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    15 views12 pages

    TFP 06

    Uploaded by

    Rasel

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    Download as pdf
    of 12
    Leclune-06 20-9) BC uning (Food. preservattion). Q: Define Cuning, fim: Curing is ayy (oF vantour food preservebton anh Mavouning” proeser of foods such on smood, fink and ‘vegelablin Nby the addition of salt, twit The afm: of. drawing mortyund out. o} Hue boda watts, prowyy ot oamom.. 5 0. Qt Define ormorts. firm, Ormorin: Oamola a prown & ushich moloeuby + Of a robvent torid to pam Hnough 4 stinvpenmeable, membrane froma. luv concentrated r6Lubtoy into mone eoncentneited solution . : . B Waite down about differnt type a cunig foro: Different taper of cwing 4 diseumed.. belo o— Osa cag & Hovey unite. © wed ting © aa . © Sugan. ouningt Sugar eontng io 9 matted of Ni prenving (Porb) thak alan ae) & sweet aon to the mods . The dugan added to meat, th purpose of et tH com an man -fonrm, dneluding -honeiy eon symp, ' elite, and ap) oy tu -Moweutr me: theca g_bieon EF dun sb condibabe nich b the few “qe aro contributes t> the grows ‘of benediih | bactenig auch an Lactobacillus by fading them. ‘ OSalt_cuning: Salt ‘Crodium ehlonice) 4 he pri ve Angnedient! uned’ in maa coring Removol at wade. | anh addition of galt-ite moat cereah a. solube-ath | awinonmertushine ormelte prmure draws waka uk. of miens onganiams, abwing.. down thin gor fon ching thiri} rag utrey x coneantnodion of sal Sn addition, salt cour Re soluble an come fo He aundace fo the meat Hod war’ 4 Dy Thae poten e009 ne 7 t Wwhin the SN el helping 1S hdd: Saunage bgehter. Z O Bone uring: Horney gob or a greck preservelive ond ib boter fandooh® doos Cunt a a with ralk and ougen ‘ | a ae aabling, salt -evnivg, avgen-tering on © Wel eui on Bninina: Cunt Ina wodenr dalubten, on brine sy called web curing “on pickding, on brut : Brive curing U the mort wlan. 104 Gm$b Sel cunt whore ares with curing aolubton before cooking . Briring Snqne- dian con “indude é auch an att, 4 | vodlum nibnile, sediut nibrale, xodivm phanphald, potamium chloride, water and Povonings f Waite down the chemicod achon of aunt as Chardeal acbion os cu Sal ikl } q unwan bed. hace) population de ene, Other benefuing i voctento, patrnonily, of Ha Lacksba utlur Gen, Come fo Yo fone o ennode an cotdic emronment (around pe os) Te sugar iy incluckedl sn pe | ame 2 urd on food aaaal . “Thy” procrn by infack-foon ok: fenmuntation, and de | addition fo raductrg He. ability of spoilage backeria | fo grow. Conerntrdton of. alt 4p to 267, one rUgU- | sna to kU mort specie» of unwanted boctend . / Smolng adds chimvals fo dha surface of an item uthich offeeh he ability oF backenda. % "| An hibit oyidalon., naneidiiy ond: Lmprove Joon Nilnabe ond Niue Lompoundy rot only help be yh boeleute, -; bu ahs produce. a chonaehntre. Flovoun., and give mmtotia pink on red. ealon , Nitrate (Nos) , Sn the Fonm of ethan rodium nitrate OR potamtum nitrode , is Wed ona Aouree fornifnik (od. Te nitnle Pitkin breaks down inthe meat into wihute guide (NO), Which Hun banda fr fhe inor. atom in. He conten of myoglobin amg grup» and Hun prevent ot dob. Finally. Thay one ineploceable Jn the en of botulinum potroning trom comumpiten of- i oq comecl paunager. fon ch fen rnanlahion sand tho. apotloge of FoedaCn cot to rack fo Leuk up fo 207. onk 74G sheet ok unuronted, bactewa Smoking adds Smoki (Smokivra 5 Yko ono of flavor’ : é . d * p om : ROWING, cooking on prnouina food. by & cs e i Hen foal et onlonatac id. cen wood) Meal, f, jong Jopsa (bu chor A) HA ond ofloy smokadl. “ 8 : Typer There one mainly 3 pn of amslino Oot syno ai "4 4 : 0 Wold ornokirg @ liquid. omobare|. Oller smoking? Hot amolivg exponen the foods fy — ami and tyat tn a cor nollogh envinonme nt auch an a ymokon even on yoke hours. Ho mele nequiner the unt of a amokanr which genmaten rack etthan from ao charcoal bare, hected oliment witun dhe smoker on dnoma stove- top of oven, food > hol armored. by Cooking anc flavounecl wilh amo ke sp - sirmubbontousty Hot omen ubu eeu watt He fy nonge oF 52 ceed 176°F) when food 3, amovach olthin thy temperatura