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AS IS "Cecina"

Corned beef product is made with the technique of smoking. Smoking is one of the oldest food preservation. The smoked meat is preserved much longer than fresh meat, also, during the smoking of meat products generated characteristic odors and flavors and pleasant. Smoked foods are in demand by the public.

RAW MATERIAL AND SUPPLIES:

- Meat

can be used fresh meat of pigs, cattle or sheep.

- Sal common

sodium chloride or table salt, used as flavoring.

- Curing Salt:

is commercial potassium nitrite is used as Curing of the meat. Aims to give a characteristic red color to the jerky. It also has a synergistic action of conservation, together with the preservative action of salt and smoke during the operation of smoking.

EQUIPMENT AND MATERIALS:

- Smoker craft

-

Knives - Cutting board

- Plastic containers

INSTRUMENTS:

- Balance

DESCRIPTION OF THE FLOW OF OPERATIONS:

RECEIPT OF RAW MATERIAL

For the preparation of sausage meat is used in preference fresh pork can also be used for beef and sheep. The meat should be of young animals. The meat from older animals is hard because of its high elastin content and is not very appreciated by the consumer.

SELECTION

Used muscle meat from the leg, hip, arms and back.

EXPLODED:

bones are separated taking into account the natural formation of muscle tissue, avoiding unnecessary cross sections. This operation also divides all fat, membranes and tendons.

FILETEADO:

In this operation, the meat is cut into slices 1 to 2 cm. Thick and weighing approximately 500 to 600 grams.

SALT OR CURED

The meat is sprayed with a uniform mixture of common salt and Curing salt trade in the proportion of 18 grams of common salt and 1.5 grams of salt Curing , per kg. meat. Let refrigerated temperature for 24 hours.

SMOKED:

The smoking may be regarded as a heat treatment of meat, which aims to be drying and matured. In the heat treatment temperature should not rise above 70 ° C. Smoked technology includes the preparation of smoke and driving up the outer surface and inside of the meat mass. This operation is performed using a tilt smoker craft which consists of a galvanized wire basket subject to a transverse axis at a height convenient smoke-generating device. The smoke must come from white non-resinous woods. The turning is done regularly smoked meat, you can take 12 hours to get dry. Of this operation depends on the preservation of the product.

COOL:

The cooling is performed at room environment, on hangers and placed in a cool dry place away from animals and dust.

PACKAGING OR PACKING:

The product should be packed with wax paper and packed in waterproof plastic bags.

STORAGE:

A cooling temperature of 2 to 5 ° C.

QUALITY CONTROL:

The final product quality depends on the quality of raw materials, processing technology, hygiene and personal cleanliness and the environment where it is made.

The jerky is a stable and lasting several months under refrigeration.

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Palermo Neighbours fight against the proliferation of antennas

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Codex Alimentarius (Review)

In 1962, after a long period of study, seeing the need to facilitate international food trade and consumers to ensure not only quality but also the security and safety thereof, in a joint FAO and WHO established a Code with the objective to be called "Codex Alimentarius" (Latin: Code or the Food Act).

Over time, the Codex Alimentarius has become one of the most widely accepted and adopted regulations in the world. This is because it has a good scientific basis and that the correct application of the rules of production, processing, packaging and transportation ensures the security and safety in food. Served to minimize (but not completely eliminated the problem) the risk of spread of foodborne diseases, as a basic concept of the Codex states that "food is nutritious if it is not safe."

Benefits its implementation are:

• In addressing both consumer protection and the production and trade of food worldwide, regional, national and local aid that meets the fundamental right to access to foods that are of good quality, safe and nutritious.

• Removes artificial non-tariff barriers to trade, allowing access to markets who produce, process and market food.

• Protect the health of consumers.

makes the rules clear for everyone, so:

• facilitates food marketing.

• Sets fair practices in food trade.

• The only arguments allowed are those that are strictly scientific basis.

• allows standardization of concepts and quality points and facilitate trade and transportation worldwide.

Their food standards, codes of practice and guidelines provide adequate protection to consumers not to be affected by unsafe food or fraudulent trade practices.

How do you practice?

