Food preservation: natural methods

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Lebensmittelkonservierung: Natürliche Methoden In einer Welt, in der sich die Lebensmittelindustrie stark auf chemische Konservierungsstoffe und andere synthetische Methoden zur Haltbarmachung von Lebensmitteln verlässt, suchen immer mehr Verbraucher nach natürlichen Alternativen. Die Lebensmittelkonservierung ist ein wichtiger Aspekt, um die Frische von Lebensmitteln zu erhalten und den Verderb zu verhindern. Glücklicherweise gibt es eine Reihe von natürlichen Methoden, die bereits seit Jahrhunderten angewendet werden, um Lebensmittel länger haltbar zu machen. In diesem Artikel werden wir einige dieser Methoden genauer betrachten. Inhaltsverzeichnis Fermentation Trocknung Salzen Räuchern Einlegen in Essig Verwendung von Zucker Kühlung und Gefrieren Fermentation Die Fermentation ist eine der ältesten …
Food preservation: natural methods (Symbolbild/natur.wiki)

food preservation: natural methods

In a world in which the food industry is heavily relating to chemical preservatives and other synthetic methods to keep food preservation, more and more consumers are looking for natural alternatives. Food preservation is an important aspect to maintain the freshness of food and prevent spoilage. Fortunately, there are a number of natural methods that have been used for centuries to make food for longer. In this article we will take a closer look at some of these methods.

table of contents

  • fermentation
  • drying
  • salt
  • smoke
  • insert in vinegar
  • Use of sugar
  • cooling and freezing

fermentation

Fermentation is one of the oldest methods of food preservation. Food is fermented by the activity of microorganisms such as bacteria, yeasts or mold. These microorganisms produce acids, alcohol or other substances that inhibit the growth of bacteria that cause spoilage.

A well -known example of fermented foods are sauerkraut and pickled cucumber. Sauerkraut is made by the fermentation of chopped cabbage. The natural microorganisms that are available on the cabbage ferment the cabbage and transform it into acid herb. This acidic environment ensures that the sauerkraut remains durable over a longer period of time.

drying

Drying is another method for food preservation that has been used for centuries. The food is removed from the food, which prevents the growth of microorganisms. Due to the removal of moisture, the enzymes are also inactivated in the food that can accelerate the spoilage.

Different foods can be made by drying, such as fruits, vegetables, meat and fish. The traditional method of sun drying is often supported today by the use of dockers or ovens. Dry fruits such as raisins or dried apricots are popular snacks and can also be used as ingredients in many recipes.

salt

Salting has been a proven method for the food preservation of meat and fish for centuries. Here, the food is covered with a layer of salt to remove excess moisture and inhibit the growth of microorganisms. The salt removes the water necessary for their survival to the microorganisms, which causes them to die.

The best -known example of salted food is bacon. The bacon is covered with a thick layer of salt to protect it from spoilage. The salt pulls the moisture from the bacon and at the same time serves as a flavor enhancer.

smoke

Smoking is a method in which foods are hung over a smoldering wood, usually in a smoke chamber. The smoke contains various compounds that inhibit the growth of microorganisms and can slow down.

The use of smoke to preserve meat and fish has a long tradition in many cultures. Smoked sausages, smoked salmon and smoked ham are just a few examples of smoked food. The smoke not only gives the food a characteristic aroma, but also extends its durability.

insert

Inserting in vinegar is another natural method for food preservation. Vinegar is an acidic active ingredient that inhibits the growth of microorganisms by reducing the pH and creating an unfavorable environment for it.

foods such as cucumbers, onions or olives are traditionally placed in vinegar to keep them from spoilage and to give them taste. Vinegar gives the inserted food a acid aroma and can serve as the basis for sauces or dressings.

Use of sugar

The use of sugar for food preservation also has a long tradition. Sugar depresses microorganisms that moisture and thereby inhibits its growth. Due to the high sugar content, an unfavorable environment for microorganisms is created in which you cannot survive.

jams and jellies are classic examples of food preserved with the help of sugar. The high sugar content prevents the growth of microorganisms and increases the durability of these fruit pans.

cooling and freezing

Cooling and freezing are modern methods of food preservation that we use today. By reducing the temperature, the growth of microorganisms is slowed down or stopped, which extends the durability of food.

The use of refrigerators and freezers enables us to keep food fresh and keep it for a long time. Freezing the growth of microorganisms is stopped because the low temperatures inhibit their activity.

Fazit

Natural food preservation offers a variety of methods to make foods for longer. Fermentation, drying, salting, smoking, inserting in vinegar, use of sugar as well as cooling and freezing are proven techniques that have been used for many centuries. By relying on these natural methods for food preservation, we can reduce the use of chemical preservatives and at the same time keep our foods fresh and tasty.

More about natural and healthy nutrition can be found in our advisory magazine ein-heilpraktiker.com