Velkommen\u00a0til\u00a0min\u00a0f\u00f8rste\u00a0blogg\u00a0og\u00a0min\u00a0f\u00f8rste\u00a0arbeidsoppgave. Vi\u00a0studentene skal skrive blogg om produktene vi har laget selv hjemme. Vi\u00a0hadde\u00a0f\u00f8rste\u00a0samling\u00a0den 17-18 August om\u00a0konservering; safting,\u00a0sylting\u00a0og\u00a0hermetisering.<\/p>\n

\u00c5\u00a0konservere\u00a0er\u00a0\u00e5\u00a0beskytte\u00a0maten\u00a0mot\u00a0\u00f8deleggelse.\u00a0Konservering er\u00a0\u00e5\u00a0behandle\u00a0produkter\u00a0slik\u00a0at de lar\u00a0seg oppbevare\u00a0i\u00a0lengre tid\u00a0uten\u00a0at kvaliteter\u00a0og\u00a0egenskaper\u00a0endres\u00a0i vesentlig\u00a0grad https:\/\/snl.no\/konservering_av_n%C3%A6ringsmidler<\/a><\/p>\n

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$\"Image$ <\/p>\n
Glassene i ovnen p\u00e5 100 grader, Foto: Angelie Telarma<\/em><\/p>\n
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$\"Image$ <\/p>\n
Lokkene i kokende vann og kokende syltet\u00f8y, Photo: Angelie Telarma<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n
<\/p>\n
Jeg brukte;<\/p>\n
400 g rips<\/p>\n
600 g\u00a0bringeb\u00e6r<\/p>\n
400 g\u00a0sukker<\/p>\n
1 \u00bd\u00a0ss fruktpektin<\/p>\n
Koking\u00a0er\u00a0viktig\u00a0for \u00e5\u00a0bryte\u00a0ned\u00a0gj\u00e6r, muggsopper og andre\u00a0mikroorganismer.\u00a0Jeg kokte syltet\u00f8yet i en time. Jeg brukte 400g\u00a0sukker for\u00a0jeg\u00a0\u00f8nsket at\u00a0syltet\u00f8yet ikke skal v\u00e6re for s\u00f8tt. Jeg\u00a0brukte\u00a0ikke\u00a0s\u00e5\u00a0mye\u00a0pektin\u00a0for \u00e5\u00a0sikre\u00a0at\u00a0konsistensen\u00a0ikke blir like stiv som\u00a0gele.\u00a0Jeg blei veldig\u00a0glad for at\u00a0resultatet blei som\u00a0jeg\u00a0\u00f8nsket.<\/p>\n
$\"\"$ <\/p>\n
Helt ferdig bringeb\u00e6r og ripsb\u00e6r syltet\u00f8y, photo by Angelie<\/em><\/p>\n
Med 1 kg b\u00e6r fikk jeg \u00a02.5 \u00a0glass syltet\u00f8y. Jeg hadde ikke vanskeligheter med \u00e5 lage syltet\u00f8y. Jeg synes at det er lett \u00e5 lage godt syltet\u00f8y. Jeg vil gjerne lage mer syltet\u00f8y i framtiden.<\/p>\n
2. Sylte r\u00f8dl\u00f8k<\/strong><\/p>\n
Jeg brukte to r\u00f8de l\u00f8ker og kuttet dem i sm\u00e5 biter.<\/p>\n
$\"\"$ <\/p>\n
R\u00f8dl\u00f8k i sm\u00e5 biter, Foto: Angelie Telarma<\/em><\/p>\n
<\/p>\n
Jeg brukte oppskriften jeg fikk fra l\u00e6reren.<\/p>\n
2 stk r\u00f8dl\u00f8k<\/p>\n
1 b\u00e5t finnhakket hvitl\u00f8k<\/p>\n
1 \u00bd dl vann<\/p>\n
\u00bd dl eplecidereddik<\/p>\n
\u00bd ts salt<\/p>\n
\u00bc ts hel pepper<\/p>\n
Jeg\u00a0f\u00f8lgte\u00a0prosessen\u00a0som\u00a0st\u00e5r\u00a0p\u00e5\u00a0oppskriften.\u00a0Kok\u00a0opp\u00a0hvitl\u00f8k, vann,\u00a0sukker,\u00a0eddik\u00a0og\u00a0salt\u00a0i\u00a0en\u00a0kasserolle. Legg\u00a0r\u00f8dl\u00f8ken i\u00a0n\u00e5r\u00a0sukker og\u00a0salt\u00a0l\u00f8st\u00a0seg\u00a0opp. La\u00a0det\u00a0sm\u00e5koke\u00a0i\u00a02\u00a0minutter.\u00a0Trekk\u00a0kasserollen\u00a0av platen\u00a0og\u00a0avkj\u00f8l.\u00a0Oppbevar\u00a0gjerne\u00a0syltet\u00a0r\u00f8dl\u00f8ken p\u00e5\u00a0glass med\u00a0lokk.<\/p>\n
$\"\"$ <\/p>\n
R\u00f8dl\u00f8k sylte, Foto: Angelie Telarma<\/em><\/p>\n
Jeg\u00a0brukte\u00a0raffinert\u00a0salt,\u00a0ikke\u00a0grovt\u00a0salt. Jeg\u00a0synes\u00a0at smaken p\u00e5 raffinert salt er litt svak. Derfor brukte jeg litt\u00a0mer salt for \u00e5\u00a0f\u00e5\u00a0mer smak. \u00abUtfellinger\u00a0av\u00a0de\u00a0ulike salter\u00a0avhenger\u00a0av\u00a0ionenes\u00a0konsentrasjon\u00a0og de\u00a0dannede\u00a0saltkrystallers\u00a0l\u00f8selighet\u00bb.Raffinert\u00a0salt\u00a0inneholder\u00a0sv\u00e6rt\u00a0lite tungmetaller\u00a0og\u00a0gir mindre\u00a0risiko\u00a0for\u00a0harskning\u00a0(Lynum,\u00a0Leif,\u00a02011, s. 130).<\/p>\n
