Recipes and Charts for Unlimited Possibilities Table of Contents
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Pressure Canner and Cooker
Pressure Canner and Cooker Estas instrucciones también están disponibles en español. Para obtener una copia impresa: • Descargue en formato PDF en www.GoPresto.com/espanol. • Envíe un correo electrónico a [email protected]. • Llame al 1-800-877-0441, oprima 2 y deje un mensaje. For more canning information and recipes, visit www.GoPresto.com/recipes/canning Instructions and Recipes ©2019 National Presto Industries, Inc. Form 72-719J TABLE OF CONTENTS Important Safeguards.............................Below How to Can Foods Using Boiling Water Method .......... 21 Getting Acquainted .................................. 2 How to Pressure Cook Foods in Your Pressure Canner ....... 24 Before Using the Canner for the First Time................ 3 Important Safety Information ......................... 24 Canning Basics...................................... 4 Helpful Hints for Pressure Cooking..................... 25 How to Pressure Can Foods............................ 5 Pressure Cooking Meat .............................. 26 Troubleshooting ..................................... 7 Pressure Cooking Poultry ............................ 29 Care and Maintenance ................................ 7 Pressure Cooking Dry Beans and Peas .................. 30 Canning Fruits ...................................... 9 Pressure Cooking Soups and Stocks .................... 31 Canning Tomatoes and Tomato Products................. 12 Pressure Cooking Desserts............................ 32 Pressure Canning Vegetables .......................... 15 Recipe Index ..................................... -
BATCH COOKER Product Brochure BATCH COOKER
BATCH COOKER Product brochure BATCH COOKER The Haarslev Batch Cooker is a straightforward, quick- to-install unit that you can bring on line quickly for the cooking, pressure cooking, hydrolysis or drying of an exceptional range of animal and poultry by-products. These include mixed meat offal and bones, poultry offal and wet feathers. It can operate at the 133°C temperatures important for sterilization, and is ideal for smaller-batch processing of particularly large particles (up to 50mm) – which helps BATCH COOKER SETUP FOR PRESSURE COOKING, cut back on pre-cooking crushing requirements. HYDROLYSIS OR DRYING A WIDE RANGE OF ANIMAL AND POULTRY BY-PRODUCTS. Furthermore, this solidly engineered, well-proven cooker can operate under pressures of up to 5 bar, ensuring your Making sure there is no water left in the input processing setup complies with the 2009/2011 EU Animal material is crucial prior to fat separation. This makes By-products Directive and can even process inputs an effective cooker vital for any batch-based dry containing hair, wool or feathers, for use in pet food. rendering process to operate profitably. BENEFITS APPLICABLE FOR: • Simple, rugged equipment for effective cooking • As part of high-temperature dry rendering lines in and drying in batches – pressurized if required meat or poultry processing plants • Very versatile – ideal for heating and drying a wide • Poultry rendering operations involving hydrolysis range of animal and poultry by-products of the feathers • Delivered pre-configured with all necessary valves, -
Rendering Operations
RENDERING OPERATIONS Douglas P. Anderson Vice-President, Rendering Smithfield Foods, Inc. Summary Whether rendered products are used in feed for ruminants, poultry, swine, pets, or aquaculture, or for industrial uses of fatty acids, rendering operations and how they are performed will influence production costs, sales quality, and financial success. This chapter will include systems descriptions, a brief operating overview of each system, and challenges, present and future. Also described are systems for management of the process to fulfill regulatory requirements and ISO- or HACCP- like systems. Energy consumption, production methods, quality control, process control, and the resulting products are all primarily dependent on the raw material and the condition in which it enters the respective processing system. Although it is still impossible to make a “silk purse from a sow’s ear,” the selection and operation of a particular system can lead to the highest quality finished product possible from a given raw material. Conversely, any system poorly maintained and operated can ruin even the highest quality and freshest of raw material. Environmental repercussions discussed in another chapter are also highly influenced by operations parameters, the system, and the way it is controlled for its process efficiency. Through the years, various techniques have also been employed to alter the finished quality of the rendered products. Various bleaching techniques, antioxidants, additives, and sometimes adulterants can facilitate chemical detection methods used to classify finished products higher on the quality and price scale than would be possible otherwise. Hence, the basic need for a complete understanding of each raw material, processing system, operating technique, and quality control method used in order to maximize the economic gain, while complying with all requirements and regulations at the same time. -
