food processing grade 9_fermentation and curing

1. ACTIVITY 1.1. CHECK ME!
DIRECTIONS: LOOK AND ANALYZE THE DIFFERENT FOOD PRODUCTS IN A BOX. PUT A CHECK
MARK (/) IN THE PICTURES THAT ENTAIL CURING THE MATERIALS TO PROCESSED THE
PRODUCTS.
1. Salted eggs . miso
2 3 . guinamos
. dried fish
4 ( tuyo ) 5 . Fish sauce 6 . longanisa
. shrimp
7 bagoong . tocino
8 9 . tamban (tuyo )

2. ACTIVITY 1.1. KNOW ME!
DIRECTIONS: IDENTITY WHAT PROCESSED PRODUCT BEING CURED AND SUBMERGED IN
THE GIVEN SITUATION BELOW. WRITE SKINLESS LONGANISA, TOCINO, SALTED EGGS,
BAGOONG, SALTED FISH (TUYO) IN THE SPACE PROVIDED.
Situation Answer
1.
Maricel decided to preserve 1 kilo dilis using 333 grams of salt into one to six
months.
BAGOONG
2.
Rutherford prepared 350 grams finely ground lean, and 150 grams finely ground
back fat. He also used salt, curing salt, and phosphate, then dissolved in ¼ cup
juice until tacky. He cured it in room temperature for 24 hours.
SKINLESS
LONGANISA
3.
Letty have 1 kilo duck eggs and 4 kilos coarse salt. She tried to submerge and
cure it in a salt solution for 18 to 21 days.
SALTED EGGS
4.
Mercy prepared 1 kilo fresh tamban fish, 1 cup salt and 2 cups water. She also
prepared brine solution then submerge the fish for 3 hours.
SALTED FISH OR
TUYO
5.
Manny prepared chicken breast with or without skin, 1, 000 grams boneless, and
sliced ¼ inch thick. He cured at room temperature for 8 to 10 hours.
TOCINO

3. FOOD PROCESSING 9
PROCESS FOODS BY SALTING, CURING AND
SMOKING
LO4: CURE THE MATERIALS
Prepared by:
CHONY F. FORONDA
Teacher III

4. WHAT IS IT?
 CURING - PRESERVING THE RAW MATERIALS
USING DIFFERENT INGREDIENTS,
SEASONING AND EXTENDERS
SALTING - A METHOD OF PRESERVATION OF
MEAT, FISH AND OTHER RAW MATERIALS BY
ADDING SALT

5. CURING OF THE PREPARED
MATERIALS
IS A METHOD IN PRESERVING SELECTED RAW
MATERIALS INTO PROCESSED PRODUCTS LIKE SALTED EGGS,
SAUSAGE, SKINLESS LONGANISA, BACON, TOCINO, AND MANY
OTHERS.

6. • enhanced the taste and
color of meat
• increased the water
binding capacity of the

7. •RUB THOROUGHLY THE JUICES OF MEAT
WITH THE CURING MIXTURE.
•PACK IN TANKS OVER DRY CURING SALT TO
REMOVE THE LIQUOR DEVELOPED THROUGH
THE SALT EXTRACTED. PLACE IN A CHILLER
WITH 4ºC. COVER TIGHTLY TO PROTECT

10. Texture vegetable proteins – added to the meat.
Spices – an aromatic substance used to flavor food
TVP containing colorants

11. Dry Curing – used salt in extracting moisture and
serve as a preservative
Pickle curing – added sugar to preserve the shelf life
of food by immersing in vinegar
Injection Curing – the brine solution is injected to
the muscle of the meat

12.  Place in a convenient size container and cover to
prevent fat oxidation and contamination.
 Consider the number of days in curing.
 Check and monitor the temperature ranging from 36
- 40ºF.
 Regularly inspect to ensure that it is free from
spoilage.
 Examine if the mixture distributed equally to the
meat.
 Pack the cured product and store in a freezer.

13. Curing the material:
Ingredients household
measure
Weight (grams)
Refined salt 1 teaspoon 12.00
Curing salt ½ teaspoon 2.00
Phosphate 1 teaspoon 3.00
Vitamin C powder ¼ teaspoon 0.50
Chilled water ¼ cup 62.50
To dissolve the 4 ingredients
Extenders:
Isolate 1 teaspoon 5.00
Carageenan 1 teaspoon 2.50
Chilled water ¼ - ½ cup 125.00
To dissolve 2 ingredients