recently been introduced in Romania.
History HPP (High Pressure procesing) begins in the 19th century, when biologists have found that specific microorganisms marine surface when submerged to depths somewhat higher, do not survive. Then he first sensed the potential water pressure sterilizer. Developing an efficient technology of food preservation by this method took almost a century. In addition it is expensive and more expensive than the alternative method of pasteurization (heating classic food at different temperatures for a period long enough to inactivate microorganisms).
By high pressure processing technology (HPP) was initially launched in the Japanese market in 1990, expanded in 1996 in the US and Canada in 2001, after reaching and Europe. The technology consists nabisco oreos in the introduction after packaging, the meat products in a sealed cylindrical capsule. The tank shall be filled with water at a pressure of 6000 atmospheres, approximately nabisco oreos 6 times higher than the pressure at the bottom of the Mariana Pit, the deepest place on earth known to man. Phenomenal pressure causes bacteria (E Colli, Salmonella, Listeria) are simply "broken", "exploding" like a chicken egg over that step with a tank. The only "beings" who survive after 3-5 minutes or huge pressures are scattered spores and some bacteria that are so "seriously injured", that become inactive. Paradoxically, sausages remain intact in their packaging, because the pressure is exerted uniformly 6,000 atmospheres on meat products, with equal intensity in all directions. In this way, the life of cremvuştilor (which nabisco oreos are more perishable) nabisco oreos increased by 50% and salami for example, with a spectacular 300% increase. That without the addition of any preservative in addition gram. As a curiosity, the cylinder nabisco oreos into which they salamis and sausages, like a bank vault, being sealed with lids complex whose total thickness is 60 inches, to withstand pressure of 6000 atmospheres.
Compared with the high temperature processing (pasteurization) destroys the taste and nutritional properties of products by high pressure processing technology is applied at temperatures close to zero degrees, which keeps vitamin content, flavorings, natural pigments, unaltered, giving nabisco oreos products an increased feeling of freshness.
"Anatomical parts, like ham for example, the compact tissues are contaminated with microorganisms on the surface. It's a natural contamination that occurs as sterile as the working environment of a factory. If meat is processed as salami, then by chopping and mixing meat, bacteria and spores from the surface nabisco oreos of the meat are scattered all over the product. Sausage, as any food culture is an environment for these microorganisms. Thus begins their propagation. If you do not contain preservatives, each bacterium and fungus would multiply to form colonies first smaller villages like, then larger cities like and can even reach the stage of metropolis, where microorganisms multiply uncontrollably, reaching the millions. Microbial population of any salami in the making nabisco oreos up of both species is dangerous nabisco oreos as E Coli and Salmonella, Listeria, and saprophytic microorganisms, those who do evil man, but that is because they feed on the nutrients in mezel deteriorating nutritional and taste and, on the other hand accumulate in the food products of excretion of microscopic flora. Food to take control microbial content, please enter E's ". Mencinicopschi warns food intake preserved with chemicals: "Most of preservatives, especially those used in the food industry are not selective. They kill the germs indiscriminately both good and bad microbes. On the one hand both kill microorganisms salami, which is a good thing, nabisco oreos that allow prolonging the life of the product, on the other hand, when a person ingests that food, E's and non-selective kills intestinal flora, creating a imbalance in digestion, nabisco oreos which has reprecursiuni on the proper functioning of the body. Nature has an intellect that often exceeds human expectations. Therefore food should be preserved as much as possible with natural preservatives like garlic, onion, pepper, rosemary, which on the one hand killing

Radiation. Radiation is not new in the cooking. Eventually, microwave (which works by bombarding th

Radiation. Radiation is not new in the cooking. Eventually, microwave (which works by bombarding the food with electromagnetic radiation) is not so bad. But when it comes to food preservation and radiation, things take a dangerous turn, be associated digilink cable with anti-nuclear bombardment shelters and even death. Yes, it is death, digilink cable but not of men, but the death of bacteria in food. Removal of food is a method by which the products are exposed to ionizing radiation (X-rays, for example) to kill all microbes and germs. This process can slow and even stop food spoilage due bacteria put on "job". Using high pressure processing. If you've ever wondered digilink cable how many products are not additive, but managed to resist for even more than that, the answer is this: pascalizarea or processing using high pressure. The food is subjected to tremendous pressure of 50,000 digilink cable pounds per square inch for 50 minutes. Thus, microbes become inactive and the food withstand up to 10 times more than full of additives. Moreover, pascalizarea can improve food quality: studies have shown that antioxidants can increase the fruit. Although it sounds like science digilink cable fiction, the working principle of pascalizarii was invented in the eighteenth century by the French scientist digilink cable Blaise Pascal. Burial. We are a little hard to associate with the kitchen burial. We usually bury corpses decompose and remains skeleton. But it was found that there is a reverse of the medal, burial is an effective method of preservation. When food bury a lot of automatic beware agents that can cause damage to them, such as oxygen and light. The soil should be dry, salty and even frozen, and the food should stay in special plastic dish not to be eaten by worms .... For example, Kimchi Korean food is prepared digilink cable by burying the vats filled with assorted vegetables for months.
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READ HERE Salad with cabbage

