The Effects of Processing and Preservation Technologies on Meat
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Variocookingcenter Application Manual Foreword
® VarioCookingCenter Application Manual Foreword Dear User, ® With your decision to purchase a VarioCookingCenter , you have made the right choice. ® The VarioCookingCenter will not only reliably assist you with routine tasks such as checking and adjusting, it also provides you with cooking experience of cooking, pan-frying and deep- frying gathered over years – all at the push of a button. You choose the product you would ® like to prepare and select the result you would like from the VarioCookingCenter – and then you have time for the essentials again. ® The VarioCookingCenter automatically detects the load size and the size of the products, and controls the temperatures according to your wishes. Permanent supervision of the ® cooking process is no longer necessary. Your VarioCookingCenter gives you a signal when your desired result is ready or when you have to turn or load the food. This Application Manual has been designed to give you ideas and help you to use your ® VarioCookingCenter . The contents have been classified according to meat, fish, side dishes and vegetables, egg dishes, soups and sauces, dairy products and desserts as ® well as Finishing . At the beginning of each chapter there is an overview showing the cooking processes contained with recommendations as to which products can ideally be prepared using which process. In addition, each section provides useful tips on how to use the accessories. ® As an active VarioCookingCenter user we would like to invite you to attend a day seminar at our ConnectedCooking.com. In a relaxed atmosphere, you can experience how you can ® make the best and most efficient use of the VarioCookingCenter in your kitchen. -
Onions Volume 1 • Number 9
Onions Volume 1 • Number 9 What’s Inside l What’s So Great about Onions? l Selecting and Storing Onions l Varieties of Onions l Fitting Onions into MyPyramid l Recipe Collection l Grow Your Own Onions l Activity Alley What’s So Great about Onions? Rich in Vitamins and Minerals Easy to Use Onions are a source of vitamin C and dietary fiber. Onions can be sliced, As a vegetable, onions are low in fat and calories. chopped, diced, or grated. Onions are rich sources of a number of phytonutri- They mix well with almost ents. These phytonutrients have been found to act any type of food. Raw onions as antioxidants to lower blood pressure and prevent are great in salads and on sand- some kinds of cancer. wiches and hamburgers. Cooked onions are used to season everything Flavorful and Colorful from soups, stews, meats, beans, potatoes to Onions can be red, yellow, green, or white. The taste other vegetable dishes. of onions does not depend on the color. Onions can be sweet or savory. Selecting and Storing Why is Vitamin C Onions Important? At the Market Onions are available year-round. Buy Vitamin C, also known as ascorbic acid, them fresh, dried or frozen. Look for is needed for growth and repair of body hard, firm onions. Onions should be dry tissue. Vitamin C helps to form col- and have small necks. The skin around lagen, a protein used to make skin, scar the onions should be shiny and crackly tissue, and blood vessels. Vitamin C is in feel. -
The Safety Evaluation of Food Flavouring Substances
