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Pickling:

The preservation of food in common salt (or) in vinegar is

known as pickling.

It is one of the most ancient methods of preserving fruits and

vegetables.

Pickles are good appetizers and add to the palatability of a

meal. They stimulate the flow of gastric juice and thus help in

digestion.

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Raw materials used in pickling: Salt Vinegar Sugar Spices Water Cooking utensils

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Pickling process:

Pickling is done in two stages

1) By curing (or) fermentation with dry salting (or) fermentation

in brine (or) salting without fermentation.

2) By finishing and packing.

Pickling is the result of fermentation by lactic acid forming

bacteria which are generally present in large numbers on the

surface of fresh vegetables and fruits. Previous Next End

Bacteria can grow in acid medium and in the presence of 8-10% salt

solution whereas the growth of a majority of undesirable organisms

is inhibited.

Lactic acid bacteria are most active at 30oC, so this temperature must

be maintained as far as possible in the early stage of pickle making.

When vegetables are placed in brine, it penetrates into the tissues of

the vegetables and soluble material present in them diffuses into the

brine by osmosis.

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The soluble material includes fermentable sugars and minerals.

The sugars serve as food for lactic acid bacteria which convert

them into lactic acid and other acids.

The acid brine thus formed acts upon vegetables tissues to

produce the characteristics taste and aroma of pickle.There are two methods for pickling:

1. Dry salting method2. Fermentation in brine

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Ingredients:Cleaned banana flower -1 kgMustard - 25 gFenugreek - 25 gAsafoetida - 5 gPepper -10 gCoriander -10 gCumin seeds - 5 g

Aniseed - 5 gGalic - 200 gLime juice - 150 mlvinegar - 200 mlTurmeric powder - 5 gChilli powder - 80 gSalt - 90 gOil - 400 mlSodium benzoate - 250 ppm

PREPARATION OF BANANA FLOWER PICKLE:

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Method:

Wash the banana flower in water and cut into thin slices. Heat

the oil and add coarsely ground garlic.

Cook the flower in oil.

Roast the mustard, asafetida, aniseed, cumin and fenugreek and

powder it.

Add the powdered ingredients, chilli powder, pepper powder,

coriander powder, salt and turmeric powder to the boiled mass. Previous Next End

Then add the lime juice and cook the pickle in low flame.

Stop cooking when the oil separates out from the pickle and

add vinegar.

Cook the pickle and mix the preservative.

Bottle the pickle in a sterilized container.

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Banana pseudostem -1 kgMustard - 25 gFenugreek - 25 gAsafoetida - 5 gPepper -10 gCoriander -10 gCumin seeds - 5 gAniseed - 5 gGalic - 200 g

Lime juice - 150 ml

Vinegar - 200 ml

Turmeric powder - 5 g

Chilli powder - 80 g

Salt - 90 g

Oil - 400 ml

Sodium benzoate - 250 ppm

 

PREPARATION OF BANANA PSEUDOSTEM PICKLE

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Method:

Wash the banana pseudostem in water and cut into thin slices.

Heat the oil and add coarsely ground garlic.

Cook the pieces in oil. Roast the mustard, asafetida, aniseed,

cumin and fenugreek and powder it.

Add the powdered ingredients, chilli powder, pepper powder,

coriander powder, salt and turmeric powder to the boiled mass.

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Then add the lime juice and cook the pickle in low flame.

Stop cooking when the oil separates out from the pickle and

add vinegar.

Cook the pickle and mix the preservative.

Bottle the pickle in a sterilized container.

 

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Assessment :

The preservation of food in common salt (or) in vinegar is known as ------

Ans : Pickling

Fermentation with dry salting is the process of pickling – True /False

Pickling is the result of fermentation by -------acid forming.

a. Acetic acid b. Tartaric acid c. Lactic acid

Bacteria can grow in acid medium and in the presence of ------ salt solution.

a.1-2% b.8-10% c.9-10

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References:S. Parvathi, R.S. Azhaghiya Manavalan, April 2002, Value added products from banana, Valarum Velanmai, Tamil Nadu Agricultural University, Coimbatore.

S. Parvathi, Holistic view of Banana plants, Kissan world, 1997, 24(12) p.no. 62-63.

Development of value added products from Banana pseudostem (An Overview of Progress) National Agricultural Innovation Project (Component 2) Navsari Agricultural University, Navsari

 

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