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HOUSEHOLD VEGETABLE PROCESSING & PRESERVATION
Eco-friendly & Recreational Family Agricultural Resources Management ER FARM By: Frene C. Dela CruzAgricultural Technologist
Outline
I. Overview of Food Processing & Preservation
II. Methods of Processing & Preservation
III. Vegetable Processing IV. Sample Recipes of Processed
Vegetable
Food Processing & Preservation Definition
is the process of treating and handling food to stop or slow down spoilage thus allowing longer storage, it is also a way of converting perishable produce into a stable form so that it can be stored and brought to the market all year round.
Why is it necessary to process and preserve?
Extends the availability of agricultural produce
Provides better storability and transportability
Retains the products nutritive value & palatability
Transforms the produce into a new or more usable forms which offer more convenience to consumers
Increases profitability of the products specially when raw agricultural produce may not fetch the right market price
Methods of Processing & Preservation Drying
One of the most ancient food preservation techniques which reduces water or moisture content of the food to prevent or delay growth of microorganism.
Dried mushrooms
Dried vegetables
Dried tomatoes
Salting or curingSalt is used to preserve the food
wherein the moisture is drawn from the food through a process called osmosis.
Asparagus in brine
SugaringSugar is used to preserve the
foods usually used in preserving fruits.
Canning & BottlingInvolves cooking food, sealing it
in sterile cans, jars or bottles and boiling the containers to kill any remaining microorganisms.
Canned and bottled products
Bottled cabbage
Refrigeration and FreezingPreserves food by slowing down
the growth and reproduction of microorganisms and the action of enzymes which cause food to rot, in this process temperature is controlled to preserve the foods.
Frozen mixed vegetables
FermentationA process which preserves food
through conversion of carbohydrates to alcohols and carbon dioxide using bacteria, yeast or combination of both. It usually implies that the action of the microorganism is desirable.
PicklingOne of the fermentation process
which is relatively low cost method of preservation.
Pickled cucumber & atsarang labanos
kimchi
pickled radish, ampalaya, chili & papaya
Vegetable Preservation & Processing Drying Pickling Canning /Bottling Salting/Brining Freezing
Processed Vegetable RecipesTomato
sauce, catsup, jam, tomato juiceCabbage
kimchi, sauerkrautSquash
macaroons, kutsinta,halaya, maja
Sayoteatchara
Thank you!!!!
frene ‘11
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