Modern Food Processing
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Kitchen-Klatter Magazine, March, 1972 Lucile's Aspic
KITCHEN-KLATTER MAGAZINE, MARCH, 1972 PAGE 13 LUCILE'S ASPIC SALAD RUNZAS SUPREME ESCALLOPED CORN 1 3-oz. 'pkg. lemon gelatin Yeast bread recipe 2 cups cream-style corn 1 3/ 4 cups hot tomato juice 2 lbs. ground beef 1 cup milk 1/4 cup cider vinegar 1 medium onion, chopped 2 eggs, beaten 1/ 4 cup finely chopped green onion 4 cups cabbage, shredded 1 cup cracker crumbs 1/ 4 cup finely chopped celery Salt and pepper to taste 1/4 cup minced onion 1/4 cup finely chopped green pepper Make up your favorite yeast roll or 3 Tbls. pimiento, chopped 1 3-oz. pkg. cream cheese bread recipe. Knead dough well and let 1/2 tsp. salt 2 Tbls. cream rest 5 or 10 minutes. While the dough 1 tsp. sugar 1 Tbls. mayonnaise is resting, prepare filling. Brown ground 1/2 cup cracker crumbs 1/2 cup sliced stuffed olives beef and onion until red is gone from Butter or margarine Dissolve the gelatin in the hot tomato meat and onion is golden. Add cabbage Combine corn, milk, eggs, 1 cup juice. Let chill until it starts to con and seasonings and a little water, cracker crumbs, onion, pimiento, salt geal. Add chopped vegetables. Put half about 1/4 cup, to keep moist. Cover and sugar. Spoon into buttered casse of the mixture in a salad mold and chill and simmer until tender, about 5 min role. Top with an additional 1/2 cup until firm. Blend the cream and mayon utes. Remove from fire and cool. -
Olivera Grbić Cuisine
SerbianOlivera Grbić Cuisine Translated from Serbian by: Vladimir D. Janković ALL TRADITIONAL PLATES Belgrade, 2012. dereta Olivera Grbić SERBIAN CUISINE Translated from Serbian by Vladimir D. Janković Original title Srpska kuhinja Editor-in-Chief: Dijana Dereta Edited by: Aleksandar Šurbatović Artistic and Graphic Design: Goran Grbić ISBN 978-86-7346-861-7 Print run: 1000 copies Belgrade, 2012. Published / Printed / Marketed by: Grafički atelje DERETA Vladimira Rolovića 94a, 11030, Belgrade e-mail: [email protected] Phone / Fax: 381 11 23 99 077; 23 99 078 www.dereta.rs © Grafički Atelje Dereta DERETA Bookstores Knez Mihailova 46, Belgrade; phone: +381 11 30 33 503; 26 27 934 Dostojevskog 7, Banovo Brdo, Belgrade, phone: 381 30 58 707; 35 56 445 CONTENTS INTRODUCTION 9 COLD APPETIZERS 11 NISH STYLE ASPIC 12 STERLET ASPIC 13 BEAN ASPIC 15 HOOPLA (URNEBES) SALAD 16 SOUPS AND BROTHS 19 PICKLED PEPPERS STUFFED WITH CHEESE AND KAYMAK 17 DOCK BROTH 21 LEEK AND CHICKEN BROTH 23 SOUR LAMB SOUP 22 POTATO BROTH 25 PEA BROTH 26 BEAN BROTH 27 BEEF SOUP 29 VEAL BROTH 31 DRIED MEAT SOUP 30 HOT APPETIZERS 35 FISH SOUP 33 FRITTERS 36 TSITSVARA 37 CORNBREAD 39 POLENTA WITH CHEESE 40 MANTLES 41 POTATO DOUGHNUT 43 MEAT PIE 44 GIBANITZA 45 SPINACH PIE 47 SCRAMBLED EGGS WITH CHEESE & ROASTED PEPPERS 48 SCRAMBLED EGGS WITH CRACKLINGS 49 SAUERKRAUT PIE 51 POTATOES WITH CHEESE 52 CHEESE STUFFED PEPPERS 53 BREADED FRIED PEPPERS 55 CORN FLOUR PANCAKE 56 UZICE STYLE PUFF PASTRIES 57 MEATLESS DISHES 61 LARD MUFFINS 59 LENTILS WITH RICE 62 BACHELOR STEW 63 BAKED -
Engineering Aspects of Food Processing - P.P
CHEMICAL ENGINEEERING AND CHEMICAL PROCESS TECHNOLOGY – Vol. V - Engineering Aspects of Food Processing - P.P. Lewicki ENGINEERING ASPECTS OF FOOD PROCESSING P.P. Lewicki Warsaw University of Life Sciences (SGGW), Warsaw, Poland The State College of Computer Science and Business Administration in Lomza, Poland Keywords: Metabolic energy requirement, food production, wet cleaning, dry cleaning, homogenization, membrane filtration, cyclones, clarifixator, coating, extrusion, agglomeration, fluidization, battering, uperisation, pasteurization, sterilization, baking, chilling, freezing, hydrocooling, cryoconcentration, glazing, extrusion-cooking, roasting, frying, thermoplasticity, logistics. Contents 1. Introduction 2. Food industry 3. Food processing 3.1. Mechanical Processes 3.2. Heat Transfer Processes 3.3. Mass Transfer Processes 3.4. Materials Handling 3.5. Hygiene of Processing 3.6. Food Engineering 4. Concluding remarks Glossary Bibliography Biographical Sketch Summary The main aim of this chapter is to show the impact of chemical and process engineering on the development of nowadays food industry. The contribution presents food as a substance needed to keep a man alive, which is consumed every day and must be produced in enormous amounts. Food industry is a manufacturer of food, employs hundred of UNESCOthousands of employees and uses– considerableEOLSS quantities of energy and water. Basic processes used in food processing are briefly described. They are divided into three groups of unit operations that are mechanical processes and heat and mass transfer processes. In each group of unit operations specificity of the process is emphasized. AtSAMPLE the same time, it is shown howCHAPTERS theories of momentum, heat and mass transfer developed by chemical engineering are applied in designing food-processing equipment. The question of hygienic design and processing of safe food is explicitly stressed. -
