ELABORACION DE ENCURTIDOS

INTRODUCTION:
Pickled vegetables or vegetables preserved by acidification. This can be
achieved by adding common salt, which causes spontaneous foam of the
vehicle's sugar (fermented pickles), or by adding acetic acid or vinegar
directly to the vegetable (unfermented gherkins).
Pickling allows the preservation of vegetable products for a long time and has
the advantage of maintaining its nutritional and organoleptic characteristics.
The pickles are very dependent on tastes, customs and traditions, as well as
the preference for sweet, acidic, sweet or spicy flavors. In this booklet we will
mention the different classifications and treatments in detail of the
preparation of unfermented gherkins.
OBJECTIVES:
- To know and elaborate the canalization based on vegetables, using an
appropriate method.
- Evaluate the process in different vegetables.
- Identify the changes that occur in the preparation of the brine.
- Understand the different processes to develop through the flow of grass.
BACKGROUND:
Arthey (1992) refers to the concept of gherkins. In general terms, products
with a pH are excluded from this section. It is expected to exceed 4.5. In
many cases the principal is the one involved in the acetic, the procedure is the
ingredient vinegar, although in some cases the lactic acid is produced by
fermentation processes, as with olives, lemon citric acid or other fruits, or
Malic acid from apples. Various factors contribute in most situations to the
total system of preservation, integration and stability of the product, eg salt
content, soluble solids and water activity, any heat treatment applied and the
presence of preservatives and antioxidants.
A great advantage of the products of this nature is the existence of a
minimum risk of food poisoning caused by them, provided they contain some
acetic acid (approximately 0.5%) that reaches a low pH will not multiply the
pathogenic microorganisms.
THEORETICAL FRAMEWORK:
The pickles are vegetable vegetables that, after being subjected to various
transformations, have in common their dressing with vinegar.
The raw material can be subjected to acid-lactic fermentation or not to
fermentation.
Different types of lace can also be made by additions of sugars, spices,
essences and aromas, but always with the presence of vinegar as well as the
fundamental feature of the lining. Pickles, whether fermented or not, can be
pasteurized to improve preservation
1. TYPES OF CUSHIONS
Fermented Pickles
They are made by fermenting the sugar from the vegetables. (10%), which
should be kept constant. The preparation of these pickles takes between one
and two months, depending on the temperature at which it takes place. In
this group are pickles gherkins, olives and sauerkraut (fermented cabbage).
Unfermented pickles
They are made by the direct addition of vinegar in the vegetables previously
conditioned, some of them subjected to bleaching or bleaching (heat
treatment in boiling water). The manufacturing process of these products is
simple and fast and, in addition, you can apply one kind of all vegetables.
Pickled in hot vinegar and packed in oil
Some vegetables - such as artichoke, aubergine, pepper and rocoto - and other
products like mushrooms, can be packed in oil after a pickling process in hot
vinegar.
Chutneys and condiments
They have a doughy consistency and are made from a mixture of vegetables,
fruits, spices, vinegar, salt and sugar.
Principles of conservation
Acetic acid prevents the development of microorganisms that destroy the
decomposition of the product. The level of acetic acid that ensures the
conservation of a non-pasteurized element depends on many factors,
including the type of microorganisms, the level of contamination and the
components of each product.
It is recommended that the vinegar used in the preparation of containers and
sea sauces of at least 5% acetic acidity. Due to taste considerations, in some
cases you can not add vinegar to the ideal grade of acetic acid, so it is
recommended Pasteurize the product to ensure a longer life.
 2. LACTIC ACID FERMENTATION IN THE DEVELOPMENT
OF PLANTING
Fermentation:
It is the degradation of organic compounds in an anaerobic process
performed by enzymes and certain microorganisms called ferments.
Lactic acid fermentation in the preparation of pickles:
Lactic acid is another of the end products of glucose, which is obtained
mainly by bacteria capable of producing large amounts of lactic acid. The
Lactobacillus employed belong to the genus Streptococcus Latobacillus,
Bacillus and Rhizopus; these lactic acid end caps have lactate, along with
small amounts of other compounds, such as: acetic acid, ethanol, fumaric
acid, etc.
3. STAGES OF PREPARATION
Fermentation phase: acid-lactic fermentation of the raw material takes place
due to the microbial flora present naturally in the fruits. This phase is
accompanied by a series of preliminary preparatory operations. This phase
may not be carried out, from the previous operations to the next phase.
Processing stage: from the raw material fermented and preserved in brine or
from fresh produce are made the different types of pickles.
MATERIALS AND METHODS
3.1 Materials and equipment
Thermometer
PH-meter or the acid indicator tape
Bowls
Knife, chopping board
Glass containers
White vinegar
Salt
Pepper and cumin
Laurel
Carrot
Pepper
Onion
Cauliflower

ELABORACION DEL ENCURTIDO

1. SELECTION:
We proceeded to the selection of the raw material
2. WASHED:
This operation is carried out prior to fermentation, the purpose of
which is to reduce dirt and soil debris that the fruit has adhered to.
3. RAW MATERIAL:
The raw material is constituted by the immature fruits of the species
previously mentioned. The texture of the fruits intended for pickling
should be firm and should be free of bitter and bitter flavors as well as
bad odors.
4. BARE:
It consists of the extraction of the skin from all the raw material (to
which it is necessary to extract the skin)
5. CLIMBING
In this operation it is inserted in the setting at 90-95 degrees of
temperature realizing the following steps:
Turnip, carrots at 6.1minutes
Alverja, celery 5.0minutes
Onion, Cauliflower 5.0minutes
Pepper, pepper 3.0 minutes
6. COOLED
After the heating of raw materials is subjected to cooling
7. SALT AND SALT FERMENTATION
In this process the brine is prepared which in our case was prepared
with 1liter of water with 300g of salt then it is taken to a test tube
proving the density of the brine.
8. MIXED:
The mixture between different vegetables (pin), (Pin - Carrot), (Pin -
Onion), (Pin - Cucumber), (Pin - Paprika), is then placed in the
containers where they are to be fermented.
9. FERMENTATION:
It is the most important operation in the entire manufacturing process.
Where the previously prepared brine is added in this case, 1 liter of
water is prepared with 300 g of salt
10.CLOSED:
If the containers were closed at atmospheric pressure, they would
hardly resist the internal pressure produced during the heat treatment.
It is therefore necessary to expel air from the reserved head space and
produce a partial vacuum. This is achieved with an elevated
temperature of the steering fluid. This also reduces the amount of
oxygen available that would lead to corrosion, destruction of vitamins
and discoloration of the product. For this operation a thread closer will
be used.

11.HEAT TREATMENT:
The pH influences considerably the temperature and the time of
treatment, conditions that define the thermal process, to obtain an
acceptable product, the acids exert an inhibiting effect on the
microorganisms. Therefore, in highly acidic products, pH <3.7 does not
multiply bacteria. Only the hogos and would suffice with a thermal
treatment consisting of a process of pasteurization.
12.STORAGE:
The dependencies for the storage of the elaborated pickles, by their
special characteristics, do not need a major conditioning. In order to
maintain the products processed during the storage period under
adequate conditions to guarantee their quality