Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Similar processes are used to produce animal feed
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies as food fit for humans in one culture may not qualify in another culture.
Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as retarding the oxidationfats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples after they are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods.
MANGO JAM
Ingredients:
12 c. sliced firm ripe mango
2 c. sugar
4 c. water
Procedure:
Cook mango slices in water about 15 minutes or until tender. Press through a sieve. Add sugar. Boil until thick and of jamconsistency. Stir often to prevent scorching.
Spoon into hot sterilized jars. Seal with paraffin.
To make mango butter - add 1/2 teaspoon cloves, 1/2 teaspoon allspice, 1 teaspoon cinnamon and 1 teaspoon nutmeg to jam when sugar is added.
My best choice: This is my best choice, because as we all know, preservation is the best way of stocking any foods for a long time.
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies as food fit for humans in one culture may not qualify in another culture.
Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as retarding the oxidationfats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples after they are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods.
MANGO JAM
Ingredients:
12 c. sliced firm ripe mango
2 c. sugar
4 c. water
Procedure:
Cook mango slices in water about 15 minutes or until tender. Press through a sieve. Add sugar. Boil until thick and of jamconsistency. Stir often to prevent scorching.
Spoon into hot sterilized jars. Seal with paraffin.
To make mango butter - add 1/2 teaspoon cloves, 1/2 teaspoon allspice, 1 teaspoon cinnamon and 1 teaspoon nutmeg to jam when sugar is added.
My best choice: This is my best choice, because as we all know, preservation is the best way of stocking any foods for a long time.
No comments:
Post a Comment