Toxicology Research View Article Online REVIEW View Journal The safety evaluation of food flavouring substances: the role of metabolic studies Cite this: DOI: 10.1039/c7tx00254h Robert L. Smith,a Samuel M. Cohen, b Shoji Fukushima,c Nigel J. Gooderham,d Stephen S. Hecht,e F. Peter Guengerich, f Ivonne M. C. M. Rietjens,g Maria Bastaki,h Christie L. Harman,h Margaret M. McGowenh and Sean V. Taylor *h The safety assessment of a flavour substance examines several factors, including metabolic and physio- logical disposition data. The present article provides an overview of the metabolism and disposition of flavour substances by identifying general applicable principles of metabolism to illustrate how information on metabolic fate is taken into account in their safety evaluation. The metabolism of the majority of flavour substances involves a series both of enzymatic and non-enzymatic biotransformation that often results in products that are more hydrophilic and more readily excretable than their precursors. Flavours can undergo metabolic reactions, such as oxidation, reduction, or hydrolysis that alter a functional group relative to the parent compound. The altered functional group may serve as a reaction site for a sub- sequent metabolic transformation. Metabolic intermediates undergo conjugation with an endogenous agent such as glucuronic acid, sulphate, glutathione, amino acids, or acetate. Such conjugates are typi- Received 25th September 2017, cally readily excreted through the kidneys and liver. This paper summarizes the types of metabolic reac- Accepted 21st March 2018 tions that have been documented for flavour substances that are added to the human food chain, the DOI: 10.1039/c7tx00254h methodologies available for metabolic studies, and the factors that affect the metabolic fate of a flavour rsc.li/toxicology-research substance. -
Charcuterie + Cheese Ensaladas Bittersweet End of Summer Tapas
Charcuterie + Cheese $6.75 for one, $18.25 for three . Jamón Serrano Chorizo Picante Caña de Cabra Segovia La Rioja Murcia Dry-cured Spanish ham Smoky, mildly spicy, dry-cured sausage Soft-ripened goat cheese, creamy & mild Salchichón de Vic Valdeón Marinated Mahón Catalonia Castilla-León Balearic Islands Dry-cured pork sausage with peppercorns Cow and goat’s milk blue cheese, tangy & spicy Cow’s milk cheese in herbed citrus oil Fuet Drunken Goat 6-Month Aged Manchego Catalonia Murcia Castilla-La Mancha Dry-cured pork sausage Semi-soft goat’s milk cheese soaked in red wine Firm, cured sheep’s milk, sharp & piquant Chorizo de Pamplona Idiazábal Formatge de Ferrús Pamplona Basque Country Catalonia Dry-cured pork sausage Smoked raw sheep’s milk cheese, nutty & robust Goat’s milk cheese, bright & citrusy Hand-Sliced Jamón Mangalica Bresaola Der Weichen Gehl Cured Hungarian pig Porcini & pepper crusted cured beef Camembert style, cow’s milk cheese Segovia New York Goot Essa Farm-PA 11.00 10.50 8.50 Tapas Hummus 6.50 Truffle Bikini 8.50 Patatas Bravas 7.00 Roasted Garlic, Pita Serrano, San Simon Salsa Brava, Garlic Aioli Mussels* 10.50 Catalan Spinach 6.00 Spicy Eggplant Caponata 5.00 White Wine, Scallion Raisins, Pine Nuts Sweet Pepper, Basil, Parsley Sea Scallops* 12.50 Gambas al Ajillo* 9.50 Crispy Calamari 10.50 Corn, Mint Extra-Virgin Olive Oil, Parsley Smoked Pepper Aioli Pulpo Gallego 9.50 Mushroom a la Plancha 7.50 Potato Tortilla 5.00 Fingerlings, Celery Garlic, Scallion Chive Sour Cream Broccolini 7.50 Mahi Mahi a la Plancha* 10.50 -
Contemporary Asian Is Hot in Singapore's Dining Scene
Contemporary Asian is hot in Singapore's dining scene Chef Alvin Leung, who is behind the three-Michelin-star Bo Innovation in Hong Kong, took 10 years to open Forbidden Duck, his first eatery in Singapore. It opened last Thursday. ST PHOTO: NG SOR LUAN Celebrity chef Alvin Leung's Forbidden Duck and MasterChef Woo Wai Leong's Restaurant Ibid are among the many Asian and modern Chinese restaurants popping up in Singapore. The Sunday Times checks them out PUBLISHED: MAY 6, 2018, 5:00 AM SGT ... Eunice Quek Asian is the flavour of the month, with the opening of a slew of new restaurants - many of which