Fermented food pickle

Fermented food pickle

1. Pickles Presented by- Lina darokar

2. Introduction Pickles are aromatic and spicy food accessary which stimulate the sense of taste and act as appetizers. They add variety and palatability in the meal and aid in digestion by stimulating the flow of gastric juices. Pickles are prepared from fruits and vegetables like cauliflower, carrot, radish, garlic, ginger, raw mango, amla, onion, lemon, green chilies etc.

3. Definition Its is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a PICKLES .

4. History Pickling began 4000 years ago using cucumbers native to India. It is called “ achar ” in northern India. This was used as a way to preserve food for out-of-season use & for long journey, especially by sea .

5. Pickle Etymology The term pickle is derived from the Dutch word pekel, meaning brine. In the U.S. and C anada, the word pickle alone almost always refers to a pickled cucumber.

6. Salient Features Brining or coming. Food salty or sour taste. pH less than 4.6 Preserve perishable foods. Antimicrobial herbs and spices.

7. Types O f Pickles Brined dill pickles Fresh pack or quick-process pickles Relishes Fruit pickles

8. Pickling Equipment Utensils made of zinc, iron, brass, copper, or galvanized metal should not be used. For fresh-pack pickling large container made of stainless steel, glassware. For fermenting and brining, a crock or stone jar, an un chipped enamel-lined pan, a glass jar, a bowl, used for small quantities.

9. Pickle Plant

10. Pickles with salt content Fresh- pack pickles may be prepared safely with reduced or no salt; they are acidified quickly with vinegar. Salt used in making brine pickles and fermented sauerkraut. The function of salt in fermented foods is to encourage the growth of desirable bacteria.

11. Amla pickle process

12. Key ingredients in pickling Salt – lactic acid, a preservative. Vinegar – Acts as a preservative due to the acidity of vinegar . Sugar – Sweetens taste; counteracts vinegar. Spices/herbs – Adds flavor. Water – Makes liquid portion of brine. Alum – Fermented pickle; does not improved firmness of quick-process pickle

13. Problem in the preparation of pickles Shriveling – Shriveling occurs when vegetables like cucumber are placed directly in a very strong solution of salt, sugar, or vinegar. Bitter taste – Its results when strong vinegar is used in pickling. This can also be caused by cooking for long time with spices or by over spicing. Hollowness – I t occurs due to lapse of too long period between pickling and brining from too rapid fermentation. Softness & slipperiness – Soft pickles may result from exposure of pickles to air. Vegetables should be completely covered with brine which permits the development of undesirable micro-organism.

14. Dark Pickles – Darkness of pickles may be caused by used of ground spices, too much spices, iodized salt, overcooking, used of iron container . It can also result from the growth of micro-organisms. Dull or faded pickles – Pickles become dull or faded due to insufficient curing or use of inferior quality food material. Formation of scum – When vegetables are placed in brine for curing, a while scum is formed on the surface due to the growth of wild yeast. This scum favours the growth of putrefactive bacteria which may cause the vegetable to become soft and slippery. Addition of about 1 percent acetic acid in brine prevents the development of scum. Cloudiness – Cloudiness results from use of inferior quality vinegar or by chemical action between the vinegar and chemical impurities such as calcium, magnesium and iron compounds present in salt or food itself.

15. General method of preparing pickles- 1-Pickling by salt- Fruits and vegetables like raw mangoes, lemon , green chilies are preserved by using this method. Procedure of preparing pickle is as follows: Wash fruits or vegetable and peel if desired. Cut the fruits or vegetables into pieces. Fill the pieces into jar. Sprinkles salt at the rate of 15-20 g per kilogram of fruit. Keep in the sun for about 4-5 days. Shake the contents in between. Add spices as desired. Mix well. Label the jar and store at room temperature.

16. 2- Pickling by use of vinegar- Mango, garlic, onion, cauliflower, green chilies, etc. are pickled by used of vinegar. Care is taken that the final concentration of vinegar in finished pickle is not less than 2 % in terms of acetic acid. Procedure as follows- Select mature fruit or vegetable. Wash well with water. Remove cores, seeds or other inedible portions. Cut into pieces. Blanch in water. Dry in shade for 2-3 hrs. Repeat same procedure as pickling by salt.

17. 3-pickling with oil- A layer of oil the top of pickle prevents the entry of atmospheric oxygen into the pickles and inhibits the growth of aerobic micro-organisms. A mixture of spices and oil is prepared and vegetable pieces are added. This mixture is filled into the jar and oil is poured on the top of it to cover up the mixture. Raw mangoes, cauliflower, amla, turmeric, bitter gourd, garlic etc. are pickled using this method. Select mature and fresh fruit or vegetable. Wash fruit or vegetable, wipe off and cut into pieces. Remove inedible portions like seeds, cores, kernels etc. Repeat all procedure as above.

18. Different types of Pickles- Amla pickles Green chili pickles Raw mango pickles – a) Raw mango- Kabuli chana pickles Lemon pickles - a) Sweet lemon pickles b)Salted lemon

19. Mango pickle

20. Green chilies pickles