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Manual Para La Elaboración De Productos Derivados De La Leche Con Valor Agregado
Manual para la elaboración de productos derivados de la leche con valor agregado Luciano Pérez Valadez* César Óscar Mar nez Alvarado** *Centro de Validación y Transferencia de Tecnología de Sinaloa, A. C. **Fundación Produce Sinaloa, A. C. Í Introducción .....................................................................................7 Producción de leche en el sur de Sinaloa ..........................................8 Situación del mercado de la leche y sus derivados ............................ 9 Procesos para la elaboración de productos lácteos ........................... 11 Procedimiento para la elaboración de yogur .....................................11 Procedimiento para la elaboración de queso manchego ................... 13 Procedimiento para la elaboración de queso Oaxaca ........................ 15 Procedimiento para la elaboración de rompope ...............................17 Procedimiento para la elaboración de queso botanero ..................... 18 Procedimiento para la elaboración de jocoque ................................. 19 Procedimiento para la elaboración de gela na a base de suero ........20 Procedimiento para la elaboración de requesón ............................... 21 Procedimiento para la elaboración de queso panela .........................22 Procedimiento para la elaboración de queso Co ja ..........................23 Procedimiento para la elaboración de queso Chihuahua ................... 24 Procedimiento para la elaboración de queso ranchero...................... 26 Procedimiento para la elaboración de -
Food Digital
KI” y AYIK”AK IN MAYAN MEANS “DELICIOUS AND TASTY” ENTRIES “IIKS” CHILIS IN MAYAN Chile poblano filled with escamoles and Chukwa “Chocolate in mayan” goat cheese (25 min) Mulato chilli filled with oaxaca cheese Covered with black chilhuacle chili sauce covered with chocolate sauce and with jumiles and piloncillo $360 toasted almonds $95 Papadzules Picaditas of Chirmole (4 pieces) ”The king´s food” in mayan Black sausage spicede from Valladolid (3 pieces) Yucatan covered with chirmole sauce, Tacos of hard-boiled eggs, covered with onion and fresh coriander $150 pumpkin seed sauce $115 Or huitlacoche $135 Picaditas of Ejutla (4 pieces) Or Longaniza of Valladolid $150 Artisanal beef sausage from Ejutla in Oaxaca covered with Chilhuacle RED Picaditas with Escamoles (25 min) chilli from Oaxaca, fresh cheese and Four pieces with guacamole and onion $150 sauteed escamoles $360 Longaniza Oriental Escamoles (25 min) Black chorizo and sausage from Valladolid Sauteed with ACHILITO (a chilli from Yucatan, grilled served with sauce ha sikil Oaxaca) and served with guacamole pak (made with pumpkin seed and $360 tomato) $170 Platillo Yucateco Tacos del Sur-Este Longaniza of Valladolid, two tacos Two grasshopper tacos, two cochinita and two panuchos of cochinita pibil $165 pibil tacos and two picaditas with meat $170 Picaditas (4 pieces) Single $85 Botana Nucha (to share) combined (beef, pork or To make tacos chorizo from oaxaca) $120 Beef, pork, chorizo from oaxaca, cheese and guacamole $220 Temazcales Melted cheese with: Chorizo from oaxaca or beef -
Description Brand Pack Size Unit Aldama Conos Con Cajeta Aldama