In order to implement an intergovernmental organization was formed called "Codex Alimentarius Commission." This is responsible for the "Joint FAO / WHO Food Standards" verify, approve and promote the standards, codes, guidelines and other measures that are analyzed by subdivisions that specialize in various areas of food known as Codex Committees "

How the Codex was formed?

To "build" the "Codex" were considered, studied, and verified a collection of international food standards. Organized and structured around the material in 14 volumes that make up the complete collection of standards and related texts. We included all major standards for food, processed, semi-processed and unprocessed raw materials for the production or processing to make it a type of food.

contains provisions relating to:

• nutritional quality of food.

• Provisions for food additives, contaminants, pesticide residues and veterinary drugs.

• Labelling and presentation.

• Hygiene.

• methods of analysis and sampling.

• microbiological standards.

Each of the "Codex standard" is a presentation format similar to the following basic information:

• The overall scope of the Standard.

• The essential composition.

• Food additives and contaminants.

• quality factors.

• hygiene requirements.

• requirements for labeling.

• Methodology to apply for Analysis and Sampling.

is important not only publishing the basic rules, but also the constant updates, as this allows these definitions and requirements for foods to be effective in each country and region, facilitating the international exchange insurance.

How does internationally?
operated by the Codex Secretariat in Rome and coordinates activities with the regional offices. In countries that joined the Codex Regional offices were established known as Codex Contact Point, which met (at least in theory) a correspondent and coordination role for activities in the country. Basically receive documents, publications and communications of the Codex.

Besides disseminating, promoting awareness of Codex in the country, often provide policy and technical advice to governments and related agencies. Typically transmit and receive information from government agencies, national food industry or regional organizations defending the rights of consumers, universities and research centers and NGOs working in the field.

Source: FAO

Registration (form Ba-49),

MANUFACTURE OF BREAD OR MELANOSIS

Bread is a staple food that is part of the traditional diet in Europe, Middle East, India and America. Is usually prepared by baking a dough made primarily with cereal flour, salt and water. Sometimes the mixture typically contains yeasts to ferment the dough and more fluffy and tender. The most commonly used grain for bread making wheat flour is also used rye, barley, corn, rice. There are many types of bread can contain other ingredients such as fats of different types (bacon, butter, olive oil), eggs, sugar, spices, fruits, dried fruits (like raisins), vegetables (like onions), fruits various nuts or seeds.

The following video is of the "Way to go Discovery Channel, which shows the making of bread :

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enzymatic browning (summary) HOW TO MAKE CHEESE


enzymatic browning or melanosis is a Surface color change caused by the formation, an enzyme, a precursor of compounds that react with cellular constituents such as proteins or amino acids to form insoluble pigments of melanin type.

The enzyme responsible is the polyphenoloxidase (PPO) EC 1.14.18.1 ranked and also called tyrosinase, phenolase or cresolase. This endogenous enzyme is inactivated by cooking or freezing, but becomes active again when they thaw.

enximático browning process occurs in crustaceans, potatoes (potatoes), apple, avocado (avocado), grape juice and citrus fruits, mushrooms, among others. Anti-browning agents must meet some of the following functions:

- inhibit or compete with the PPO.
- Being reducing agents (reduce quinones and diphenols).
- Be metal chelating agents of the reaction catalyst (copper, iron).
- Reduce the absorption of oxygen.

The substances most commonly used so far been hn:

- sulfites.
- ascorbic acid.
- Citric acid and citrates.
- Phosphates acids.

New trends and research point to the use of new compounds as

- 4-hexyl resorcinol.
- Kojic Acid.

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cheeses are dairy products, highly prized because they are a rich source of protein and calcium, for their excellent flavor and palatability. The cheeses can be made from the milk of most mammals.

cheeses obtained by coagulation of milk casein due to the action of renin is an enzyme found in the stomachs of lactating ruminants. This enzyme is commercially known as rennet and has the ability to transform the lactose in milk into lactic acid. This transformation acidified milk and causes clotting mentioned above. There

many types of cheeses derived from the technique of preparation and consumption vary with geographic and economic historical factors. also other types of cheeses are made with the addition of acids can be citric or lactic acid of natural or chemical origin.