Introduction to the Microbiology of Food Processing.Pdf
United States Department of Agriculture Food Safety and Inspection Service Introduction TO THE Microbiology OF Food Processing August 2012 Small Plant News Guidebook Series Small Plant News is a four-page, four-color newsletter published by the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). It is targeted to small and very small Federal- and State-inspected establishment owners and operators who produce meat, poultry, and processed egg products. Small Plant News’s mission is to support the “FSIS’ Strategic Implementation Plan for Strengthening Small and Very Small Plant Outreach” by providing pertinent information for plant owners and operators so they can produce safe food and, ultimately, ensure the success of their livelihoods. The newsletter strives to do this through: ✔ Informing and educating small and very small plant owners and operators on FSIS news with current and meaningful information in an easy-to-read format. ✔ Assisting plant owners and operators in incorporating FSIS rules and regulations into their daily operational practices with “plain language” information. ✔ Fostering small and very small plants’ ability to stay in business and produce the safest food by providing essential tips that will encourage the highest sanitation standards, paperwork compliance, and cost-saving measures. ✔ Honoring FSIS’ obligations to small and very small plants by providing a mechanism that increases two-way dialogue between plants and the Agency. Back issues of Small Plant News are available on FSIS’ Web site at www.fsis.usda.gov. Or you may call the Small Plant Help Desk at (877) 374-7435 to order back copies. -
Table of Amendments Issued
Scotland Food Standards Training Manual Foreword The standard and quality of food is important to all consumers and food businesses across Scotland. Consumers must have confidence that food they buy and eat will be what they expect, will not be harmful and that they are protected from fraud. This manual provides information to authorised officers on these areas. The Food Standards Agency in Scotland has worked closely with the Scottish Government to ensure that the reputation of Scottish food and drink is upheld as part of Scotland’s National Food and Drink Policy. The Food Standards Training manual was first issued by the Food Standards Agency Northern Ireland in order to assist authorised officers with the challenging area of food standards. In 2007, the Agency’s sector-specific simplification project1 considered the potential for expanding the use of this manual. In Northern Ireland the manual is now in its third successful year, and evaluation of the manual has further determined the need for this type of resource. Work began in Scotland to produce a Scottish version of the manual in partnership with local authority authorised officers, based on the positive feedback received on the Northern Ireland manual from District Councils and to address issues raised by audits undertaken in Scotland. Partnership is key in the development of Agency projects and a working group was established to take this project forward with members of the Scottish Food Enforcement Liaison Committee Food Standards Sub Committee. The group offered invaluable expertise and experience in producing the Scottish edition of this training manual, and kept the main objective in focus, to provide a practical training and reference tool for authorised officers. -
Genetically Modified Food and Informed Consumer Choice: Comparing U.S
