Description
About the book:
This book is an extensive look at the process of fermenting and pickling. Describes the science which enables these techniques, and examines the microbial and biochemical processes which use these techniques to add to foods in their preservation, flavouring, or the addition of beneficial microbial cultures. The fermentation types including alcoholic, lactic acid, and vinegar fermentation are introduced and their use on the processing of products such as bread, cheese, yogurt, and drinks is also described. It also describes the involvement of microorganisms, enzymes, and environmental factors in the quality and safety of processed and fermented foods. Under ?pickling,? the book explores everything from how you pickle stuff (including brining as a form of pickling, and pickling in vinegar), and what makes preserved fruit, vegetables, and even meat what they are (which is sure to become the defining moment of pickling in most people?s lives). The cultural context and health implications of the methods are also highlighted in recognition of their worldwide popularity and application. This book provides hands-on instruction on the preparation, equipment, and food safety considerations in producing smoke-flavoured products.
Contents:
- Preparing Raw Materials
- Processing Food by Fermentation
- Processing Food by Pickling
- Packaging Materials
- Packaging Process
- Storage
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