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Wooden Chest As Coffee Table – In a previous post, we presented the Chair of Ecuador together with a summary of all research and development work on two Ecuadorian products, banana (musa paradisiaca) and physalis (physalis peruviana l.). This time we will present only one of the products they call physalis or uvilla as they call it in their country of origin, Ecuador.

Uvilla (physalis peruviana l.) is a plant of the Solanaceae family and its fruits grow and ripen inside the calyx. Its origin is not clear but it is believed to have been in the Andes of South America, such as Peru (Leggue, 1974), Brazil (CRFG, 1997) and Ecuador (Bartholomaus et al., 1990).

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Wooden Chest As Coffee Table

We find it mainly in the tropical zone of America, the West Indies 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. Worldwide, 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.

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It is a fruit that is considered a “functional food” because it has immunostimulating, anti-cancer, anti-bacterial, anti-viral and diuretic properties according to Harman (2004). In addition, it has medicinal properties such as blood purification, reduction of albumin in the kidneys, relief of throat problems, strengthening of the optic nerve, clearing of cataracts and help to control amoebiasis (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 working hard on the fermentation inside. Therefore, the first development was the fermentation of the uvillas, to be analyzed later, through surveys of a total of 100 people, both professionals in the gastronomy sector and real consumers. The tastings were of an affective type, with the simple aim of obtaining a positive or negative response regarding the acceptance of the fermented fruit.

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We have been inspired by a Japanese technique and tradition of lactic fermentation of fruits, such as the well-known “umeboshi”. The word “ume” or Japanese apricot is a plum (prunnus mume, armeniaca mume) literally translating to “dry plum”. Umeboshi is traditionally used to make umeshu liquor infused with umeboshi.

In the case of umeboshi, it is a Japanese apricot that begins to change color from green to yellow in early summer and is preserved through lactic fermentation in salt for several months. They are then dehydrated in the sun and kept semi-dry. They tend to have a red color because they are fermented with red shiso leaves, but they also exist without shiso. The most common way to consume it in Japan is in a bowl of bacha tea, salted in tempura or, most significantly, over 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 fermented physalis similar to a Japanese product called “umeboshi”, with high gastronomic value, promoting its use and spreading it as a new Andean product that can be marketed worldwide.

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It is called the cellular process used to obtain glucose energy, in which glucose is partially oxidized and the residue is lactic acid, traditionally used in the production of dairy products, mainly yogurts, viili, creme fraiche, lambic types. beers, as well as vegetables and fruits such as sauerkraut, kimchi or umeboshi.

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Lactic fermentation occurs in three phases; Initially, anaerobic bacteria such as Klebsiella and Enterobacter play a stronger role in fermentation, creating an acidic environment suitable for the following bacteria. The second phase begins when the environment is too acidic for most bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. they take control In the third phase, various Lactobacilli ferment the remaining sugar and lower the pH.

These bacteria have the great characteristic of being halophilic, unlike many other microorganisms that die in salt conditions, which is why lactic fermentations have always been related to salt percentages, we are always talking about at least 2% – 3% of salt. to the total weight of what will be fermented. In this case, in addition to creating a selective environment for the lactic bacteria to live, the salt extracts water from the products by osmosis, speeding up fermentation. In the case of “umeboshi” it is traditionally made with 20%-25% salt, but they can be found in the market from 4%.

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Traditionally, for this type of fermentation, glass or wooden jars are used, as long as the product is completely covered with liquid so that the product is not in direct contact with oxygen, but it has an aerobic fermentation, therefore in a vacuum. bags are used today (always leaving oxygen) to facilitate handling.

Different percentages of salt were tested: 2%, 3% and 6%, this range was chosen because a range of salts were accepted in fermented products and previous tests. All were made in a vacuum bag, 85% vacuum.

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The fermentation was carried out in a refrigerator at 4ºC for 2 months, as was done in the tests with other products, the cold fermentation gave better results from the organoleptic point of view, improving the taste and aroma.

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Tests with higher amounts of salt are too salty for us and much of the specific flavor of physalis is hidden behind the intensity of the salt. Tests with less salt had better acceptance. However, the first tests can be used after soaking and desalting the product, emphasizing that during this soaking part of the flavor and aroma is lost.

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We could say that fermented uvilla can be used like “umeboshi” due to its very similar acidity and saltiness characteristics, in garnishes, sauces, etc., or as a simple snack. In this part, if we distinguish the fermented product from the fermentation liquid that comes out of the uvilla, a transparent and salty liquid that can be used as any fermented sauce, enhancing any preparation, such as dressings, broths, sauces, marinades, etc.

After several months of development of the fermented products and after various organoleptic and consumer tests, we found that the most accepted was 3% salt, with 80% acceptance in a product acceptance tasting of 100 people, another salt percentage of 6%. 8% if accepted in less quantities, the least accepted 12%.

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This opens up great opportunities for us in different lactically fermented fruits. We have already tried different fruits and vegetables in search of other uses of lactic acid fermentation, in these cases obtaining very good nutritional and gastronomic results for restaurants and for daily use.

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

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

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– FISHERMAN, GERARD; MIRANDA, DIEGO; WILSON PIEDRAHITA, JORGE ROMERO. Advances in cultivation, postharvest and export of Colombian capelin (physalis peruviana L.). National University of Colombia, Faculty of Agronomy, Bogotá, 2005. ISBN: 958-701-603-3.

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– JUNTAMAY TENEZACA, ELVIA ROCIO. Nutritional evaluation of dehydrated capelin (physalis peruviana L.) at three temperatures using a tray dehydrator. Riobamba, Ecuador, 2010.


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Andes Scientific article Aspergillus oryzae lactic acid drinks fermented drinks yacón drink Bellota Bolivia Coffee ground Caffeine barley horsetail Ecuador Equisetum arvense Peninsular Spain Fermentation Formulation Gustu GustuLAB Ice cream wild herb IJGFS koji Kombucha malus sylvestris wild apple initiative Nettle misu Mugritza Maternitz root Waste oak Sandor Katz SCOBY Sempio Sustainability Conferences Tarwi green tea Urtica dioica study trip In a previous entry we presented the Ecuador Chair together with a summary of all research and development work on two Ecuadorian products, banana (musa paradisiaca) and physalis (physalis). peruviana L.). This time we will present only one of the products they call physalis or uvilla as they call it in their country of origin, Ecuador.

Wooden Chest As Coffee Table

Uvilla (physalis peruviana l.) is a plant of the Solanaceae family and its fruits are grown.

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