presentation workshops penzberg meeting 3-2015
TRANSCRIPT
Meeting in Penzberg March 16-21, 2015
Workshop on preservation
Ketchup Recipe● Ingredients:
– 2 kilo tomatoes– 250 gram onions– 1 tablespoon salt– 1 teaspoon ground pepper– 4 tablespoons vinegar– 1 teaspoon ground mustard seeds– 1/2 teaspoon ground ginger– 1/2 teaspoon ground allspice
Implementation
● Cut the tomatoes and onions● Put all ingredients in a bowl● Simmer for 45 minutes● puree everything● Press through a sieve● simmer again● Put it in a closeable container
Preservation of Ketchup
The vinegar lowers the pH-value and kills the bacteria
Different Methods of Food Preservation1.Drying
2.Burial
3.Salting or Curing
4.Smoking
5.Freezing and Refrigeration
6.Heating
7.Sulfuring
Drying● Drying inhibits the growth
of bacteria, yeasts, and mold through the removal of water
● Drying is the oldest method of food preservation ● A collection of dried mushrooms
Burial● Burial of food can preserve
it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level
● In India, it is practical to store rice by burying it underground. This method helps to store for three to six months during the dry season
● A reconstruction of a burial from about 3500 B.C
Salting and Curing● Salting draws out the water
out of the food which slows the growth microorganisms
● Nitrates and nitrites not only help kill bacteria, but also produce a characteristic flavor and give meat a pink or red color.
● Salted meat
Smoking● smoke alone is insufficient
for preserving food in practice thus it is combined with others methods like drying or salting
● Smoking became more of a way to flavor than to preserves food ● Pork ribs being smoked
Freezing or Refrigeration● microorganisms do not grow
when the temperature is too low
● One of the most used and effective methods ● Frozen food in the supermarket
Heating● Heating preserves the food
because the microorganisms can't survive in too high temperatures
● is most commonly used in milk production, but the process is also used for fruit juices, cream etc
● ultra high temperature treated milk
Sulfuring● Is mainly used for wine
and dry fruits● Sulfur dioxide or
sulfide is added● Kills bacteria● Deactivates Enzymes
TOMATO EXPERIMENT
Preservation of conventional tomatoes● Mineral fertilizer (ammonium sulfate)
fertilizer which containscarbon dioxide
● Chemical plant protection products
APPLE EXPERIMENT
First day
biological
Second day
biological
Third day
biological
Fourth day
biological
Fifth day
biological
Sixth day
biological
Seventh day
biological
Eighth day
biological
biological
Ninth day
First day
conventionalized
Second day
conventionalized
Third day
conventionalized
Fourth day
conventionalized
Fifth day
conventionalized
Sixth day
conventionalized
Seventh day
conventionalized
Eighth day
conventialized
conventionalized
Ninth day
Preservation of a conventional apple
First Method:
– Name: CA-Storage (controlled atmosphere storage)– they are stored in a controlled atmosphere storage– the oxygen content of the air is decreased– and the carbon dioxide content is increased– by the temperature of 1-4 degrees (like a hibernation)
Second Method:
– Name: MCP-Preservation– the apples are sprayed with methylcyclopropene– the maturity of the apple is stopped and the apple looks good
Disadvantages
– The first method is considered to be harmless but the apple loses vitamins
– In the second method, you can't tell whether the vitamins or flavor changes
Enzymes and proteins
Video
Explanation:
●https://www.youtube.com/watch?v=bpwK3d6ebQs
Form Meat
In order to produce Form Meat you need:
●Meat●Salt●Water●Transglutaminase
Form Meat
You have to wear gloves and a respirator for safety reasons!!
Form Meat
● First put the meat into a bowl● Add salt and water● Mix it for 2-4 minutes● Add the Transglutaminase● Mix again● Wrap it in Saran Wrap
– Holes should not be produced● Refrigerate for 6-8 hours
Transglutaminase
Transglutaminase is an enzyme which can connect proteins
Usage:
-in the medicine to heal open wounds
- also used for connecting meat pieces
Advantages
● Smallest meat pieces can be used - this is better for the economy (less waste)
● You can put the meat in any shape like hearts or figures
●It can connect small pieces to one large meat
Disadvantages● As it looks like real meat, consumers can get deceived because they
can't tell the difference● Some people might be allergic to Transglutaminase
(Enzyme must not be written on the product by law)● It could cause yet unknown
diseases
Workshop on taste