Dernière modification le 04/03/2020
Difficulté
Facile
Durée
1 heure(s)
Coût
1 EUR (€)
Description
This tutorial consists of a brief presentation of the state of the art about food preservation methods with salt.
Introduction
Salt is used in different doses depending on storage needs. At 2% (by mass), it slows the development of certain microorganisms and will bring a salty taste. On the other hand, in high doses, it will destroy almost all of the microorganisms. By reducing the product's water activity,
this process slows or stops microbial development. There are two systems: salting (or salting) and brining. These
techniques are used in cheese making, delicatessen and for certain species of fish (herring, salmon ...). Finally, according to traditional recipes, smoking can be associated with it.Étape 1 - Preamble
Some pre-harvest foodstuffs require pre-processing
(for meat, fish ...)
Étape 2 - Method of preservation
For the meat is rubbed with salt and wood ashes and repeated
several times over several days. The layer of ash helps to absorb
moisture and salt to absorb water from food, which makes the
foods that are stored for a long time and are difficult to break down. Compress and repeat several times. Store in a closed container.
Notes et références
Advantages:
- Salt is easy to find, cheap, easy to prepare.
- Conservé longtemps
Inconvénients:
- Il y a un changement de goût dû au stockage du sel.
- Pour la méthode de saumurage, certains additifs approuvés peuvent être nocifs pour la santé (pour les personnes souffrant de problèmes
d'estomac ou digestifs).
- Côté nutritionnel, l’altération des nutriments (vitamines et oligo-éléments) est significative.
- Pré-traitement (lavé) avant le traitement, éviter une utilisation directe.
Draft
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