Ketchup - Sách nói Miễn phí
Tác giả: A. W. Bitting
Ngôn ngữ: English
Thể loại: Nấu nướngNhà cửa & Tổ ấmPhi hư cấu
1 / 21Introduction
- 1. Introduction
- 2. The Manufacture of Tomato Ketchup
- 3. Washing
- 4. Pulping
- 5. Cooking
- 6. Seasoning
- 7. Bottling
- 8. Processing
- 9. Factory Arrangements
- 10. Pulp Stock
- 11. Pulp from Trimmings
- 12. Color
- 13. Keeping Quality
- 14. Characteristics of Commercial Ketchup
- 15. Microscopic Examination
- 16. Structure of the Tomato
- 17. Structure of the Ketchup
- 18. Changes Produced in Pulp by Rotting
- 19. Organisms in Ketchup
- 20. Structure of the Tomato Part 1
- 21. Structure of the Tomato Part 2
Giới thiệu
The Bittings have written a number of books on canning and home preparation of food. This short volume includes a brief description of the preparation and production of ketchup, primarily from commercial production view, and then a more scientific treatment of this condiment and its ingredients.
Note: The last section in the book (sections 20 and 21 in this recording) is titled "Structure of the Tomato". In fact, it is devoted to microbiological examination of pulp and ketchup. ( Larry Wilson)
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