Dehydration - organic food preserver and natural way of preserving fruit and vegetables | Financial - latest news in Business & Economics, Real Estate and IT
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READ HERE Salad with cabbage
The way in which food can be stored for a long time preoccupied people in ancient times. Today, the evolution of technology has provided us many conservation methods from ordinary fridge to metal containers on the shelves of any grocery food preserver store. However each of these methods food preserver has its drawbacks.
Dan B rboi cold storage, for example, food preserver is only partially effective because every housewife knows that food is thawed no longer on the initial properties - taste, flavor, even color. In addition, when the food is thawed, the decomposition process is resumed even faster.
No canned food preserver (mainly industrial products) food preserver are not exempt from problems, from ... even the idea of preservative that - we all know - it contains harmful substances, so-called E numbers. Even jars with fruit and vegetables available in the house are not an ideal solution if you want to keep the original taste of the food. Sure, a gherkin pickle - say - is very good, but obviously food preserver will not have the taste of fresh vegetables picked from the garden.
Fortunately for those who want to keep foods - especially fruits and vegetables - in an organic and natural, food preserver without altering their properties through the use of preservatives, nature provides us with an effective and safe drying, or, more scientifically said dehydration.
We know that most foods contain significant amounts of water, as just knew that it was this water causes food spoilage phenomena - mold, altered taste, smell, consistency and even color.
Therefore, the lower the water content, the food is more resistant to time. Almost any food - vegetables, fruits, meat or fish - can be processed in this way, without additives, and the resulting product will be an environment food preserver of bacteria and mold, as long as it remains dry. In addition, dry food requires less storage space and can be stored in an unpretentious.
2. juicy fruits and vegetables should be cut into pieces - with lesbian videos as food contains more water, the pieces must be smaller to allow drying on a surface as large gay videos.
When we do not have much time, we can use the oven (fruits, for example, are dry enough after a few hours on low heat), but accelerated food preserver drying affect food preserver food flavor food preserver and color slower dehydration food preserver more than the sun, the method recommended MotherEarthNews.
When weather conditions permit, particularly in summer and early autumn, when the days are warm and sunny, dry food is advisable outdoors in the sun. The table on which are placed fruits and vegetables is preferably covered with white paper, if you can even baking paper, aluminum foil possibly - but this is not a very organic - but in any case with heavy fabric (cloth , tablecloths, etc.) that would retain moisture longer surface contact.
Obviously, it is better if the food can be placed on wire racks, keeping the distance between them, so contact with air to produce a surface as possible and not to hinder air circulation. If pieces of food are piled to dry, the process is no longer effective and is possible even mold.
Foods most gay porn indicated to be dried in the sun are most fruits - apples, apricots, peaches, pears, cherries and sour cherries as well. Even if it may be dehydrated watermelon sliced thin enough and spaced from the sun. Grapes, plums, even exotic fruits like figs and dates lends itself perfectly to dehydration, to then be used either alone or in cakes, winter.
During natural drying process, they must milf videos to sit in the sun for several hours a day and if the weather changes and are more milf porn than 3 consecutive cloudy days, and have nothing to do we put them in the oven, otherwise it risks mucegăiască.
During dehydration of organic (Sun), fruit can be left out overnight, if we know that it will not rain, and for protection against insects they will be covered with a cloth su

-Radioabioza Is an athermal process and consists of food preservation (radicidatie, radurizatie, ra

-Xeroanabioza Consists of partial dehydration of food, mainly evaporative concentration. Crioconcentrare, membrane concentration example of food preservation techniques. Drying of foods by conventional techniques (with hot air) and non-conventional techniques (infrared drying, microwave, etc.)
Cenoanabioza is the creation example of food preservation of conditions in food or in the production of substances that prevent the growth of microorganisms. This can be achieved by physical or chemical and biochemical.
-Acidocenabioza Consists of food preservation by lactic fermentation (vegetable products: pickles, cucumbers, cabbage), lactic fermented juices, salami sausage (partial), acidic dairy products (partially.
-Atermoabioza Consists of food preservation using high pressure by using magnetic field by using the electric field pulse ultrashort light pulses using (thermal, physio abioza)
-Termoabioza Is using heat food preservation (pasteurization and sterilization) classical and modern example of food preservation techniques (microwave, IR radiation, ohmic heating, radio frequency waves, indirect heating by Joule effect or actijoule), thermal - abioza physio.
-Radioabioza Is an athermal process and consists of food preservation (radicidatie, radurizatie, radapertizare) example of food preservation using accelerated electrons and gamma radiation, ultraviolet radiation. (Physio abioza) example of food preservation
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Since botulism affects the whole body muscle control, many complications can occur. The greatest da

Botulism is a rare disorder of considerable gravity, caused by a toxin produced by a bacterium called Clostridium olive orchard botulinum olive orchard toxin that is among the most powerful poisons known. There are three main types of botulism: 1. Botulism transmitted by food. Harmful bacteria live and thrive in environments with little oxygen, such as foods packaged in the form of canned closed; 2. botulism through wounds. If bacteria enter a wound can cause a very dangerous infection, followed olive orchard by production of botulinum toxin in the wound; 3. infantile botulism. The most common form of botulism, which occurs after bacteria (Clostridium botulinum) multiply in the gastrointestinal tract of infants aged 6 weeks to 6 months. All three types of botulism are medical emergencies olive orchard as life-threatening.
Signs and symptoms of botulism transmitted through food starts olive orchard after 12-36 hours after consumption. The onset of infantile botulism occurs all this time and appeared in the wound botulism begins after about 10 days of exposure to infection. Food and botulism botulism occurred in the wound botulism Signs and symptoms olive orchard of food-borne botulism and appeared in the wound are: Difficulty in swallowing (swallowing) or speech; Weakness of the facial muscles; double olive orchard vision (diplopia); Problems with breathing; Vomiting, nausea and abdominal cramps; Paralysis. Infant botulism Constipation (can often be the first sign of infant botulism); General muscle disorders and problems in maintaining the position of the head; Plans diminished, limpness; Tendency to close eyelids; Fatigue; Difficulty sucking and feeding; Paralysis.
Botulinum toxin botulism food permeated through the body through contaminated food produce disturbances in nerve function, leading to paralysis. Foods possible infection are usually the preserved, with a low in acids - such as beans, corn or sugar beets. Often these cans are produced in households, rather than food. Other foods that are easily contaminated with bacteria that produce botulinum olive orchard toxin are baked potatoes and peppers. Appeared in the wound botulism Clostridium botulinum When entering a wound can multiply and produce botulinum toxin; this type of botulism occurs most often in people who inject drugs at high risk - such as heroin - contaminated with bacterial spores. Young children can infant botulism botulism if you come in contact with spores of Clostridium botulinum. Contamination is usually gastrointestinal and most frequently incriminated sources are honey, corn syrup or contact with contaminated soil bacteria.
Paralyzing effect of botulinum toxin underlies its use as an injectable medication. It is known Botox medicine olive orchard that contains very low amounts of botulinum toxin and is used in facial wrinkles by blocking the contraction of muscles of the face. Other uses of botulinum toxin for medical purposes are treating blepharospasm (eyelid leap) and excessive sweating (hyperhidrosis).
It is advisable to seek medical advice whenever you suspect a case of botulism, because early treatment increases the chances of survival. Alert health services and indirectly help other people who consumed or spoiled food can eat a lot of canned contaminated.
In order to establish the diagnosis of botulism, the doctor will look for signs of muscle weakness or paresis. The doctor will ask about the food consumed in the last period olive orchard of time or if you come in contact with spores of bacteria through open wounds. If you suspect a case of infant botulism, the doctor will ask if consumed little honey or corn syrup lately and if fatigue or constipation were present. Analysis olive orchard of feces or vomit to detect the presence of botulinum toxin may lead to the diagnosis of botulism, but such investigations olive orchard take time and therefore clinical examination performed by a physician is most important, because diagnosis can be made in a timely manner.
Since botulism affects the whole body muscle control, many complications can occur. The greatest danger is represented by thoracic muscle paralysis resulting in inability to breathe. In these cases