DULCES TIPICOS Description Brand Pack Size Unit Aldama Conos Con Cajeta Aldama 12/20 CASE Aldama Gloria Con Nuez Aldama 24/10 CASE Aldama Natillas Aldama 24/20 CASE Aldama Oblea Grande Aldama 24/5 CASE Aldama Oblea Mediana Aldama 30/5 CASE Aldama Oblea Mini Aldama 32/20 CASE Arcoiris Big Tortilla Arcoiris 1/40 CASE Arcoiris Oblea Estuche Mini Arcoiris 16/48 CASE Arcoiris Oblea Mini Bolsa Arcoiris 40/12 CASE Arcoiris Oblea Raspada Arcoiris 1/37 CASE Cabadas Oblea Grande Cabadas 16/10 CASE Cabadas Oblea Mini Cabadas 84/10 CASE Colmena Cocada La Colmena 4/16 CASE Colmena Cocada 3 Leches La Colmena 4/16 CASE Colmena Dulces Surtidos La Colmena 4/16 CASE Colmena Jamoncillo La Colmena 4/16 CASE Colmena Tamalito Mango La Colmena 4/20 CASE Colmena Tamalito Tamarindo La Colmena 4/20 CASE Colmena Tarugos Con Chile La Colmena 4/18 CASE Delicias Mini Rollo Guayaba Chile Delicias 18/24 CASE Delicias Rollo De Guayaba 50/1 lb Delicias 50/1 lb CASE Delicias Rollo Guayaba Estuche18/12 Delicias 18/12 CASE El Azteca Bandera de Coco El Azteca 42/10 CASE El Azteca Banderita De Coco Displa El Azteca 3/12/100 g CASE Kokito Bandera De Coco Chica Kokito 26/30/14gr CASE Kokito Bandera De Coco Grande Kokito 20/20/34gr CASE Kokito Bandera De Coco Maxi Extra Kokito 17/10/90gr CASE Kokito Bandera De Coco Mediana Kokito 30/20/18gr CASE Kokito Bandera De Coco Pinatero Kokito 20/50/9gr CASE Kokito Roco Koko Caja Kokito 29/50 CASE Kokito Roco Koko Pinatero Kokito 20/50 CASE Kokito Rollo De Coco Kokito 12/20/50gr CASE La Coculense Borrachines 15/60 La Coculense 15/60 CASE -
Guía Destinos De México 2020 Recomendaciones Que Inspiran
RECOMENDACIONES MB marcobeteta.com GUÍA DESTINOS DE MÉXICO 2020 RECOMENDACIONES QUE INSPIRAN GUÍA DESTINOS 2020 1 RECOMENDACIONES MB 2 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 3 RECOMENDACIONES MB 4 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 5 RECOMENDACIONES MB l 2020 será recordado como un año Las recomendaciones que aquí presento quieren de transformaciones radicales. El Covid ser una inspiración para explorar, de acuerdo a las 19 y sus consecuencias han trastocado preferencias personales, las múltiples facetas que todos los ámbitos del quehacer humano nuestro país tiene por descubrir y con la certeza de que Ea nivel mundial. Pero, al igual que ocurre con tanto los hoteles como los restaurantes que aparecen cualquier cambio, durante este proceso hemos cumplen cabalmente las normas de salubridad. ido aprendiendo distintas formas de convivir y La credibilidad caracteriza a todas las publicaciones relacionarnos. avaladas con el sello MB y esta guía no es la excepción. De esta manera, poco a poco, aquellos espacios y En ella encontrará información puntual, actualizada actividades a los que nos vimos obligados a renunciar y veraz enriquecida con las vivencias, consejos y a causa de la pandemia se van recuperando. sugerencias de los miembros de la Comunidad MB Precisamente la idea de la nueva edición de la y un servidor. Guía de Destinos MB es retomar el placer de Además, a través de mis redes sociales y en viajar por México, apoyando e impulsando al marcobeteta.com es posible tener acceso a las mismo tiempo los esfuerzos de nuestra industria últimas novedades de los destinos de México y el restaurantera y hotelera. -
The Diet of Sovereignty: Bioarchaeology in Tlaxcallan
