Methode de conservation au sel appliquée au Rwanda/en
Tuto — Difficulté : Facile — Durée : 1 hour(s) — Coût : 1 EUR — Mise à jour : 4 mars 2020 — 22 révision(s) — Licence : Attribution (CC BY)
Aires : Alimentation — Contributeurs : Dynamo EMSE
Fiche reformulée à partir du wiki Low-tech Lab : voir la fiche originale ↗
Versions de cette fiche : EN FR
Introduction
Salt is used in different doses depending on storage needs. At 2% (by mass), it slows the development of certain microorganisms and will bring a salty taste. On the other hand, in high doses, it will destroy almost all of the microorganisms. By reducing the product's water activity, this process slows or stops microbial development. There are two systems: salting (or salting) and brining. These techniques are used in cheese making, delicatessen and for certain species of fish (herring, salmon ...). Finally, according to traditional recipes, smoking can be associated with it.
Description
This tutorial consists of a brief presentation of the state of the art about food preservation methods with salt.
Preamble
Some pre-harvest foodstuffs require pre-processing (for meat, fish ...)
Method of preservation
For the meat is rubbed with salt and wood ashes and repeated several times over several days. The layer of ash helps to absorb moisture and salt to absorb water from food, which makes the foods that are stored for a long time and are difficult to break down. Compress and repeat several times. Store in a closed container.
← Retour au répertoire — Fiche originale sur wiki.lowtechlab.org ↗