processing of condiments
Processing of condiments Part 30: Pickled red cabbage
Pickled red cabbage is shredded red cabbage canned or bottled in brine. Red cabbage (Brassica oleracea capitata) is most frequently used and should be packed as soon as possible after receipt from the field or cold storage. Good-coloured varieties with tight heads are used. Process description Harvesting of cabbage[...]
Processing of condiments Part 26: PEAR RELISH
A relish is a sweet-n-sour condiment containing preserved fruit/vegetable pieces and spices. It is served with curries, hot and cold meats, and savouries. Pear relish is usually prepared from firm mature or green pears. A basic formulation is as follows: 100 parts vinegar; 250 parts chopped pears; 42 parts[...]
Processing of condiments Part 24: Sweet potato sugar syrup
Sweet potato sugar syrups are made from sweet potato starch, which is converted into a range of different types of sugars by means of special enzymes. The manufactured syrups can be used to replace more expensive cane or beet sugar in the confectionary industry. Sweet potato sugar syrup is[...]
Processing of condiments Part 23: Soya sauce
Soya sauce is the dark brown liquid extracted from a fermented soya-wheat mixture. It has a salty taste and sharp flavour. It is used as an all-purpose seasoning. Soya sauce is prepared from soya beans mixed with other cereals such as wheat that undergoes two separate fermentation processes. All[...]
Processing of condiments Part 22: Barbecue sauce, cheese sauce and cottage cheese
Barbecue sauce During barbecue style cooking, barbeque sauce is used as a flavouring sauce, marinade, or basting for pork, beef and chicken. Barbeque sauce is a ubiquitous condiment that can be used on many other foods as well. The ingredients of barbeque sauce vary depending on the recipe, and[...]