THE DIET OF SOVEREIGNTY: BIOARCHAEOLOGY IN TLAXCALLAN By Keitlyn Alcantara-Russell Dissertation Submitted to the Faculty of the Graduate School of Vanderbilt University In partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY In Anthropology August 7th, 2020 Nashville, Tennessee Approved: Tiffiny Tung, Ph.D. William Fowler, Ph.D. Carwil Bjork-James, Ph.D. Edward Wright-Rios, Ph.D. Copyright © 2020 by Keitlyn Alcantara-Russell All Rights Reserved ii DEDICATION To the past version of me who never dreamed I could do this. To the Frankensteined pieces and parts sewn together from my parents’ (and big sister’s) own journeys and struggles, the moments where we didn’t think we could, and then we did anyway. To the recycled genes of grandparents and ancestors, whose loves and hurts shaped my drive to understand. iii ACKNOWLEDGEMENTS Preliminary field reconnaissance was funded by a Tinker Foundation Field Research Grant from the Center for Latin American Studies at Vanderbilt University. Fieldwork was funded by a Summer Research Award from the College of Arts and Sciences at Vanderbilt University, a Fulbright-García Robles Research Grant, and a Wenner Gren Foundation Dissertation Fieldwork Grant (#9448: The Diet of Sovereignty: Bioarchaeology in Tlaxcallan). Subsequent field and lab work was supported by Summer Research Awards from the College of Arts and Sciences and the Anthropology Department at Vanderbilt University, and a Russell G. Hamilton Graduate Leadership Institute Dissertation Enhancement Grant to support Ethnographic fieldwork. The public-facing aspects of my research were supported by a Public Scholar Fellowship from the Curb Center for Art, Enterprise and Public Policy at Vanderbilt, and an Imagining America Publicly Active Graduate Education (PAGE) fellowship and co- directorship. -
Instruction Mannual Part
1map? fl r,fl 6 ietary Interviewer’s Manual for %e Hispanic Health and Nutrition Examirkion Survey, 1982434 U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES * Public Health Service * National Center for Health Statistics .------I ;:.:.:.:.:. ::.:::::::. :::::. ..I .:.,....‘.‘.~.‘.~.~.~.~.‘. -c b .‘.‘.‘.‘.~.‘.‘.’ .‘,‘.‘,‘,‘,~,‘.‘_‘,’ .~.‘.‘.~.‘.‘.~.‘.~.‘.’ This manual was prepared by V\!estat with assistance from Development Associates. Part 15f ● Dieta~ Interviewer’s Manual for the Hispanic Health and Nutrition Examination Survey, 1982-84 HHANES Data Collection U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service National Center for Health Statistics Hyattsviller Maryland August 1985 TABLE OF CONTENTS PART I. GENERAL INTERVIEWING TECHNIQUES Chapter Page 1 OVERVIEW OF THE HISPANIC HANES ..................................... 1-1 1.1 Introduction ..........● ......,.............................. 1-1 1.2 History of the National Health and Nutrition Examination Survey Program .................,......................... 1-1 1.3 Purpose of the Hispanic HANES .........0....0................ 1-2 1.4 Method of Data Collection ................................... 1-3 1.5 Confidentiality ...,............● ...................● ...0 ● .● . 1-6 1.6 Informed Consent ............................................ 1-6 1.7 Professional Ethics ......................................... 1-7 2 BEFORE BEGINNINGTHE INTERVIEW ..................................... 2-1 2.1 Review Your Interviewer’s Manual and Other Study Materials.. 2-1 2.2 Review the Questionnaire -
Descripcion PRECIO UNITARIO Cant. X Caja Umedida TAMALITOS
