food preservation

 dried food

- Borts (Mongolian: Борц) is air-dried meat cut into long strips which are hung in the shade. The Mongolian nomadic lifestyle and the local climatic conditions gave rise to specific methods of preserving meat. The most widespread one is air-drying or 'bortsloh'. The fresh meat is cut into long strips, 2-3 cm thick and 5-7 cm wide. The strips are hung on strings under the roof of a ger, where the air is free to circulate. After about a month the meat is dry, having turned into small, hard, wooden-like sticks with a brown color. This method of preservation causes the volume of the meat to shrink significantly. The dried borts is broken into small pieces or ground to a coarse and fibrous powder. It is stored in a linen bag, which allows contact with air. In the dry climate of Mongolia, this method of storage preserves the quality of the meat over months, or even years.
- Chicharrón (Spanish: [tʃitʃaˈron], Andalusian: [ʃiʃaˈron], plural chicharrones; Portuguese: torresmo [tuˈʁeʒmu, toˈʁezmu]; Filipino: chicharon; Chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton or beef.

- 花膠是魚鰾，卻不是所有魚鰾都能用來製 成花膠。要選用石首魚、黃唇魚等深海大型魚類， 從魚腹中取出，曬乾成形。花膠分公、母。公的肚 身中間厚兩頭薄，形狀有棱角；而母的則圓而平展 ，質地薄口感軟，價格上略遜一籌。隨着存放年限 加長，花膠顏色越來越黃，腥味減淡，名貴級別也 急劇提升。至於超市裏品相中下的，充其量只能叫 做雜膠或菜膠。這也是為什麼市面上的花膠價格天 差地別，而且不同國家都有相應的管控政策，有人 甚至為了發橫財，去到走私入獄的地步。http://paper.takungpao.com/resfile/PDF/20200910/PDF/b4_screen.pdf

粉皮
- 李家北山和曾經貧瘠的沂蒙山區一樣，土地瘠薄，只依靠種地打糧是發展不起來的，更不會集體走向小康之路。只是，蒙恬故里的人們，歷來具有一種風骨，他們從不向命運低頭，就像一枚紅薯，即使粉身碎骨，也要以另一種方式開出花來。各種手工藝製作，各種飲食材料的加工興起，讓面朝黃土的日子不再苦累。我從參加工作進城以來，聯城這個地名在印象裏就是較為富裕的代稱。粉皮最早見於北魏的《齊民要術》，據記載，先是在山東流傳，明代開始遍及大江南北。製作方法和材料也因各地飲食習慣和差異多種多樣，如大米、小麥、紅薯、綠豆、馬鈴薯、豌豆等，並有了鮮、乾兩種產品問世。鮮的方便於即食，乾的方便於運銷和存放。http://pdf.wenweipo.com/2020/09/01/b07-0901.pdf

smoke food
- Wood flavoring

• alder
• apple and cherry
• hickory
• maple
• mesquite
• oak
• pecan

- Method

• dry rub
• paste
• marinate - combination of acid oil, spices
• mops

- Tinapa, a Filipino term, is fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from blackfin scad (Alepes melanoptera, known locally as galunggong), or from milkfish, which is locally known as bangus.

ice
- https://www.thehindu.com/life-and-style/food/ice-ice-baby-a-short-history-of-ice/article32101162.ece

alcohol
- 二○一六年，喜靈洲懲教所曾有在囚人士在監獄中釀酒而引起騷動，當時署方在囚倉發現有囚犯以私藏的橙及米飯自製橙酒https://orientaldaily.on.cc/cnt/news/20200810/00176_047.html


flower
- 桂花滷愈陳愈香，總是氤氳着甜蜜的味道。母親用桂花滷這種方式把時鮮的桂花保存下來，可以以後慢慢享用。製作桂花滷前，要把採摘來的桂花除去雜質，然後在太陽底下曬。待至半乾時，就用瓦缽裝起，一般放一層糖或蜂蜜，就放一層桂花，直到裝滿為止，最後用木瓢壓緊封好，置於陰涼處。一個月後，桂花滷就可以吃了。桂花滷，過年做糕餅絕對少不了；做湯圓、糯米粥等，加一點兒也能清香提神。另外，母親還會做桂花茶，茶味與花香交融在一起，清香撲鼻。先把最嫩的明前茶用鍋焙熱，把去了水氣半乾的桂花和入其中，裝在罐中封緊，這樣茶葉的熱氣就慢慢把桂花烤乾，香味完全吸收在茶葉之中。這是母親加工桂花茶的做法。若將桂花直接拌入乾茶葉中，沒有了焙茶過程，桂花香就不易被茶葉吸收，有的桂花甚至會爛掉。做桂花茶絕對不能少了工序，少了就會變味兒。
http://pdf.wenweipo.com/2020/08/18/b08-0818.pdf