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Guía Principal Sobre La Preparación de Conservas En Casa

Guía Principal Sobre La Preparación de Conservas En Casa

          
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About the Book

INTRODUCCIÓN


El enlatado casero ha cambiado mucho en los 180 años desde que se introdujo como una forma de conservar los alimentos. Los científicos han encontrado formas de producir productos más seguros y de mayor calidad. La primera parte de esta publicación explica los principios científicos en los que se basan las técnicas de enlatado, analiza el equipo de enlatado y describe el uso adecuado de frascos y tapas. Describe los ingredientes y procedimientos básicos de enlatado y cómo usarlos para lograr productos enlatados seguros y de alta calidad. Finalmente, te ayuda a decidir si puedes o no y cuánto.


La segunda parte de esta publicación es una serie de guías de enlatado para alimentos específicos. Estas guías ofrecen instrucciones detalladas para hacer jarabes de azúcar; y para enlatar frutas y productos de frutas, tomates y productos de tomate, vegetales, carnes rojas, aves, mariscos y encurtidos y condimentos. Guías útiles para elegir las cantidades y la calidad correctas de los alimentos crudos acompañan a cada conjunto de instrucciones para frutas, tomates y vegetales. La mayoría de las recetas están diseñadas para producir una carga completa de pintas o cuartos en la envasadora. Finalmente, se dan los ajustes de procesamiento para altitudes sobre el nivel del mar para cada alimento.


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Product Details
  • ISBN-13: 9781804653227
  • Publisher: Mtx Association Ltd
  • Publisher Imprint: Rebeca Galdamez
  • Height: 229 mm
  • No of Pages: 284
  • Spine Width: 15 mm
  • Width: 152 mm
  • ISBN-10: 1804653225
  • Publisher Date: 23 Apr 2022
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Weight: 385 gr


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Guía Principal Sobre La Preparación de Conservas En Casa
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