Cant. x Descripcion UMedida PRECIO Caja UNITARIO TAMALITOS SURTIDOS BOLSA C-10 $20.58 60 BOL ROLLO DE NUEZ CHICO MORAM $7.58 150 PZ ACAPULCOCO NATURAL 330 ML CALAHUA $14.63 18 PZ ALDAMA SURTIDO $26.19 30 BOL ALFAJOR BARRA 1 KG LORELEE $38.12 PZ ALFAJOR BARRA 140 GR LORELEE $5.76 PZ ALFAJOR BARRA 210 GR LORELEE $8.92 PZ ALFAJOR BARRA 500 GR LORELEE $20.58 20 PZ ALFAJOR EST C-30 LORELEE $22.64 20 PAQ ALFAJOR EST C-40 LORELEE $39.60 PZ ALFAJOR EST RECT C-60 LORELEE $49.09 EST ALFAJOR EST RECTANGULAR C-40 LORELEE $30.49 CAJA ALFAJOR EST REDONDO C-40 LORELEE $39.60 CAJA ALFAJOR BARRA 250 GR LORELEE $11.67 PZ ALFAJOR BARRA 1 KG PARAISO $68.07 10 PZ ALFAJOR BARRA 240 GR PARAISO $18.22 40 PZ ALFAJOR BARRA 500 GR PARAISO $35.33 20 PZ ALFAJOR BARRA 80 GR PARAISO $8.66 100 PZ ALFAJOR BOLSA GRANEL C-44 PARAISO $82.69 5 BOL ALFAJOR TRICOLOR 240 GR PARAISO $18.22 40 PZ ALFAJOR TRICOLOR 80 GR PARAISO $8.66 100 PZ ALFAJOR TRICOLOR BOLSA GRANEL C-45 PARAISO $82.69 5 PZ ALF-COCO-JAM BARRITA MINIEXTRA C-6 500 GR PARAISO $57.99 20 PZ ALF-COCO-JAM BARRITA BOLSA GRANEL C-44 PARAISO $114.19 5 BOL ALF-COCO-JAM BOLSA SURTIDO PARAISO C-9 $24.24 35 PZ ALF-COCO-JAM POLVERA SURTIDA 500 GR PARAISO $67.44 15 PZ ALMENDRA ENTERA 1 KG $236.50 KG ALMENDRAS C-CHOCOLATE 1 KG $214.50 KG ALMENDRAS C-CHOCOLATE 100 GR $22.28 PZ ALMIBAR DURAZNO FCO 1045 GR CRISTALITA $71.89 12 PZ ALMIBAR DURAZNO FCO 1950 GR CRISTALITA $150.16 6 PZ ALMIBAR DURAZNO FCO 575 GR CRISTALITA $43.56 12 PZ ALMIBAR DURAZNO FCO 860 GR CRISTALITA $60.23 12 PZ ALMIBAR CAPULIN FCO 500 GR HUERTO $46.25 12 PZ -
Breve Historia Comida Mexicana
ENSAYO • HISTORIA JESÚS FLORES Y ESCALANTE BREVE HISTORIA DE LA COMIDA MEXICANA 000001 ENSAYO • HISTORIA Jesús Flores y Escalante ha publicado los libros Salón México, Chingalistlán, Morralla del caló mexicano, La última y nos vamos, y Mercados, antojitos y fogones, entre otros. Escribió junto con Pablo Dueñas, La guadalupana, patroncita de los mexicanos (Plaza y Janés) y, con Sylvia Kurczyn, De Azucarados afanes, dulces y panes, En torno al pulque y al maguey y Quelites y hierbas de olor. En 2003 fue nombrado miembro de la Academia Mexicana de Gastronomía, dependiente de la de París. 000 00 1 JESÚS FLORES Y ESCALANTE BREVE HISTORIA DE LA COMIDA MEXICANA ieweatoevo: i pplumialdlum, UOC,JrntaCi¿n n.,rr:14 CE- DeBOLSRLO BREVE HISTORIA DE LA COMIDA MEXICANA Primera edición, 1994 Primera edición en Debolsillo, 2003 Primera edición en Debolsillo en este formato, 2004 1994, Jesús Flores y Escalante D. R. 2004, Random House Mondadori, S. A. de C. V Av. Homero No. 544, Col. Chapultepec Morales, Del. Miguel Hidalgo, C. P 11570, México, D. E www.randomhousemondadori.com.mx Queda rigurosamente prohibida, sin autorización escrita de los titulares del copyright, bajo las sanciones establecidas por las leyes, la reproducción total o parcial de esta obra por cualquier medio o procedimiento, comprendidos la reprografía, el tratamiento informático, así como la distribución de ejemplares de la misma mediante alquiler o préstamo público. ISBN: 968-5956-65-0 Impreso en México/ Printed in México AL SOLDADO CRONISTA BERNAL DÍAZ DEL CASTILLO Bernal Díaz, el historiador de la Conquista, con sus asombrados ojos vio maravillado la magia, el color y las cosas de esta tierra, donde ellos, intrusos soldados de fortuna, "fijos hidalgos", 1 y unos cuantos "un poco latinos",2 como Hernán Cortés, irrumpieron en un mun- do ni siquiera soñado por "Amadís de Gaula"3 o relatado por San Balandrano,4 mundo extraño que Díaz relató a su modo, especialmente en lo que a comida y produc- tos de la tierra se refería: [...] fuimos al Tatelulco. -
