In summer in japan Optimal temperature and humidity allow bacteria to grow easily. This results in spoilage and food poisoning as well. Japanese people who love natural delicious food must find a way to preserve their food to prevent spoilage. One of the ingredients that Japanese people use to inhibit the growth of pathogenic bacteria to prevent food poisoning is Japanese vinegar Let's see how to preserve food using vinegar.
Reasons for using vinegar to prevent spoilage and food poisoning.
Japanese vinegar is a vinegar that is obtained from the fermentation of rice, brown rice or a mixture of rice, corn and wheat flour and fermented by Koji of Ra. Until you get sugar, which is converted to alcohol by yeast. The alcohol is then converted into orange juice by bacteria. Acetobactor Sp.) The resulting orange juice contains acetic acid and citric acid with a pH of approximately 2-3. Such pH will inhibit the multiplication of bacteria that cause. Food poisoning well
Easy way to preserve vinegar.
Marinating raw fish fillets with Japanese vinegar
Many types of high-fat fish, such as mackerel and sardines. Rich in nutrients that can easily spoil. Japanese people have a way to preserve such raw fish by fermenting it in a mixture of vinegar, salt and sugar, which helps to extend the life of the raw fish while preserving the deliciousness of the fish for a longer time.
Used to marinate various fresh vegetables
Japanese people use Japanese vinegar to inhibit the growth of bacteria contaminated in fresh vegetables. By using vinegar for making sushi. Or vinegar with a little salt and sugar to mix or marinate with fresh washed vegetables. Then marinated in the refrigerator for about 30 minutes, then can be eaten deliciously and safely.
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Use it as a food seasoning ingredient.
Using vinegar as a flavoring ingredient in stewing or simmering meat. In addition to helping to increase appetite. It also prevents food spoilage as well.
For cooking
In the summer when the rice is cooked, it is prone to spoilage if placed at room temperature. Cooking rice by adding 1 teaspoon of orange juice per 1 cup of rice will help prevent the rice from spoiling easily and make the rice softer and more delicious.
In addition to Japanese vinegar There are still many other ingredients that Japanese people use as a seasoning to prevent spoilage food, such as pickled plum and lemons. Which has high citric acid, ginger, which contains the substance Zingerone (Zingerone) Shiso leaf, which contains Perill's Aldehyde. (Perillaldehyde) and garlic, which contains Allicin (Allicin) and so on. Compounds in such raw materials have the ability to inhibit the growth of bacteria as well.
If interested in wanting to prolong the life of food without using synthetic preservatives Try using Japanese vinegar and such natural preservatives.