Conservación de palmito por cocción al vacío. Conservacao do palmito por cozimento a vácuo
This process consists of placing fresh or precooked food in plastic bags which are then vacuum sealed. The bags are then treated with steam or hot water and cooled immediately. The final product, which must be stored at 3.3{eth}C, has a shelf life of two to three months.
Saved in:
Main Authors: | 69714 Gainza Echeverría, J. eds., 113101 Romero, R. de la A., 95970 Mora Urpí, J. |
---|---|
Format: | biblioteca |
Published: |
San José (Costa Rica) Editorial de la Universidad de Costa Rica
1999
|
Subjects: | PALMITOS, PROCESAMIENTO, SECADO POR VACIO, EMBALAJE EN VACIO, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Elaboración de trozos de bonito (Sarda chiliensis chiliensis) salados, deshidratados, ahumados y envasado al vacío
by: Llaro Rubiños, Joselin Tatiana
Published: (2018) -
Mecanisation des techniques de preparation du cacao dans les pays producteurs
by: 129457 Vincent, J.C., et al.
Published: (1988) -
Estudio comparativo de la productividad del proceso de porciones congeladas de Perico (Coryphaena hippurus) entre selladoras al vacío y una termoformadora
by: Lunarejo Pua, Maria Claudia
Published: (2021) -
Secado de madera con aplicación alto vacío
Published: (1993?) -
Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
by: Denoya, Gabriela Inés, et al.
Published: (2015-06)