Salting (food)

Salting is next to the drying one of the oldest methods of preserving food. In this case, by the moisture in the salt products for the microorganisms is unusable. In order to function reliably, the salt, the food must be completely and evenly penetrate. The salt may be added to improve the taste and dry spices, as well as additional preservatives, nitric or nitrite, then the process is referred to as curing. Air drying even when salt is used to support the shelf often. Suitable are meat, fish, and many types of vegetables and fruits.

In Europe, North Africa and Asia salt deposits were used to preserve food already in the Neolithic period. Today gentler types of preservation such as freezing and sterilization are available, but from the ancient technique of salting some culinary specialties have received.

Method

The prepared foods are, in layers sandwiched in suitable containers, such as earthenware or glass, between the layers of salt is spread. Most of the top layer is weighted to facilitate the salt penetration into the cells. So stored foods must be checked regularly, as ingredients may settle out of the product, which remain pernicious. This removed carefully.

In this manner, e.g. Anchovies, sprats or sardines preserved. In fish, in the first days occurs under a weight of fish oil, which could be rancid and therefore needs to be skimmed off. Thereafter, the vessels can be sealed and stored for years. Even if no more rot occurs, it takes place a maturing so some foods have only one to two years, reaches its highest culinary value.

Fermentation / lactic acid fermentation

For some products, such as White cabbage or green beans, passes through a precisely measured amount of salt from juice. The microorganisms contained therein cause slow fermentation, is converted in the sugar into acid. This process is also supported by complaining and is identifiable by the foaming gas bubbles. There should be no air in the vegetables are, otherwise, the fermentation was interrupted.

If after a few weeks of this process is finished, the vegetables may be used or closed a few months to be stored. For a longer preservation is another preservative such as the boiling is required. - In this method, other condiments can be used.

Common examples of this method of preservation are sauerkraut, pickles and sour beans, also called salt beans.

Pickle

This comes in addition to the salt nor nitric or nitrite now mostly used, which enhances the antibacterial effect of the salt, and leads to the desired color development.

Dry method

This method removes the product plenty of water and ensures a long shelf life. The product is a mixture of salt and saltpetre ( nitrate) or nitrite, and other flavoring ingredients, such as sugar and spices, rubbed and (sometimes complained ) stored at low temperatures ( 2-7 ° C). By osmosis it is to exchange the salt with meat juice, salt binds the water, thus it is no longer harmful microorganisms. The nitrite, which was added either directly or resulting from nitrate by the action of certain microorganisms is effected while also preserving the red color of the meat, which would be gray in salting with pure salt, by coming to the elimination of nitric oxide, which is a compound one with the muscle pigment myoglobin is received. To reduce the hardening of the flesh by the saltpetre, you rub the meat before you with sugar, honey or syrup.

Salting in Lake

Another possibility is the curing in a brine of water, sugar, salt, nitrite or nitrate and spices. This method is labor-intensive, but produces a different consistency than the dry method of meat: It is clear juicier and much more delicate. Is also subject to dehydration, although the flesh is in an aqueous solution. This effect is basically known to everyone, he is the reason why you can not drink sea water. By diffusion the salinity of Lake and meat during the same Pökelvorgangs to. By the salt concentration in the brine depends on the durability. Very strong solutions can preserve meat for several months. Such cured meats longer time must be soaked in water before use, however. Here, too, complaining required to ensure that the synchronises always remains covered by the brine.

If you do not pökelt for reasons of preservation, but to achieve a particular flavor, use a milder brine. The meat should this not be watered before consumption. It holds, however, still several weeks. The Curing time can be reduced in this case, depending on the type and size of the starting material salting needed but still several days.

Others

  • Olives are first struck with a hammer, rinsed and then soaked in salt water. To make them milder, you can insert it before in a mixture of water and wood ashes. - Black ripe olives must be pierced, then you can simply monolayer with salt in a basket. After about a week to wash off the salt and then can inserted Keep in oil for several months.
  • Salt lemons are a Moroccan specialty. For this whole unpeeled lemons are all around cut and piled with salt.
  • Kimchi is fermented with lactic acid, carbon, which is loaded with spices, especially chili. It is an indispensable part of Korean cuisine.
  • Brine cheese is preserved both during manufacture in brine as well as during storage in brine of the salt.
  • The term " salting " is also available in a different context. Under " salting " or salting- one understands in physical chemistry, the effect of certain salts in aqueous solution, the solubility of hydrophobic particles (atoms, molecules, macromolecules ) may increase (see also Hofmeister series ).

Advanced Topics

  • Preservation methods of food production
Home canning
299302
de