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Drum Coffee Table With Storage – In a previous post we presented the seat of Ecuador with a summary of the research and development of two Ecuadorian products, plantain (musa paradisiaca) and physalis (physalis peruviana l.). Now we will present only one of the products which is the physalis or uvilla as they are called in their country of origin, Ecuador.

The uvilla (physalis peruviana l.) is a plant belonging to the Solanaceae family and grows with its fruits in its pods. Its origin is not clear but it is believed to be in the South American Andes such as Peru (Leggue, 1974), Brazil (CRFG, 1997) and Ecuador (Bartholoomaus et al., 1990).

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Mainly, we have it in tropical America, the Antilles and Australia. According to some sources, Colombia, South Africa, New Zealand, Kenya, India, Italy, Argentina, South Africa, United Kingdom, Canada, Mexico, Dominican Republic, Honduras and Peru. Globally, 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 “physaloides” has 90 to 100 species (D`Arcy, 1991; Martínez, 1998) and one of the edible ones today is the physalis peruviana, known as guchuba, uchuva, uvilla, cape gooseberry or andean cherry. .

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A fruit that is considered a “functional food” from Harman (2004) has immuno-stimulant, anticancer, antibacterial, antiviral and diuretic properties. In addition, treatments such as purifying the blood, reducing albumin in the kidneys, relieving stomach problems, strengthening the optic nerve, clearing cataracts and treating against amebiasis to be given to him (Corporación Colombia Internacional, Universidad de los Andes and Department of National Planning. , 1994). It is a source of provitamin A and vitamin C (Herman, 1994b).

Inside we are actively doing fermentations. Therefore, the first development is the ferment uvillas for later analysis through surveys carried out on a total of 100 people, both professionals in the gastronomy industry and real consumers. The tasting of the relationship with the simple goal of obtaining a positive or negative response regarding the acceptance of the fermented product.

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We were inspired by a Japanese technique and practice of lactally fermenting fruit, like the famous “umeboshi”. The word “ume” or Japanese plum (prunnus mume, armeniaca mume) literally translates to “dried plum”. Umeboshi is often used to make umeshu liquor with umeboshis.

In the case of umeboshi, it is a Japanese apricot that is cultivated at the beginning of summer when it begins to change its color from green to yellow and is preserved through lactic fermentation in salt for some months. They are dried in the sun and kept semi-dried. The color is usually red because it is fermented with red shiso leaves, but they are also available without shiso. The most common way to eat them in Japan is in a bowl of bacha tea, dipped in tempura or, more commonly, on a rice bowl (hinomau bento, depending on the flag Japan). (Hosking, R., 2001)

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The goal of this development is to obtain fermented physalis as a Japanese product called “umeboshi” of great gastronomic value, promoting its use and promoting it as a New Andean products sold worldwide.

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It is called the cellular process in which glucose is used to obtain energy, in which the glucose is dissolved and instead of the waste is lactic acid, usually used in the production of large dairy products such as yogurt, viili, creme fraiche, lambic-type beers and vegetables and fruits such as sauerkraut, kimchi or umeboshi.

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Lactic fermentation takes place three times; In the beginning, anaerobic bacteria such as Klebsiella and Enterobacter are more active in fermentation, creating a good acid for future bacteria. The second stage begins when the environment is too acidic for most bacteria and Leuconostoc mesenteroides and Leuconostoc spp. they take control In the third step, the Lactobacillus produces sugar and lowers the pH.

These bacteria are mainly halophilic, unlike other microorganisms that die in salty conditions, which is why lactic fermentations are always related to the percentage of salt, we are always talking about about a minimum of 2% – 3% of the salt involved. to the total weight of the material to be fermented. In this case, in addition to creating a selective environment for lactic acid bacteria to live, the salt takes water from the products by osmosis, speeding up fermentation. In the case of “umeboshi” it is usually made with 20%-25% salt, but they can be found in the market from 4%.

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Usually, for this type of fermentation, glass or wooden containers are used, always keeping the product completely covered with water to prevent the product from coming into direct contact with oxygen , but it has aerobic fermentation, which makes it lighter. bags are used now.

Different percentages of salt were tested: 2%, 3% and 6%, this method was chosen because in the fermented products and in the previous tests they were accepted in salt levels. Everything is done in a bag with 85% vacuum.

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The fermentation is carried out in the refrigerator at 4ºC for 2 months, it is done in this way because in the test with other products, taking the cold fermentation gave better results from organoleptic information, improved taste and smell.

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Tests made with a lot of salt are too salty for us and most of the specific taste of physalis is hidden behind the strength of the salt. Tests with less salt are better tolerated. However, the first tests can be used after cooking and thawing the product, insisting that part of its taste and smell will be lost in this liquid.

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We can say that fermented uvilla can be used in the same way as “umeboshi” due to its different acidity and saltiness, as a garnish, sauces, etc., and no easy food. In this section, if we separate the fermented product from the fermentation water extracted from the uvilla, a clear and salty water that can be used as fermented foods, to increase preparations such as dressings, broths, sauces, marinades, etc.

After several months of developing fermented products and organoleptic tests with customers, we found that the acceptable content is 3% salt, with 80% acceptable in the acceptance of the product produced over 100 people, other percentages of salt such as 6% a. 8% if they are allowed at least, which is at least 12%.

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This opens up great possibilities for us in other lactally fermented fruits. excellent food and gastronomic for use in restaurants and every day.

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

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– FISHER, GERARD; MARTINEZ, ORLANDO. The quality and maturity of Cape Gooseberry (physalis peruviana L.) depends on the color of the fruit. University of Colombia, Santafe de Bogota. 1999.

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– FISHER, GERARD; MIRANDA, DIEGO; WILSON PIEDRAHITA, JORGE ROMERO. Advances in agriculture, postharvest and release of cape gooseberry (physalis peruviana L.) in Colombia. University of Colombia, Faculty of Agronomy, Bogotá, 2005. ISBN: 958-701-603-3.

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– JUNTAMAY TENEZACA, ELVIA ROCIO. Nutritional evaluation of dried gooseberry (physalis peruviana L.) at three temperatures using a water tank. Riobamba, Ecuador, 2010.


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