Entomophagy As Bio-Prospecting
© 2018 JETIR February 2018, Volume 5, Issue 2 www.jetir.org (ISSN-2349-5162) ENTOMOPHAGY AS BIO-PROSPECTING K. Ashok, K. Aravinth Raju 1. Student, B.Sc., (Ag),Faculty of Agriculture, Annamalai University, Chidambaram, Tamil Nadu, India 2. Student, B.Sc., (Ag), Faculty of Agriculture, Annamalai University, Chidambaram, Tamil Nadu, India Abstract: Entomophagy is using insects as human food. Insect as food play an important role in new insect focus. Ants, bees, termites, caterpillars, water bugs, beetle larvae, flies, crickets, katydids, cicadas, and dragonfly naiads are among a long list of edible insects that provide for the people of Asia, Australia, Africa, South America, the Middle East, and the Far East. Insects represent an important food source for a wide variety of other animal species. By weight termites, grasshoppers, caterpillars, weevils, houseflies, and spiders are better sources of protein than beef, chicken, pork or lamb. The nutritional and economic value of edible insects is often neglected and we should further encourage their collection and commercialization, given the benefits to the environment and human health. It is an interesting concept, managing pest insects by developing them into a sought after delicacy. Keywords: Insectivory, Entomophagy, Traditional knowledge, Insect bio prospecting. Introduction: Bioprospecting is the collecting and cribbling of biological samples (plants, animals, microorganisms) and the collecting of indigenous knowledge to help in discovering genetic or biochemical resources. Bioprospecting is intended for economic purposes (e.g., new drugs, crops, industrial products). Many insects contributed on a regular basis to the Indian diet. Ants, bees, termites, caterpillars, water bugs, beetle larvae, flies, crickets, katydids, cicadas, and dragonfly nymphs are among a long list of edible insects that provide nutrition for the people of Asia, Australia, Africa, South America, the Middle East, and the Far East. -
Exotic Food in Mexico As We Know, Food Is an Important Thing in Human Life
TABLE OF CONTENTS 3–4 WHAT YOU EAT 30–32 WHAT’S GOING ON AT 5-6 WHAT’S YOUR FAVORITE FOOD? CBTIS 142? 7 FUN FACTS ABOUT FOOD 33-34 STORIES - THE BLIND MON- 8-9 WHAT KIND OF JUNK FOOD EXISTS IN STER MEXICO? 35 WATCHING TV AND LEARNING 10 DID YOU KNOW…? ENGLISH 11-12 BRAIN FOOD 36 YOU GOTTA READ IT! 13-14 FOOD: THERE IS MUCH MORE OUT 37-38 EVERYTHING ABOUT MU- THERE! SIC! 15-16 SKIT’S: ESQUITES IN CHINA AND 39 – SHORT PLAYS JAPAN 17 EXOTIC FOOD 18-19 LOCAL FOOD 20-21 ALL SHE EATS IS INSTANT SOUP? 40 – CREDITS 22-23 SUPER ATHLETES AND THEIR DIETS 24-25 INTERVIEWS: WHAT DO MAESTRO WILLIAM AND MAESTRO HUGO EAT? 26 FOOD HIDDEN WORD PUZZLE 27 FOOD SEARCH 28 FOOD GLOSSARY 29 HELP WANTED 2 WHAT WE EAT Have you heard the phrase ‘We are what we eat?’ Yes. You hear it at school, and especially, at home. Mothers also say things like if you eat a carrot, you will turn orange. Or if you eat a banana, you will turn yellow and become a monkey. Wait! So, if we eat broccoli, we will turn green like the Hulk or Shrek. How cool! But seriously now, are we what we eat? This phrase ‘We are what we eat’ is from Ludwig Feuerbarch, a German philosopher and astrologer. In his 1850 writing of the "Teaching of Food," he wrote: "If you want to improve people, instead of speeches against sins, give them better food. -
Carmelitas Dinner Takeout
