International codes adopted by Brazilian legislation Continue reading Tabela INS de aditivos alimentares
INS table of food additives
Tag: conservation
Consumer wants natural foods
North American consumers want foods without additives, including meat, because they understand that meats free of hormones and antibiotics, industrialized products free of chemical additives and crops without the use of genetically modified seeds are “healthier” and “tastier”, that is which points out a report from Technomic Inc. Continue reading Consumidor quer alimentos naturais
Temperature and time for safe cooking of meat
All meat, especially when there is inaccuracy regarding origin and handling, can be contaminated with pathogenic microorganisms. Therefore, it is essential to follow some guidelines when cooking meat safely. Continue reading Temperatura e tempo para cocção segura de carnes
Understand the color of meat
Did you buy a great, red, beautiful meat, leave it in the fridge and when you took it out to prepare it, was it whole or with some darkened or brown spots? Should I throw away brown meat? Continue reading Entenda a cor da carne
Are smoked foods bad for your health?
Preservatives
Almost all smoked products use sodium nitrate or nitrite as preservative agents. These additives mainly help prevent the proliferation of the bacteria Clostridium botulinum, responsible for botulism. Continue reading Defumados fazem mal à saúde?
Smoking temperatures
Hot smoking This means that the process will take place at a temperature above 65 degrees inside the smoker. The recommended temperature is 82 degrees for sausages (as they contain a lot of fat) and 93 degrees for whole pieces of meat, but it is possible to vary according to your needs or product specificities. Continue reading Temperaturas para defumação
Curing or preserving foods with salt
To understand the process of preserving food with table salt (sodium chloride) it is necessary to understand how the process occurs. It is not just the food itself that rots (degradative enzymes), but mainly microorganisms, such as bacteria, that consume the food and generate secretions, which can be toxic for human ingestion or can be beneficial and tasty, but it all depends on the type of bacteria and, in most cases, we have no control over which microorganisms are proliferating. Continue reading Curar ou preservar alimentos com sal
Brine and soaking times
Brine is a mixture of table salt and water and is a frequently used tool in cooking as it is very practical and effective, transforming dry, tasteless meat into delicious and juicy meat. Its effect is very fast, efficient and for this reason it is very easy to soak your food for a long time or in excessive amounts of salt. Continue reading Salmoura e tempos de imersão
How does brine work?
Brine is a solution of salt in water, which in charcuterie is intended to preserve, intensify flavor and change the moisture of food, especially meat. It is much faster than dry curing and loads the product with great moisture and flavors from seasonings added to the base brine. Continue reading Como funciona a salmoura?
Smoking tips
Natural smoking
- The longer the smoking time, the greater the loss of moisture, which will consequently result in a higher proportion of salt. The product becomes drier and saltier, but has a much longer shelf life. Continue reading Dicas de defumação
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