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In The Art of Making Fermented Sausages readers are provided with detailed information about how to: Control meat acidity and removal of moisture; Choose proper temperatures for fermenting smoking and drying ; Understand and control fermentation process ; Choose proper starter cultures and make traditional or fast-fermented products ; Choose proper equipment, and much more. --Publisher's website.
Book Synopsis The Art of Making Fermented Sausages by : Stanley Marianski
Download or read book The Art of Making Fermented Sausages written by Stanley Marianski and published by Bookmagic LLC. This book was released on 2009 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: In The Art of Making Fermented Sausages readers are provided with detailed information about how to: Control meat acidity and removal of moisture; Choose proper temperatures for fermenting smoking and drying ; Understand and control fermentation process ; Choose proper starter cultures and make traditional or fast-fermented products ; Choose proper equipment, and much more. --Publisher's website.
The Art & Secrets of Making Fermented Sausages Revealed! The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented meats without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. They were highly technical papers, that were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. Thus, was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.
Book Synopsis The Art of Making Fermented Sausages by : Stanley Marianski
Download or read book The Art of Making Fermented Sausages written by Stanley Marianski and published by . This book was released on 2008 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Art & Secrets of Making Fermented Sausages Revealed! The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented meats without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. They were highly technical papers, that were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. Thus, was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.
There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."
Book Synopsis Home Production of Quality Meats and Sausages by :
Download or read book Home Production of Quality Meats and Sausages written by and published by Bookmagic LLC. This book was released on 2012-03-21 with total page 702 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."
Discover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking. Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods Provides helpful tips and guidance for home cooks and beginner butchers Provides needed guidance for those looking to explore this long-overlooked profession Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what's found in their local grocery store.
Book Synopsis Butchery and Sausage-Making For Dummies by : Tia Harrison
Download or read book Butchery and Sausage-Making For Dummies written by Tia Harrison and published by John Wiley & Sons. This book was released on 2013-02-15 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking. Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods Provides helpful tips and guidance for home cooks and beginner butchers Provides needed guidance for those looking to explore this long-overlooked profession Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what's found in their local grocery store.
"Making Healthy Sausages" reinvents traditional sausage making by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore, but rather a "package" which contains meat plus other ingredients. All those ingredients acting together create a nutritional and healthy product. The purpose of the book is to educate the reader how to use new additives that the food industry has embraced for so long. How to apply less salt and fat and produce a sausage that will be flavorsome, healthy and safe to eat. After reading this book you should be able to create your own recipes or modify any existing recipe to make a healthier sausage without compromising the flavor. The collection of 80 recipes provides a valuable reference on the structure of reduced fat products. The book teaches the basics of sausage making and includes all advice and tips that will make the reader a proficient and knowledgeable sausage maker. You will be able to control the amount of calories the sausage contains and decide what ingredients will go inside. After studying the book you will be the modern sausage maker.
Book Synopsis Making Healthy Sausages by : Stanley Marianski
Download or read book Making Healthy Sausages written by Stanley Marianski and published by Bookmagic LLC. This book was released on 2011-08 with total page 331 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Making Healthy Sausages" reinvents traditional sausage making by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore, but rather a "package" which contains meat plus other ingredients. All those ingredients acting together create a nutritional and healthy product. The purpose of the book is to educate the reader how to use new additives that the food industry has embraced for so long. How to apply less salt and fat and produce a sausage that will be flavorsome, healthy and safe to eat. After reading this book you should be able to create your own recipes or modify any existing recipe to make a healthier sausage without compromising the flavor. The collection of 80 recipes provides a valuable reference on the structure of reduced fat products. The book teaches the basics of sausage making and includes all advice and tips that will make the reader a proficient and knowledgeable sausage maker. You will be able to control the amount of calories the sausage contains and decide what ingredients will go inside. After studying the book you will be the modern sausage maker.
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of
Book Synopsis Fermentation Processes Engineering in the Food Industry by : Carlos Ricardo Soccol
Download or read book Fermentation Processes Engineering in the Food Industry written by Carlos Ricardo Soccol and published by CRC Press. This book was released on 2013-03-27 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.
Book Synopsis Microorganisms and Fermentation of Traditional Foods by : Ramesh C. Ray
Download or read book Microorganisms and Fermentation of Traditional Foods written by Ramesh C. Ray and published by CRC Press. This book was released on 2014-08-21 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.
Make your own delicious cultured foods--safely and easily! Fermenting foods is an ages-old craft that's continues to enjoy a resurgence as people are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. From kombucha to kefir and from sourdough to kimchi, research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. This newly revised edition covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home. Fermenting Foods includes these features: More than 100 recipes for ferments of all types, including beverages, cultured dairy, fermented grains, vegetable ferments, and much more, and each with detailed instructions Helpful insights on the tools and techniques you'll need to know to safely create nearly any type of fermented food Expert guidance from Wardeh Harmon on how fermentation works, how to troubleshoot common fermentation issues, and how to grow your own starters If you've thought about trying to ferment your own food, this book will help you ease into this exciting hobby!
Book Synopsis Fermenting by : Wardeh Harmon
Download or read book Fermenting written by Wardeh Harmon and published by Penguin. This book was released on 2021-08-03 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make your own delicious cultured foods--safely and easily! Fermenting foods is an ages-old craft that's continues to enjoy a resurgence as people are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. From kombucha to kefir and from sourdough to kimchi, research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. This newly revised edition covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home. Fermenting Foods includes these features: More than 100 recipes for ferments of all types, including beverages, cultured dairy, fermented grains, vegetable ferments, and much more, and each with detailed instructions Helpful insights on the tools and techniques you'll need to know to safely create nearly any type of fermented food Expert guidance from Wardeh Harmon on how fermentation works, how to troubleshoot common fermentation issues, and how to grow your own starters If you've thought about trying to ferment your own food, this book will help you ease into this exciting hobby!
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foods The effect of fermentation on the rheological properties and the color of foods The effect of fermentation on bioactivities of foods How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.
Book Synopsis Fermentation by : Bhavbhuti M. Mehta
Download or read book Fermentation written by Bhavbhuti M. Mehta and published by CRC Press. This book was released on 2012-04-12 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foods The effect of fermentation on the rheological properties and the color of foods The effect of fermentation on bioactivities of foods How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.
Book Synopsis Sauerkraut, Kimchi, Pickles & Relishes by :
Download or read book Sauerkraut, Kimchi, Pickles & Relishes written by and published by Bookmagic LLC. This book was released on with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