RAW MATERIAL AND SUPPLIES:

- Milk: Use fresh cow milk, pasteurized skim or whole may be.

- Rennet: commercial enzyme is used as a biological catalyst that converts lactose into lactic acid, causing coagulation of casein of milk.

- Sal: is used as a flavoring and preservative.

EQUIPMENT AND MATERIALS:

-

Kitchen - Pots

- Strainers

- Knives or stainless steel Lit

- Moulds and Press

- calico fabric

-
jug
- Tubs and buckets

- Desk

- Wooden pallets


INSTRUMENTS:

- Balance

- Thermometer


PROCEDURE:

RECEIPT OF MILK

Milk recepciona in clean, disinfected drinking water to which was added 5 drops of bleach per liter. Used 5 liters of milk.

FILTERING

milk is strained or filtered using a coarse cotton cloth clean and disinfected to remove foreign particles from the milking and poured into a pot of stainless steel or aluminum.

PASTEURIZATION:

Milk heated to a temperature of 85 ° C for 30 minutes or 5 ° C for 35 - 37 minutes stirring gently to prevent scorching.

TEMPERATURE:

The milk is cooled to room temperature until it reaches 30 ° to 32 ° C which is the optimum operating temperature of rennet enzymes.

addition of rennet and calcium chloride:

commercial rennet is used, the amount used is determined according to the manufacturer. 0.0015% is added, ie 1.5gr/100lt.de milk.

calcium chloride is added una porción de 0.02%, es decir 20gr./100lt. De leche.

* El cuajo se vende en sobre o pastillas. Seguir las indicaciones de cada uno para su adición.

CUAJADO:

La leche se mantiene de 32° a 38°C por un tiempo de 30 a 40 minutos hasta que se forme una buena cuajada.

PRIMER DESUERADO:

Transcurrido el tiempo de reposo se observa que la cuajada se ha precipitado al fondo del recipiente. Luego se separa el suero inclinando suavemente el recipiente.

LAVADO:

Agregamos 2 litros de agua, primero un litro, luego el otro que is indicated as the next step.

SALADO:

salt is added in the proportion of 2%, this is combined with a liter of water remaining from the previous operation and then proceed to pour in the curd, the salt will be based at weight of rennet. STIRRING

and draining FINAL:

The curd is kept at a temperature of 45 ° C for 10 to 15 minutes, then remove the remaining whey.

SHAPING AND PRESSING:

The curds are placed in plastic molds and have drains inside calico cloth. Then press gently at first to drain the excess whey. After the pressure is increased gradually, changing them with other dry cloth until it stops draining the whey. After the operation, the cheese must be weighed to determine its performance.

STORAGE:

cheeses should be stored under refrigeration for 4 to 5 ° C.

QUALITY CONTROL:

quality controls are performed with physical and biological analysis.

The quality of cheese is dependent on the quality of raw materials, processing techniques employed and personal hygiene and utensils used.

Milk is a highly perishable food and is easily contaminated, so it is necessary that the milking and handling dairy products is very careful and hygienic. The milk must come from healthy cows and free of contagious diseases.

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Cereals constitute the most important nutrient source for mankind. Are historically associated with the origin of civilization and culture of all peoples. The man could move from nomadic to sedentary when he learned to cultivate cereals and get them an important part of their livelihood.
Each culture, each civilization, each geographical area of \u200b\u200bthe planet, consuming a specific type of grain creating a gastronomic culture all around them. Among the Europeans dominate the consumption of wheat, among Americans, corn, and rice is the essential food of the Asian peoples, the sorghum and millet are unique to African communities.
cereals are a staple in the diet of different peoples, for its nutritive properties, its moderate cost and its ability to cause immediate satiation. Their preparation and cooking method agribusiness are simple and versatile, from the bread or pizza, even thousands of different candy. Its use is appropriate for any age and condition. In our environment the way of consumption of cereals is very varied, bread, pastries, cakes, pastries, cereal flakes or expanded, but also serve as raw material for alcoholic beverage industry such as beer or whiskey.

