Microsoft PowerPoint - S-HO-AT-PB-55 tofu.ppt. Tofu & soymilk production: a craft and technical manual - William Shurtleff, Akiko Aoyagi. How It's Made- Worcestershire Sauce. Asian Condiments. Hummus haccp manufacture. How To Make Tahini. Factory Tour of the Week: Hummus. FSA Model Guidance Template. FICEUROPE_Code_of_Practice_EN.pdf. Food industries manual - M. D. Ranken, R. C. Kill, C. Baker. Fruit and vegetable processing - Ch09 Vegetable specific processing technologies (cont.) 9.6 Pickles and sauerkraut technology Contents- Previous - Next 9.6.1 Vegetable natural acidification technology 9.6.1.1 Gherkins and cucumbers Raw materials must follow strict specifications for a high quality finished product; the following parameters must be considered as critical: adapt a uniform size according to the finished product requirements; for example, gherkins will need to have a maximum length of 9 cm for raw vegetables. Generally 15 cm size/length will be a maximum for high quality cucumber products in many countries.
Cucumbers have to be picked at their ripeness for eating, when the sugar content is at about 1.5-2.2%, needed for lactic fermentation. The general technological flow-sheet is as follows: SMALL HOLES are made in large size cucumbers skin; RECEPTACLE FILLING: raw material is simply put in the receptacles in bulk, with care to arrange them in such a way that a maximum of pieces could be introduced; SALT SOLUTION PREPARATION: 6% salt solution (NaCl); 9.6.1.2 Sauerkraut. DRSalting.doc. Science of Pickles: The Race of Microorganisms. All foods are continually assaulted by many kinds of microorganisms, racing to eat as much as possible.
When you pickle vegetables by fermentation, you help one type of microbe win this "race. " More specifically, you create special conditions in your pickle crock that keep away "bad" spoilage-causing microorganisms, and that allow a unique class of "good" bacteria, called lactic acid bacteria, to colonize your cucumbers. Why are lactic acid bacteria good? As lactic acid bacteria grow in your pickle crock, they digest sugars in the cucumbers and produce lactic acid. Not only does this acid give the pickles their characteristic sour tang, it controls the spread of spoilage microbes. Salt gives the good guys an edge. Adding salt to your pickling brine is one important way to help lactic acid bacteria win the microbial race. Too much salt is also a problem: Lactic acid bacteria cannot thrive, leaving your vegetables unpickled. Oxygen gives the bad guys one leg up. Preservation of vegetables in oil and vinegar.
It is now a relatively common practice to bottle vegetables and herbs and spices in either oil, vinegar or a mixture of both. This is done both commercially and domestically and the products should be refrigerated below 4°C. 3 August 2009 | Updated 14 October 2011 Products which are treated in this way include: chopped garlic garlic cloves sun-dried tomatoes chilli ginger egg plant capsicum mushrooms various mixtures of these and similar materials. While these products are safe if refrigerated, they represent a potential food poisoning hazard unless certain basic precautions are taken in their preservation. By excluding air from the surface of the vegetable, one is establishing anaerobic conditions which actually favour the growth of some types of bacteria.
This fact was unfortunately highlighted in Canada and the United States in the 1980s when two serious outbreaks of botulism occurred in which chopped garlic in oil was clearly identified as the source of botulism toxin. Food Bill 160-2 (2010), Government Bill. Food retail sector where food businesses prepare or manufacture and sell food General description This food sector covers food businesses that prepare or manufacture food for direct retail sale to consumers (other than as part of the food service sector). Products sold can be consumed immediately, but do not need to be.
Examples Examples include but are not limited to— bakeries that prepare or manufacture and sell slices, pies, cakes, or pastries:dairies that prepare or manufacture and sell muffins, sandwiches, or filled rolls:fishmongers that prepare and sell fish:retail butchers that prepare and sell raw meat or ready-to-eat smallgoods:supermarkets that have an on-site butchery, bakery, or delicatessen. What is excluded This food sector excludes— Food service sector This food sector covers food businesses that prepare or manufacture and serve meals, snacks, or beverages for consumers’ immediate consumption— Distinguishing features of food businesses in this food sector are that they—
Mayonnaise - Hyfoma.com. Download articleMayonnaise is an oil-in-water emulsion. Small droplets of oil are covered with an emulsifier (in most case egg yolk) and dispersed in a water-phase (with sugar, salt and vinegar). The high oil content (sometimes up to 83%) gives the stiffness to the product. To manufacture mayonnaise there are three processes possible: batch process continuous process batch-continuous process Batch process In a batch process the water-phase is prepared by just adding the water-soluble ingredients to the water (the water-phase) and stir it for a while.
The advantages are the simplicity (and investment) of the process and the extreme flexibility. Continuous process In a continuous mayonnaise process the water-phase is prepared separately. Working first with a coarse emulsion which can later homogenized in finer emulsion in a second piece of equipment gives a better (more narrow) droplet size distribution, and so a saving in oil of 1 to 5%.
The disadvantage is that the start up costs time. How mayonnaise is made - manufacture, history, used, processing, History, Raw Materials, The Manufacturing Process of mayonnaise, Quality Control. Background Mayonnaise is a cold, emulsification used as sauce or as a condiment. It is made by blending egg yolks and oil, then flavored with varying combinations of vinegar, mustard, herbs and spices.
Mayonnaise is often used as base for creamy-type salad dressings. History Food historians offer four possible theories for the origin of mayonnaise. Carame, a French food writer and author of Cuisinier parisien: Trarte des entries froids believed the word was derived from the French verb manier, meaning to stir. Still others insist that the creamy sauce was a specialty of the town of Bayonne in southwest France. Regardless of its origins, mayonnaise quickly because a popular sauce and spread in European cuisine.
Eventually the Hellmans were packing their mayonnaise in glass jars. A variation of mayonnaise, made with a cooked based and labeled salad dressing, was developed by National Dairy Products in 1933 at the Century of Progress World's Fair in Chicago. Raw Materials Books Other.