This trial is intended to give students an understanding of the principle of the use of sugar for food preservation. And products containing sugar. To enable students to compare And see the difference in sugar preserved in a manner different, and so the student understands the use of salt in the preservation of fresh vegetables and fresh meat from all the trials that crystallized soon be using% Brix start up. than But it will take more than the amount of sugar in the syrup. And a period of less crystallized. The jam, marmalade, it was found that a change from the original. There is more sweet There are more viscous There is a catch together forming gel
cabbage, pickling salt that is salted with so much salt concentrations can cause cabbage is very salty. When the concentration of salt used has too many things to cabbage, bitter taste of salted meat, it was found that the area has the highest% of the salt solution. The highest salinity And has the look of an area with a hardness of salt, which is working to make the protein denaturation.
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