The following video is of the "Way to go Discovery Channel, which shows the Production (manufacturing) GRAINS:

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CEREAL PRODUCTION IS WELL LIQUOR (BRANDI, Bourgon, cognac and whiskey) - ALCOHOLIC DRINKS

The following video is of the "Way to go Discovery Channel, which shows the development liquor (brandy, Bourgon, brandy and whiskey) in general.

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Nectar is a product consisting of finely sieved fruit pulp, water, sugar, citric acid, preservative and stabilize yourself. Have an appropriate treatment in airtight containers so as to ensure its preservation. This product is not fermented or carbonated, the minimum percentage of pulp should not be less than 50%.

Raw material and supplies :

- Fruit: must be mature, healthy, fresh, free from physical and biological

- Sugar: refined white preference

- Citric acid: gives the product the proper acidity

- CMC: carboxymethylcellulose prevents the sedimentation of solids and embodies the product

- Potassium sorbate used as a preservative to prevent fermentation and microbiological growth

Equipment and Materials:

- Blender or pulpeadora

- stainless steel pots and aluminum

- industrial kitchen

- stainless steel knife or peeler mechanical

- buckets and trays

- Screens or strainers

- Desk

- Glass Bottles

- Tags

-
jug


Instruments - Balance

- Thermometer 0 100 ° C

- Refractometer (Brixometro)

- Peachímetro or potentiometer

- Clock or timer

deal-flow Description:

- raw material reception: after quality control and weight fruit, are disappointed and stored until processing.

- Selection: are discarded and mature green fruit, and those with physical and biological damage.

- Wash: is performed with water, serves to remove foreign individuals attached to the fruit. After washing the fruit is disinfected in a solution of water with 5 drops of bleach per liter.

- peeling and seeding: is performed by placing before or after thermal bleaching. Using mechanical knives or peelers. Peeling can also be a chemist using caustic soda, with superheated steam or hot water. This operation removes the skins and seeds

- Bleaching Thermal is performed by placing fruit in hot water at 85 -90 º C for 3 to 5 minutes. This operation serves to inactivate enzymes that darken the pulp and change the flavor (Ejm. process oxidation in the apple tree is much faster than other fruit.) It also accentuates the natural color of fruits.

* We do not recommend this process for the production of banana nectar. It tends to be cooked in a very short time.

- Octopus: is to reduce the fruit pulp into fine particles. Is done mechanically using pulpeadora or blender

- Refining: consists of passing the pulp through Maya liquefied fine may be plastic, stainless steel and thin coarse cotton cloth.

- Standardized formulation: due to the varied composition of the fruit is not usually possible to identify a predetermined formula. But using the guide below can get nectar fruit of good quality with an average duration of 3 to 6 months, long enough to reach full commercialization.

* Dilution of the pulp with water: it can be a dilution of 1: 3 to 1: 5 (pupa / water) depending on the nature of the fruit

* Regulation of sugar to 9 to 10 ° Brix (9-13% of total weight)

* Regulation of pH by addition of citric acid el pH debe llegar a 3.8-4.0 medido con un peachímetro o con cinta pH. Suele ser el 0.05% del peso total.

* No usar ácido cítrico en maracayá, camu camu, u otra fruta con alto contenido de acidez

* Adición de CMC como estabilizante. De 0.07 a 0.1% del peso total de la dilución dependiendo de la naturaleza de la fruta.

* Adición de sorbato de potasio como preservante, máximo 0.04%

- Tratamiento térmico: la mezcla se calienta a 85º C durante 5 a 10 minutos utilizando una olla de preferencia de acero inoxidable. Esta operación sirve para eliminar la carga microbiana, air and foam that accumulates on the surface of the mixture.

- Filling and : filling on the shelf is made of glass or heat resistant plastic, cleaned and sterilized by steaming or boiling water. The emvase is completely filled when the nectar is at a minimum temperature of 85 º C. quickly closes hermetically. Then the full emvases placed in inverted form for 10 to 15 minutes before being cooled.

- Cooling: reached base product should be cooled quickly by immersion in water at room temperature, in order to avoid nutritional losses, aroma, color, consistency.

- Tagged: is done by hand. The label used to identify the product of similar market. The design must be careful in accordance with rules established to facilitate their sale.

Quality Control:

is performed 48 hours after processing. It verifies the presence of foreign particles, the presence of custard, sedimentation of solids, odor and taste.

