3. This is preserving food with
the use of salt and brine
solution. Fish and meats are
commonly preserved by
salting.

4. •Ham
•Tuyo
•Bagoong •Tapa
•Daing
•Salted
Eggs

5. Sodium chloride, known
as salt, is a good agent
for removing water
from food. With
diminished water
content, the salted
food will be less
susceptible to microbial
growth.

6. Salt concentration will prevent the growth of
most bacteria by 15% in a saturated salt
solution of 26.5 %. At a given temperature of
21.1 ° C, bacteria, mold, and yeast will not
grow.

8. Steps in Binch Salting:
1. Apply the salt to fish/ meat
arranged on a rack or
containers such as jar, pot,
barrel, or tank to drain away
the liquid from the fish.
2. Rearrange the fish and
apply salt again to ensure
proper preservation.

9. Steps in Brine Salting:
1. Arrange fish/ meat in layers
in a barrel.
2. Just like in dry salting, the
fish are soaked in saturated
brine.
3. Stir the brine from time to
time to make an even solution.
4. Add
more
salt
until
concentration of 25% is
achieved.

10. How to Make Salted Eggs

11. Ingredients
1 Dozen duck (or
chicken) eggs
4 cups water
3 cups salt

12. Procedure
1. Wash eggs and place in clean
jar.
2. Mix salt and water to from
salt solution by boiling.
3. Allow to cool.
4. Pour salt solution into jar and
soak eggs for atleast two
weeks.

13. It is the anaerobic oxidation
of carbohydrates by
microbial enzymes, resulting
to the production of alcohol
or several kinds of acids.

15. In Salt Fermentation ,
brine solution is used
like bagoong, burong
isda, burong mangga.

16. In sugar Fermentation ,
yeast is needed.
Examples are wine
beer, and vinegar.

17. This is cooking food in sugar to attain
a concentration of 40-65% or
saturated sugar level. When fruits are
cooked in syrup, the water content of
fruits as well as the microbial cells are
drained out. This may stop the growth
of organisms that may initiate
spoilage.

18. Thank You For
Listening!
God Bless!