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VINEGAR
Vinegar
Can be made from almost any fruits, grains,
(20C)
pH 2-3.5
Types of vinegar
Vinegars are of two types
(A) Brewed vinegars, and (B) Artificial vinegars
(A) Brewed vinegars :
Brewed vinegars are made from various
fruits, starchy materials (potato) and sugar
containing substances (molasses, honey) by al
coholic and subsequent acetic fermentation.
(B)
Artificial vinegars :
Artificial vinegars are prepared by diluting
synthetic acetic acid or glacial acetic acid
to a legal standard of 4 per cent and are
coloured with caramel.
Artificial
vinegars
are
also
called
as
Chemistry
Acetic acid
Sugar
Alcohol
Lactic acid
Acetic acid
Preparation of vinegar
Vinegar is prepared by the following methods:
1.Slow process
2.Orleans slow process
3.Quick process (Generator or German process)
(A)Slow process:
1. Alcoholic fermentation
2. Vinegar (acetic acid
fermentation)
Colouring
pasteurization
Storage
on
(Drosophila
Pickles are made from Raw Vegetables with Hot Chilli Power, Salt,
Enough of Oil and other spices.
It is kept fermented and pickles can be stored at room temperature for
almost a year. Salt and oil for preservation purposes. Green Mango,
Lime, Mixed vegetables are famous.
While chutneys can be more "figure friendly". , chutneys can be eaten
right away and chutneys are generally consumed within a day or two of
making. The shelf life is only one or two days. Chatnies made of
Coriander, garlic, Pudina, Onion etc. are popular.
There is a difference between pickles and chutneys. Pickles are pieces
of vegetables or fruit stored in vinegar. Chutneys are mixtures of
chopped vegetables and fruits cooked in vinegar. In both cases it is the
acid conditions produced by the vinegar which inhibit the actions of
spoiling micro-organisms.
Manufacturing of pickles
(1)