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Wood And Glass Coffee Table Set – In a previous post, we have introduced the Ecuadorian chair together with an overview of all the research and development work of two Ecuadorian products, plantain (musa paradisiaca) and physalis (physalis peruviana l.). On this occasion we are going to present just one of the products which is physalis or uvilla as they call it colloquially in its country of origin, Ecuador.

Uvilla (physalis peruviana l.) is a plant belonging to the Solanaceae family and its fruits grow and ripen inside the calyx. Its origin is unclear but it is believed to have been 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 find it in the tropical region 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” contains 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.

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It is a fruit that is considered a “functional food” as according to Harman (2004) it has immune stimulating, anticancer, antibacterial, antiviral and diuretic properties. In addition, there are 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 Ministry of Land Planning, 1994). It is a source of vitamins A and C (Herman, 1994b).

Fermentation is in full swing. Therefore, the first development was to ferment uvillas for later analysis with surveys conducted on a total of 100 people, both professionals in the culinary sector and actual consumers. The tasting has been of an emotional type with the simple goal of obtaining a positive or negative response regarding the approval of the fermented fruit.

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We have been inspired by the Japanese technique and practice of fermenting fruit into milk, such as the well-known “umeboshi”. The word “ume” or Japanese apricot is actually a plum (prunnus mume, armeniaca mume) which literally translates to “dried plum”. Umeboshi is traditionally used to make umeshu macerated liquor with umeboshis.

In the case of umeboshi, it is a Japanese apricot that is grown in early summer when it has started to change color from green to yellowish and is preserved by milk fermentation in salting for several months. They are then dried 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 tei, desalted in tempura or, most importantly, on top of a bowl of rice (hinomau bento, referring to the Japanese flag). (Hosking, R., 2001)

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The aim of this development is to obtain a fermented physalis similar to the Japanese product called “umeboshi” and of great culinary value, promote its use and distribute it as a new marketable Andean product worldwide.

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It is called the cellular process in which glucose is used for energy, in which glucose is partially oxidized and in which the waste is lactic acid, usually used in the production of mainly dairy products such as yogurt, viili, creme fraiche, lambic-type. beer as well as vegetables and fruits such as sauerkraut, kimchi or umeboshi.

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Lactic acid fermentation takes place in three stages; Initially, anaerobic bacteria such as Klebsiella and Enterobacter are stronger in fermentation and create a favorable acidic 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. they take over In the third phase, various Lactobacillus ferment all the remaining sugars and lower the pH.

These bacteria have the great property of being halophilic, unlike many other microbes that die in saline conditions, that’s why lactic acid yeasts have always been associated with a percentage of salt, we always talk about a minimum of 2% – 3% of salt in context. to the total weight of what is to be fermented. In this case, in addition to creating a specific environment for the lactic acid bacteria to live in, the salt draws the water from the products by osmosis, which accelerates fermentation. In the case of “umeboshi”, it is usually made with 20%-25% salt, but they can be found in the market from 4%.

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Traditionally, this fermentation uses glass or wooden jars, always ensuring that the product is completely covered with liquid to prevent the product from coming into direct contact with oxygen, but it has an aerobic fermentation and therefore a vacuum. bags are currently used (always leaving oxygen behind) for easy handling.

Different percentages of salt were tested: 2%, 3% and 6%, this range was chosen as in fermented products and previous tests they were accepted salt ranges. Everything was done in a vacuum bag with 85% vacuum.

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The fermentation took place in a refrigerator at 4°C for 2 months, it was done this way because in experiments with other products the cold fermentation gave better results from an organic point of view, improved taste and smell.

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The tests done with higher amounts of salt are too salty for us and much of the special taste of physalis is hidden behind the strength of the salt. The tests with a lower amount of salt were better recognized. However, the first test can be used after the product has been soaked and desalted, requiring some of its flavor and aroma to be lost during soaking.

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We could say that the fermented uvilla can be used in the same way as “umeboshi” due to its very similar acid and salt properties, as part of a garnish, sauces, etc., or as a simple snack. In this section, if we distinguish the fermented product from the fermentation liquid extracted from uvilla, a transparent and salt-free liquid that can be used as any fermented sauce, enhancing any kind of preparation such as dressings, broths, sauces, marinades, etc.

After several months of development of the fermented products and different organ and consumer tests, we saw that the most accepted was 3% salt, with 80% acceptance in the product acceptance tasting carried out on 100 people, another percentage of salt as 6% and 8% if they were accepted in less amount, but the least accepted 12%.

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This opens up a lot of possibilities for us in different lactic fermented fruits. We have already tested different fruits and vegetables in search of other uses for lactic acid fermentation, in these cases with very good nutritional and dietary results for use in restaurants and on a daily basis.

– ALVARES BOXAR, GILBERTO; CAMPOVERDE VIVANCO, GENNY; ESPINOSA MEJIA, MARCO; Technical manual for the cultivation of uvilla (physalis peruviana L.) in Loja. Loja, Ecuador, 2012.

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– FISHER, GERARD; MARTINEZ, ORLANDO. Quality and maturity of Cape Gooseberry (physalis peruviana L.) in relation to fruit color. National University of Colombia, Santa Fe de Bogota. 1999.

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– FISHER, GERARD; MIRANDA, DIEGO; WILSON PIEDRAHITA, JORGE ROMERO. Progress in cultivation, post-harvest and export of chokeberry (physalis peruviana L.) in Colombia. National University of Colombia, Department of Agronomy, Bogotá, 2005. ISBN: 958-701-603-3.

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– JUNTAMAY TENEZACA, ELVIA ROCIO. Nutritional evaluation of dried cape gooseberry (physalis peruviana L.) at three temperatures using a tray dryer. Riobamba, Ecuador, 2010.


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– MINISTRY OF FOREIGN TRADE, TRADE AND INVESTMENT. Monthly bulletin of foreign trade Page 16. 2013.

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To complete returns and exchanges, all you need to do is contact our customer service team or simply reply to your order confirmation email. We will issue a credit as soon as the returned product is back at the warehouse.

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