Dry salt cucumber (preserving method and principle)

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Dry salt cucumber (preserving method and principle)

  1. 1. Kitchens TestBest Pickling Method Hairieyl Azieyman Bin Azmi D20101037426 Heng Tiger D20101037446 Muhammad Shamim Bin Zulkefli D20101037460 Ng Seng Wei D20091035105 Mohamad Arif Bin Nasaruddin D20091035123
  2. 2. dry saltPickled cucumber
  3. 3. Pickled Cucumber Are made throughout the world-in Africa, Asia andLatin America.They are made by mixing cucumber with salt fromwhere they undergo a lactic acid fermentation.
  4. 4. Preservation principlesSelected cucumbers are prepared and placed in drysalt.With wet fruits such as cucumbers, dry salt is usuallyused.The salt draws moisture out of the cucumbers toform a brine. solution of salt and liquid with an extremely high salinity content
  5. 5. Lactic acid producing bacteria thrive in thesalty environment and begin to grow andmultiply.As they do so they produced lactic acids as aby-product, which increase the acidity of thepickle and gives the it its distinctive sour taste. The increased acidity preserves thecucumber and prevents the growth of otherfood poisoning bacteria.The fermentation continues until all thenutrients are used up and the acidity is so highit destroy the lactic acid bacteria.
  6. 6. 3 factors should be remembered • Low SaltConcentration • Producing a mix of acid, and aroma compound. • Should be low(21°C)Temperature • Producing a mix of acid, and aroma compound. • Less than 4.6. PH • To kill most bacteria.
  7. 7. Raw material preparationSelect the raw material. Select the cucumberswithout bruising or damage.Wash the cucumbers in potable cold waterand drain. It is important that the water used forwashing is clean-boiled water is ideal-to avoidcontamination of the brine by water-bornebacteria.
  8. 8. Chlorinated water should not be used for washingthe fruit as this could prevent the natural fermentationtaking place. The cucumbers are sliced into thin andround slices.
  9. 9. Flow diagram QUALITY PROCESS ASSURANCE Selection Only good condition of cucumber should be used Wash In clean water Mix with salt 50g salt with 4 cucumbers Ferment For between one and four week at 21°C. Package
  10. 10. Process-How to Make PicklesStep 1:Selecting the cucumbers •The picture at right shows a good cucumber for pickling( bottom) and a bad one (top). The good one is dark green, firm and not bloated.
  11. 11. Step 2: Cut and Wash the cucumbers
  12. 12. Step 3:Mix the salt withcucumbers This allow the brine to form by osmosis( water is drawn out of the cucumber and mixes with the salt to make brine).This take few hours depending the temperature.
  13. 13. Add Vinegar and Sugar
  14. 14. Step 5: Fermentation occursAs soon as the brine is formed, fermentationstarts at 21°C and bubbles of carbon dioxideappear. Fermentation takes between one andfour weeks depending on the ambienttemperature. Fermentation is complete when nomore bubbles appear. Anaerobic fermentation in brine produce lacticacid, or marinating and storing it in an acidsolution : vinegar (acetic acid). Help to reduce the pH value (less than 4.6,whichis sufficient to kill most bacteria)

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