Shelf-Stable Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water. -
Overnight Cooking, Mixed Loads, Sous-Vide Application Manual
SelfCookingCenter® Overnight cooking, mixed loads, Sous-Vide Application Manual RATIONAL SelfCookingCenter® – the heart of your kitchen Dear customer The demands of your customers are rising constantly; maximum flexibility is expected whilst also delivering the highest quality at the lowest price. The cooking of meat and poultry has always required a high level of monitoring, years of experience, and ties up production equipment for many hours. With the SelfCookingCenter® you can easily deal with these challenges. Discover on the following pages how you can, › roast, braise and boil/simmer overnight at the touch of a button. Allowing you to utilise your SelfCookingCenter® 24 hours a day. › cook many different products at the same time in a mixed load. › with Sous-Vide (Vacuum cooking) new possibilities are presented, and learn how to optimise production processes and extend storage times. On the following pages, our RATIONAL chefs have compiled a comprehensive list of practical hints and tips, explaining how you can utilise your SelfCookingCenter® even better. You can also contact a RATIONAL chef directly by using our ChefLine®. We are more than happy to answer any culinary questions you may have regarding the SelfCookingCenter®. Germany + 49 8191 327561 UK + 44 7743 389863 Your RATIONAL chefs wish you every success in discovering your SelfCookingCenter®. 3 Contents 1. Overnight cooking at a glance 6 1.1. The benefits of overnight cooking 6 1.2. The settings 6 1.3. Preheating and loading 6 1.4. The maturing 6 1.5. Maturing and holding 7 2. The process “overnight roasting” 8 2.1. The preparation 8 2.2. -
Cooking Tips & Tricks View Guide
Tips & Tricks for the OP300 Series Ninja® Foodi™ Traditional Oven to Foodi™ Slow Cooker to Foodi™ Adjusting the Recipe Quantity Convert oven recipes by using the Bake/Roast function For recipes traditionally cooked in a slow cooker If you are cooking fewer ingredients than the recipe and reducing the cooking temperature by 25°F. for 8 hours on Low or 4 hours on High, try cooking calls for, remember to reduce the cook time. them on HI pressure in your Foodi™ for 25–30 minutes Check food frequently to avoid overcooking. with at least 1 cup of liquid. If you’re cooking a bit more, increase the cook time. We recommend using an instant-read or digital Please reference your Foodi™ cooking charts for more Always check ingredients frequently, and test the thermometer to check the internal temperature of your information on pressure cooking specific ingredients. internal temperature of your food to ensure it is fully food to ensure it is fully cooked before consuming. cooked before consuming. Cooking functions • Use hot water when pressure cooking to • Evenly coating your vegetables with • Fruits and vegetables should be patted help your Foodi™ build pressure faster. a little oil before air crisping will help as dry as possible before being placed achieve a perfect level of crispiness. in the Cook & Crisp™ Basket. • Arrange ingredients as evenly as • Lay ingredients flat and close together possible in the Cook & Crisp™ Basket to optimize space, but individual pieces for consistent browning. should not overlap or be stacked. • Most fruits and veggies take 6–8 hours, while jerky takes 5–7 hours. -
A New Chemical Marker-Model Food System for Heating Pattern Determination of Microwave-Assisted Pasteurization Processes
Food and Bioprocess Technology https://doi.org/10.1007/s11947-018-2097-2 ORIGINAL PAPER A New Chemical Marker-Model Food System for Heating Pattern Determination of Microwave-Assisted Pasteurization Processes Jungang Wang1 & Juming Tang1 & Frank Liu1 & Stewart Bohnet1 Received: 10 August 2017 /Accepted: 15 March 2018 # Springer Science+Business Media, LLC, part of Springer Nature 2018 Abstract New chemical marker-model food systems with D-ribose and NaOH precursors as color indicators and gellan gels as chemical marker carrier were explored for the assessment of the heating pattern of in packaged foods processed in microwave-assisted pasteurization system (MAPS). In determining appropriate precursor concentrations, a solution of 2% (w/w) D-ribose and 60 mM NaOH was heated at 60–90 °C for 0–20 min. The solution absorbance at 420 nm increased linearly, while the color parameters L* decreased linearly with heating time at