Applications Of Vinegar In Food Industry
By Ram Prasad|April 26, 20174 Comments
Vinegar is an alcoholic liquid. It is a sour taste. We use vinegar primarily to flavour and preserve foods and as an ingredient in salad dressings and marinades. It also acts as a cleaning agentThe word is from the French Vin (wine) and aigre (sour).Vinegar consists of 5 – 20% acetic acid(CH3COOH), water and other trace chemicals like flavourings. The acetic acid is formed by the fermentation of ethanol by acetic acid bacteria.
Applications Of Vinegar In Food Industry.
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Vinegar Applications In Food Industry
Vinegar is generally used in the food product, in particular in pickling method, vinaigrettes, and other salad dressings. It is an element in sauces such as mustard, ketchup, and mayonnaise. Vinegar is seldom used while making chutneys. It is often used as a seasoning. Marinades often carry vinegar. In terms of its shelf life, vinegar’s acidic nature enable it to last indefinitely without the use of refrigeration.
- Condiment for beetroot – chilled, cooked beetroot is generally eaten with vinegar and other ingredientsCondiment for fish and chips – in Britain, Ireland, Canada, and Australia, salt and malt vinegar are sprinkled on chips. In Canada, white vinegar is also frequently used.Flavouring for potato chips – many American, Canadian, British, and Australian producer of packaged potato chips introduce a variety flavoured with vinegar and salt.Vinegar pie – a North American variant on the dessert called chess pie. It is seasoned with a small quantity of cider vinegar and some versions also contain raisins, spices and sour cream.Pickling – any vinegar can be used to pickle foods.Cider vinegar and sauces – cider vinegar usually is not proper for use in sensitive sauces.Apple cider vinegar – ordinarily placed on the table in tiny bowls or cups so that people can dip their crab meat into it. Also mixed with water and used to steam crabs.Substitute for fresh lemon juice – cider vinegar can normally be replaced for fresh lemon juice in recipes and achieve a charming effect although it lacks the vitamin C.Saucing roast lamb – pouring cider vinegar over the meat when roasting lamb, particularly when mixed with honey or when sliced onions have been added to the roasting pan, produces a sauce.Sweetened vinegar is used in the dish of pork knuckles and ginger stew, which is made among Chinese people of Cantonese backgrounds to celebrate the arrival of a new child.Sushi rice – Japanese use rice vinegar as a vital ingredient for sushi rice.Generally put into a water-pepper sauce, for general palate preference.Red vinegar – Sometimes used in Chinese soups.Flavouring – used in the Southern U.S. to essence collard greens, green beans, black-eyed peas, or cabbage to taste.Usually put into the mint sauce, for common palate preference.Vinegar – notably the coconut, cane, or palm variety – is one of the key ingredients of Philippine food.White vinegar can be used as a flavoring in ham and beans.It is used in the making of escabeche fish.BeverageVarious beverages are prepared using vinegar, for example, Posca. The ancient Greek oxymel is a drink made from vinegar and honey, and sekanjabin is a popular Persian drink comparable to oxymel. Other products, known colloquially as “shrubs”, range from simply mixing sugar water or honey water with a small quantity of fruity vinegar, to make a syrup by putting fruit or mint in vinegar essence for several days, then screening off solid parts, and adding substantial amounts of sugar. Some prefer to boil the shrub as an ultimate step. These recipes have lost much of their fame with the rise of carbonated beverages, such as soft drinks.
Thus there is a huge application of vinegar in a food industry.
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