Ketchup

A. W. Bitting

Ngôn ngữ: English

Thể loại: Nấu nướng Nhà cửa & Tổ ấm Phi hư cấu

Người đọc:Peter Yearsley

Source:

Now Playing

1/21Introduction

00:00

21 Chương

Scroll to view

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)