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🍴 | Domestic salt finish for a refreshing "lemon sour in a discerning bar <summer salt lemon>"


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Clean with domestic salt finish "Lemon sour of discerning bar <summer salt lemon>"

 
If you write the contents roughly
"Summer salt lemon" is a blend of soaked liquor with whole lemon and multiple raw liquors.
 

Suntory Spirits will release "Summer Salt Lemon" from "Lemon Sour of Discerning Bar" on June 2021, 6 ... → Continue reading

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Salt lemon

Salt lemon(Salt lemon) orLemon picklesIt is,Indian subcontinentNorth africaIt is a common seasoning in cooking[1]..Dice cut, quarter cut, cut in half, or wholeLemon,Wed, Lemon juice, andbrineSoak in and make.Occasionally spices are also included[2]..Salt lemons can be fermented at room temperature for weeks or months before use.Preserved lemonpulp Thestew,ソ ー スCan be used for, but most importantlyIs.The taste is a little sour, but the lemon flavor is very pronounced.

how to use

Salt lemons may be washed before use to remove surface salt, or boiled to remove salt and bring out the natural mild sweetness.Chopped or chopped, depending on the texture required for cookingChoppedTo.Lemon peel (Zest) Can be used with or without pulp.

Salt lemonTagineMany likeMoroccan foodIt is an important material of.Cambodian foodThen, salt lemon is used for chicken soup using whole lemon.oftenolive,ア ー テ ィ チ ョ ー ク,seafood,Veal,chicken, And combined with rice in various ways.

The pickled pulp and liquidBloody MaryAnd used in other lemon and salt drinks[3].

AyurvedaLemon in cookingpicklesIs a home remedy for stomach diseases and is said to increase in value as it matures.[4] ..Lemon pickles in East African folk remediesspleenUsed to treat hypertrophy[5].

History

Historically, soaking in pickled liquor has been an affordable and practical storage method for lemons to be used some time after the season or even far from the lemon producing area.Also, cookbooks from England, the United States, and India (translated) in the early 19th century have recipes for salt lemons.Salmon,VealHow to use it as a source of[1][6][7]..In today's cuisine, fresh lemon zest and juice are used in such recipes. Early 19th century A New System of Domestic CookeryIsAll spice,vinegarThere are recipes that use[7].

A similar recipe appears in Mary Randolph's cookbook in 1824.[8]..These have also appeared in earlier cookbooks, including those written by British housekeeper Elizabeth Rafard in the early 18th century.[9] ..Some recipes include grated lemons, peeled lemons, and preserved dried skins for later use.[7].

Dissemination in Japan

It was not very popular in Japan, but around 2010Tagine potWith the Moroccan-related product boom, it began to become known in Japan.[10].. From 2013 to 2014, it became popular mainly among people in their 30s.Cook padThen, "The number of searches using" salt lemon "as a keyword increased 2013 times in about a year from 1," and it has become established as an ingredient.[10]..Japanese.This wordBuzzword AwardBecame a candidate for[11]..For this reason, in 2015Kochi,HiroshimaAttention was focused on domestic lemons cultivated in such places, and the transaction price rose.[12][13].

fermentation

fermentation ThecarbohydrateThealcohol,Organic acidIt is a process that requires the use of microorganisms such as bacteria and yeast in order to decompose into other by-products such as.Also,protein,LipidCan also be broken down by fermentation[14].

Fermentation usually takes place in the absence of oxygen (AnaerobicIs called).There are two methods of fermentation. One isLactic acid fermentationAnd the otherAlcohol fermentationIt has been used for centuries.Through fermentationWine,cheese,Yogurt,pickles, Salt lemons and other products are produced.Vitamin BIncreased production of fermented foods is one of the health benefits associated with fermented foods.Vitamin B by fermentation,Omega-3 fatty acids,andProbioticsIs made[15]..In addition, foods that are normally difficult to digest can be digested by fermentation through bacterial synthesis, which allows them to absorb more nutrients from the gastrointestinal tract (Bioavailabilityincrease of)[16].