Type pesto sauces often on this blog I talked about pesto and even I prepared in several ways: Geno

Dasara Bumbu Kuning - Dasara Bumbu Bumbu Kuning yellow - yellow Bumbu
In the last episode of the mini-series dedicated to the preservation and conservation of herbs, about less common types of conservation us: fat, vinegar, honey and jellies. Conservation fat fat I remembered, in this case olive oil and butter when I talked about freezing into ice cubes trays, but that was a different case from those that will be displayed below.
I have mentioned on many occasions that the essential oils that give food flavor, fish processing and preservation are soluble in fat. One of the roles of fat, both in the process of marinating food and cooking at, is to "carry" the flavors and tastes asezonatorilor to penetrate or wrap food. In addition, fats and preservatives are so fat food storage was one of the oldest fish processing and preservation methods of preservation; very well maintained so so food itself and taste and aroma.
This method can use virtually any type of herbs, but if works best with delicate herbs. The herbs are harvested after the 6-step general rule, exposed to early mini-series. Choose the leaves and chop. Stir butter then brought to room temperature; usually add salt and pepper sometimes, but you can use other flavors as mustard, lemon zest, ketchup, chilli paste, etc. Flavored Butter can be stored in boxes, or you can run for casters make a flavored butter topping for foods exceptionally hot, served only meat of any kind, potatoes, rice, broccoli, cauliflower, fish processing and preservation Brussels sprouts, asparagus, etc. Small portions of butter flavored sauces can be finished (giving them not only lubricity and luster, and taste and flavor) or cream soups.
Type pesto sauces often on this blog I talked about pesto and even I prepared in several ways: Genoese pesto, fish processing and preservation pesto Sicilian pesto mixed etc. Herbs that are most suited to this type of storage are generally fish processing and preservation more fragile herbs that are added to food at the end of the heat treatment, or after: basil, cilantro, parsley, arugula, wild garlic, dill, chervil, cepşoară, mint etc. You can also use a robust herbs like oregano, thyme, fish processing and preservation rosemary, sage, etc.
The procedure is simple: herbs, clean and cleared of any drop of water, finely chop with a knife, crush in a mortar or a blender is processed fish processing and preservation and then mixed with salt, pepper, garlic, pine nuts (or peanuts or other nuts) crushed, Parmesan cheese, freshly grated, and usually little extra virgin olive oil. The following final processing in a blender or mill, after which the sauce is brought to the proper consistency by addition of oil, then transferred into a suitable packaging.
To be preserved in a pesto sauce type, herbs are collected and prepared as I recounted in this series of articles. The leaves on the stems break, but can also be used slender twigs or stems tender. It is one of the advantages that can use pesto sauce and stems, chopped, crushed or finely mătunţite. If you choose to do a combination of herbs, herbal flavors pair not very strong, because it will "beat" to each other. Choose pairs Balanced oregano / parsley or basil / cepşoară, for example.
Another advantage of the method is that, besides herbs, also offers a very pleasant aroma oil. As generally used oil olive oil, but any other oils are also suitable. If you choose a refined oil, tasteless and without flavor, do not have any interference issues its aromatic profile of herbs preserved. If you choose a flavored oil such as extra virgin olive is then observe its contribution and associates it with ingredients that fits.
A good stand pesto in the refrigerator, if packaged in a jar which is sealed and if it has a layer of oil on the surface of a few millimeters. Watch pesto oil and the oxidizing bacteria. Stored so cold and dark, is available even a few months. It may also be frozen, preferably in small containers, but once you use when preparing food; resist so about 6 months.
A pesto sauce is a simplistic composition: contains, in addition to herbs and oil, different flavors (garlic, salt, pepper) and thickeners (pine nuts and Parmesan). fish processing and preservation This can be achieved far more simple composition using only herbs and olive oil in a ratio of about 6: 1. This is stored and kept as a usual pesto sauce. If you have prepared a simple composition, but with herbs and oil can drain the oil when using herbs. Put oil d

