Coffee Table With Storage Ottoman – In the previous article we presented the Ecuadorian President along with a summary of all the research and development work of two Ecuadorian products: plantain (musa paradisiaca) and physalis (physalis peruviana l.). On this occasion we will present only one product, physalis or uvilla, as they call it in the country of origin Ecuador.
Yuvila (physalis peruviana l.) Is a plant belonging to the family Solanaceae, and its fruits grow and ripen inside of its calyx. Its origin is unclear, but it is believed to be in the Andes of South America, such as Peru (Leggue, 1974), Brazil (CRFG, 1997) and Ecuador (Bartholomaus et al., 1990).
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We mainly find it in the tropics of America, Antilles and Australia. According to some sources, the main countries producing uvilla are Colombia, South Africa, New Zealand, Kenya, India, Italy, Argentina, South Africa, the United Kingdom, Canada, Mexico, the 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).
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The genus of “physaloides” includes 90 to 100 species (D`Arcy, 1991; Martínez, 1998) and one of the most edible species today is physalis peruviana, also known as guchuba, uchuva, uvilla, gooseberry cape or andean cherry.
It is a fruit that has been considered a “functional food” since, according to Harman (2004), it has immuno-stimulant, 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 the cataracts and controlling amyloidosis have been contributed to it (Corporación Colombia Internacional, Universidad de los Andes and the Department of National Planning). , 1994). It is a source of provitamin A and vitamin C (Herman, 1994b).
Inside, we are working hard on fermentation. Thus, the first development was ferment uvillas for later analysis through surveys conducted on a total of 100 people, both gastronomy experts and real users. Taste is an interesting type with the simple purpose of achieving a positive or negative response regarding the acceptance of fermented fruits.
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We are inspired by Japanese techniques and the tradition of putting fruit with milk, like the famous “umeboshi”. The word “ume” or Japanese apricot is actually plum (prunnus mume, Armeniaca mume) is a literal translation of “dried plum”. Umeboshi is traditionally used to make umeshu macerated wine with umeboshis.
In the case of umeboshi, it is a Japanese apricot that is grown in early summer when it begins to change its color from green to yellow and is stored through lactic fermentation in salting for a few Months. They are then dehydrated in the sun and kept half dry. They are usually red because they are fermented with red shiso leaves, but they are also available without shiso. The simplest way to consume it in Japan is in a cup of bacha tea, dealted in tempura or, most importantly, on a plate of rice (hinomau bento, referring to the Japanese flag). (Hosking, R., 2001)
The aim of this development is to obtain fermented physalis similar to the Japanese product called “umeboshi” of great value of the stomach, promoting its use and promoting it as a new Andean product with Global market.
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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 where the waste product is lactic acid, which is traditionally used to make dairy products such as water. Milk, yoghurt, cream, fries, lambic beer, as well as vegetables and fruits such as sauerkraut, kimchi or umeboshi.
Lactic fermentation occurs in three stages; Initially, anaerobic bacteria such as Klebsiella and Enterobacter are more active in fermentation, creating a favorable acidic environment for the next bacterium. The second stage begins when the environment is too acidic for most bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. They control the third stage, various Lactobacillus ferment the remaining sugar and lower the pH.
These bacteria have the amazing properties of halophilic substances, unlike other microorganisms that die in the saline state, which is why lactic fermentation is always related to the percentage of salt, we always talk about a minimum of 2% – 3% of the salt in Communication. To the total weight of what will be fermented. In this case, in addition to creating a selective environment for lactic bacteria to survive, the salt extracted from the product by osmosis accelerates 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 with care that the product is completely covered with liquid to prevent the product from direct contact with oxygen, but it has aerobic fermentation, which is why vacuuming . Bags are currently in use. (Always store oxygen) to facilitate holding.
Different percentages of salts were tested: 2%, 3% and 6%, this range was selected since in fermented and pre-tested products they were accepted the salt range. All are manufactured in vacuum bags containing 85% vacuum.
Fermentation is carried out in the refrigerator at 4ºC for 2 months, it is done this way, since in tests with other products, cold fermentation gives better results from the point of view of improved organoleptic properties. Taste and smell.
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Tests done with high salt content are too salty for us, and many specific flavors of physalis are hidden behind the salt intensity. Tests with low salt content have better acceptability. However, the first test can be used after soaking and neutralizing the product, insisting that parts of its taste and smell are lost in the soaking.
We can say that fermented uvilla can be used in the same way as “umeboshi” due to its similar acidity and salinity properties as part of a garnish, sauce, etc. or as a simple snack. In this section, if we distinguish fermented products from fermented liquids extracted from uvilla, which are clear liquids and salts that can be used as fermented sauces, enhance any preparation, such as dressing grapes, sauces, marinades. Original.
After months of development of fermented products and testing of various organics and consumers, we find that the maximum intake is 3% salt with 80% acceptance in tasting, product acceptance. Made on 100 people, the other one percent salt is 6% and 8%, if they are taken in small quantities, at least 12% is accepted.
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It opens up great possibilities for us in different fermented lactic acid fruits. We have already tried different fruits and vegetables, looking for other uses for lactic acid fermentation, in which case the nutritional and nutritional results are very good for use in restaurants and on a daily basis.
– ALVARES BOX, GILBERTO; CAMPOVERDE VIVANCO, GenNY; ESPINOSA MEJIA, MARCO; Technical guide for the cultivation of uvilla (physalis peruviana L.) in Loja. Loja, Ecuador, 2012.
– Fisherman, GERARD; MARTINEZ, ORLANDO. The quality and maturity of Cape Gooseberry (physalis peruviana L.) are related to fruit color. National University of Colombia, Santafe de Bogota. 1999.
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– Fisherman, GERARD; MIRANDA, DIEGO; WILSON PIEDRAHITA, JORGE ROMERO. Advances in cultivation, post-harvest and export of gooseberry cape (physalis peruviana L.) in Colombia. National University of Colombia, Faculty of Agriculture, Bogota, 2005. ISBN: 958-701-603-3.
– JUNTAMAY TENEZACA, ELVIA ROCIO. Nutritional evaluation of dehydrated gooseberry cape (physalis peruviana L.) at three temperatures using a disk dehydrator. Riobamba, Ecuador, 2010.
Ministry of Agriculture, Livestock and Fisheries General Coordination of National Information System. Direction of multidisciplinary research and development (DIGDM). Determining the economic agricultural zone of uvilla cultivation (physalis peruviana L.) in Ecuador. Quito, Ecuador, 2014.
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– Ministry of Foreign Trade, Director General of Intelligence, Trade and Investment. Monthly Foreign Trade Bulletin, page 16. 2013.
Andes Articles Science Aspergillus oryzae lactic acid bacteria fermented beverages yacón drink Bellota Bolivia Coffee grounds Caffeine barley horsetail Ecuador Equisetum arvense Peninsular Spain Fermentation Formulation Gustu GustuLAB Ice Cream Herbs Wild Herbs Natural IJGFS koji Kombucharis maca tea Urtica dioica study trip In the previous article we presented the Ecuadorian chair along with a summary of all the research and development work of two Ecuadorian products: plantain (musa paradisiaca) and physalis (physalis peruvian). On this occasion we will present only one product, physalis or uvilla, as they call it in the country of origin Ecuador.
Yuvila (physalis peruviana l.) Is a plant belonging to the family Solanaceae and its fruits grow.