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Coffee Table Glass And Chrome – In a previous post we presented the Ecuadorian Chair together with a summary of all the research and development work on two Ecuadorian products, plantains (musa paradisiaca) and physalis (physalis peruviana l.). On this occasion we will only have one of the products which is the physalis or the uvilla as they call it colloquially in their native country, Ecuador.

The uvilla (physalis peruviana l.) is a plant that belongs to the Solanaceae family and its fruit grows and ripens inside its calyx. Its origin is unclear but it is believed to have been in the Andes of South America such as Peru (Leggue, 1974), Brazil (CRFG, 1997) and Ecuador (Bartholomaus et al., 1990).

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Mainly, we see it in the tropical zone of America, the Antilles and Australia. According to some sources, the main uvilla producing countries are Colombia, South Africa, New Zealand, Kenya, India, Italy, Argentina, South Africa, the United Kingdom, Canada, Mexico, the Republic Dominican Republic, Honduras and Peru. Worldwide, the main exporting countries are: Zimbabwe, Colombia, Costa Rica, Ecuador, Kenya, South Africa, Peru, Bolivia and Mexico. (Ministry of Agriculture, Livestock, Aquaculture and Fisheries, 2011, Ecuador, FAO 1982). Coaster Norwood Coffee Table With Tempered Glass Top Chrome And Clear

The genus “physaloides” includes 90 to 100 species (D`Arcy, 1991; Martínez, 1998) and one of the edible ones today is the physalis peruviana, also known as guchuba, uchuva, uvilla, cape gooseberry or andean cherry. .

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It is a fruit that is considered a “functional food” since according to Harman (2004) it has immunostimulating, anticancer, antibacterial, antiviral and diuretic properties. In addition, medicinal properties such as purifying the blood, reducing albumin in the kidneys, relieving throat problems, strengthening the optic nerve, clearing cataracts and controlling amebiasis (Corporación Colombia Internacional, Universidad de los Andes and Department of Planning National). , 1994). It is a source of provitamin A and vitamin C (Herman, 1994b).

Inside we are working hard on fermentation. Therefore, the first development was to ferment uvillas for later analysis through surveys of a total of 100 people, both professionals in the gastronomy sector and real consumers. The tastings were generic tastings with the simple objective of eliciting a positive or negative response regarding the acceptance of the fermented fruits.

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We have been inspired by the Japanese and customized technique of lactic fermentation of fruit, such as the well-known “umeboshi”. The word “ume” or Japanese apricot is actually plum (prunnus mume, armeniaca mume) as the literal translation is “dried plum”. Umeboshi is traditionally used to make ummeshu-infused drinks with umeboshis.

In the case of umeboshi, it is a Japanese apricot that is cultivated in early summer when it is starting to change its color from green to yellow and preserved by lactic fermentation in salt for a few months. They are then dehydrated in the sun and kept semi-dry. They are usually red in color because they are fermented with red shiso leaves, but they also exist without shiso. The most common way to eat them in Japan is with a cup of bacha tea, defatted in tempura or, especially, on top of a bowl of rice (hinomau bento, referring to the Japanese flag). (Hosking, R., 2001)

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The purpose of this development is to obtain fermented physalis like a Japanese product called “umeboshi” of great gastronomic value, promote its use and spread it as a new marketable Andean product throughout the world.

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It is called the cellular process in which glucose is used to obtain energy, in which glucose is partially oxidized and in which the waste product is lactic acid, which is traditionally used in the production of dairy products mainly such as yogurt, viili, creme fraiche , lambic-type. beer as well as vegetables and fruits such as sauerkraut, kimchi or umeboshi.

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Lactic fermentation occurs in three stages; First, anaerobic bacteria such as Klebsiella and Enterobacter act in a stronger fermentation, which produces a favorable acidic environment for the next bacteria. The second stage begins when the environment is too acidic for most bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. they take control In the third stage various Lactobacillus ferment any remaining sugar and the pH drops.