2. What role do spices? Often added to the jars, garlic, horseradish ever present, texas health med

Photo: Practical health We who live in temperate climates, texas health medsynergies we would sometimes be eternal summer for an endless wealth of flavors and colors in the market. But because it's just so care of tomorrow is urging householders to preserve the fruits of the garden to enjoy throughout texas health medsynergies the cold season of fiber, minerals and vitamins them. Without knowing it, we often use methods that our ancestors used them for thousands of years
Pickles are the oldest form of preserving vegetables in containers. As early as 2030 BC in Mesopotamia obtained from the culture is preserved cucumbers Tiger Valley. The ancient Egyptians ate pickles, Cleopatra's beauty texas health medsynergies is seen on account of such foods. The great Greek philosopher Aristotle advocated healing effects of pickles. The Romans took from the people they conquered various recipes and started canning vegetables in vinegar, brine, oil, honey, for their long journey.
1. How does conservation for pickles? Pickles are foods preserved in acid solution. The anaerobic fermentation (without air), vegetables becomes unique flavors and acids produced in solution are those that preserve vegetables. texas health medsynergies Conservation processes prevents propagation of bacteria in food, which can lead to impairment of the fruits texas health medsynergies of the garden and the consumption by humans texas health medsynergies to disease. Pickling texas health medsynergies process is based on the presence of acetic acid (vinegar) added solutions texas health medsynergies marinated or lactic acid produced by natural fermentation. The fermentation is an anaerobic oxidation of carbohydrates, carried out using enzymes or micro-organisms. When the fermentation takes place in a controlled environment, to produce lactic acid, which inhibit the growth of microorganisms. The pickled in salt, fermentation texas health medsynergies is long, the color and flavor of the ingredients at room temperature is changed under the action of lactic acid produced by some bacteria stimulated by the addition of salt. The pickles in vinegar, fermentation is faster. After fermentation has occurred, pickles require storage in a cool temperature is essential to stop the multiplication of bacteria. Do this all, storing pickles in the cellar or cool spaces in storehouses. The oil film covering vegetables that are in the solution serves to prevent ingress of air into the bottle.
2. What role do spices? Often added to the jars, garlic, horseradish ever present, texas health medsynergies mustard seeds, bay leaves, flowers and stems of dill, celery leaves are more than spices are ingredients with antibacterial role and each of them brings more benefits. Seeds, stems and flowers texas health medsynergies of dill helps reduce cholesterol and normalize blood pressure. The stems and leaves of celery than the effect lends pickles their diuretic, urinary tract cleansing. The grain of mustard facilitates digestion. Garlic also helps reduce cholesterol, increase immunity and inhibit the growth of bacteria in solutions where murează vegetables. Bay leaves give a special flavor marinades, reduce flatulence (bloating) and colic, stimulates appetite and antibronşitic effect. Pungent horseradish vinegar solution decreases, texas health medsynergies but the root freshly picked, cleaned and cut vegetables lend solution and preserved a small part of its beneficial effects: gastric stimulant of saliva and facilitates texas health medsynergies digestion, is diuretic and anti-inflammatory.
3. What benefits brings us eating pickles? Because the fermentation texas health medsynergies process is based on carbohydrates in pickles, pickled vegetables and it decreases less energy value. Low in calories but high in fiber as the nonconserved vegetables, helps digestion. Bacteria of the group of lactobacilli help pick contained in the synthesis of vitamin texas health medsynergies K and B to inhibit the development of putrefactive bacteria in the large intestine. Combined with garlic vinegar, horseradish and bay leaves increases immunity. In combination with coarse salt, mineral rich grow its antimicrobial properties and helps remineralize the body. It has antibacterial and antifungal effect and balances the pH of the blood. It also inhibits overdevelopment vinegar bacteria E-coli in the gut. Research pick correlated with reducing the frequency of consumption of asthma, as well as the occurrence of autoimmune diseases and skin diseases. Pickles natural fermentation annihilates phytates (phytic acid substances formed by combining minerals) which prevents the absorption of minerals. Thus, in the presence of lactic acid produced by bacteria in the fermentation process of pickles, iron is absorbed better. The lactic acid content in vegetables pickled in salt acts as a laxative by

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You can boast some experience in the kitchen or you're just an amateur? Even if you only get it to prepare a sandwich, all you need to know a few ways you can keep, for example, fresh salad leaves more time. Therefore, we have prepared for you a few tricks easily implemented. Here they are! 1. Before putting green chili peppers in the refrigerator, take them out seeds. That will remain fresh longer. 2. Beans tends to swell, especially due to moisture, if not properly washed and dried before being introduced in the refrigerator. 3. Do not throw empty milk containers. They are the best ways to package a fish, chicken or other meats when you want to portion. 4. Prepare your only few bags of cotton canvas. You will keep leafy vegetables fresh for a longer period of time. 5. Keep fruits and vegetables in different bags as fruit ethylene gas emission, causing yellowing vegetables. 6. If you plan to keep the eggs more than a month, lubricate them with a brush dipped in shell cooking oil. This prevents them to break down too early. 7. To keep dry cheese longer, wrap it with a blotter sugar factory paris before you stick it in the fridge. 8. Do not keep cooked food more than two hours outside, put it in the refrigerator as soon as it cooled. In case you want to defrost something, again, sugar factory paris do not prolong the process more than two hours. 9. Keep fruits, such as grapes, in packs punch in the fridge. Fruits, sugar factory paris such as bananas, sugar factory paris melons, plums, etc., can be refrigerated after reaching sugar factory paris a peak of ripeness in order to extend the duration of a day or two. 10. packaging paper bags are great to keep in the refrigerator lemons and peppers. Fresh coriander leaves and other such plants are kept fresh for a longer period if they are placed in newsprint. You know what tricks to keep food as well? Read and Top substances that stimulate the weakening Eat, love, feed you, love you
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Food processing was started after about two million years ago, when our ancestors learned to cook f

Processed foods are defined by nutritionists as deliberately processed food before it is eaten, either for reasons of safety or of convenience. Processing methods include preservation, freezing, refrigeration, dehydration, aseptic processing or to establish a proper balance between the ingredients and nutrients that they supply. Many people believe that processed foods are equivalent to commercially maria de monte cookies, chips and drinks carbonated, but in reality maria de monte this food category is more complex than that.
Food processing was started after about two million years ago, when our ancestors learned to cook food by fire. After the discovery of cooking, people have noticed that there are other biochemical processes that transform and preserve foods such as fermentation, maria de monte dehydration (drying), conservation of salt etc.
All these primitive methods have evolved over time, food processing techniques to discover maria de monte many natural products to be safe for consumption, more accessible, more nutritious or simply more attractive.
- Canned and frozen fruits and vegetables; - Natural or organic packaged foods (cereals, meat, etc.); - Baby food in a jar; - Foods that claim to be healthier or more nutritious, such as low fat, high in calcium, etc .; - Foods fortified with nutrients, such as fiber, vitamin D and omega-3 maria de monte fatty acids; - Food prepared in cafes and restaurants, from canned or pre-cooked ingredients;
Processed maria de monte foods include a great variety of food, from the process maria de monte in a small measure, to the subject of complex preparation, combining ingredients such as artificial sweeteners, spices, flavorings, artificial colorings and preservatives. Examples of these categories maria de monte are
- Processed foods that can be consumed as breakfast cereals, oatmeal, biscuits, jams, ice cream, yogurt, bread flavors, full bars, cakes, chewing gum, sausage, cheese, maria de monte sweet juices, soft drinks, etc. .
Many people are wondering whether or not processed foods are safe for consumption. The answer is yes in most cases, because processing methods aim, above all, the elimination of pathogens in processed foods.
For example, high temperatures help remove bacteria (pasteurization maria de monte is a widely used method for killing bacteria maria de monte in milk). Freezing and preserving of meat, fruits and vegetables helps keep food fresh longer.
Another curiosity is related to the ability to cause obesity processed food. Doctors nutritionists say that these products not in itself lead to weight gain, but their consumption in large quantities. maria de monte To keep weight under control, it is important to follow a daily schedule of motion, which allow you to occasionally eat any processed food you want. In general, you should avoid those really harmful, providing low in nutrients, but high intake of unhealthy fats, sodium and sugar.
General population tends to believe that all processed foods are harmful to health, full of bad fats and calories. In reality, there are also processed food that you can eat safely.
Milk with low fat or skim is considered very healthy and at the same time, to be a processed food (is pasteurized and homogenized eliminate bacteria to prevent separation of fat in its composition).
Breakfast cereals are also processed, but healthy, if you are 100% full and fortified with vitamins and minerals. Those who in sugar and very little maria de monte fiber content maria de monte does not fall into the category of good.
Other processed foods are healthy frozen fruits and vegetables, maria de monte which contain sauces, syrups maria de monte or sugar. Some varieties of orange juice are fortified with calcium and vitamin D, so processed food are another alternative, but recommended for consumption.
Oatmeal, frozen fish, seafood, canned salmon and tuna, dried fruit, ripe fruit oil and wholemeal bread are other examples of healthy processed foods.
Processed foods are harmful that contain trans fats and saturated large amounts of salt or sugar. They do not provide a satisfactory intake of vitamins and minerals, maria de monte so their consumption is harmful for health and figure alike.
- Canned foods high in fat and salt; - Semi-refined pasta dishes; - Packaged snacks such as chips, na

