Sherwood Outdoor Acacia Wood Coffee Table By Christopher Knight Home – Instead, that is your maximum bid and the price increases in the next increment as other bids are placed.
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NOTE: If the bid is placed in the last 4 minutes, the auction of this item will be immediately added 4 minutes. Added a previous entry hemos presentado la Cátedra Ecuador junto con un resumen de todo el trabajo de investación y desarrollo de dos products ecuatorianos, plátano macho (musa paradisiaca) y el physalis (physalis peruviana l.). This time we will present only one of the products that is the physalis or uvilla as they call it colloquially in their country of origin, Ecuador.
The uvilla (physalis peruviana l.) is a plant belonging to the Solanácea family and its fruits grow and mature inside its calyx. Its origin is confusing but it is believed to have been in the South American Andes like Peru (Leggue, 1974), Brazil (CRFG, 1997) and Ecuador (Bartholomaus et al., 1990).
Mainly, we find it in the tropical zone of America, Antilles and Australia. Según algunas fuentes los Princales países produits de uvilla son of Colombia, South Africa, New Zealand, Kenya, la India, Italy, Argentina, Suráfrica, Reino Unido, Canada, México, República Dominicana, Honduras y Perú. A nivel mundial los Princales países exporteres son: Zimbabwe, Colombia, Costa Rica, Ecuador, Kenia, South Africa, Perú, Bolivia y México. (Ministerio de Agricultura, Ganadería, Acuacultura y Pesca, 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 edibles today is physalis peruviana, also known as guchuba, uchuva, uvilla, cape gooseberry or Andean cherry . .
It is a fruit considered “alimento funcional” that according to Harman (2004) has immune-stimulating, anticancer, antibacterial, antiviral and diuretic characteristics. In addition, they contribute to the properties of traditional medicine, such as purifying the blood, reducing the albumin of the kidneys, alleviating problems in the throat, fortifying the optic nerve, cleaning cataracts and controlling amoebiasis (Corporación Colombia la Interiacional de Planación Nacional, 1994). It is a source of provitamin A and vitamin C (Herman, 1994b).
We are currently working intensively on fermentations. Therefore, the first development was to ferment wine for later analysis through surveys conducted on a total number of 100 people, both professionals in the gastronomy sector and real consumers. The catas are of an affective type with the simple objective of achieving a positive or negative response to the acceptance of the fermented fruit.
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We have been inspired by a technique and Japanese customs to ferment fruit lactically, as for example the well-known “umeboshi”. The word “ume” or Japanese apricot is really a plum (prunnus mume, armeniaca mume) and the translation is the word “dry plum”. The “umeboshi” is traditionally used to make “umeshu” liqueur macerate with “umeboshis”.
In the case of umeboshi, it is a Japanese apricot that is cultivated in early summer when it is starting to change its color from green to yellow and is preserved through lactic fermentation in salted water for a few months. Seguido se deshidratan al sol y se conservan part two. Normally a boy of red color due to que se fermentan con hojas de shiso rojas, but also there is sin shiso. The most common way to consume them in Japan is inside a cup of te bacha, desalados en tempura or, more meaningfully, on top of a bowl with rice (hinomau bento, referring to the Japanese flag). (Hosking, R., 2001)
The objective of this development is to obtain fermented physalis similar to the Japanese product called “umeboshi” of great gastronomic value by promoting its use and spreading it as a new Andean product marketable all over the world.
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It is called the cellular process where glucose is used to obtain energy, in which glucose is partially oxidized and where the waste product is lactic acid, traditionally used in the production of mainly dairy products such as yogurt, sheep-type beer tanto como verduras y frutas como sauerkraut, kimchi o umeboshi.
Lactic fermentation occurs in three phases; In the beginning, anaerobic bacteria like Klebsiella and Enterobacter act as the leader of the fermentation, producing a good acid environment for the next bacteria. The second phase begins when the environment is too acidic for most bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. check toman. In the third phase, various Lactobacillus ferment any remaining sugar and lower the pH.
These bacteria have the great characteristic of being halophilic, unlike many other microorganisms that die in saline conditions, that’s why lactic fermentations are always related to percentages of salt, we always talk about a small amount of salt in relation to the total weight of lo que se vaya a fermentar. The salt in this case, in addition to 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 bottles are used, always making sure that the product is filled with liquid to prevent the product from being in direct contact with oxygen, but it does allow an air fermentation (always leaving oxygen) to soften it.
They tested different percentages of salt: 2%, 3% and 6%, they chose this range of salt that was accepted in previous tests and fermentations. All were carried out empty with 85% empty.
The fermentation was carried out in a refrigerator at 4ºC for 2 months, so it was done in this way that in tests with other products, the realization of the fermentation in the cold gives better results from the organoleptic point of view, improving the taste and smell.
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The tests carried out with a small amount of salt resulted in too much salad and a large part of the specific flavor of the physalis is hidden behind the intensity of the salt. Tests with less salt had better acceptance. Aun así las primeras pruebas