are best described as modern Chinese. High-profile ones include Madame Fan in Beach Road and Forbidden Duck by celebrity chef Alvin Leung at Marina Bay Link Mall. Local chefs are also paying homage to their roots - with MasterChef Asia winner Woo Wai Leong's Restaurant Ibid in North Canal Road and Circa 1912 by food consultant and chef David Yip. All these add to the more than 20 new restaurants and casual eateries which have opened since last month. And more are in the pipeline. There has also been a spate of brands from overseas opening here, including Took Lae Dee from Thailand and one-Michelin-starred Qi - House of Sichuan from Hong Kong. According to information from analytics platform Handshakes and the Accounting and Corporate Regulatory Authority, 409 restaurants have opened so far this year, while 269 have closed. If the pace of restaurants opening is kept up for the rest of the year, it could well surpass last year's total of 1,084 - which itself was almost double the number in 2016. -
Food Additives Safety and Maximum Use Level
5/10/2017 FOOD ADDITIVES SAFETY & MAXIMUM USE LEVEL Nuri Andarwulan SEAFAST Center, IPB (Southeast Asian Food & Agr. Sci & Tech Center) Departemen Ilmu dan Teknologi Pangan, IPB [email protected] Outline Food additives Chemicals HOW are food additives regulated? Maximum use level of food additive [email protected] 1 5/10/2017 Food Additive is a substance (intentionally) added to food to alter the properties and/or the appearance of the food [email protected] As described by Paracelsus nearly 500 years ago, “All substances are poisons; there is none which is not a poison. The right dose differentiates a poison and a remedy”. This means that any chemical substance is likely to produce some form(s) of harmful effect, if taken in sufficient quantity. More addition of a chemical in food does not itself make food unsafe, but the quantity used in food, quantity of that food consumed and bodyweight will decide the safety. [email protected] 2 5/10/2017 The Codex definition of hazard is “a biological, chemical or physical agent with the potential to cause an adverse health effect”. The likelihood or risk of that hazard actually occurring in humans is dependent upon the quantity of chemical encountered or taken into the body, i.e. the exposure. [email protected] WHY do we need to regulate food additives? These chemicals may be harmful to your health (if consumed above the safety margin level) Benford, D. 2000, ILSI Europe [email protected] 3 5/10/2017 Food Additive (Codex Stan 192-1995) • Any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging and transport. -
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, -
Understanding and Making Kimchi
Understanding and Making Kimchi What is kimchi? Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechu style, but region, seasonality, and cultural traditions influence the unique types of kimchi. The nutritional value of kimchi varies with ingredients but it is generally low in calories and contains vitamins A, C, and B complex, as well as various phytochemicals and live cultures of • The history of kimchi microorganisms which confer a health benefit to the host. Eating dates back thousands of kimchi can be a healthful way to include more vegetables and years and the original probiotic microorganisms in the diet. name, chimchae, translates to ‘salted How is kimchi made? vegetables.’ Making kimchi requires maintaining a clean environment and good hygiene practices, carefully following all steps, and • The bacterial cultures monitoring temperatures to foster the growth of Weissella needed for fermentation species, Lactobacillus species, and other bacteria contributing to are present on the raw the fermentation process. ingredients, so a ‘starter’ culture is unnecessary. • The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation Kimchi Resource Health Benefits of Kimchi and allows the seasonings to penetrate the food over time; the as a Probiotic Food. Park final salt concentration ranges from 2-5%. -