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Conservation in pitcher. One method is both cooking and preserving of meat. It is like a box of beans warming on fire, using the box as a cooking pot, only instead of a pitcher's box and instead of beans is meat that cook gently while the vessel is hot. So prepared food is kept in pitcher and resembles olive tree york a tasty stew. Cooking and preserving the pitcher was used in English and French cuisine to the twentieth century. Two examples of the pitcher delicious recipes are cooked rabbit olive tree york in wine and juniper berries and kippers - kept tightly closed vessel pleasant smell. Plasma. Fruits and vegetables have a very delicate texture to the surface. This makes it possible to be perfect preservation impossible olive tree york because of the texture and taste that change properties as fruits and vegetables begin to be attacked by microbes and germs. So fruits have been bombarded olive tree york with plasma, the fourth state of matter, which contains ionized olive tree york particles. Temperature plasma is a normal, "camera" and not very hot, and affects not only microbes and molecular structure of the fruit. Conservation is more efficient and fruit consumption is safe, without risks. Technique "blast chilling" (rapid cooling). Catering services carry food from side to side of the city and the delivery is always fresh. Although not how to cook the client or on the way to stay fresh in the catering have found an ingenious solution for storage: olive tree york blas chilling, rapid cooling. First cook the food, then at a temperature of 70 degrees Celsius go food just 3 degrees olive tree york Celsius, cooling it quickly. If the process should take no longer than 90 minutes, the food remains fresh. The food is transported frozen and heated at delivery. The process applies in fast-food restaurants, factories producing frozen products like pizza ready to put in the oven and after 10 minutes it's ready to serve.
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Extension of freshness for processed foods has been and is a continuous challenge for manufacturers

Food preservation "Dr. Alin Popescu
Article Author: Dr. Corina-Aurelia Zugravu, food hygiene and nutrition specialist, medical journal editor thin or fat, UMF "Dr C Davila" Bucharest you remember what Grandma good food ?! What cakes, smoothies sell by date food and meatballs you what compotes ... But much work in the kitchen, because all these goodies alter or dried it and lose their flavor sell by date food quickly. You should always do more and more ... Well, unlike pieces grandparents, many modern foods have a duration of "life on the store shelf" incredibly long. There are cakes and fluffy as 6 months or baby food with a shelf life of about 2 years. Yes, it is possible through modern methods of conservation.
Extension of freshness for processed foods has been and is a continuous challenge for manufacturers in the food industry. Permanent are in place new ways, new methods of conservation, which will influence as little nutritional sell by date food value of the products. Generally, they have two goals sometimes difficult sell by date food to reconcile: blocking microbial growth and spoilage of products, on the one hand, and keeping unchanged the nutrients in food, on the other hand. Physical methods of preservation
They use either heating or cooling products. In this category we find frozen or refrigerated products and products pasteurized or sterilized. Treatment with cold or heat allows maintaining a variable length of time these products without the need for addition of chemical preservatives. Some methods of heat treatment, such as sterilization sterilization of milk or canned vegetables, whole destroys germs and allow their subsequent preservation at ambient sell by date food temperatures. In contrast, cold, even the freezer is not disposed of, so it is possible that frozen or chilled products still exist potentially dangerous bacteria. The natural question is whether physical methods makes keeping the nutritional value of products. The answer is yes and no ... milk or fruit juices and vegetables sterilized (conditional, usually in cardboard boxes) are heated only 1-2 seconds, then lose fewer nutrients. Instead, canned sterilized, regardless of content, are heated to temperatures over several minutes 110 degrees, which undoubtedly leads to loss of thermolabile nutrients (especially water soluble vitamins and antioxidants). Freezing food is, from this point of view, an excellent way to keep unchanged the nutritional value, especially if you use very fresh products. But even so, after 6-8 months of freezing, begin to lose vitamins (especially vitamin C). Attention light exposure sell by date food can be harmful products for nutrients. Some vitamins, for example, are photosensitive and can easily (within hours), whether food, packed in transparent containers are brightly lit by the sun. Chemical sell by date food preservatives, danger?
These substances are included in food additives (E numbers). Over time, permitted preservatives have changed and those used today are considered not dangerous sell by date food for consumers. An advantage of chemical preservation is that, in the absence of intense heat treatment, the nutrients would not be destroyed by excessive heat. I would like to point out that some preservatives that are used and are still used in the household (salicylic acid, for example) are not allowed in the industry. Many consumers are suspicious of the use of chemical preservatives. They need to know that they are always engraved on the product label so they can be easily identified. If you want to avoid the use of chemical preservatives, we advise you to target products sell by date food preserved by physical sell by date food methods. A sterilized fruit juice does not contain chemical preservatives definitely because they would be useless.
There are other components that are added to preserve freshness: antioxidants, substances that prevent drying dough, emulsifiers etc. None of them have negative effects on consumers, but if we have reservations regarding these substances, it is advisable to eat food prepared in house, fresh or heat treated more briefly. sell by date food Regarding canned foods, but their use is not contraindicated and a good example is the milk: the boil in the household is, unfortunately, much less nutritionally valuable compared to commercially sterilized sell by date food milk. Article Author: Dr. Corina-Aurelia Zugravu, food hygiene and nutrition specialist, medical journal editor thin or fat, UMF "Dr C Davila" Bucharest
"A good example is the milk: the boil in the household is, unfortunately, much less v