Nutritional value

In contrast to unpeeled lemons, the vitamin content in salted lemons is reduced and simple carbohydrates such as minerals, sugars and starch are lost.

Physical and chemical changes

The process of fermentation is complex and causes numerous changes in the quality of the outside and inside of the lemon.These changes include wrinkles in the skin and slight browning of the lemon contents (due to oxidation).

Although there are not many studies on the chemical reactions that occur inside lemons during the preservation process of fermentation, conclusions can be drawn using studies based on other fruits or by observing supporting evidence.Using the above definition, it can be concluded that the sugar and starch inside the lemon are chemically decomposed during the fermentation process.Based on nutritional value, the absence of macronutrients after fermentation results in protein degradation during the fermentation processHydrolysisIt can also be theorized that it was done.

There are a number of factors that can affect the success rate and level of safety of fermentation.FermentationpHMay be strongly influenced by components within the fruit such as buffer capacity, initial sugar content[17]..All these factors vary with the size of the fruit, and the larger the fruit, the more nutritious the fruit has, and all of these factors can change.[17]. further,PesticideCan have a significant impact on fermentation.If a large amount of pesticide remains on the surface of the fruit during fermentation, the effectiveness of harmful substances in the pesticide will increase during the storage process.[18].

Role of minerals, major nutrients and antioxidants in fermentation

Common macronutrients used for saltingsaltIt increases the permeability of the liquid and suppresses the growth of certain microorganisms.This effect creates a difficult environment for bacteria to survive and allows the growth of salty microorganisms.Salt also helps extend the shelf life[19]..Lemon juice is acidic and helps lower the pHcitric acidIncludes.This limits the microorganisms that can cause spoilage and disease[14]..For the preservation of lemons, antioxidants as food additives are used to prevent lipid peroxidation and food color fading.[20].

Lemon contains citric acid, but most citric acid is produced by fermentation using microorganisms that can convert sugars into citric acid.It is the most important organic acid produced in tonnage and is widely used in the food and pharmaceutical industry.Mainly using a variety of carbohydrate sources, such as molasses and starch-based mediaAspergillusOr produced by in-liquid fermentation using the genus Candida[21]..The food and beverage industry uses this acid widely worldwide as a food additive.