* Remember that good manufacturing practices and adequate quality control and ensure prestige to the product sales in the market. Product quality depends on the quality of raw material with which to work.

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THE SUPREME COURT OF THE PROVINCE orders to dismantle ANTENNA CTI (CLARO)

Good news. On 09.02.2009 the SUPREME COURT OF THE PROVINCE OF BUENOS AIRES ordered the dismantling of a cell phone antenna located in Pilar CTI. This process took 3 years but finally got the neighbors under the patronage of Dr. Mario A. Capparelli & Associates

The cover art is Expte CIVIL DEFENSE ASSOCIATION OF QUALITY OF LIFE C / CTI MOVIL S / UNDER. was processed in the first instance in No. 3 Court of Criminal of San Isidro.

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determine the level of radiation from your cell

manufacturers say the technology is safe, but many scientists say the opposite, in between the need for communication that we often have to use a cell phone.
devices are not all alike and not all have the same level of risk, one way to minimize this risk is to choose a model with low radiation.
There is an American NGO with a large database about it. I recommend you check there before buying a new computer.

http://www.ewg.org/cellphone-radiation/

It is also interesting to know the practices for a safer use of the telephone or reduce radiation exposure
http://www.ewg.org/cellphoneradiation/8-Safety-Tips

A translation of its own:

1. BUY LOW RADIATION CELL
Find the model and manufacturer in the EWG database: www.ewg.org / cellphoneradiation / Get-A-Safer-Phone . (The model is usually under the battery.) Consider if necessary, replace the computer with one that emits the lowest level of radiation as possible and have the performance required.


2. HANDS FREE USE HEADPHONES OR
These devices emit less radiation than the telephone. Choose wired or WIRELESS according to convenience or chance. (Opinions are divided as to which option is safer, but it is less harmful): www.ewg.org / cellphoneradiation / Get-a-Headset . Some headsets emit continuous low-level radiation, so do not use it permanently, only to place or answer a call.
Using the headset or speaker phone is the safest way.

3. Listen more, talk less
The equipment emits radiation when you write or speak, but not receive calls or messages

4. SEPARATE TELEPHONE HAVE THE BODY
Specifically torso or heard speaking. Is more convenient to have it on a belt or pocket and use in device handsfree.

5. SMS INSTEAD CHOOSE TO TALK
message system uses less power and therefore emits less radiation to send voice messages to send.

6. LOW SIGNAL? PHONE AWAY! The lower
phone signal greater the emission of radiation used to make a connection. It is convenient to make and receive calls in high-signal conditions.

7. LIMITING THE USE OF CELL IN CHILDREN (I prefer to avoid it altogether)
a child's brain absorbs twice the radiation than an adult, so if it is not essential (emergency), would be preferable for children to NO cell use.

8. AVOID RADIATION SHIELDS
protectors keypad antenna or reduce the quality of connection and forces the computer to transmit at higher power generating higher levels of radiation.

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Antennas

Electromagnetic radiation of antennas and transmitters 11 and 13 channels of television than the maximum authorized by the Ministry of Health. A committee will determine its effects on health.
The same effect is investigated in the Constituent Technological Pole, where are the radios Mitre, La Marea and Amadeus. The legal debate over the validity of contracts.
[ see full story on Page 12 ]

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Jeers to school together: "Our children had major headaches "

Constance Donadio, a neighbor of Hans Christian Andersen, detailing the ills suffered by students and neighbors to they dismantled the antennas.

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phones and brain tumors, 83% of Europeans believe that the mobile may damage health to alert

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They return over the link between phones and tumors

A group of international researchers have developed a study that warns of cancer risk by mobile use, especially among children.

"... The main conclusion is that electromagnetic radiation emitted by mobile themselves pose a health risk , a set of possible brain tumors, eye cancer, leukemia or testicular cancer ... "

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What happens Argentina is backward

Antennas: "What happens in Argentina is the precautionary principle in reverse" [14/08/2009] The specialists explain this concept and discuss what the law stipulates Argentina.

See the information it publishes Habitat Urban

http://www.habitaturbano.tv/player.asp?prog=HU&id_nota=1988 about

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