Manila Round Hammered Drum Coffee Table – Instead, that is your maximum bid and the price increases by following increments as other bids are placed.
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Manila Round Hammered Drum Coffee Table
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Coffee & Side Tables
Pickup is limited to Sat Jun 12, 2021 10am-5pm and Tue Jun 15, 2021 1pm-5pm at the Los Angeles warehouse
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Manila Round Hammered Drum Coffee Table
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NOTE: If a bid is placed in the last 4 minutes, the auction for this item will automatically last for an additional 4 minutes. productos ecuatorianos, plátano macho (musa paradisiaca) and el physalis (physalis peruviana l.). On this occasion we will present only one of the products that is the physalis or uvilla as it is colloquially called in its country of origin, Ecuador.
The uvilla (physalis peruviana l.) is the first plant belonging to the Solanácea family and its fruits grow and mature inside its caliz. Its origin is confusing but it is believed that it was in the South American Andes like Peru (Leggue, 1974), Brazil (CRFG, 1997) and Ecuador (Bartholomaus et al., 1990).
Principally, we are found in the tropical zone of America, Antilles and Australia. Según algunas fuentes the main countries producing villas are Colombia, South Africa, New Zealand, Kenya, India, Italia, Argentina, Suráfrica, Reino Unido, Canadá, México, República Dominicana, Honduras and Perú. At the world level, the main exporting countries are: Zimbabwe, Colombia, Costa Rica, Ecuador, Kenya, South Africa, Perú, Bolivia and Mexico. (Ministerio de Agricultura, Ganadería, Acuacultura y Pesca, 2011, Ecuador, FAO 1982).
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The genus of “physaloides” includes 90 to 100 species (D’Arcy, 1991; Martínez, 1998) and the first edible today is the physalis peruviana, also known as guchuba, uchuvae, uchuvae, cherryberry.
It is a fruta considerada “alimento funcional” that Harman (2004) said has immuno-estimulantes, anticancerígenas, antibacterianas, antivirales and diuréticas properties. Además se le contribuen propiedades medicinales tales como purificar la sangre, diminuir la albúmina de los riñones, aliviar problems en la garganta, fortificar el vio óptico, limpiar las cataratas y controlar la amoebiasis (Corporación Universidad de Colombia at Colombia Internascionacional de Planeación Nacional), 1994). It is a source of provitamin A and vitamin C (Herman, 1994b).
Dentro del estamos trabajando intensamente sobre fermentations. Por lo que el primer desarrollo fue fermentar uvillas para posterior analisis a través de encuestas realeased a un número total de 100 personas tanto professionales del sector de gastronomy como consumadores reales. Las catas han sido de tipo affectivas con el simple objetivo de lograr una respuesta positiva or negativa de la acceptance de la fruta fermentada.
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There is no inspiration in a técnica y costumbre japonesa de fermentar fruta lácticamente como por ejemplo el conocido “umeboshi”. The word “ume” or Japanese apricot is really a plum (prunnus mume, armeniaca mume) being the literal translation “dry plum”. “umeboshi” is traditionally used for “umeshu” licor macera or “umeboshis”.
In the case of umeboshi, it is a Japanese apricot that is cultivated at the beginning of summer when it is starting to change its color from green to yellow and is conserved through lactic fermentation in salted water for a few months. Seguido se deshidratan al sol y se conservan semi-secos. Normally they are red in color because they are fermented with red shiso leaves, but shiso also exists. 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, haciendo referencia a la bandera japonesa). (Hosking, R., 2001)
The objective of this development is to obtain physalis fermented similar to a Japanese product called “umeboshi” of great gastronomic value, promoting its use and spreading it as a new Andean product marketable throughout the world.
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It is called the cellular process where glucose is used to obtain energy, in which the glucose is partially oxidized and where the waste product is lactic acid, traditionally used in the elaboration of mainly dairy products, especially lambic-type dairy beer as much as vegetables and fruits like sauerkraut, kimchi or umeboshi.
Lactic fermentation occurs in three phases; en un comienzo anaerobic bacteria like Klebsiella and Enterobacter actuán de manera major en la fermentation, produciendo a favorable acid environment for the next bacteria. The second phase begins when the environment is very acidic for most bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. toman control. En la tercera fase 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, that’s why the state’s lactic fermentations are always related to salt percentages, always 2% -3% un de un de % salt en relación al total del piso de lo que se vaya a fermentar. The salt in this case besides generating a selective environment for the lactic bacteria to live, extracts the water from the products by osmosis accelerating the fermentation. In the case of “umeboshi” it is traditionally made with 20%-25% salt, but it can be found in the market from 4%.
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Traditionally, for this type of fermentation, glass or wooden flasks are used, always making sure that the product is completely covered with liquid to avoid that the product is in direct contact with oxygen. management
Se probaron different percentages of salt: 2%, 3% and 6%, se eligió este rango ya que en fermentados y pruebas anteriores fueron rangos aceptados de sal. Todos fueron realizaciones en bolsa de vacio con un 85% de vacio.
The fermentation was carried out in the refrigerator at 4ºC for 2 months, it was done in this way because in tests with other products, the fermentation in cold gave better results from the organoleptic point of view, improving flavor and smell.
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Tests carried out with a greater amount of salt resulted in too many salads and a large part of the specific flavor of the physalis was hidden behind the intensity of the salt. Las pruebas con menor candidad de sal tuvenor mejor aceptación. Aun así las primeras pruebas
