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Potted Meat
Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria. Before the days of refrigeration, potted meat was developed as a way to preserve meat when a freshly-slaughtered animal could not be fully eaten immediately. Spores of ''Clostridium botulinum'' can survive cooking at 100 °C (212 °F), and, in the anaerobic neutral pH storage environment, result in botulism. Often when making potted meat, the meat of only one animal was used, although other recipes, such as the Flemish '' potjevleesch'', used three or four different meats (animals). See also * Bully beef *Confit *Home canning *Pâté *Potted meat food product *Potted shrimps Potted shrimps are a traditional British dish made with brown shrimp flavored with nutmeg. The dish consists of brown shrimp in nu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, Hot spring, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the nitrogen fixation, fixation of nitrogen from the Earth's atmosphere, atmosphere. The nutrient cycle includes the decomposition of cadaver, dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, such as hydrogen sulp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Refrigeration
The term refrigeration refers to the process of removing heat from an enclosed space or substance for the purpose of lowering the temperature.International Dictionary of Refrigeration, http://dictionary.iifiir.org/search.phpASHRAE Terminology, https://www.ashrae.org/technical-resources/free-resources/ashrae-terminology Refrigeration can be considered an artificial, or human-made, cooling method. Refrigeration refers to the process by which energy, in the form of heat, is removed from a low-temperature medium and transferred to a high-temperature medium. This work of energy transfer is traditionally driven by mechanical means, but can also be driven by heat, magnetism, electricity, laser, or other means. Refrigeration has many applications, including household refrigerators, industrial freezers, cryogenics, and air conditioning. Heat pumps may use the heat output of the refrigeration process, and also may be designed to be reversible, but are otherwise similar to air conditionin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clostridium Botulinum
''Clostridium botulinum'' is a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum. The botulinum toxin can cause botulism, a severe flaccid paralytic disease in humans and other animals, and is the most potent toxin known to mankind, natural or synthetic, with a lethal dose of 1.3–2.1 ng/kg in humans.(2010). Chapter 19. ''Clostridium'', ''Peptostreptococcus'', ''Bacteroides'', and Other Anaerobes. In Ryan K.J., Ray C (Eds), ''Sherris Medical Microbiology'', 5th ed. ''C. botulinum'' is a diverse group of pathogenic bacteria initially grouped together by their ability to produce botulinum toxin and now known as four distinct groups, ''C. botulinum'' groups I–IV, as well as some strains of ''Clostridium butyricum'' and ''Clostridium baratii'', are the bacteria responsible for producing botulinum toxin. ''C. botulinum'' is responsible for foodborne botulism (ingestion of preformed toxin), infant b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Botulism
Botulism is a rare and potentially fatal illness caused by a toxin produced by the bacterium ''Clostridium botulinum''. The disease begins with weakness, blurred vision, feeling tired, and trouble speaking. This may then be followed by weakness of the arms, chest muscles, and legs. Vomiting, swelling of the abdomen, and diarrhea may also occur. The disease does not usually affect consciousness or cause a fever. Botulism can be spread in several ways. The bacterial spores which cause it are common in both soil and water. They produce the botulinum toxin when exposed to low oxygen levels and certain temperatures. Foodborne botulism happens when food containing the toxin is eaten. Infant botulism happens when the bacteria develops in the intestines and releases the toxin. This typically only occurs in children less than six months old, as protective mechanisms develop after that time. Wound botulism is found most often among those who inject street drugs. In this situation, sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potjevleesch
Potjevleesch is a traditional French Flemish dish, which can be translated into English as "potted meat". It is traditionally made in a ceramic dish from three or four different types of meat and held together with natural gelatin coming from the meats used. The meat, along with sliced onions, salt, pepper, thyme and bay leaves, is covered in water or a mixture of water and vinegar and then cooked either on a low heat in the oven or on a low flame on top of the stove for 3 hours. After cooking, the dish is chilled then placed in the refrigerator and served cold. It is customary to serve it with chips ''CHiPs'' is an American crime drama television series created by Rick Rosner and originally aired on NBC from September 15, 1977, to May 1, 1983. It follows the lives of two motorcycle officers of the California Highway Patrol (CHP). The seri ... on top of it for melting down the gelatin. See also * Food preservation References {{portal bar, Food French cuisine Lille ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bully Beef