range, foods one Sully epobedh , mot ond Flavour ful- © Cald Te amoket Cold rmo lai differ from tol smear ft In thot Hi food a meu) nav, nodhte | thon eactkad throughout Ha cooling procwy), Smokahoune feinpenatiren ‘fon eal smoke | and ty pi done. behwon 20 to 30°e (68 40 ¥ | an thy Fempnratune nonge, foods take on a fic | omohed. Haroun bub remain relative: eae Cold smoking ean be ued oy cee fon them Auch on— cdweye or nub, vmeahs chicken | brsonh, beef, salmon, seallep,, pork ond she | @ Liguid smote Liquid +méle. a no duch doi | | Snow amma compounds in wok is applic + | oods Hough # Pring on Hee: “os a Define Eig £0 Piekli Packting Pia P Piety » the rf. adj proceyy, 0 prarrw Ln on extend ree hoas of food by aithen, ¢ ananobre fi montahton in baine on immenator AN vinegar. The pat cedure. trorallu offech the food’s i pro tp Fenture ye and. Han 4 8: tow doco pielding proewe food? a ve iy He Srocmy of pravewena foods in gical aelubion eittwn by adding 8 VAnepon on “ska dy maar of feamenterhion Spatlony Can - wor grow iM a high aryl envinonmand. Ona mosh qenrrl Live, pickle ont. foodly soaked an solutany thot halp provent a porta @ Foody thak onk tide : include vegeletl tae meaky fash ond gape : A doting sing dhonacluvoh Bo H of ae on ox lowe whist iy _auffrorent et ma i Ta stele. of hiyh SP ocd iy achieved Tn fo WOys | bey meow 6 anc with vinegar . Aha paekling pr helps in passerving fod: aaa eee oy t pnunve’ fool? Se Why i» pidkbi ood wi Poe “he 3 wan wed Sy a way to prusewe foe / don out ofsecnon une and for Jes ae ' pees by sea» Salt port and » og J Were cord side, fon sll bedona the. days oF steam enatyes. y Pickling 3” und to Buen bod. bachata doom rong in thc When vinegar. iy adde prdwle , the high”. avidly of the vinug on. proven mest backenta from ri 1 thu provivg the foocks Vinegoa ach na pronervollive . Bo ole can be considered ona goot vay to proserve. foo hy wad pag . fn OL iy opal ene ued oa prow pith | | " oun Cow spat off tho “ liners : the ihe: XB ig nek ae Although mest oily do yot- add much te "Uf devour of prccle, th sluation con be remedied & ‘qe we of piven anol: chillten. The. oil te also folps talps 5 odhue beter to tha frwts ond veguterbleg , an added. benefit. Slovowr- owen fon. cookady- thane ow fd odo” ein omasadone fens f Halton. in barne on # hod Bos aud. euton in oer ae BBnine > Laohi» aud pate re nonmall on pronend ined b eat ae din food. 3 mantahion no unk PF ickling a z bi 2 Cay. passin es 4 ae “ nabtenb TS ye oo Wh Debin. Yundle Technology: , font Wand: Technoleays Sea chology “> & mathed, of enuning thot padhogena In Sood. produeh com be. ehiminaded on controlled « Thy mam the food produeh wilh be of€ fon ae ond thoin. sholf tite wilh be extended, H technology us wonky by, combi ‘ ade eens yon than one fh Waite down the significance.’ of thundle Technology. Any: Significonee of hurdle technology: Oundle technology “Lmpnoven produck qualiky and anicnobial abel - and seerak ofhen. renouretn ve “YNOnw' 1 enene| ) Fooda ae ae and rate, high Jn menneny ond natahive valu duct ae i Kea procen applied - ee gt eo eS dont effects the inbeignity of food prawn, - © rpplicalele in both Jonge ond a malh ee : Aronutectane oF new products 7 according do =, Yroode of pre enon and com Une - i A, down the oniner; ! s_painerole cf hurdle technology. | - fy y rh a -_ = . ; Se Te prineiphis of unde technology 4 ions : Prinenvetion: faclon on hurdler’ dinlurb the homeo> barry of rmlonoong oni « MUrnoongamisms should yot be able b jump oven ath’ Ho hurdler’ prnenk dn the food proded SO hrorervahive dackons parverts ynienoongantams , dnom ynubliphying and eauning them fe remar Ap a : eouw inoelive on we dig. lace é ae® ay The hurdle ‘eoneept Wuartrate tot complex inknaetion of fempnalwe, water acuity, pHele. one. sign Freant fo the minobral lability. Hy Hunde technology: Hundle technology dp the dombined une of sevenal shelf life _prosavotton. methods do malt a producl shold -afable, to Amnpnove quality ond provide oddith solely and + also known an combined. method ich ae White “dawn he-impontonce of tundle| achnole a: “Pays The tmpentartoe—

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