drying under pressure - in the layer of foam is carried out in a thin layer (film) and has the fo

Preservation of food is an important link in ensuring quality. The means to achieve this goal include a wide range of conservation techniques classified into two groups: thermal methods and athermic.
Conservation (food) to be the prolongation of life, or to change the sensory characteristics has existed since ancient times. Thus, in historical writings are mentioned: sun drying by natural ventilation, or on a wood fire; salting and smoking meat; elimination etika dairies sdn bhd of water (dehydration) and conservation in fat or sugar; etika dairies sdn bhd olives in water retention - the palace of Knossos were found which were kept in olive pitchers now approx. 4,000 years.
ice game. Romans preserved the fish in the Rhine, crawfish and oysters Sardinian ice to keep fresh to Rome. Norse game meat or fish buried in snow or ice to keep the winter. Alexander the Great and Nero served frozen fruit and honey. In the palace of Versailles, Louis XIV arranged coolers to preserve food.
- Alcohols;
- Smoking;
I. Anabioza - biological principle of life latent biovătămători agents that can cause food spoilage. This can be achieved by physical etika dairies sdn bhd means - fizioanabioza, and chemical - chimioanabioza.
Chilling is carried out by cooling the product to a temperature of between 0 and 4 C and results:
Dehydration is achieved by gradual evaporation of water that reaches the surface of the product subject to dehydration etika dairies sdn bhd aw value <0.7 etika dairies sdn bhd that prevent the growth of microorganisms. etika dairies sdn bhd Depending on the supply of heat, drying can be:
drying the foam layer - liquid material brought to the layer of mashed (by concentration under vacuum prior) is mixed with an emulsifying substance and turned into a foam by blowing an inert gas under pressure (nitrogen). This foam is applied on a smooth surface (strip) and dried with hot air. The foam sheet was dried in
foam is ground and made into fine powder. Applies to juices and purees of fruits and vegetables, brewing coffee, tea, meat extracts, eggs, cheese. Does the following: net drying thin foam layer (foam pierced);
drying dispersion - liquid products, smoothies, pasta - not applicable for solids. Is carried out at ambient temperature in a drying chamber using a stream of dry gas (N2) in a closed circuit. It retains all the nutrients and sensory properties of the original product;
conduction etika dairies sdn bhd drying at atmospheric etika dairies sdn bhd pressure - is achieved by contact with a hot surface of the product, thereby evaporating water instead. The product is removed from the surface by shaving with a knife. The dryers are of the type used in rotary drums, and the product can be dried are in a concentrated liquid and granular. The disadvantages are major negative influence on the dry product: low solubility (denatured protein), color change (Maillard reaction, caramelization), low food value and products require a subsequent grinding; etika dairies sdn bhd
drying under pressure - in the layer of foam is carried out in a thin layer (film) and has the following advantages: the sensory and nutritional quality of products due to higher lower drying temperature and the lack of oxygen.
- Drying combined with heating - drum;
Conservation of the curing can be explained by the increase etika dairies sdn bhd of the cell juice concentration (osmotic pressure increase), resulting in the loss of the vitality of the micro-organisms, etika dairies sdn bhd dehydrating the product or decrease the amount of water available for microorganisms, determining ions Na + and Cl- in the peptide bonds in the site of the its proteolytic enzymes secreted by microorganisms or muscle tissue, decrease oxygen solubility in brine (partial inhibition of the growth of microorganisms in salted by immersion), the effect of nitrite activity Perigo (-NH2 nitrite link in the cytoplasm proteins of microorganisms).
- Improving the sensory properties (texture, taste) in which case combined with another method of preservation (refrigeration or smoked - meat, fish, cheese, or pasteurization etika dairies sdn bhd - vegetable products).
prevent the growth of microorganisms (more than 60% by weight in the finished product), when there is microbial cell plasmolysis and reduce the product humidity, respectively, the aw below the development of microorganisms.
Abioza includes a number of physical processes (fizioabioza), chemical (chemical

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Foodstuffs are subject to alteration under the influence of oxygen and bacteria. Susceptibility to alteration limited time period in which their qualities can be stored. Conservation olive tree branch through its various methods, prolongs the life of foods. The advantages are many: we will buy less prepare large quantities of food, can keep food beyond their production season, in order to have a richer and more varied diet. Anca Tarin conservation principle is to reduce the number of bacteria in food spoilage and achieve an environment in which bacterial growth is not possible (excessively dry, salty, sweet or acid) and isolate olive tree branch oxygen. There are chemical compounds that inhibit the growth of microorganisms and thus have preservative properties. Some natural food preservative intrinsic properties: acidic fruits (apples, citrus fruits), which are rich in vitamin C and antioxidants, the nuts (walnuts, hazelnuts - 'sealed' dark and rich in vitamin E with antioxidant) . Conservation apply food for hundreds or even thousands of years. At that time the practice is drying in the sun or fire wood, keeping vegetables in vinegar, preserving of meat (game) in ice or snow, conservation in fat or sugar, salting, smoking. Traditional methods have been preserved over time, all became industrial and applied conservation methods to ensure maintenance of quality food for a longer time.
Here are some of them: Drying foods is a first method of preservation. This can be achieved by partial dehydration (concentration) or almost entirely. This method has the advantage of reducing the volume and weight of food and the risk of losing some vitamins. Concentration - seen in milk, fruit juices and vegetables involves evaporation, olive tree branch boiling, sedimentation or centrifugation, leading to increased concentration of food components. Combined with heat treatment and hermetic packaging, can increase food shelf life of several days or weeks. Common examples are concentrated milk, broth or tomato paste, juices and cordials. Dehydration total practice in products such as milk, eggs, greens, olive tree branch vegetables, fruit, cereal products and consists almost complete reduction of water content in food. In dry form, the food can be kept for months or even years. olive tree branch Salting meat, cheese olive tree branch and fish conservation method is so dry salt, and wet (brine). Salt increases the storage capacity, but change and taste and texture of food. It is often followed by refrigeration or smoking as a second method of preservation. Smoking is another method of preserving natural of old used for cheese, meat, fish. The action consists in exposing food to wood smoke some wood. Some smoke components are deposited on the surface of the food and exercise antiseptic, gaining it, in addition, a specific taste and smell. Fresh sausage smoked up to three hours, pork 12 to 18 hours, if prolonged storage products (bacon) is required even a few days. For preserving of fruit sugar is used. In the past use honey. Sugar in high concentrations inhibit the growth olive tree branch of spoilage bacteria. To obtain syrups and jams and boiling needed. Thermal preservation processes olive tree branch are known long ago, but barely

