Site pages
Current course
Participants
General
Topic 1
Topic 2
Topic 3
Topic 4
Topic 5
Topic 6
Topic 7
Topic 8
Topic 9
Topic 10
Topic 11
Topic 12
Topic 13
Topic 14
Topic 15
Topic 16
Topic 17
Topic 18
Topic 19
Topic 20
Topic 21
Topic 22
Topic 23
Topic 24
Topic 25
Topic 26
Topic 27
Topic 28
Topic 29
Topic 30
Topic 31
Topic 32
Topic 33
Topic 34
Topic 35
Topic 36
Topic 37
Topic 38
Topic 39
Topic 40
Topic 41
Topic 42
Topic 43
Topic 44
Topic 45
Topic 46
Topic 47
Topic 48
Topic 49
Topic 50
Topic 51
Learning Objective
|
Lecture 11 - Preservation with Salt and Vinegar: pickles, Chutney and Sauces |
|
Objective: This chapter deals with the methods of preservation by using salt and vinegar. Salt is mostly used as preservative in pickles in combination with acid. Different types of fermented pickles, pickles in oil, pickles in vinegar, vegetable pickles are discussed in detail in this chapter. Procedure for making chutney and sauces from different fruits and vegetables are also discussed along with common defects during storage of pickles and FPO specifications are also discussed for manufacture of different products in view of demand. |
Last modified: Sunday, 4 March 2012, 8:28 AM