LUNCH MENU SERVED MONDAY - SATURDAY 11:00 A.M. - 4:00 P.M. 5042 East Bay Drive 7705 Ulmerton Road Tri-City Plaza Ulmerton & Belcher Clearwater, FL 5211 Park Street North Largo, FL (727) 524-TACO (8226) 54th Ave & Park St N (727) 533-8555 St. Pete, FL 8526 Old County Road 54 (727) 545-2956 6218 66th Street North New Port Richey, FL 66th Street & 62nd (727) 376-4800 Avenue Pinellas Park, FL (727) 545-TACO (8226) www.carmelitas.net ANTOJITOS/APPETIZERS ENSALADAS/SALADS All appetizers are served with jalapeños on request Dinner Salad ........................... 2.99 Freshly Made Chips & Totopo Sauce Crisp Romaine lettuce topped with tomatoes, cheese, olives, bacon bits, and your choice of One complimentary with one free refill. dressing. Dine In Only Additional Order ......................2.50 Taco Salad ................................6.99 Our own seasoned ground beef or chicken, 1A. Nachos Con Carne .............9.29 lettuce, tomatoes, black olives, cheese, and Toasted tortilla chips topped with our seasoned crushed chips, all topped with sour cream and ground beef, a blend of two cheeses, put in our edible flour shell bowl. garnished with tomatoes, green onions, sour cream, guacamole and black olives. Al Carbon Salad........................8.29 Strips of grilled chicken or steak placed over crisp 1B. Chili Bean Dip....................5.29 Romaine lettuce, tomatoes, cheese, black olives Mixture of homemade chili and cheese dip and all put into our edible flour shell bowl. Served with fresh chips......Rico! SOPAS/SOUPS 1C. Nachos ............................. 5.29 Crunchy toasted taco shell halves with melted Sopa de Tortillas.......................7.49 cheese, tomatoes, mild salsa on a bed of Crisp tortilla strips, rice, corn, and chicken in a lettuce topped with sour cream, black olives spicy broth topped with avocado and and green onions. -
CEVICHES Traditional "Caesar Salad”
SALADS – CEVICHES Traditional "Caesar Salad” Blue fin tuna marinated in mezcal salt, served with jícama and watermelon salad and pasilla chili cream Warm flank steak salad with grilled shrimps in chipotle, with nachos and guacamole Chaya and spinach salad with veggie chips and goat cheese Zucchini, pepper, tomato and pear grilled salad in tequila and chipotle vinaigrette Octopus ceviche and grouper on coconut with sweet potato chips Shrimp aguachiles, marinated with salt and sour orange Huitlacoche crepe stuffed with mushrooms and cheese in chile poblano emulsion SOUPS – CREAMS Red pozole from Guerrero served with its complements Tortilla soup with fresh cheese Huitlacoche and corn creamy soup GLUTEN FREE VEGETARIAN SPICY THE CONSUMPTION OF RAW MEAT OR FISH IS RESPONSIBILITY OF THE CONSUMER. FISH AND SHELLFISH Grilled octopus marinated with pumpkin seeds, corn and achiote sauce, au gratin peppers and peas aioli Cod fish Veracruzana style with mushrooms and chile poblano Warm crab salpicon and shrimps with lime, radish and chile habanero mayonnaise Crust on blue fin tuna Mezcal, pepper, balsamic, tomato grilled with fine herbs and ginger Sea bass Tikin xic style with grilled vegetables (for two persons) Wrap foiled grilled salmon with pickled jalpeños Chipotle shrimps with huitlacoche rice Grilled or steamed lobster............................(Supplement).............. 14 oz.............. $50 USD Taxes not included POULTRY AND MEAT Roasted chicken with mole and peanuts, smash potatos with jalapeño and caramelized red apples Turkey breast stuffed