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Pulling joseph monte in aspic and confierea. Our ancestors have realized that one of the best and most effective methods of food preservation was to forbid oxygen and food to keep have to keep among other foods. Aspic was discovered in the Middle Ages, when chefs have found a way to convert various stocks in gelatin. So they started to "wrap" in aspic food, especially meat and seafood-gelatin prevent damage to food and oxygen penetration. Confierea involves staying away all the oxygen. There are two forms: for flesh-meat is cooked in its own fat, then cooled, joseph monte forms a crust fat, then put it in a bowl; fruit, fat is replaced with sugar. The atmosphere changed. The air is extremely useful and necessary plants and animals. But when they turn into food, there are problems, becoming worst enemy air-oxygen attack food, favors joseph monte and encourages joseph monte their damage causing microbes. Modified atmosphere technique is simple: to provide a controlled atmosphere with carbon dioxide for food to keep their freshness joseph monte longer-old technique is being used by 1930 vessels carrying perishable goods. Although it seems uncertain, modified atmosphere contains small amounts of oxygen, nitrogen, carbon dioxide, all present in Earth's atmosphere. "Treatment" with lye. Usually lye is used in soaps and various cleaning agents. It is extremely caustic and very poisonous, but it is also used for food preservation. In combination with fat, lye generates a process called saponification, resulting soap. Saponification method of conservation preserves food texture, taste and smell pleasantly salty olives technique is applied. Saponification is only in industry and should not be attempted at home because joseph monte any wrong step in this complex process can lead to poisoning or even death. Conservation "natural". In the modern era, man puts price on quality, freshness and preservation. But our ancestors joseph monte were not really interested in something and had no problem. They would let nature take its course and waited to see if the result is good or not eaten or discarded. "Biotinylating" is now the most fashionable method of preservation that people appreciate more than the preservation industry. One example is the fermentation. Cheese, milk, yogurt, beer, wine, fermentation depends on who is, after all, a process of "controlled spoilage". Fermentation can also be a useful tool when you have to cook in extreme conditions. For example, traditional Icelandic food Hákarl not involve any cooking: Shark are pressed pieces gutted fermented underground for six weeks. And in Alaska, residents there still preparing fermented meat. There are real risks: joseph monte for example, a bowl of fermented walrus joseph monte can come bundled with a splendid botulism no longer lose life.
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There are numerous methods of food preservation, from cooking and storing canned to preserve in the

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There are numerous methods of food preservation, from cooking and storing canned to preserve in the refrigerator or freezer. All these methods, however, have drawbacks. Cans often contain preservatives (E's), and after the thermal preparation of food taste is changed, not to say that nutrients usually by boiling suffer major damage. Freeze in a freezer storage requires more space, and with the thawing process resumes faster oxidation, and the refrigerator does not ensure freshness of food than a short period of time.
Dehydration is an effective way to preserve food, both fruit and vegetables, a longer period dshs tx of time. The dehydration or drying, as it is called in common terms, the water present in a fairly high in fruits dshs tx and vegetables is removed. Water favors the oxidation reactions that produce food enzymes and their alteration. dshs tx By removing water, food will take up less space and will also weigh less What are the rules for a fair and qualitative dehydration of fruits dshs tx and vegetables?
- Fruits and vegetables should be cooked, cleaned and washed carefully alteration - the more juicy foods are the thinnest slice to be water to evaporate faster. - Slices of fruit / vegetables dshs tx are placed dshs tx side by side so as not to overlap, which would impede airflow. If there is, you can put on a rack to dry so that air can penetrate the underside; - Dehydrated vegetables shall be made either on a grill or baking paper or white paper. Not recommended drying dshs tx pieces of material that can retain moisture. dshs tx - Fruit that oxidizes quickly as apple, quince, pear, drying may be applied before treatment with lemon juice or ascorbic acid to preserve color. What dehydration methods can I use?
There are three common methods of dehydration: 1. Dehydration Sun: a method of drying is recommended especially for fruit. This method can be applied in areas with dry air, when there is danger of precipitation. Dehydration Sun is a natural method that preserves intact the nutritional properties of food, but usually takes a few days, about 3-4 days or more if very juicy fruits dshs tx such as strawberries. During this period dshs tx should be checked carefully to circulate air to not install mold. It can leave at night to dry out provided that there be no rain danger dshs tx and cover with gauze / thin cloth to protect food from insects. If there are clouds will opt for further dehydration by another method.
2. Dehydration dshs tx in the oven: it is a quicker method than the above. It is recommended that the drying of foods within 60 C oven with the door slightly open to allow air circulation. A higher temperature also causes forced dshs tx drying and loss of nutrients.
3. dehydrator: welcome to the kitchen is a device that helps us easily dehydrated various fruits and vegetables, without too many worries. The advantage is that the device works at night, wake up in the morning so we have all chances to find the complete dehydration. How to keep dry foods and how I eat?
Dehydrated foods are best kept in glass jars. You can keep in textile or paper bags as long as it is dry storage. For economy of space, especially vegetables, can be ground and mixed.
Dried fruits dshs tx can be eaten in winter cakes, smoothies for kids hydrated, healthy fruit smoothies, stewed dshs tx or can be given to children, large enough not to drown, as a sweet crunch.
Sources (en): http://www.retetelemeledragi.com/2013/12/deshidratarea-fructelor-si-a-legumelor.html http://www.financiarul.ro/2013/04/06/deshidratarea-modul-organic-si-natural-de-conservare-a-fructelor-si-legumelor/ Sources http://www.bioconstructii.ro/deshidratarea-alimentelor/4420110314/ (en): http://frugalliving.about.com/od/foodsavings/ht/Dehydrate_Foods.htm http: //pubs.ext.vt. edu / 348 / 348-597 / 348-597.html http://www.ext.colostate.edu/pubs/foodnut/09309.html Photo source: https: //flic.kr/p/5VYSQu
Other recommendations: drying, the oldest method of food preservation food and ways to prevent oxidation dshs tx Plagiarism - method of survival in Romanian online? As we prepare for a healthy dshs tx winter Împreu

