FOOD PROCESSING
FOOD PRESERVATION METHODS
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
fermentation
|
|
|
freezing
|
|
|
curing
|
|
|
drying
|
Detailed explanation-1: -Curing Foods. Curing is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate for the purposes of preservation, flavor and color.
Detailed explanation-2: -To dry cure meat with salt, cover it entirely in salt for a full day. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it’s buried. You can also add some flavorings (like celery seed and black pepper) at this point, if you want.
Detailed explanation-3: -Salting, or salt curing, is one of the oldest methods of fish preservation used by the Romans to produce the famous salt cod, or bacalao. Salted fish has endured because it can be stored for long periods of time and does not necessarily require refrigerated storage.
Detailed explanation-4: -Cold storage. Temperature is the most important factor influencing bacterial growth. Freezing. The rate of freezing is very important in maintaining meat quality. Vacuum packaging. Oxygen is required for many bacteria to grow. Canning. Drying. Fermentation. Irradiation. 14-Feb-2023