Brooklyn Journal of International Law Volume 35 | Issue 2 Article 6 2010 Genetically Modified oF od and Informed Consumer Choice: Comparing U.S. and E.U. Labeling Laws Valery Federici Follow this and additional works at: https://brooklynworks.brooklaw.edu/bjil Recommended Citation Valery Federici, Genetically Modified Food and Informed Consumer Choice: Comparing U.S. and E.U. Labeling Laws, 35 Brook. J. Int'l L. (2010). Available at: https://brooklynworks.brooklaw.edu/bjil/vol35/iss2/6 This Note is brought to you for free and open access by the Law Journals at BrooklynWorks. It has been accepted for inclusion in Brooklyn Journal of International Law by an authorized editor of BrooklynWorks. GENETICALLY MODIFIED FOOD AND INFORMED CONSUMER CHOICE: COMPARING U.S. AND E.U. LABELING LAWS INTRODUCTION lthough you might not know it, chances are that the salad you Ahave for lunch or the crackers you eat as an afternoon snack con- tain some amount of genetically modified (“GM”) plants.1 Those ingre- dients almost certainly do not bear labels disclosing their genetic modifi- cations. Even if they did, would you understand what the labels mean enough to make an informed decision whether to purchase and consume GM or non-GM food? The labeling of genetically modified foods is an extremely complicated subject—one that falls at the intersection of a complex scientific field and deeply held religious, moral, and personal beliefs about what one puts into one’s body. It is possible that there is no right answer to the question whether foods should be labeled to indicate genetic modifica- tion. -
Management of Food Hypersensitivity
For Healthcare Professional use Toddler Factsheet 4.3 GENERAL GUIDELINES ON THE MANAGEMENT OF FOOD HYPERSENSITIVITY www.infantandtoddlerforum.org LEARNING POINTS 1 The key to managing food hypersensitivity is to 5 A ‘chef card’ can help inform others of what foods a exclude the culprit food(s) from the toddler’s diet. toddler should and should not eat. 2 A dietitian can advise on how to exclude a food while 6 If in doubt about a food’s ingredients, parents should maintaining a healthy balanced diet. not let their child eat it. 3 Parents should be shown how to read food labels to 7 Parents should be encouraged to adapt their usual identify culprit ingredients and how to avoid cross recipes and to try out new ones. There are many contamination. special diet cookbooks that contain guidance for the preparation of suitable meals. 4 Special care must be taken when the child is eating away from home – all those involved in food 8 Healthcare professionals will be able to advise preparation should be informed of which ingredients specialist free-from dietary products. are to be avoided. MANAGEMENT OF FOOD HYPERSENSITIVITY Once a toddler has been diagnosed with food hypersensitivity the only effective management is to avoid the culprit food(s). The extent to which the food needs to be avoided will vary from toddler to toddler. see Factsheet 4.2 Some children need to avoid the food allergen completely – even in trace amounts. Others may be able to tolerate small amounts of the food. The doctor and/or dietitian should be able to advise mothers regarding the level of avoidance required. -
Rainian Uarter
e rainian uarter A JOURNAL OF UKRAINIAN AND INTERNATIONAL AFFAIRS Volume LXIV, Numbers 1-2 Spring-Summer 2008 This issue is a commemorative publication on the 75th anniversary of the Stalin-induced famine in Ukraine in the years 1932-1933, known in Ukrainian as the Holodomor. The articles in this issue explore and analyze this tragedy from the perspective of several disciplines: history, historiography, sociology, psychology and literature. In memory ofthe "niwrtlered millions ana ... the graves unknown." diasporiana.org.u a The Ukrainian uarter'7 A JOURNAL OF UKRAINIAN AND INTERNATIONAL AFFAIRS Since 1944 Spring-Summer 2008 Volume LXIV, No. 1-2 $25.00 BELARUS RUSSIA POLAND ROMANIA Territory of Ukraine: 850000 km2 Population: 48 millions [ Editor: Leonid Rudnytzky Deputy Editor: Sophia Martynec Associate Editor: Bernhardt G. Blumenthal Assistant Editor for Ukraine: Bohdan Oleksyuk Book Review Editor: Nicholas G. Rudnytzky Chronicle ofEvents Editor: Michael Sawkiw, Jr., UNIS Technical Editor: Marie Duplak Chief Administrative Assistant: Tamara Gallo Olexy Administrative Assistant: Liza Szonyi EDITORIAL ADVISORY BOARD: Anders Aslund Carnegie Endowment for International Peace Yaroslav Bilinsky University of Delaware, Newark, DE Viacheslav Brioukhovetsky National University of Kyiv-Mohyla Academy, Ukraine Jean-Pierre Cap Professor Emeritus, Lafayette College, Easton, PA Peter Golden Rutgers University, Newark, NJ Mark von Hagen Columbia University, NY Ivan Z. Holowinsky Rutgers University, New Brunswick, NJ Taras Hunczak Rutgers University, Newark, NJ Wsewolod Jsajiw University of Toronto, Canada Anatol F. Karas I. Franko State University of Lviv, Ukraine Stefan Kozak Warsaw University, Poland Taras Kuzio George Washington University, Washington, DC Askold Lozynskyj Ukrainian World Congress, Toronto Andrej N. Lushnycky University of Fribourg, Switzerland John S. -
Food Processing in Sub-Saharan Africa Solutions for African Food Enterprises Final Report 2 SAFE FINAL REPORT I Introduction: Solutions for African Food Enterprises
