Salt is a mineral that has more than 14000 uses. Hacking Bacterial Infections of The Throat and Nose with Himalayan Salt Gargle. It is an effective and inexpensive way of keeping food unspoiled for a longer period. Paris : Hachette. METHODS OF FOOD PRESERVATION …

. Food loses its flavor when it comes in direct contact with the air inside the freezer. Avoid fluctuation of temperature. [en ligne]. These salt mines are located in the Himalayan mountain ranges that fall in Punjab, a province of Pakistan.

Drying food reduces the amount of water available for microorganisms. Salt, sugar and vinegar are food additives which have been used for this purpose for thousands of years. Brines and condiments are known to have high salt content, but do they meet the 10% salt requirement to inhibit bacterial growth? is known to be the purest salt on Earth as it is hand-extracted from the Khewra salt mines. This establishes the utmost importance of salt in our lives. @2019 - TheSaltValley. Later, in the Middle Ages, kitchens had an impressive wooden salting chest. Salting, as it is called, is a technique for preserving food that lives on and is still carried out using the same methods and processes. Many use a large-capacity freezer to preserve large amounts of food. It is very necessary to take care of the proper packaging of the food when freezing.

How Himalayan Salt Lick Is Good for Dogs? Fruits are cooked to removes excess water and then cooked in sugar. During this process, heat kills unwanted microorganisms from the food. It is essential for the proper functioning of the vital body organs. make it appropriate for food preservation. ", University of Georgia, National Center for Home Food Preservation, https://en.wikipedia.org/w/index.php?title=Salting_(food)&oldid=985963546, Articles needing additional references from February 2019, All articles needing additional references, Creative Commons Attribution-ShareAlike License, This page was last edited on 29 October 2020, at 00:23. Reducing the amount of water available to bacteria inhibits or slows bacterial growth and reproduction.

American Society for Microbiology. These are just two examples of how important salting is and why it is worth while finding out the secrets behind it. Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt. Thank you, {{form.email}}, for signing up. Process does not destroy nutrients. Salting can be the basis of more sophisticated products, such as the Roman garum, a condiment sauce made from salted and fermented fish dried in the sun in large earthenware jars and the Egyptian lupin seeds preserved in herb-flavoured brine. It also inhibits the growth of microorganisms. Preservation of food has been a common practice since ancient times. ROUX, Jean-Louis, 1994. My goal is to make my fellow humans aware of such natural things and help them in developing habits that can improve their everyday life as well. Today’s markets are full of all sorts of salts, each one promising to be the best. Read our, Medically reviewed by Jonathan B. Jassey, DO, Medically reviewed by Rochelle Collins, DO, Medically reviewed by Richard N. Fogoros, MD.

It comes with a thermostat and a built-in fan to assist even the circulation of air. Egyptians used earthenware jars for salting and the Gauls used wooden kegs. Nowadays, people pickle foods because of their liking for the taste that is produced. Curing lets the meat stay safe for use for a long time and induces flavor in it. Hot smoking: this involves cooking the food in a heated area (65-90) degrees Celsius. Preserving food with salt is an ancient human practice that dates back before written records. SCHÄRER, Martin R., 2013. More of a glimpse into his soul than a recipe book, it reveals more about the man than the chef. Even traditionally salt-preserved foods do not meet the 10% salt requirement to stop microbial growth. Vegetables such as runner beans and cabbage are also often preserved in this manner. Salt acts as a preservative by inhibiting microbial growth. In addition, many salt-preserved foods require refrigeration after opening in order to slow microbial growth.