all processing temperatures. In storage, the produced brown color was stable at 4 and 22 °C within 7 days. The new chemical marker-model foods were prepared by mixing 2% (w/w) D-ribose and 60 mM NaOH with 1% (w/v) low-acyl gellan gum and 20 mM CaCl2·2H2O solution. The dielectric constant of the model food samples decreased with the addition of sucrose, and the loss factors increased with the addition of salt. After processing in the pilot MAPS, the heating pattern and cold and hot spots in the new chemical marker-model food system could be clearly recognized and precisely located through a computer vision method. This is the first time that the caramelization reaction was used as a time-temperature indicator in gellan gel model food. -
The Role of Ingredients and Processing Conditions on Marinade
THE ROLE OF INGREDIENTS AND PROCESSING CONDITIONS ON MARINADE PENETRATION, RETENTION AND COLOR DEFECTS IN COOKED MARINATED CHICKEN BREAST MEAT by EDWIN YPARRAGUIRRE PALANG (Under the Direction of Romeo T. Toledo) ABSTRACT Marination by vacuum tumbling is commonly practiced in the meat industry; however, the optimal temperature of the process to maximize marinade absorption and retention is yet to be defined. Furthermore, the role of marinade functional ingredients and pH of the marinade in alleviating problems with pink color in cooked meat and water retention during cooking is yet to be elucidated. For denaturation model study, myoglobin pigments from chicken gizzards were extracted. Observed results from the model study were validated in whole muscle and comminuted chicken meat. In addition, temperature of vacuum tumbling operation was optimized with respect to marinade pick-up, cook yield and expressible moisture. Also, trivalent Eu+3 was used to trace the penetration of marinade in chicken breast meat. Results showed that increasing concentration of salt and pH in marinade increased the persistence of the pink color in cooked meat. Furthermore, degree of denaturation of myoglobin pigments was not a determining factor for cooked meat color under the condition of higher ORP values in meat products. On the other hand, temperature of marination was found to be a significant factor in marinade penetration and retention in a vacuum tumbling process. Higher marination temperature promoted deeper penetration of marinade in the meat as traced by trivalent Eu+3. Consequently, marinade pick-up was found at higher temperature. However, cook yield was found highest when marination process was initially at a higher temperature followed by lowering to near refrigeration temperature. -
Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts Patience C
Patience C. Obinna-Echem et al., IJFNR, 2019; 2:18 Research Article IJFNR (2019) 2:18 International Journal of Food and Nutrition Research (ISSN:2572-8784) Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts Patience C. Obinna-Echem1*, Nkechi J.T, Emelike1 and Justin M. Udoso1,2 1Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworokwo, Port Harcourt, Rivers State Nigeria; 2NAFDAC Office, Federal Secretariat Complex, Aba Road, Port Harcourt, Rivers State. Nigeria ABSTRACT The proximate, mineral and sensory properties of pasteurised Keywords: and unpasteurised fresh and dry yellow tiger nuts and their milk Tiger nut, milk, pasteurisation, extract were evaluated. Milk from samples of fresh and dry tiger proximate composition, mineral, nuts were extracted separately by wet milling and expression sensory properties. before pasteurisation. The moisture, protein, fat, ash, crude fibre, carbohydrate and energy content of the tiger nuts varied from 14.36 - *Correspondence to Author: 47.98%, 5.54 – 6.85%, 1.31 – 1.97%, 5.28 – 4.60%, 26.09 - 24.60%, Patience C. Obinna-Echem and 296.72 – 434.00 KJ/g respectively. The total sugar content Department of Food Science and was 9.82 - 11.85% for pasteurised tiger nuts and 10.09 - 12.64% for Technology, Rivers State University, unpasteurised nuts while reducing sugar ranged from 3.06 - 4.82 and Nkpolu-Oroworokwo, P.M.B 5080. 3.67 - 5.01% respectively, for pasteurised and unpasteurised tiger nuts. Cu, Fe, Zn, Ca, Mg and K content ranged from 0.09 - 0.13, 11.00 Port Harcourt, Rivers State, Nigeria - 13.74, 0.05 - 0.06, 1692.94 - 1921.99, 265.12 - 794.57 and 1048.34 - 1181.67 mg/100g respectively. -
Instant Pot Electric Pressure Cooker Recipes