These bacteria have the great characteristic of being halophilic, unlike many other microorganisms that die in saline conditions, that is why lactic fermentation has always been associated with salt percentages, we are always talking about a minimum 2% – 3% salt in relation to. to the total weight of what is to be fermented. In this case, as well as generating a selective environment for the lactic acid bacteria to live in, the salt removes the water from the products by osmosis, accelerating the fermentation. In the case of “umeboshi” it is traditionally made with 20%-25% salt, but they can be found on the market from 4%.

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Traditionally, for this type of fermentation, glass or wooden jars are used, always taking care that the product is completely covered with liquid to prevent the product from being in direct contact with oxygen, but it has an aerobic fermentation, and is that’s why it’s empty. bags are currently used (always leaving oxygen) to facilitate handling.

Different percentages of salt were tested: 2%, 3% and 6%, this range was chosen since in fermented products and previous tests salt ranges were accepted. All were vacuum bagged with 85% vacuum.

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The fermentation was carried out in a refrigerator at 4ºC for 2 months, it was done this way since in tests with other products, the cold fermentation gave better results from an organoleptic point of view, improving taste and smell.

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The tests done with a higher amount of salt are too salty for us and much of the specific taste of the physalis is hidden behind the intensity of the salt. The tests were better tolerated with less salt. However, the first tests can be used after the product has been soaked and desalinated, arguing that some of its flavor and aroma are lost in this soaking.

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We could say that the fermented uvilla can be used in the same way as the “umeboshi” due to its very similar acidity and salinity characteristics, as part of a garnish, sauces, etc., or as a simple snack. In this section, if we distinguish the fermented product from the fermentation liquid extracted from the uvilla, a transparent and saline liquid that can be used as any fermented sauce, to improve any preparation such as dressings, broths, sauces, marinades , etc.

After several months of development of the fermented products and various organoleptic and consumer tests, we saw that 3% salt is the most accepted, and 80% was accepted in a product acceptance tasting done on 100 people, other percentages of salt as 6% and 8% if they were accepted in a smaller amount, that is the 12% least accepted.

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This opens up great possibilities for us with different lactic fermentation fruits. We have already tried different fruits and vegetables looking for other uses for lactic fermentation, and in these cases there are very good nutritional and gastronomic fruits for use in restaurants and on daily base.

– BOXES ALVARES, GILBERTO; CAMPOVERDE VIVANCO, GENNY; ESPINOSA MEJIA, MARCO; Technical Manual for the cultivation of uvilla (physalis peruviana L.) in Loja. Loja, Ecuador, 2012.

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– FISHER, GARD; MARTINEZ, ORLANDO. Cape Gooseberry (physalis peruviana L.) quality and maturity in relation to fruit colour. University of Colombia, Santafe de Bogota. 1999.

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– FISHER, GARD; MIRANDA, DIEGO; WILSON PIEDRAHITA, Jorge ROMERO. Progress in the cultivation, post-harvest and export of Cape gooseberry (physalis peruviana L.) in Colombia. University of Colombia, Faculty of Agriculture, Bogotá, 2005. ISBN: 958-701-603-3.

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– JUNE TEINEZACA, ELVIA ROCIO. Nutritional evaluation of dehydrated cape gooseberry (physalis peruviana L.) at three temperatures using a tray dehydrator. Riobamba, Ecuador, 2010.


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Andes scientific article Aspergillus oryzae lactic acid bacteria fermented drinks yacón drink Bellota Bolivia coffee grounds Caffeine barley horsetail Ecuador Equisetum arvense Peninsula Spain Gustu Fermentation Formation GustuLAB Wild herbs ice cream IJGFS koji Kombucha malus sylves sylvestris wild apple Mater Miso roots Muquebur Junk oak Sandor Katz Sustainability Symposium SCOBY Sempio Tarwi Green tea field trip Urtica dioica Our Arizona coffee table is the perfect piece of furniture to create a light, airy and glamorous look in your living room.

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