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The Bayflynn Farmhouse Lift-Top Coffee Table by Signature Design by Ashley is brought to you by Schewels Home. Schewels Home is a local furniture store serving the Virginia, West Virginia, North Carolina area. Product availability may vary. Contact us for the latest availability of this product.
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The uvilla (physalis peruviana l.) is a plant belonging to the Solanaceae family and its fruits grow and mature inside their calyx. Su origen es confuso pero se cree que fue en los Andes sudamericanos como Peru (Leggue, 1974), Brasil (CRFG, 1997) y Ecuador (Bartholomaus et al., 1990).
Mainly, we are found in the tropical zone of America, Antilles and Australia. Según algunas fuentes los principales países producedores de uvilla son Colombia, South Africa, New Zealand, Kenya, la India, Italy, Argentina, Suráfrica, Reino Unido, Canada, México, República Dominicana, Honduras and Peru. A nivel mundial los principales países exportadores son: Zimbabue, Colombia, Costa Rica, Ecuador, Kenya, South Africa, Peru, Bolivia and Mexico. (Ministerio de Agricultura, Ganadería, Acuacultura y Pesca, 2011, Ecuador, FAO 1982).
El género de las “physaloides” includes 90 and 100 species (D`Arcy, 1991; Martínez, 1998) and food products that are animal species in Peruviana, también conocida como guchuba, guchuba, goberrye and goberrye, .
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It has the benefit of being an “active nutrient” which Harman (2004) states has anti-inflammatory, anti-cancer, anti-bacterial, anti-viral and anti-diuretic properties. Además se le contribuen propiedades medicinales tales como purificar la sangre, diminuir la albúmina de los riñones, aliviar problemas en la garganta, fortificar el nervio optico, limpiar las cataratas y controlar la amebiasis (Corporación Unit. de Planeación Nacional, 1994). It is a source of provitamin A and vitamin C (Herman, 1994b).
Dentro del estamos trabajando intensively on fermentations. Since you are preparing fermenter wire for the back of analyzes and traveling to do it, there are a total of 100 individuals who are professionals in the food industry as well as consumers. This is a simple goal that is positive or negative about getting fertility.
No one has inspired us with a technique and costumbre japonesa de fermentar fruta lacticamente como por ejemplo el conocido “umeboshi”. La palabra “ume” o albaricoque japonés es realente una ciruela (prunnus mume, armeniaca mume) siendo la traducción literally “ciruela seca”. This “umeboshi” is the traditional usage for “umeshu” or “umeboshis”.
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But el caso de la umeboshi, this is a culture of Japanese origin that is cultivation and the cultivation is very good and the color of verde and amarillento y se preserve fermentación laktica en salazón durante unos meses. Seguido se deshidratan al sol y se conservan semi-secos. Normally son de color rojo deboto a que se fermentan con hojas de shiso rojas, although it is also available in shiso. The most common way to consume them in Japan is inside a cup of té bacha, desalados en tempura or the most significant encima de un bol con arroz (hinomau bento, hacienda referencia a la bandera japonesa). (Hosking, R., 2001)
The objective of this development is to obtain fermented physalis similar to a Japanese product called “umeboshi” of great gastronomic value, promoting its use and spreading it as a new Andean product commercializable worldwide.
It is called the cellular process where glucose is used to obtain energy, but in which the glucose is partially oxidized and where the waste product is lactic acid, traditionally used in the production of mainly dairy products such as viili, cremegur, and cervezas. tipo lambic tanto como verduras y frutas como sauerkraut, kimchi o umeboshi.
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Lactic fermentation occurs in three phases; but at the beginning anaerobic bacteria like Klebsiella and Enterobacter actuán de manera mayor en la jujun, produciendo un ambiente acido hagable para las proximos bacteria. The second phase begins when the environment is very acid for the majority of bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. toman control. En la tercera phase varios Lactobacillus fermentan cualquier azúcar remanente y bajan el pH.
These bacteria have the great characteristic of being halophilic, unlike many other microorganisms that die in saline conditions, this is why lactic fermentations are always related to percentages of salt, we always talk about 2% minimum of 2 Sal in relation to the total del peso de lo que se vaya a fermentar. It is good to create a non-packaged choice for bacteria that survive bacteria, increase the production of osmosis acelerando la fermentación. But el caso del “umeboshi” does traditional methods with 20%-25% of sal, but you can achieve 4%.
Traditionally for this type of fermentation glass bottles or madera are used siempre cuidando que el producto este completamente cubierto del liquido para evitar que el producto esté en contacto directo con oxigeno pero sí tenga una fermentation esóbica eso evac (Siempre dejando oxigeno) to facilitate work.
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There are 2%, 3% y 6%, and it is right that fermentados and pruebas anteriores fueron rangos aceptados de sal. Todos fueron realized en bolsa de vacio con un 85% de vacio.
Fermentation was carried out in a refrigerator at 4ºC for 2 months, the best of this form is that in tests with other products, the fermentation in cold water gave mejores resultados desde el pointo de vista organoléptico, improving flavor and smell.
Las pruebas realizede con una major candidad de salt nos resultante demasiado saladas y grand parte del spécifico de sabor del physalis se esconde dérás de la intensidad de la sal. Las pruebas con menor cantidad de sal tuvenon mejor aceptación. Even so, the first tests can be used after remojo and desalado del producto, insisting on que parte de su sabor y aroma se pierde en ese remojo.
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We could say that the uvilla fermentada can be used in the same way as the “umeboshi” due to its acidity and salinity of very similar characteristics, as part of a garnish, salsas, etc., or as a simple snake. En esta parte si diferenciamos el producto fermentado de líquido de fermentation que se se extracte de la de la uvilla, un liquido transparente y salino que se puede utilizador como cualquier fermented salsa potentiando cualquier preparation como aliños, etc, caldos, etc.
Tras varios meses desarrollo de los fermentados y distinta pruebas organolépticas y de consumers vimos que el most accepted fue el de un 3% de sal teniento un 80% de acceptance en una cata de acceptance del producto realized de 100 personajes a saltro percentages como 6% y 8% si fueran aceptados en menor candidad siendo el menos acceptado el de 12%.
Esto nos abre grandes possibilites en distinta frutas lacticamentadas, ya hemos proboda con distinta frutas y verduras buscando otros usos para la fermentation lactica en estos casos teniendo muy buenos resultados tanto nutritionales como nutritionales como gastronomian como en gastronomian restaurant.
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– ÁLVARES CAJAS, GILBERTO; CAMPOVERDE VIVANCO, GENNY; ESPINOSA MEJÍA, MARCO; Manual Técnico para el cultivo de la uvilla (physalis peruviana L.) en Loja. Loja, Ecuador, 2012.
– FISHER, GERARD; MARTINEZ, ORLANDO. Calidad y madurez de la Uchuva (physalis peruviana L.) en relación con la coloración