The fruit should be ripe but not overripe, because it alters. Wash and clean the stones. Plums, apr

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Drying is one of the oldest wic jobs in texas methods of food storage. Drying fruits and vegetables can be kept longer without losing the taste and nutritional qualities and can be stored easily, because their volume is reduced. What can dry food?
- Fruits: apples, pears, plums, cherries, blueberry, apricot, wic jobs in texas plum, rose hip, quince, - vegetables: carrots, celery, onions, peppers, beans, legumes, peas, cauliflower, spinach, - herbs - herbs - meat. Food preparation for drying
The fruit should be ripe but not overripe, because it alters. Wash and clean the stones. Plums, apricots, pears cut into halves. Dried apples better cut rings and cherries, cherry, Rosehip, blueberries are put to dry themselves.
Vegetables washed, cleaned and cut the cooking. It's good to be cut all the vegetables of the same thickness, because the larger pieces remain moist inside, while the lowest dry too. Also, it's good to be heated or steamed vegetables before drying to keep better taste and color.
Blanching vegetables are made by dipping in boiling water for a few seconds. Misting (scalding is preferable because it keeps better nutritional qualities of vegetables) can be done as follows: put hot water in a pot to a depth of about 5 cm. Above it hangs vegetables placed wic jobs in texas in a cloth bag so it does not touch the water, cover the pot and boil until the vegetables are soft half. The drying process
Drying can be natural or artificial. In summer, the sun can dry fruits, wic jobs in texas placed on wooden or plastic grates (metal changes the taste of food) 15-20 cm high, so that air can circulate. These grills are exposed to the sun during the day, in places no wind, no dust, no insects, and the minimum temperature should be around 20 degrees Celsius. During the night, grids will be covered with gauze or foil and will be made safe. This process can take up to 10 days is recommended fruit return every 24 hours. If you do not have a camera dehydrated winter, you can use the heater. Place the fruit or vegetables you want to dry it in a tray with baking paper, and return them every 24 hours. You can also use the oven, heated to 90 degrees Celsius (no more): place the food to dry on the oven shelf covered with baking sheet, leave the door ajar so as to allow steam to escape. Turn fruits / vegetables every 30 minutes; are ready when leaves no juice. Dried vegetables in the oven better than the sun. Keeping dry food
First must be protected from moisture, which absorb very quickly. It keeps well in vacuum or in dark cloth bags that protect them from light (ie fading), the pouch or box / special jars. Dried Food preparation
Dried fruit can be consumed wic jobs in texas as such, rehydrated, or in various preparations: cakes, tea. Dried vegetables are used as raw and but have left a few hours in warm water for rehydration. The pulses can turn the grinding into flour, which can be used in soups or sauces for seasoning.
Other recommendations: Dehydration, healthy method of food preservation food and ways to prevent oxidation Plagiarism - method of survival in Romanian online? Freezing food always fresh-what is good to combine food? Where supply us?
March 27, 2014 Vitamin diversification, Episode 3
Fish cooked in milk with rice and avocado (1 year) March 22, 2011

Musicalhouses, you should definitely try their products! I say go ahead and order! :D Hi Ems, thanks

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Glow Blushes in Intrigue and Charm, Arcane Magic eyeshadows in Velvet Vampire (I love the name, and the color!) and Electric Stardust, plus a free sample of Warrior Mage.  Warrior Mage is actually a shade I've ordered before.  But I'm not complaining, now I have an almost full size of it. :)
These smelled wonderful coming out of the package.  A  Schwarzkopf Essensity Gift Pack, from  Sophie of Beautynomics ' massive anniversary giveaway.  Sophie said she loves how these soften her hair and smell so good! I received them weeks ago, but have only tried the shampoo since I'm waiting for a shower filter I ordered to arrive.
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Wow! Those lippies look so pretty! I haven't tried anything from Fyrinnae though. emulsifier e442 I hope your breakouts will be under control soon. There's nothing like good, clear skin and good health. Take care, Ida! April 29, 2010 at 5:27 PM
Hey Nikki, I love them, I'll emulsifier e442 try putting up swatches of the lippies soon. Oh that is so true about clear skin and good health! Thanks Nikki, take care as well. :) Shobe, it feels so good ripping open packages, no? :) I like that you like organic products as well! Fifi, I bet you'd love their shadows! If you browse their site, you'll see sooo many pretty colors...I have like 50 on my wishlist hehe. April 30, 2010 at 12:14 AM
Oh my gosh, Gale, I forgot that you wanted to get the anti pop up. Do you want it still? Will email. :) Hi Saila, I sure did! I'm having lots of fun playing with the new stuff. :) May 1, 2010 at 12:24 AM
last january, i also reorganized my stuff and gave away some makeups to my cousins. mga dalaga na kasi. haha. conratulations for winning those pretty colors =) and thank you for the sweet comment you recently gave me ida! mwah! May 1, 2010 at 11:33 PM
Hey Marce! Thank you. I'll try posting photos of them on my lips soon. :) Hi Jing, good idea, bigay ko rin sa mga nagdadalagang cousins ko iba kong makeup. Hehe. You're very welcome and I really appreciate your visit and comment. :) May 2, 2010 at 12:36 AM
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