Det\u00a0glasset\u00a0jeg\u00a0brukte\u00a0er\u00a0helt\u00a0ny vasket i vaskemaskinen. Jeg tenkte at det\u00a0er\u00a0greit\u00a0\u00e5\u00a0bruke glasset uten\u00a0\u00e5\u00a0varme\u00a0det i ovnen. Jeg\u00a0t\u00f8rker glasset f\u00f8r\u00a0jeg\u00a0legger\u00a0inn\u00a0sylter\u00f8dl\u00f8k. Glasset er\u00a0allerede\u00a0kaldt n\u00e5r\u00a0jeg\u00a0legger inn sylten. Jeg\u00a0er\u00a0ikke\u00a0sikkert\u00a0p\u00e5\u00a0resultatet. Jeg h\u00e5per at sylter\u00f8dl\u00f8ken ikke er myglet n\u00e5r vi skal smake p\u00e5 den.<\/p>\n
<\/p>\n
<\/p>\n
Litteraturliste<\/p>\n
Innli, K. E.Helmersen, H. (1994) Konserveringsmetodar:<\/em> MKK101: Kompendium i konservering. Volda: H\u00f8gskulen i Volda<\/p>\n
Lynum, Leif (2011): Konserveringsmetoder – og kjemiske reaksjoner ved tilberedning og lagring av mat.<\/em> MKK101: Kompendium i konservering. Volda: H\u00f8gskulen i Volda<\/p>\n
Riddervold, AstriBerg, Per (2004): Spekemat.<\/em> MKK101: Kompendium i konservering. Volda: H\u00f8gskulen i Volda<\/p>\n
(Lest August 24 2017)\u00a0https:\/\/snl.no\/konservering_av_n%C3%A6ringsmidler<\/a><\/p>\n
(Lest August 24 2017)\u00a0 https:\/\/snl.no\/konservering_-_metoder<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"
Velkommen\u00a0til\u00a0min\u00a0f\u00f8rste\u00a0blogg\u00a0og\u00a0min\u00a0f\u00f8rste\u00a0arbeidsoppgave. Vi\u00a0studentene skal skrive blogg om produktene vi har laget selv hjemme. Vi\u00a0hadde\u00a0f\u00f8rste\u00a0samling\u00a0den 17-18 August om\u00a0konservering; safting,\u00a0sylting\u00a0og\u00a0hermetisering. \u00c5\u00a0konservere\u00a0er\u00a0\u00e5\u00a0beskytte\u00a0maten\u00a0mot\u00a0\u00f8deleggelse.\u00a0Konservering er\u00a0\u00e5\u00a0behandle\u00a0produkter\u00a0slik\u00a0at de lar\u00a0seg oppbevare\u00a0i\u00a0lengre tid\u00a0uten\u00a0at kvaliteter\u00a0og\u00a0egenskaper\u00a0endres\u00a0i vesentlig\u00a0grad https:\/\/snl.no\/konservering_av_n%C3%A6ringsmidler Det finnes mange forskjellige metoder til \u00e5 konservere maten. Vi kan bruke salt, sukker, eddik, osv. I denne oppgaven brukte jeg sukker, litt salt og eddik som konserveringsmiddel. Eddik […]<\/p>\n","protected":false},"author":169,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/blogg.hivolda.no\/angeliet\/wp-json\/wp\/v2\/posts\/34"}],"collection":[{"href":"https:\/\/blogg.hivolda.no\/angeliet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogg.hivolda.no\/angeliet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogg.hivolda.no\/angeliet\/wp-json\/wp\/v2\/users\/169"}],"replies":[{"embeddable":true,"href":"https:\/\/blogg.hivolda.no\/angeliet\/wp-json\/wp\/v2\/comments?post=34"}],"version-history":[{"count":29,"href":"https:\/\/blogg.hivolda.no\/angeliet\/wp-json\/wp\/v2\/posts\/34\/revisions"}],"predecessor-version":[{"id":131,"href":"https:\/\/blogg.hivolda.no\/angeliet\/wp-json\/wp\/v2\/posts\/34\/revisions\/131"}],"wp:attachment":[{"href":"https:\/\/blogg.hivolda.no\/angeliet\/wp-json\/wp\/v2\/media?parent=34"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogg.hivolda.no\/angeliet\/wp-json\/wp\/v2\/categories?post=34"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogg.hivolda.no\/angeliet\/wp-json\/wp\/v2\/tags?post=34"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}