Square Wooden Coffee Table With Storage – In a previous post, we presented the Ecuadorian chair with a summary of all research and development work on two Ecuadorian crops, plantain (musa paradisiaca) and physalis (physalis peruviana l.). On this occasion, we will present just one of the products, physalis or uvilla, as they are colloquially called 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 the pod. Its origin is uncertain, but it is believed to be in the Andes of South America, such as Peru (Leggue, 1974), Brazil (CRFG, 1997), and Ecuador (Bartholomaus et al., 1990).
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Mainly, we find 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, Great Britain, Canada, Mexico, Dominican Republic, Honduras and Peru. The main exporting countries in the world 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 “Physaloids” includes 90-100 species (D`Arcy, 1991; Martínez, 1998), and one of the edible ones today is physalis peruviana, also known as cuchuba, uchuva, uvilla, nose corn or oath cherry. .
According to Harman (2004), it is a fruit considered a “functional food” because it has immuno-stimulating, anticancer, antibacterial, antiviral and diuretic properties. In addition, it has medicinal properties such as purifying the blood, reducing albumin in the kidneys, relieving throat problems, strengthening the optic nerve, clearing cataracts and controlling amebiasis (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).
We are intensively working on fermentation inside. Therefore, the first development was the fermentation of uvillas for subsequent analysis through surveys of a total of 100 people, both professionals of the gastronomy sector and real consumers. Tastings were of an affective type with the simple aim of eliciting a positive or negative reaction to the consumption of the fermented fruit.
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We are inspired by the Japanese technique and custom of lactic fermentation of fruits like the famous “umeboshi”. “Ume” or the Japanese word for apricot is actually a plum (prrunnus mume, Armenian mume) literally translated as “dried plum”. Umeboshi is traditionally used to make umeshu liquefied drink with umeboshi.
In the case of Umeboshi, it is a Japanese apricot that is grown in early summer when it begins to change color from green to yellowish, and preserved for several months in brine through lactic fermentation. Then it is dried in the sun and kept semi-dry. They are usually red in color because they are fermented with red schizo leaves, but are also available without schizo. In Japan, the most common way to consume them is tempura in a cup of desalinated bacha tea or, more importantly, over a bowl of rice (hinomau bento, referring to the Japanese flag). (Hosking, R., 2001)
The goal of this development is to obtain a fermented physalis similar to the Japanese product called “umeboshi” of great gastronomic value, to promote its use and to distribute it worldwide as a newly marketed Andean product.
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It is called a cellular process in which glucose is used to obtain energy, glucose is partially oxidized and the waste product is lactic acid, traditionally used in the production of 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 an acidic environment favorable for the following bacteria. The second phase begins when the environment is too acidic for most bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. In the third stage, various Lactobacillus ferment the remaining sugar and lower the pH.
These bacteria, unlike many other microorganisms that die in salty conditions, have the property of being halophilic, so lactic fermentations have always been associated with salt percentages, we are always talking about a minimum of 2% to 3% of salt. to the total weight of the thing to be fermented. At this time, salt removes water from products by osmosis, accelerating fermentation, in addition to creating a selective environment for lactic bacteria to live. In the case of “Umeboshi”, it is traditionally made with 20%-25% salt, but can be found in the market from 4%.
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Traditionally, glass or wooden jars are used for this type of fermentation, always taking care to completely cover the product with liquid to avoid direct contact with oxygen, but with aerobic fermentation, vacuum bags are currently used (always oxygen). leaving) to make it easier to manage.
Different percentages of salt were tested: 2%, 3% and 6%, this range was chosen because the salt range was accepted in fermented products and in previous tests. All made in a vacuum bag with 85% vacuum.
Fermentation was carried out in a refrigerator at 4ºC for 2 months, as cold fermentation in tests with other products gave better results from an organoleptic point of view, and improved taste and smell.
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Experiments with higher amounts of salt are too salty for us, and much of the special taste of physalis is hidden behind the intensity of the salt. Tests with a small amount of salt were better accepted. Nevertheless, the first tests can be used after soaking and desalting the product, which insists that some of its flavor and aroma are lost in this soaking.
We can say that fermented uvilla is used in garnishes, sauces, etc. in the same way as “umeboshi” due to its very similar acidity and saltiness. can be used as a part or as a simple snack. In this section, if we distinguish the fermented product from the fermentation liquid extracted from the uvilla, the clear and salty liquid that can be used as any fermented sauce, sauces, broths, sauces, marinades, etc.
After several months of development of fermented products and various organoleptic and consumption tests, we found that the most accepted salt was 3%, 80% acceptance in a product intake tasting of 100 people, and the other percentage was 6% and salt. 8%, when taken in small amounts, 12%, the least taken.
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This opens up great opportunities for us in different lactic fermented fruits. We have already tried different fruits and vegetables to find other purposes for lactic acid fermentation, in which case very good nutritional and gastronomic results are obtained in restaurants and for everyday use.
– ALVARES BOXES, GILBERTO; CAMPOVERDE VIVANCO, GENNY; ESPINOSA MEJIA, MARCO; Technical instructions for growing uvilla (physalis peruviana L.) in the lodge. Loja, Ecuador, 2012.
– FISHER, GERARD; MARTINEZ, ORLANDO. Cape gooseberry (physalis peruviana L.) quality and maturity according to fruit color. National University of Colombia, Santa Fe de Bogota. 1999.
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– FISHER, GERARD; MIRANDA, DIEGO; WILSON PIEDRAHITA, JORGE ROMERO. Advances in cape corn (physalis peruviana L.) breeding, postharvest and export in Colombia. National University of Colombia, Faculty of Agronomy, Bogotá, 2005. ISBN: 958-701-603-3.
– JUNTAMAY TENEZACA, ELVIA ROCIO. Nutritional evaluation of corn (physalis peruviana L.) dehydrated at three temperatures using a tray dehydrator. Riobamba, Ecuador, 2010.
– MINISTRY OF AGRICULTURE, LIVESTOCK AND FISHERIES, GENERAL COMMUNICATION OF THE NATIONAL INFORMATION SYSTEM; DIRECTORATE OF RESEARCH AND MULTIFIELD INFORMATION DEVELOPMENT (DIGDM). Economic agroecological zoning of uvilla (physalis peruviana L.) cultivation in continental Ecuador. Quito, Ecuador, 2014.
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– MINISTRY OF FOREIGN TRADE, DIRECTORATE OF COMMERCIAL DEVELOPMENT AND INVESTMENTS. Monthly Foreign Trade Bulletin Page 16. 2013.
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