Bully beef (also known as corned beef in the United Kingdom, Canada, Australia, Singapore, Indonesia and other Commonwealth countries as well as the United States) is a variety of meat made from finely minced corned beef in a small amount of gelatin. The name "bully beef" likely comes from the French (meaning "boiled") in Napoleonic times, or possibly from the head of a bull depicted on the popular Hereford brand of canned corned beef. The cans have a distinctive oblong shape. Bully beef and hardtack biscuits were the main field rations of the British Army from the Boer War to World War II. It is commonly served sliced in a corned beef sandwich. Potato-based dishes, such as "hash and hotch-potch", in which the potatoes and beef are stewed together, and "corned beef hash", where pre-boiled potatoes and corned beef are mixed with Worcestershire sauce then fried, are also made. Tinned corned beef is also used in France. Some places where British troops had a heavy presence in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confit
Confit (, ) (from the French word '' confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of preservation. Confit, as a cooking term, describes when food is cooked in grease, oil, or sugar water (syrup), at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in oil or fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France. Etymology The word comes from the French verb ''conf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Home Canning
Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage. Though ceramic and glass containers had been used for storage for thousands of years, the technique of canning which involves applying heat for preservation was only invented in the first decade of the 1800s. Before that, food storage containers were used for non-perishable foods, or with preservatives such as salt, sugar, vinegar, or alcohol. Techniques Water bath canning Water bath canning is appropriate for high-acid foods only, such as jam, jelly, most fruit, pickles, and tomato products with acid added. It is ''not'' appropriate for meats and low-acid foods such as vegetables. This method uses a pot large enough to hold and submerge the glass canning jars. Food is placed in glass ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pâté
''Pâté'' ( , , ) is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). It is often served on or with bread or crackers. Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling. History Pâté is believed to have originated in medieval France. The word pâté derives from the Old French word patete, which referred to any sort of paste. It was used to refer to the filling of any sort of pastry. Pâté is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared. The first pâtés were made from a mixture of beef and chicken with various spices. By the 19th century, pâté was a staple in French cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potted Meat Food Product
A potted meat food product is a food preserved by canning and consisting of various seasoned cooked meats, often puréed, minced, or ground, which is heat-processed and sealed into small cans. This is different from potted meat, an older noncommercial method of preserving meat. Various meats, such as beef, pork, chicken, and turkey are used. It is produced primarily as a source of affordable meat. Its precooked state and long shelf life make it suitable for emergency food supplies, camping and military uses. Potted meat food product contains high amounts of fat, salt and preservatives which may make it unhealthy for regular consumption. It typically has a spreadable texture, similar to pâté, and is usually eaten in sandwiches or spread on crackers. Reputation Canned potted meats have a mixed reputation for their taste, texture, ingredients, preparation and nutrition. The canning process produces a product with a generally homogeneous texture and flavor. It utilizes low- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potted Shrimps
Potted shrimps are a traditional British dish made with brown shrimp flavored with nutmeg. The dish consists of brown shrimp in nutmeg-flavoured butter, which has set in a small pot, the butter acting as a preservative. Cayenne pepper may also be included. It is traditionally eaten with bread. Potted shrimp was a favourite dish of Ian Fleming who passed on his predilection for the delicacy to his fictional creation James Bond. Fleming reputedly used to eat the dish at Scotts Restaurant on Mount Street in London. See also * Food preservation * Hatchet Job of the Year * Potted meat Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by ... References {{English cuisine Lancashire cuisine Shrimp dishes Foods featuring butter Food preservation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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