footnote

  1. ^ a b Oriental Translation Fund (1831). Miscellaneous translations from Oriental languages. Printed for the Oriental Translation Fund. https://books.google.com/books?id=pSctAAAAYAAJ 
  2. ^ Herbst, Sharon. Food Lover's Companion (3rd ed.). Barron's Educational Series Inc .. pp. 492. ISBN 0-7641-1258-9 
  3. ^ The Gourmet Cookbook: More Than 1000 Recipes. Houghton Mifflin Harcourt. (2006). Pp. 359–360. ISBN 978-0-618-80692-8. https://books.google.com/books?id=PwJgZhXZVNkC&pg=PA359 
  4. ^ Harish Johari (2000). Ayurvedic healing cuisine: 200 vegetarian recipes for health, balance, and longevity. Inner Traditions / Bear & Company. Pp. 29–20. ISBN 978-0-89281-938-6. https://books.google.com/books?id=Gp3vyt9pTaAC&pg=PA29 
  5. ^ Traditional food plants: A resource book for promoting the exploitation and consumption of food plants in arid, semi-arid and sub-humid lands of Eastern AfricaFAO Food and Nutrition Paper. Food & Agriculture Org .. (1988). P. 199. ISBN 978-92-5-102557-4. https://books.google.com/books?id=qFdB3GSLMcEC 
  6. ^ Farley, John (1811). The London art of cookery and domestic housekeeper's complete assistant: uniting the principles of elegance, taste, and economy: and adapted to the use of servants, and families of every description (12 ed.). Printed for Scatcherd and Letterman. https://books.google.com/books?id=jfgqAAAAYAAJ 
  7. ^ a b c A Lady (1826). A new system of domestic cookery: founded upon principles of economy, and adapted to the use of private families. John Murray. https://books.google.com/books?id=gfYpAAAAYAAJ&printsec=frontcover&dq=lemon+pickle 
  8. ^ Randolph, Mary (1824). The Virginia House-Wife (1984 facsimile ed.). University of South Carolina Press. Pp. 200–201. ISBN 9780872494237. https://books.google.com/books?id=oszKiYe2RyAC&pg=PA200 
  9. ^ Elizabeth Raffald (1786). The experienced English housekeeper (10 ed.). R. Baldwin. Pp. 80–81. https://books.google.com/books?id=1I4EAAAAYAAJ&pg=PA80 
  10. ^ a b Makiko Saito "Fashionable power of salt lemon Koji and lemon are different generations" "Aera』April 2015, 4 issue, p. 27.
  11. ^ ""Basic knowledge of modern terms" selection 2014 U-Can New Words and Popular Words Award Candidate words announced!”(Japanese). www.u-can.co.jp. 2019th of February 7Browse.
  12. ^ "(Autumn pointillism) fragrant, blue lemon at the peak of harvest in Konan / Kochi Prefecture" "Asahi Shimbun』September 2015, 09, Kochi Prefecture version, p. 15.
  13. ^ "Salt lemon hot attention TV introduction, recipe feature on the site = Hiroshima" "Yomiuri ShimbunSeptember 2014, 9, Osaka morning edition, p. 5.
  14. ^ a b "Course: FNH200 / Lesson 09 --UBC Wiki". wiki.ubc.ca. 2018th of February 8Browse.
  15. ^ Pike, Charlotte (2015). “PRESERVED LEMONS”. The Irish Times. https://global-factiva-com.ezproxy.library.ubc.ca/ga/default.aspx 2018th of February 8Browse. 
  16. ^ Newsome RL, Food Technology (December 1986). "Effects of Food Processing on Nutritive Values: Scientific Status Summary by the Institute of Food Technologists' Experts Panel On Food Safety & Nutrition". Scientific Public Affairs. pp. 40 (12): 109–116.
  17. ^ a b Lu, Z .; Fleming, HP; McFeeters, RF (2002). “Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of Fermentation”. J. Food Sci. 67 (8): 2934–2939. two:10.1111 / j.1365-2621.2002.tb08841.x. 
  18. ^ Regueiro, Jorge; López-Fernández, Olalla; Rial-Otero, Raquel; Cancho-Grande, Beatriz; Simal-Gándara, Jesús (2014). on Fermentation and Food Quality ”. Crit. Rev. Food Sci. Nutr. 55 (6): 839–863. two:10.1080/10408398.2012.677872. PMID 24915365. 
  19. ^ Aravindh, MA; Sreekumar, A. (2015), “Solar Drying—A Sustainable Way of Food Processing”, Energy Sustainability Through Green Energy (Springer India): pp. 27–46, two:10.1007 / 978-81-322-2337-5_2, ISBN 9788132223368 
  20. ^ Chen, Yi Jinn Lillian; Chou, Pei-Chi; Hsu, Chang Lu; Hung, Jeng-Fung; Wu, Yang-Chang; Lin, Jaung-Geng (2018). “Fermented Citrus Lemon Reduces Liver Injury Induced by Carbon Tetrachloride in Rats”. Evid.-Based Complementary Altern. Med. 2018: 1–10. two:10.1155/2018/6546808. PMC: 5985096. PMID 29887908. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5985096/. 
  21. ^ Vandenberghe, Luciana PS; Soccol, Carlos R .; Pandey, Ashok; Lebeault, Jean-Michel (1999). “Microbial production of citric acid”. Braz. Arch. Biol. Technol. 42 (3): 263–276. two:10.1590 / S1516-89131999000300001. 

 

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