This method is performed to foods that have had a previous treatment (drying, boiling, salted, pick

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The preserved food is subjected to processes that protect the characteristics by blocking the natural deterioration of the fresh product and preventing the proliferation of microbes acting on those factors (temperature, camil suspension presence of water and oxygen, the level of acidity, etc.) That would favor. camil suspension
Any food to which processes to retain its nutritional and sensory can be considered preserved. According to this definition the vast majority of food may be considered to be preserved: also the fresh food, in fact, have suffered as a minimum treatment of refrigeration. camil suspension
Physical camil suspension methods = elimination of air (vacuum). Cooling (refrigeration, freezing, freezing). Through heat (pasteurization, sterilization). Elimination of water (drying, freeze-drying)
This method of preservation wetsuit considerably camil suspension the appearance, camil suspension taste and smell of food; add salt: anchovies, cod, bacon, ham, etc.. A process camil suspension that can take place both with the salt, both with the salt until, by applying the expulsion of liquids.
This method is based on the absolute impermeability ensure that the rendered fat around foods. The drawback of this method and that the air and light provoke with time the oxidation of fat.
This method is performed to foods that have had a previous treatment (drying, boiling, salted, pickled, camil suspension etc..) and then coated with olive oil to the extreme, possibly in containers made of glass, with expulsion of ' air.
is used for certain types of meat, fish and also cheese. Foods are dried on the surface to be treated, after they've had another treatment (salt) expulsion of fluids and are then exposed to the action of smoke derived from burning hardwoods flavored with herbs like juniper, rosemary, camil suspension laurel, other.
3-7 days
3-8 days
1 week REFRIGERATION IN MODIFIED ATMOSPHERE
It is a technique used to preserve fruits and vegetables (especially apples, pears and citrus) camil suspension for up to 7-8 months: this allows you to find apples and pears all year round. The composition of the atmosphere is maintained constant through the use of automatic control systems.
The mechanism of storage is to keep the oxygen content below the respiratory needs of the product (less than 4%, against 21% air), replacing it with nitrogen and carbon dioxide.
The second is when the composition of the air is modified by the respiration of the product: there is therefore a lowering of the oxygen content and an increase in carbon dioxide, which prevents deterioration and mold growth in fruits, vegetables and grains.
It can be used both for products and for raw and cooked. A special type of vacuum camil suspension is the modified atmosphere packaging, which occurs through the placing in the packaging of inert gases or gas mixtures in replacement of the air.
The modification of the atmosphere can take place even without