Presentation workshops Penzberg meeting 3-2015

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Meeting in Penzberg March 16-21, 2015

Transcript of Presentation workshops Penzberg meeting 3-2015

Page 1: Presentation workshops Penzberg meeting 3-2015

Meeting in Penzberg March 16-21, 2015

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Workshop on preservation

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Ketchup Recipe● Ingredients:

– 2 kilo tomatoes– 250 gram onions– 1 tablespoon salt– 1 teaspoon ground pepper– 4 tablespoons vinegar– 1 teaspoon ground mustard seeds– 1/2 teaspoon ground ginger– 1/2 teaspoon ground allspice

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Implementation

● Cut the tomatoes and onions● Put all ingredients in a bowl● Simmer for 45 minutes● puree everything● Press through a sieve● simmer again● Put it in a closeable container

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Preservation of Ketchup

The vinegar lowers the pH-value and kills the bacteria

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Different Methods of Food Preservation1.Drying

2.Burial

3.Salting or Curing

4.Smoking

5.Freezing and Refrigeration

6.Heating

7.Sulfuring

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Drying● Drying inhibits the growth

of bacteria, yeasts, and mold through the removal of water

● Drying is the oldest method of food preservation ● A collection of dried mushrooms

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Burial● Burial of food can preserve

it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level

● In India, it is practical to store rice by burying it underground. This method helps to store for three to six months during the dry season

● A reconstruction of a burial from about 3500 B.C

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Salting and Curing● Salting draws out the water

out of the food which slows the growth microorganisms

● Nitrates and nitrites not only help kill bacteria, but also produce a characteristic flavor and give meat a pink or red color.

● Salted meat

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Smoking● smoke alone is insufficient

for preserving food in practice thus it is combined with others methods like drying or salting

● Smoking became more of a way to flavor than to preserves food ● Pork ribs being smoked

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Freezing or Refrigeration● microorganisms do not grow

when the temperature is too low

● One of the most used and effective methods ● Frozen food in the supermarket

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Heating● Heating preserves the food

because the microorganisms can't survive in too high temperatures

● is most commonly used in milk production, but the process is also used for fruit juices, cream etc

● ultra high temperature treated milk

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Sulfuring● Is mainly used for wine

and dry fruits● Sulfur dioxide or

sulfide is added● Kills bacteria● Deactivates Enzymes

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TOMATO EXPERIMENT

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Preservation of conventional tomatoes● Mineral fertilizer (ammonium sulfate)

fertilizer which containscarbon dioxide

● Chemical plant protection products

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APPLE EXPERIMENT

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First day

biological

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Second day

biological

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Third day

biological

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Fourth day

biological

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Fifth day

biological

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Sixth day

biological

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Seventh day

biological

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Eighth day

biological

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biological

Ninth day

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First day

conventionalized

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Second day

conventionalized

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Third day

conventionalized

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Fourth day

conventionalized

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Fifth day

conventionalized

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Sixth day

conventionalized

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Seventh day

conventionalized

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Eighth day

conventialized

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conventionalized

Ninth day

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Preservation of a conventional apple

First Method:

– Name: CA-Storage (controlled atmosphere storage)– they are stored in a controlled atmosphere storage– the oxygen content of the air is decreased– and the carbon dioxide content is increased– by the temperature of 1-4 degrees (like a hibernation)

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Second Method:

– Name: MCP-Preservation– the apples are sprayed with methylcyclopropene– the maturity of the apple is stopped and the apple looks good

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Disadvantages

– The first method is considered to be harmless but the apple loses vitamins

– In the second method, you can't tell whether the vitamins or flavor changes

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Enzymes and proteins

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Video

Explanation:

●https://www.youtube.com/watch?v=bpwK3d6ebQs

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Form Meat

In order to produce Form Meat you need:

●Meat●Salt●Water●Transglutaminase

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Form Meat

You have to wear gloves and a respirator for safety reasons!!

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Form Meat

● First put the meat into a bowl● Add salt and water● Mix it for 2-4 minutes● Add the Transglutaminase● Mix again● Wrap it in Saran Wrap

– Holes should not be produced● Refrigerate for 6-8 hours

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Transglutaminase

Transglutaminase is an enzyme which can connect proteins

Usage:

-in the medicine to heal open wounds

- also used for connecting meat pieces

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Advantages

● Smallest meat pieces can be used - this is better for the economy (less waste)

● You can put the meat in any shape like hearts or figures

●It can connect small pieces to one large meat

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Disadvantages● As it looks like real meat, consumers can get deceived because they

can't tell the difference● Some people might be allergic to Transglutaminase

(Enzyme must not be written on the product by law)● It could cause yet unknown

diseases

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Workshop on taste

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