Instant Pot Electric Pressure Cooker Recipes Electric Pressure Cooker Recipes 2nd Edition In collaboration with Laura Pazzaglia, Maomao Mom, Jill Nussinow, Barbara Schieving, and Chef AJ. The copyright of each recipe belongs to the author respectively. The copyright of the timing tables and this compilation belong to Instant Pot Company. Instant Pot Electric Pressure Cooker Recipes Foreword Thank you for your purchase of the Instant Pot, a state of the art cooking appli- ance that is designed to replace several appliances in your kitchen and produce the tastiest, most nutritional food possible in a safe, convenient and dependable way. Since electric pressure cookers are a relatively recent invention, recipes for this miracle appliance can be rather scarce. Chefs and authors are just beginning to develop and publish recipes that are tailor made for the awesome advantages of cooking with an electric pressure cooker. To help with that matter, we have invited five pioneer chefs and authors who have created a wide variety of delicious recipes in various cuisines specifically designed for your Instant Pot. In this booklet, we will introduce you to: Laura Pazzaglia is an undisputed expert on pressure cookers and pres- sure cooking. You'll enjoy her fresh perspective on European and Ameri- can cuisines at www.HipPressureCooking.com. Maomao Mom is a scientist at National Research Council Canada and a food lover. She has turned traditional Chinese recipes into step-by- step guides that may be reproduced by everyone. You can find a huge collection of recipes on her bilingual site at www.MaomaoMom.com. Jill Nussinow, known as the “Vegie Queen”, specializes in vegetarian whole food meals. -
Mirro Pressure Cooker & Canners Instructions Manual & Recipe Book
See http://www.pickyourown.org/pressure-canner-manuals.htm Mirro Pressure Cooker & Canners Instructions Manual & Recipe Book Congratulations on your choice! Your MIRRO or Pressure Cooker/ Canner was carefully developed by Designers, Technicians and Cooking Instructors with the goal of making your daily routine more efficient and dynamic. We call your attention especially to the Safety Systems, which have resulted in an harmonious set by marrying Technology, Functionality and Beauty. Since Pressure Cookers work differently than conventional cookers, your Pressure Cooker/ Canner REQUIRES THAT YOU PAY SPECIAL ATTENTION TO THE USE AND SAFETY INSTRUCTIONS. WARNING: Improper use can result in burns and injury. Read and follow instructions before use. TABLE of CONTENTS • Important Safeguards – Pg 2 • How to Open and Close – Pg 3 • Features of Your Pressure Cooker/ Canner – pg 4 • How to Use Your Pressure Cooker/ Canner – Pg 5 • Steam Leakage – Pg 7 • How to Clean Your Pressure Cooker/ Canner – Pg 7 • Safety Systems – Pg 8 • Replacement Parts – Pg 9 • How to Identify Your Pressure Cooker/ Canner – Pg 10 • Certificate of Warranty – Pg 11 • Questions and Answers – Pg 11 • Cooking Timetables – Pg 12 o Meat and Poultry – Pg 13 o Fish and Seafood – Pg 14 o Fresh Vegetables – Pg 15 o Dried Vegetables – Pg 17 • Recipes for Your Pressure Cooker/ Canner o Beef – Pg 17 o Pork – Pg 23 o Fish and Seafood – Pg 26 o Veal, Lamb, Poultry and Game – Pg 28 o Vegetables and Soups – Pg 31 • Canning o How to – Pg 34 Charts – Pg 36 o o Meat and Fish – Pg 37 o Vegetables – Pg 38 o Fruit – Pg 40 o Syrup for Fruit – Pg 41 o Problems – Pg 42 PLEASE CAREFULLY READ THE INSTRUCTIONS IN THIS MANUAL BEFORE USING YOUR PRESSURE COOKER/ CANNER, SINCE ITS INCORRECT USE CAN RESULT IN BURNS AND OTHER SERIOUS ACCIDENTS. -
The Role of Lipids in Nonenzymatic Browning
Grasas y Aceites 35 Vol. 51. Fasc. 1-2 (2000), 35-49 The role of lipids in nonenzymatic browning By Francisco J. Hidalgo and Rosario Zamora Instituto de la Grasa, CSIC, Avenida Padre García Tejero 4, 41012 Sevilla, Spain RESUMEN 1. INTRODUCTION El papel de los lípidos en el pardeamiento no enzimático When we select foods and when we eat, we En este trabajo se hace una revisión del papel de los lípidos en use all of our physical senses, including sight, el pardeamiento no enzimático de alimentos mediante el estudio de touch, smell, taste, and even hearing. These las reacciones proteína/lípido oxidado en comparación con otras senses allow us to determine food quality, which reacciones donde ocurre también este oscurecimiento: la reacción de Maillard, el pardeamiento producido por el ácido ascórbico, y las can be divided into three main categories: reacciones de las quinonas con los grupos amino. Los appearance, textural and flavor factors (Francis, mecanismos propuestos para estas reacciones de producción de 1999; Ghorpade et al. 1995; Potter and Hotchkiss, color y fluorescencia, así como la formación de melanoidinas, 1995). Appearance factors include such things as lipofuscinas y productos coloreados de bajo peso molecular son size, shape, wholeness, different forms of discutidos de forma comparada, concluyendo que el papel de los lípidos en estas reacciones no parece ser muy diferente del papel damage, gloss, transparency, color, and de los carbohidratos en el Maillard o de los fenoles en el par- consistency. Textural factors include handfeel and deamiento enzimático. Estas reacciones carbonil-amino parecen mouthfeel of firmness, softness, juiciness, ser un grupo de reacciones secundarias que ocurren de forma chewiness, grittiness.