Food Processing in Sub-Saharan Africa Solutions for African Food Enterprises Final Report 2 SAFE FINAL REPORT I Introduction: Solutions for African Food Enterprises Food processing is a significant driver of local economies, creating supplier linkages for millions of small-scale farmers and helping elevate rural incomes across East and Southern Africa. As population and urbanization rates rapidly 127 increase across the region while hundreds of millions of people continue to face processors trained food insecurity, the demand for food has never been greater. Yet, small and growing local processors often have difficulties producing high-quality affordable and nutritious products that meet food safety standards and regulatory requirements due to a lack of technical and business knowledge and investment. Africa’s food processing industry holds huge Partners in Food Solutions and the United States 1,709 potential for growth: by 2040, it is anticipated that Agency for International Development (USAID) that participants the value of food purchased in East And Southern aimed to increase the competitiveness of the African 1 received training Africa will grow seven-fold. When equipped with food processing sector and expand the availability of via sector-wide the technical and business skills in food processing affordable and nutritious foods. SAFE was launched trainings best practices, such as manufacturing, food safety, in 2012 in Kenya, Malawi and Zambia with a $6.3 packaging, marketing, budgeting and planning, as million grant from USAID. In 2016, SAFE expanded to well as increased access to inputs, new markets and Ethiopia and Tanzania and extended the timeframe finance, growing processors can play a significant in the other countries with an additional $4.1 million role in providing for the region’s food needs. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
MT 59-01 Danijela Sarcevic.Indd
UDK: 613.281(497.11)(091) ; 641.56(497.11)(091) meat technology ID: 265894924 Founder and publisher: Institute of Meat Hygiene and Technology, Belgrade https://doi.org/10.18485/meattech.2018.59.1.7 Review paper Meat in traditional Serbian cuisine Milan Z. Baltic1, Janjic Jelena1, Milka Popovic2, Tatjana Baltic3, Marija Boskovic1, Marija Starcevic4, Danijela Sarcevic3* A b s t r a c t: The use of meat in traditional Serbian cuisine can be divided into three periods. The fi rst period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19th century. The second period, the 19th and the fi rst half of the 20th centuries, can be marked as special due to signifi cant changes that impacted traditional Serbian cuisine, compared to the fi rst period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fi elds, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe’s gastronomic herit- age. Preservation of traditional cuisine in Serbia has special signifi cance for tourism development. Keywords: tradition, nutrition, history, heritage. Introduction and preparation is not complex. -
Tomato Aspic Ring with Cabbage Salad
Tomato Aspic Ring with Cabbage Salad ITH Royal Gelatin Aspic, you can Wquickly and easily make a host of won- derful dishes that have hitherto required long and fussy preparation. Jellied soups; eggs, chicken or meats in aspic; cool moulded fish or vegetable salads ... all these delicious foods are as easy to prepare as a simple gelatin dessert. Simply dissolve Royal Gelatin Aspic ac- cording to directions on the package, chill —and you have a tempting jellied bouillon. Chopped, or cut in cubes, it makes a spark- ling garnish to "dress up" a platter of cold sliced meats. Royal Gelatin Aspic is so economical, too, for it offers innumerable ways to serve attractively the small amounts of left-over vegetables, meat, chicken and fish that otherwise might go to waste. Copyright 1934, Standard Brands Incorporated JELLIED SHRIMPS AND OLIVES 1 package Royal Gelatin Aspic 1 cup boiling water 1 cup cold water 2 tablespoons lemon juice few grains cayenne Vi cup stuffed olives, sliced 2 cups cooked shrimps, cut in pieces Dissolve Royal Gelatin Aspic in boiling water. Add cold water, lemon juice and cayenne. Chill until it thickens, but is not set; then arrange alternate layers of Aspic, olives and shrimps in mould. Chill until firm. Garnish with watercress and stuffed eggs. Serves 8. JELLIED TUNA FISH AND VEGETABLES 1 package Royal Gelatin Aspic 1 tablespoon lemon ju ice 1 cup boiling water 2 tablespoons chopped pickle 1 cup cold water Yi cup peas 1 cup tuna fish, shredded 1 teaspoon onion juice Dissolve Royal Gelatin Aspic in boiling water; add cold water.