Curing
Query URLs
https://term.museum-digital.de/md-de/tag/72818
- Note
- "Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late-19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite." - (en.wikipedia.org 26.09.2021)
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Lakespritze (Pökelspritze)
Diese Lakespritze kam vor der...
Object information
Image: Heimatmuseum Dohna - CC BY-NC-SA -
Pökelspritze
Der Pökelspritze gehört zu...
Object information
Image: Heimatmuseum Dohna - CC BY-NC-SA -
Vorratshaltung
Manuskript, Vogeding, Ralf,...
Object information
Image: Kreismuseum Syke - CC BY-NC-SA
References
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