Glass Coffee And End Table Sets – In a previous post we presented the Ecuador Chair with a summary of all the research and development work of two Ecuadorian products, plantain (musa paradisiaca) and physalis (physalis peruviana l.). This time, we will show only one of the products which is physalis or uvilla as they call it colloquially in their country of origin, Ecuador.
Uvilla (physalis peruviana l.) is a plant belonging to the Solanaceae family and its fruits grow and ripen inside its calyx. Its origin is unclear but it is believed to be in the South American Andes such as Peru (Leggue, 1974), Brazil (CRFG, 1997) and Ecuador (Bartholomaus et al., 1990).
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Mainly, we can see it in the tropical zone of America, Antilles and Australia. According to some sources, the main uvilla producing countries are 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” includes 90 to 100 species (D`Arcy, 1991; Martínez, 1998) and one of the edible ones today is physalis peruviana, also known as guchuba, uchuva, uvilla, cape gooseberry or andean cherry. .
It is a fruit that is considered a “functional food” because according to Harman (2004) it has immuno-stimulant, anticancer, antibacterial, antiviral and diuretic properties. In addition, healing properties such as purifying the blood, reducing albumin in the kidneys, eliminating throat problems, strengthening the optic nerve, cleaning cataracts and controlling amebiasis are contributed to it (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).
Internally we work hard on fermentations. Therefore, the first development is the fermentation of the uvillas for later analysis through surveys conducted on a total number of 100 people, both professionals in the gastronomy sector and real consumers. Tastings are an affective type with the simple goal of achieving a positive or negative response regarding the reception of fermented fruit.
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We were inspired by a Japanese method and practice of lactic fermentation of fruit, such as the well-known “umeboshi”. The word “ume” or Japanese apricot is actually a plum (prunnus mume, armeniaca mume) whose literal translation is “dry plum”. Umeboshi is traditionally used to make umeshu macerated liquor with umeboshis.
In the case of umeboshi, it is a Japanese apricot that is cultivated in early summer when it begins to change its color from green to yellowish and preserved through lactic fermentation in salting for several 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 are also available without shiso. The most common way to consume them in Japan is in a cup of bacha tea, desalted in tempura or, more importantly, over a bowl of rice (hinomau bento, referring to the Japanese flag). (Hosking, R., 2001)
The aim of this development is to obtain fermented physalis similar to a Japanese product called “umeboshi” with great gastronomic value, promoting its use and its dissemination as a new marketable Andean product in the whole world.
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This is called a 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, traditionally used in the production of basic dairy products such as yogurt, viili, creme fraiche, lambic-type 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 act more strongly in fermentation, creating 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 control In the third stage, various Lactobacillus ferment any remaining sugars and lower the pH.
These bacteria have the great characteristic of being halophilic, unlike many other microorganisms that die in salt conditions, so lactic fermentations are always related to the percentages of salt, we always talk about about a minimum of 2% – 3% of salt in relation. to the total weight of what will be fermented. In this case, in addition to creating a selective environment for lactic acid bacteria to live, the salt draws water from the products by osmosis, which 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, jars made of glass or wood are used, always taking care that the product is completely covered with liquid to prevent the product from coming into direct contact with oxygen, but there this aerobic fermentation, that’s why vacuum. bags are currently used.(always leaving oxygen behind) to facilitate handling.
Different percentages of salt were tested: 2%, 3% and 6%, this range was chosen because of fermented products and previous tests accepted salt ranges. Everything is done in a vacuum bag with 85% vacuum.
Fermentation is carried out in a refrigerator at 4ºC for 2 months, it was done this way because in tests with other products, carrying out cold fermentation gave better results from an organoleptic point of view, improving taste and smell.
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Tests performed with higher amounts of salt were too salty for us and most of the specific flavor of physalis was hidden behind the intensity of the salt. Tests with less amount of salt have better acceptance. However, the first tests can be used after soaking and desalting the product, asserting that part of its flavor and aroma will be lost during this soaking.
We can say that fermented uvilla can be used in the same way as “umeboshi” because of its very similar acidity and salinity characteristics, as part of a garnish, sauces, etc., or as a simple snack. In this part, if we differentiate the fermented product from the fermentation liquid obtained from the uvilla, a transparent and saline liquid that can be used as any fermented sauce, enhancing any preparation such as dressings, broths, sauces, marinades, etc.
After several months of developing fermented products and various organoleptic and consumer tests, we found that the most acceptable was 3% salt, with 80% acceptance in a product acceptance tasting conducted in 100 people, other percentages of salt as 6% and 8% if they are accepted in less quantity, as the least accepted is 12%.
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This opens up great possibilities for us with different lactically fermented fruits. We have tested different fruits and vegetables looking for other uses for lactic fermentation, in these cases with excellent nutritional and gastronomic results for use in restaurants and every day.
– ALVARES BOXES, GILBERTO; CAMPOVERDE VIVANCO, GENNY; ESPINOSA MEJIA, MARCO; Technical Manual for the cultivation of uvilla (physalis peruviana L.) in Loja. Loja, Ecuador, 2012.
– FISHER, GERARD; MARTINEZ, ORLANDO. Quality and maturity of Cape Gooseberry (physalis peruviana L.) in relation to fruit color. National University of Colombia, Santafe de Bogota. 1999.
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– FISHER, GERARD; MIRANDA, DIEGO; WILSON PIEDRAHITA, JORGE ROMERO. Advances in cultivation, post-harvest and export of cape gooseberry (physalis peruviana L.) in Colombia. National University of Colombia, Faculty of Agronomy, Bogotá, 2005. ISBN: 958-701-603-3.
– JUNTAMAY TENEZACA, ELVIA ROCIO. Nutritional evaluation of dehydrated cape gooseberry (physalis peruviana L.) at three temperatures using a tray dehydrator. Riobamba, Ecuador, 2010.
– MINISTRY OF AGRICULTURE, ANIMAL AND FISHERIES, GENERAL COORDINATION OF THE NATIONAL INFORMATION SYSTEM; DIRECTORATE OF RESEARCH AND DEVELOPMENT OF MULTISECTORIAL DATA (DIGDM). Economic agroecological zoning of uvilla cultivation (physalis peruviana L.) in continental Ecuador. Quito, Ecuador, 2014.
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– MINISTRY OF FOREIGN TRADE, DIRECTORATE OF COMMERCIAL INTELLIGENCE AND INVESTMENTS. Monthly Foreign Trade Bulletin Page 16. 2013.
Andes Scientific article 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 wild herbs IJGFS koji Kombucha malus sylvestris wild apple Matergaritzs wild apple Mater initiative roots of nettle Muster cheese of Peru Waste oak Sandor Katz SCOBY Sempio Sustainability Symposium Tarwi green tea Urtica dioica field trip Having a coffee table at home can be a limitation because you won’t have enough platforms to keep your things or decorate your space. That’s why getting the best 3-piece coffee table set under $100 is a great idea. In this post, we’ll review the top five options, the factors to consider, and the benefits of a 3-piece coffee table set.
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