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pickles encurtidos y escabechados

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proyecto introducción a la conservación de los alimentos

Created by

Guadalupe Luna
Guadalupe Luna
Argentina

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pickles encurtidos y escabechados
 

pickles encurtidos y escabechadosOnline version

proyecto introducción a la conservación de los alimentos

by Guadalupe Luna
A
B
C
D
E
F
H
I
L
M
P
R
S
T
V

Empieza por A

Es un ácido que se usa para bajar el pH de las conservas y da sabor agrio al vinagre

Empieza por B

se usa para la esterilización de los frascos y se pone en agua durante 40 min en las berenjenas en escabeches

Empieza por C

Es un alimento guardado o protegido para mantenerse en buen estado por más tiempo

Empieza por D

Limpieza de frascos antes de usarlos

Empieza por E

Alimento cocido o crudo que se conserva con en aceite, vinagre y especies, con sabor intenso

Empieza por F

proceso natural que conserva y cambia sabor, pueden ser lácticas, alcohólicas, etc.

Empieza por H

Verduras conservadas en ácidos, listas para comer o acompañar comidas

Empieza por I

productos necesarios para preparar las conservas

Empieza por L

paso previo para limpiar bien los vegetales

Empieza por M

proceso de sumergir verduras, carnes o alimentos en una mezcla de vinagre, sal, especias u otros condimentos

Empieza por P

Hortaliza que se conserva en una solución de vinagre, agua y sal o una salmuera

Empieza por R

Comprobar que los alimentos que llegan sean seguros o aptos para usar

Empieza por S

Solución de agua con sal que se utiliza para conservar alimentos

Empieza por T

Cortar en trozos

Empieza por V

solución del 5% de ácido acético

 
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