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A process of food preservation that cooks food in a material that turns to solid in order to form a gel. It is used in most jugged meats and it is one of the most famous delicacies in China.
Food preservation that involves cooking of the food, sealing the food in cans or jars that are sterile, and boiling of the containers to eliminate or weaken microorganisms as a form of sterilization.
Food preservation that makes use of Sodium hydroxide in order for the food to maintain an alkaline environment to inhibit growth of bacteria. Lye use the process of saponification of fats contained in the food that changes flavour and its texture.
A method of food preservation that soaks food in an edible liquid. Pickling is divided into two categories such as chemical pickling and fermentation pickling. Agents are applied in the edible liquid to aid preservation.
A food preservation of increasing shelf life of food items. The food is exposed to smoke from burning materials. It is one of the ancient food preservation methods that probably emerged after developing the cooking method that uses fire.
Food preservation used in fruits such as pears, apples, apricots, plums and peaches. Some foods are also cooked in sugar until it crystallizes and the product is then stored dry.
Also known as curing, is a process of food preservation that draws the moisture that is present in the meat through a process called osmosis. Nitrates and nitrites are the most commonly used salt.
One of the commonly used food preservation processes that is used domestically and commercially. Cold food environment provide a large amount and a long-term food life that can last from months to years.
