Pickles
Upcoming SlideShare
Loading in...5
×
 

Like this? Share it with your network

Share

Pickles

on

  • 384 views

 

Statistics

Views

Total Views
384
Views on SlideShare
384
Embed Views
0

Actions

Likes
0
Downloads
12
Comments
0

0 Embeds 0

No embeds

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

Pickles Presentation Transcript

  • 1. FOOD TECNOLOGY PICKLE
  • 2. Definition: • “It is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a PICKLE”.
  • 3. History: Pickling began 4000 years ago using cucumbers native to India. It is called "achar" in northern India. This was used as a way to preserve food for out-of-season use and for long journeys, especially by sea.
  • 4. Pickle Etymology: • The term pickle is derived from the Dutch word pekel, meaning brine. In the U.S. and Canada, the word pickle alone almost always refers to a pickled cucumber. Other types of pickles will be described as "pickled onion," "pickled cauliflower," etc.
  • 5. SALIENT FEATURES: • Brining or Corning. • Food salty or sour taste. • PH less than 4.6. • Preserve perishable foods • Antimicrobial herbs and spices.
  • 6. TYPES OF PICKLES:  • 1)Brined dill pickles  • 2)Fresh pack or quick-process pickles • 3)Relishes  • 4)Fruit pickles 
  • 7. Pickling Equipment: • Utensils made of zinc, iron, brass, copper, or  galvanized metal should not be used. • For fresh-pack pickling  large container made of  stainless steel, glassware. • For fermenting and brining, a crock or stone jar,  an un chipped enamel-lined pan, a glass jar, a  bowl, used for small quantities.
  • 8. Processing:
  • 9. Words of Caution: • The level of acidity    • Vinegar, food, or water proportions •  tested proportions of ingredients.
  • 10. Pickles with Salt Content: • Fresh-pack pickles may be prepared safely with reduced or no salt; they are acidified quickly with vinegar. • salt used in making brine pickles and fermented sauerkraut .The function of salt in fermented foods is to encourage the growth of desirable bacteria
  • 11. Key ingredients in pickling Ingredient Why used??? Salt • Acts as a preservative by encouraging the growth of desirable bacteria (and inhibiting undesirable bacteria) which in turn produce lactic acid, a preservative. • Helps draw juices and sugar from the produce to make a brine. • Adds flavor and crispness. Vinegar • Gives pickles a tart taste. • Acts as a preservative due to the acidity of vinegar.
  • 12. Sugar • Sweetens taste; counteracts vinegar. Spices/Herbs • Adds flavor Water • Makes liquid portion of brine. Alum • Improves pickle firmness for fermented pickles; does not improved firmness of quick-process pickles. Lime • Improves pickle firmness.
  • 13. Trouble-shooting pickles NOTE: These pickles are safe to eat even though they may not look too good. This happened: Because of this: Shriveled pickles • Vinegar or salt solution too strong. • Overcooking or over processing. Hollow pickles • Poory developed cucumbers. • Cucumbers too ripe. • Cucumbers held too long before pickling. • Fermentation too rapid.
  • 14. Tips for Successful Pickling: • SELECTION • WASHING • Remove the blossom end of cucumbers • Measure ingredients • Use canning or pickling salt.
  • 15. CONT……. • Use white granulated sugar • Use white distilled and cider vinegars of 5% acidity • fresh spices or herbs • Use soft water for best-looking pickles.