Appetizers Appetiz
10/3/2018 Dinner Menu – Seoul BBQ and Sushi HOME MENU ABOUT GALLERY NEWS CONTACT APPETIZERS APPETIZ GUN-MANDU Deep-fried beef & pork JAPANESE APPETIZER pcs) https://seoulkoreanbbq.com/dinner-menu/ 1/13 10/3/2018 Dinner Menu – Seoul BBQ and Sushi SALMON SALAD SAEWOO TUEKIM Prawns are coated wit 6 pcs. Slice Salmon and Mixed & bread crumbs, then d Vegetables with Honey Mustard Sauce YACHAE-JEON Pan-fried batter of egg SOFT SHELL CRAB SALAD Deep Fried Soft Shell Crab and Mixed HAEMUL PA-JEO Vegetables with Honey Mustard Sauce Pan-fried batter of egg onions & seafood mix SEAWEED SALAD EDAMAME DEEP FRIED SHRIMP SHUMAI Steamed Green soybea 8 pcs DOK BOK-GI VEGGIE TEMPURA Braised rice cake with 10 pcs. Deep Fried Thin Strips of Vegetables TUNA CARPACCIO Slice of Tuna, Radish Sprout, Mixed Veggie on the Top Tobiko with Ponzu Sauce HAMACHI CARPACCIO Slice of Yellow Tail (Hamachi), Radish Sprout, Mixed Veggie on the Top Tobiko with Ponzu Sauce TAKO CARPACCIO Slice of Tako (Octopus), Radish Sprout, Mixed Veggie on the Top Tobiko with Ponzu Sauce HALF SHELLED OYSTERS 12 pcs. Served Oyster with Ponzu Sauce and Tabasco Sauce https://seoulkoreanbbq.com/dinner-menu/ 2/13 10/3/2018 Dinner Menu – Seoul BBQ and Sushi Korean BBQ Korean BBQ CO BBQ BBQ COMBINATI Serves 4 People (4 Me Steamed Rice). Galbi a Shoulder AND Choice BBQ MARINATED Bulgogi, Dak-Bulgogi, Samgyup-Sal, Chadol-B Bulgogi, Pork Jowl, Slic Sliced Beef Short Plate GALBI JUMULLUCK Combo comes with: Sh Choice of 1 Soup from Boneless Beef Short Ribs Marinated Kimchi Stew, or Soy Be with Special House Soy Sauce and 1 Steamed Egg Dis Jeon, and Choice of 1 B BULGOGI Bottle of Soju, 2 Small Thin Slices of Beef Marinated with Beer, 1 Bottle of Wine Special House Soy Sauce BBQ COMBINATI GALBI Serves 2 People (2 Me Beef Short Ribs Marinated with our Steamed Rice). -
2009 Goat Meat Recipes
GOAT MEAT RECIPES The following goat meat recipes are compiled from numerous listings on the Internet. You will find many more by taking the time to look up “goat meat recipes” online. CHEESE BURGER BAKE (Krista Darnell) 1 lb ground goat 2 cups Bisquick or substitute 1/3 cup chopped onion ¼ cup Milk 1 can (11oz) condensed ¾ cup water Cheddar Cheese Soup 1 cup shredded Cheddar Cheese 1 cup frozen mixed veggies, salt, pepper to taste Preheat oven to 400°. Generously grease rectangular baking dish (13x9x2). Cook ground goat and onions with salt & pepper to taste in 10” skillet over medium heat stirring occ. Until meat is brown, drain. Stir in soup, vegetables and milk. Stir Bisquick powder and water in baking dish until moistened. Spread evenly. Spread meat mixture over batter. Sprinkle with shredded cheese. (Optional additions: Mushrooms) APRICOT MUSTARD GLAZED LEG OF GOAT (Krista Darnell) ¼ cup Apricot jam 1 tsp dried Rosemary 2 tbs Honey Mustard3 lb goat leg, butterflied 2 Garlic Cloves, chopped ½ cup Red Wine 2 tbs Soy sauce 1 cup Beef stock 2 tbs Olive oil Salt & Pepper to taste Combine jam, mustard, garlic, soy sauce, olive oil and rosemary reserving 2 tbs of marinade for sauce. Brush remainder all over goat. Season with salt & pepper. Marinate for 30 minutes. Broil goat for 3 minutes per side. Bake goat at 425° fat side up for 20 minutes or until just pink. Remove from oven and let rest on serving dish for 10 minutes. Pour off any fat in pan. Add Red wine to pan and reduce to 1tbs. -
12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way
12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking.