Food Processing Y2.pdf

Unit of Competency: PROCESS FOOD BY SALTING, CURING AND
SMOKING
Module No. 1
Module Title: PROCESSING OF FOOD BY SALTING,
CURING AND SMOKING
Republic of the Philippines
Department of Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

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MODULE I
QUALIFICATION TITLE : FOOD PROCESSING NC II
UNIT OF COMPETENCY : PROCESS FOOD BY
SALTING, CURING AND
SMOKING
MODULE TITLE : PROCESSING OF FOOD BY
SALTING, CURING AND
SMOKING
NOMINAL DURATION : 250 HOURS
WHAT IS THIS MODULE ABOUT?
This module covers the knowledge, skills and attitudes required
in processing food by salting, curing and smoking. It also includes
preparing equipment, tools, utensils, raw materials, salting and curing
solution and mixtures; curing the material; finishing the cured materials
and preparing production report.
WHAT WILL YOU LEARN?
At the end of the module, you should be able to:
1. prepare equipment, tools, materials and utensils;
2. prepare the raw materials;
3. prepare salting and curing solutions and mixture;
4. cure the materials;
5. finish the cured materials; and
6. prepare production report.
WHAT DO YOU ALREADY KNOW?
Read and understand the following questions. Choose the correct
answer from the choices given and write the letter in your quiz notebook.
PRETEST
1. What kind of measuring tool is available in 1, 1/2, 1/3, and ¼
cup sizes made of stainless, aluminum or plastic?
a. dry measuring cup
b. liquid measuring cup
c. weighing scale
d. thermometer

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2. Which of the following is not included in cleaning the top of a gas
range?
a. Remove the burners and the rack and scrub with warm,
soapy water and scouring pad.
b. Clean the holes with the hair pin or wire.
c. Rinse with clean, hot water, and dry the rack.
d. Arrange pans in the oven so that the air can circulate
around them.
3. Which is not a procedure in defrosting a refrigerator?
a. Turn off electric current.
b. Remove all foods from the freezing point.
c. Wrap frozen foods to keep them from thawing.
d. Use steel wool.
4. What type of knife is used to cut all types of meat?
a. boning
b. butcher
c. cleaver
d. french
5. Which is not a characteristic of a fresh fish?
a. eyes are clear, full not sunken
b. flesh is firm and elastic
c. skin is shiny and bright
d. with objectionable odor
6. What is the best quality of poultry for salting, curing and smoking?
a. plump breast, smooth skin
b. old tough birds
c. with plenty of pin feathers
d. with bruises and discoloration
7. What is the method of preserving fish that lowers its moisture
content?
a. salting c. freezing
b. pickling d. smoking
8. What items are added to determine the cost of product?
a. ingredients and unit cost
b. ingredients and sales
c. ingredients and operating express
d. ingredients and profit
9. What process utilizes the altering of fresh meat except for single
grinding, cutting and mixing?
a. meat processing c. salting
b. smoking d. curing

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10. Which of the following is not important in meat processing?
a. It prolongs product shelflife or stability.
b. It makes meat more palatable.
c. It provides convenience and variety.
d. Does not enhance marketability of meat.
11. What solution is made from a dissolved salt and other
ingredients ?
a. sugar concentrate c. brine solution
b. osmosis treatment d. curing solution
12. Which of the following curing ingredients counteracts saltiness?
a. nitrate c. spices
b. salt d. sugar
13. What is the appropriate chilling temperature of meat before
curing?
a. 1º to 4ºC c. 2 to 5ºC
b. 4ºC d. 5ºC
14. Which of the following is not a function of curing ingredients?
a. improve the water binding capacity
b. improve the taste
c. improve the meat color
d. decreases water holding capacity
15. What ingredient stabilizes the color of cured meat?
a. ascorbic acid c. sugar
b. phosphate d. spices
16. What is the method of processing meat and fish using hardwood,
sawdust, and other heating piece of log?
a. smoking c. picking
b. fermentation d. sugar concentration
17. Which of the following is a curing ingredient?
a. isolate
b. pineapple juice
c. refined salt
d. vetsin
18. What is all about the GMP (Good Manufacturing Practices)
embodied in Administrative Order 208 (series of 1974)?
a. a set of sanitary guidelines recommended in the
manufacture, processing, packing, holding and storage of
foods
b. sanitary inspectors from BFAD
c. a food drug and cosmetics act of the Philippines
d. processing plants

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19. Which is not a reason why HACCP (Hazard Analysis Critical
Control Points) is important?
a. It is proven effective in instituting food safety.
b. It is monitored critical areas in the selling of unsafe
product.
c. It has quality benefits to people involved in the operation.
d. It has implementing defect programs to food processing.
20. What part of the refrigerator is suitable to keep the cured
products?
a. bottle racks c. door gasket
b. crisper d. freezer compartment

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LESSON 1
PREPARE EQUIPMENT, TOOLS, MATERIALS AND UTENSILS
WHAT IS THIS LESSON ABOUT?
This lesson covers the preparation, use and operation of
equipment, tools and utensils needed in processing foods by salting,
curing and smoking.
At the end of the lesson, you should be able to:
1. prepare, clean, check and sanitize equipment, tools, materials
and utensils for salting, curing and smoking;
2. use equipment, tools, instruments and utensils properly;
3. identify the parts and functions of equipment, tools, and
utensils; and
4. operate various equipment, tools, instruments, and utensils.
LET US DEFINE:
LET US STUDY:
The following are the equipment, tools and utensils used in
processing food by salting, curing and smoking.
1. Instrument – a tool, implement, or apparatus.
2. Equipment – the articles used or needed for a specific purpose or
activity
3. Tool – any implement for working, cutting, shaping
4. Utensil – an implement, instrument or vessel especially one used in
preparing food.
5. Sanitize – to free from dirt and bacteria.

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A. EQUIPMENT
The large equipment necessary for the proper preparation of food
includes a range, and a refrigerator. Proper use and care of equipment
will not only make food preparation quicker and easier, but also ensure
their lasting service.
1. RANGE
The range provides the necessary heat in cooking food. The
fuel used for a range may be electricity, gas, kerosene, coal or wood.
Ranges differ in sizes, shapes and special features, but all of them are
equipped with surface units, top of the range for cooking, an oven for
baking and roasting, and a broiler.
USE AND CARE OF THE RANGE
A. Use utensils that have large enough top to prevent the boiling
food from spilling over the range top or oven.
B. Keep a dish on the range top for the spoon that you use in
stirring food.
C. Arrange pans in the oven so that the air can circulate around
them.
D. Wipe the chromium trimming with damp cloth and polish it
with a dry cloth.

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Cleaning the top of gas range
A. Remove the burners and the rack and scrub them with warm,
B. Clean the holes with hairpin or wire. Do not use a toothpick.
C. Rinse with clear, hot water and dry the rack.
D. Return the burners and the racks to the range as soon as they
are dry.
Cleaning the units or electric range
A. Turn on the high heat so that any food on the units will burn off.
B. Cool, and then brush each unit with a soft non-metallic brush.
C. Use steel wool or cloth for units which are enclosed.
Cleaning the oven
A. Use pancake turner to remove food immediately after it has
spilled in the oven.
B. Cool the oven thoroughly with a special cleaner when it is cool.
C. Wipe the oven with soapy water. Rinse with a clean water and
dry.
D. Turn on the oven for a few minutes to dry all parts so that they
will not rust.
Cleaning the Broiler
A. Remove fat from the broiler pan. Then wipe the pan and the
rack with paper.
B. Wash the broiler rack and the pan with hot soapy water using a
scouring pad.
C. Rinse and dry thoroughly.
D. Wipe the walls of the broiler. Then return the broiler pan on the
rack.
2. Weighing Scale – This equipment is used to measure large
quantities of ingredients

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3. FREEZER AND REFRIGERATOR
The freezer and refrigerator are used in maintaining the freshness of
raw materials and in providing an ideal low or ambient temperature for
storing a processed foods.
Here are some pointers in the use and storage of food in the refrigerator:
1. The coldest part is underneath the refrigerating compartment. Food
that spoils easily should be placed in the coldest part of the
refrigerator.
2. A refrigerator should not be overloaded since this interferes with the
circulation of the air inside. Never put paper on shelves to catch
spilled food as this interferes with proper circulation of air.
3. Minimize the opening of the door.
4. Keep the refrigerator dry and clean.
5. It should be defrosted regularly. Not more than half an inch of frost
should be allowed to accumulate in the freezer. Ice should never be
chipped off the freezer.
6. Do not put hot food in the refrigerator.
7. Keep the refrigerator clean outside and inside. The outside part
should be washed with mild soap and water and dry.

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Defrosting the refrigerator
1. Turn off the electric current.
2. Remove all ice trays and frozen foods from the freezing point.
3. Wrap frozen foods in newspaper to keep them from thawing.
4. Put the dip tray in the proper place to catch the melted ice.
5. Place pans of hot water in the lower part of the freezing unit.
Allow the ice to melt. Never use sharp pointed object to remove
the ice.
6. Remove the food in the lower part of the refrigerator.
7. Turn on the current and return food to the refrigerator.
4. SMOKEHOUSE

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KITCHEN TOOLS AND UTENSILS
TOOLS

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6. Colander is a bowl-
shaped kitchen utensil used
for draining off liquids and
rinsing food
7. Mixing Bowl comes in
graduated sizes and has
sloping slides

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2.Thermometers
Types of thermometers used in food processing

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LET US REMEMBER:
All equipment, tools and utensils must be cleaned with soap
and water. Clean water is should be used to wash and rinse them. Do not
forget to switch off or remove the electric plug to cool off the equipment
before cleaning. Also practice proper care and storage of equipment.
Using the correct kitchen equipment makes the work easy and also saves
time and effort.
HOW MUCH HAVE YOU LEARNED?
Test I: Multiple Choice
Direction: Read and understand the following sentences. Select
the best answer and write it in your quiz notebook.
1. What kind of knife is used to cut all types of meat?
a.boning c. cleaver
b.butcher d. french
2. Which equipment provides heat in cooking food?
a. refrigerator b. range c. sink d. oven
3. What is the coldest part of the refrigerator and is used for storing food
that spoils easily?
a. bottle racks b. butter keeper c. crisper d. freezer
4. What measuring device is used to measure dry ingredients such as
sugar and flour?
a. glass measuring c. measuring spoon
b. measuring cup d. weighing scale
5. Which of the following containers is used in soaking and brining fish?
a. basket c. pail
b. earthen jar d. wooden box
Test II - Identify three equipment, tools and utensils in the laboratory
area. Cite their specific uses in front of the class.
LET US APPLY WHAT YOU HAVE LEARNED:
1. Demonstrate the procedure in cleaning and sanitizing equipment,
tools and utensils.
. 2. Clean the oven in the laboratory area by following the procedure.

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RESOURCES:
Fuel for smoking like wood, wood shaving, sawdust, corn hush, rice hulls,
corn cob, half dried leaves.
REFERENCES:
1. Hand Outs in Food Processing
(Industrial Technology Department institute DOST)
2. Home Economics III
By: DURAN RONDALLA, CRUZ MARQUES and
SILVA REYES
3. Home Economics Technology III
By: Jennifer L. Dagoon Aida L. Dagoon
Dr. jesse D. Dagoon
Rosene G. Mortola
4. Processing Tools and instruments
(Industrial technology department institute DOST)

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LESSON II
PREPARE THE RAW MATERIALS
This lesson deals with preparing the raw materials needed in
processing food by salting, curing and smoking.
1. sort and grade the raw materials for salting, curing and smoking;
and
2. give the steps in preparing the raw materials for salting, curing
and smoking.
LET US DEFINE:
LET US STUDY
Sorting and grading of raw materials
In sorting and grading raw material for salting, curing and
smoking, the following qualities should be considered:
1. Fish
The skin of freshwater fish has a bright color.
Scales adhere strongly to the skin.
Gills are bright red and covered with clean slime.
The flesh is firm and elastic.
1. Raw – uncooked, unprocessed, original form
2. Sort – to select any group of things related by having
something in common
3. Grade – a degree in a scale classifying to finality, rank, worth
4. Nutritive value – having nutritious properties.

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The body is rigid, stiff and belly walls intact, not ruptured.
It sinks in water, although some tend to float if gassy.
The skin is shiny and bright.
Eyes are clear, full not sunken
2. Meat
A. Beef
The flesh is red and marbling.
The fat is white for carabeef. It is yellowish and creamy in cow’s
meat
The flesh is compact and does not separate when you hold it.
There is no foul odor.
The texture is fine and firm.
The bone is pinkish if young and grayish, and coarse if old.
The flesh is evenly layered with fat.
B. Pork
The flesh is pink.
It is compact and does not separate when you touch it.
Texture is fine and firm
The flesh is layered with fine white fat. The fat is soft and oily
There is no foul odor.
3. Poultry
The breast is plump.
The skin is smooth and free from disease damage such as tears,
cuts, blemishes, & broken bones.
The feet are soft and the breast bone is pliable.
All pinfeathers should have been removed.
It has distinct white meat. Muscles of poultry that are active have
more fat.
4. Egg
Fresh eggs have rough, white shells and do not have any
undesirable odor.

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PREPARATION OF RAW MATERIALS FOR SALTING, CURING AND
SMOKING
Cured Products
All meat should be chilled to 1ºC to 4ºC before curing.
A. Preparation of meat for ham making
1. American style ham
Trimming and weighing, both front (shoulder) and hind (ham) legs
can be cured into hams.
Shoulder: the cut is made parallel with the rib. The jowl is removed
in line with the blade side to make a square – cut shoulder. The three –
rib neckbone is removed and the breast piece trimmed off.
Ham: Place the saw directly back of the curve in the backbone at
the same angle as the knife would be when cutting across the hock. Saw
between the 2nd and 3rd sacral point. With a sharp knife, make a clean,
continues cut along the edge of the picnic ham, removing the excess fat,
skin and feet. Both legs should assume a square or rectangular shape.
2. Chinese style ham
Trimming and weighing. A similar procedure as in cutting picnic hams
for American style is followed except for a slight nomination in trimming.
The trimmed legs for the Chinese – style ham assume a rounded edge
and feet are not cut off.
B. Preparation of meat for longanisa making
Raw Materials: Pork lean
Pork back fat
1. Wash the meat.
2. Trim the meat by removing the skin, bones and unwanted parts.
3. Weigh accurately.
4. Grind the meat.
C. Preparation of meat for tocino making
Raw Material:
Pork pigue/kasim with or without skin, boneless
1. Wash the meat
2. Trim and weigh.
3. Slice meat into ¼ inch thick.

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D. Preparation of meat for bacon making
Raw Material:
Pork Bellies
1. Wash the meat.
2. Trim and weigh.
3. Slice the meat into convenient sizes.
E. Preparation of poultry for curing
1. Fast the chicken for 12 hours and bleed properly.
2. Dress the chicken:
a. Cut the vein from the throat and bleed properly.
b. Wash the bird with cold water.
c. Scald bird in hot water to remove feathers.
d. Pluck the body and breast feathers and work toward the tail.
e. Remove pin feathers by using tweezers or paring knife.
f. Remove internal organs and rinse the inside cavity thoroughly.
g. Cut off the wings at the base of the wing joints.
h.Cut the neck close to the body and the legs below the knee
joints.
i. Wash the bird and drain thoroughly; the bird is now ready for
curing.
F. Preparation of eggs for salting
Salted Eggs
1. Wash the eggs thoroughly.
2. Boil water with salt till salinometer reading is reached. See if egg
float for salinometer test. If egg floats, it has reached the
salinometer point.
3. Cool the brine and immerse eggs
4. Soak eggs in solution for 12 – 14 days. For native eggs collect after
12 days. For foreign breed duck after 14 days.
5. Collect eggs after required days. Boil and color.
G. preparation of fish for smoking
Smoke fish
1. Remove gills and entrails of fish.
2. Wash well.
3. Soak in brine solution for one hour to leach out blood. Drain.
4. Soak in saline solution for one to six hours.
5. Wash with fresh water.
6. Hang fish out or under the sun for three hours.
7. Put in a smokehouse with a temperature between 90 – 100ºF.

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Figure 2
Figure 1
Figure 3
Figure 3
Figure 2
Figure 1

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LET US REMEMBER
Raw materials like meat, fish, egg, poultry and other marine
products must be fresh. Infested raw materials covered with molds
should be separated from the rest and better yet be disposed of.
Direction: Read the questions carefully. Select the letter of the correct
answer and write it in your quiz notebook.
1. Which one describes the best quality egg?
a. Rough white shell
b. broken, scratch shells
c. thin eggwhite
d. yolk is flat, off-center
2. What kind of meat is best for tocino making?
a. back fat
b. ham
c. kasim
d. pork lean
3. How do you select the best quality of fresh fish in the market?
a. clear bright eyes
b. undesirable odor
c. bulging eyes
d. ruptured belly
in preparing fish

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4. What solution is used in salting eggs?
a. brine c. sugar
b. salt d. syrup
5. Which is not a procedure in preparing meat for curing?
a. trimming and weighing
b. trimming and washing
c. grinding of meat
d. smoking the product
Each group will choose a raw material to bring, either fish, meat,
poultry or egg and sort and grade it according to the prescribed qualities
for salting, curing and smoking.
RESOURCES
Raw Materials: Kitchen Utensils
1. Fresh eggs utility trays
2. Dressed poultry weighing scales
3. Fresh Meat mixing bowl, basin
4. Eggs, fish/ other marine products food tong colander
REFERENCES
Hand outs
HOME ECONOMIC III & IV
By: ROSO and et. al.
FOOD PROCESSING
By: Dr. Leoncio Reymundo
Department of Home technology
U.P.L.B Pages 61 - 69
Prof. Victoria G. Claravall
Assistant professor I
And et. al. Pages 61 - 69

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LESSON III
PREPARE SALTING, CURING SOLUTION AND
MIXTURES
This lesson deals with preparing salting curing solution and
mixture in processing food by salting, curing and smoking.
1. give the uses and specifications of raw materials and ingredients;
2. apply the steps or techniques in preparing salting, curing
solutions and mixture; and
3. observe sanitary food handling practices.
LET US DEFINE:
LET US STUDY:
The following are some basic rules of sanitary food handling
practices that must be observed by food handlers:
1. Hands should be washed thoroughly with soap and water. A
disinfectant solution of chlorinated water should be available for
rinsing the hands before handling food. Wearing rings, bracelets,
and wrist watches during processing should be avoided as these
can be source of contamination.
2. Whenever possible, food must not be handled directly during
preparation and packing.
1. sanitary – free from dirt and bacteria
2. solution – a mixture formed for purpose of preserving meat or
fish
3. cure – to preserve (meat, fish, etc)for the purpose of preserving
meat or fish as by smoking or salting
4. disinfectant – a preparation for disinfecting spoilage bacteria
5. contaminate – make impure by mixture of unnecessary
substance or bacteria

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3. Packing materials must never be handled directly particularly on
the side that shall be in direct contact with the food.
4. Food handlers should be properly dressed. The use of gowns,
aprons, head caps, or hair nets, masks, rubber, boots, and gloves
are ideal. This prevents contamination of food by foreign matters
from the handlers’ body like hair, dust and germs extracted from
the nose and mouth. However, for small scale industries clean and
light color shirt and caps and hairnets would be efficient.
5. Smoking in the preparation, processing, and packing area should
never be allowed. Smoke can be absorbed in the food or the ashes
and cigarette butts may get into the food. Spitting and blowing of
the nose should never be done within the premises of the plant.
These unhealthy habits contribute to contamination and spread of
diseases.
CURING INGREDIENTS AND THEIR FUNCTIONS
Salt is the most important curing ingredient. It makes up the bulk of the
curing mixture because it is not only a good preservative but it provides
the most desirable flavor. As a preservative, it causes the partial
dehydration of the tissue through osmosis, at the same time withdraws
water from the protoplasm of the spoilage organisms, shrivelling and
inactivating their cells. Besides, it improves the ability of meat proteins to
retain either the normal moisture content of added water and stabilize
the fat protein emulsion in sausage.
Three kinds of salt locally available:
1. solar or coarse salt
2. Pangasinan salt
3. refined salt – the most suitable for meat curing on account that
aside from being the most concentrated, it has the least amount
of impurities.
Sugar is a secondary ingredient in curing formula which counteracts
saltiness. It enhances the flavor of the product and aids in lowering the
PH of the cure. Its role in color development and color stability under
present commercial curing practices has been found to be negligible.
Refined cane sugar is the most suitable. The use of brown sugar is
limited by the fact that it caramelizes at a lower temperature and tends to
darken the meat in cooking. Large amount of sugar on prolonged curing,
promotes vigorous microbial growth, which usually causes acid
fermentation that affects palatability and color.

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Nitrate and Nitrite is (salitre or salt peter ) potassium nitrate (genuine
salt peter ) sodium nitrate (chilli salt peter ) and nitrites are color fixation
agents or substances responsible for the development of the proper color
in cured meat products. The level of use of nitrates is limited to 200 mg/
kg of meat. Aside from fixing the color, the nitrite changes the anaerobic
condition of the meat to aerobic one so that CLOSTRIDIUM BOTULINUM
and other putrefactive bacteria can not grow.
Vinegar - is added for flavor but it also have some antiseptic value. It
aids in promoting the shelf life of the finished product. The vinegar to be
used should have an acetic acid content of 4.5% to 5.0%
Spices- are aromatic vegetable substances used for seasoning of food.
Usually this consists of leaves buds, flower, fruits and seeds. Rhizomes
or other plant parts which have been dried can be used in their entire or
in powdered form. These spices provides the flavoring properties to their
content of volatile oil, while in some, flavor is due to the natural blending
of the flavors of a great number of different components like alcohol,
esters phenols and their derivatives organic acid, sulphur containing
compounds, alcholoids , and resins. Examples of these spices are pepper,
onion, garlic, paprika, laurel, oregano, etc.
Binders, Fillers and Emulsifiers are intentional additives. These are
added for economical reasons and they improve the finished product
characteristics such as texture, appearance, slice ability and plumpness.
They also prevent shrivelling and shrinkage to a certain extent.
Binders are additives which when dissolved bind meat particles together
and hold moisture during processing and or subsequent reheating.
Examples of these are dried skim milk, cereal flour, starch and carrot
flour.
Fillers are binders that contain water soluble protein which serve as
fillers for added weight. Examples are cereal grains and textured
vegetable protein.
Emulsifiers are binders that contain water soluble proteins which aid in
the emulsification of ingredients. Example is dried whey.
Ascorbic Acid hastens the color production due to either a chemical
reaction with nitrate, producing more nitric oxide or by reducing
metmyoglobin (oxidized meat pigment which is brown) to myoglobin (red).
The permissible level for this adjuncts is 7 ½ oz of ascorbic acid or its
salt to 160 gal. or pickle or ¾ oz. /100 lbs. of sausage met or emulsion or
500mg / kg meat.

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TECHNIQUES IN SALTING
Making brine. The salt and other ingredients should be completely
dissolved in water: the brine should be sterilized as possible. The meat
are lightly packed in a clean, odorless periodically for density and salt
concentration and be replenished as necessary for even curing. A
temperature of 3ºC to 4ºC for the curing room is the accepted standard.
Salt in the effect, lowers the moisture content of the product through
osmosis, the process which involves the passage of water through a semi-
permeable membrane from a region of low solute concentration to a
region of high solute concentration until equilibrium.
PREPARING CURING MIX FOR HAM AND BACON
Curing mix consists of salt, sugar and nitrite to prolong the keeping
quality of meat. The curing mix for bacon preparation is the same as ham
preparation. Pumping solution is also injected into the meat.
Measurement is the same as that of ham, which is ½ cup for every kg.
meat.
How to prepare curing mix for ham
1. Pumping pickle (50 % salinity)
This mixture is good for 4kgs. of meat
Allow ½ cup of the mixture per kg of meat
In 2 cups water, add the following ingredients:
½ cup salt, coarse.
1 ½ tbsp sugar refined
1 tsp phosphate
2 tablets ascorbic acid or vitamin C, 500 mg (pulverized)
1 ½ tbsp ham spice
2. Dry cure mixture (per kg of meat)
2 ½ tbsp. coarse salt
1 ½ tbsp refined sugar
¼ tbsp phosphate
½ tablet ascorbic acid (500 mg)
Preparation of Pumping Pickles
1. Pumping pickle. Prepare a stock of saturated salt solution (100º
salinometer) by dissolving all the salt that can be dissolved, stirring
in a certain amount of boiling water. Cool in refrigerator, strain the
brine to remove dirt and excess salt. Boiled plain water for dilution
purposes, must also be prepared and cooled. Then measure and
mix all the required ingredients.

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2. Brine (without any added ingredients ) should give a salinity of 80-
85º at 15.6ºC as determined by salinometer test. It is advisable to
dissolve the curing ingredients in a small amount of brine before
finally mixing with the rest of the liquid. Stir thoroughly and strain
before using. Keep any unused pickle in the refrigerator for future
use.
3. Cover pickle is lower in salinity (78º) than the pumping pickle,
and the spices are omitted. The same procedure in mixing should
be followed as in the pumping pickle.
LET US REMEMBER:
Best practices for food handlers must be strictly observed and
imposed in food processing. Tips should be followed when selecting and
buying ingredients to be used in cooking the recipe or in the processing
of food. The technique in salting food is recommended for everybody to
follow. Likewise, the preparation of curing mix should be done accurately.
Direction: Read the questions carefully. Select the letter of the best
answer and write it in your quiz notebook.
1. Which one is removed when processing food to avoid contamination?
a. jewelries c. hairnet
b. apron d. glove
2. Which is the most important ingredient in curing?
a. binders c. sugar
b. salt d. vinegar
3. What is the process involved in salting when the moisture content of
the product lowers?
a. salt concentration c. osmosis
b. making brine d. curing
4. What is the purpose of curing meat?
a. accurate measurement of ingredients
b. ham preparation
c. producing salt, sugar
d. prolong the keeping quality of meat
5. What is the salinity of the brine in the preparation of pumping pickles?
a. 100 S c. 30 S
b. 80 – 85 S d. 70 S

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1. Demonstrate the procedure in the preparation of pumping
pickles as applied in salting and curing.
2. Observe cleanliness and sanitation in the preparation of
solution and mixtures for salting and curing.
RESOURCES:
Ingredients: Kitchen utensils:
Sugar, spices Casserole
Herb Measuring cups/spoons
Condiments Mixing bowls
Grana solution Sauce pan
Preservative Ladle
REFERENCES:
HOME ECONOMICS – III – IV
By: DURAN, et al.
PAGES 41-47
HAND OUTS IN FOOD PROCESSING

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LESSON IV
CURE THE RAW MATERIALS
In this lesson you will learn that curing ingredients should
be accurately measured and mixed as a requirement in processing
foods by salting, curing and smoking.
1. recognize the importance of proper curing procedures and
techniques accurately and systematically; and
2. perform curing procedures and techniques accurately and
systematically.
LET US DEFINE
LET US STUDY:
THE PROCESS OF SALTING AND CURING
Salting
Salting as a method of preservation of meat is very important since
salted products generally have to be leached to get off most of the salt
before eating and cooking. They lose extractive like some of the proteins,
low molecular aromatic substances, vitamins and some parts of their
value, get lost.
Salting is dependent on the removal of moisture in foods. Thus,
rendering them less perishable.
Salt preserves fish by lowering the moisture content through the
process of osmosis, whereby the moisture in the body of fish is removed
1. Curing – to preserve (meat, fish, etc.), as by smoking or salting
2. Salting – is a method of preservation of meat and other raw
materials.
3. Sanitation – is the science and practice of hygienic measures.
4. Leach – to dissolve out soluble constituents

35
while salt enters through the skin as semi-permeable membrane. The
flow of water is from lesser to greater concentration. Thus, when fish is
soaked in concentrated brine solution, the water inside, flows out rapidly
through the skin.
Methods of Salting
There are five methods of salting fish. These are: 1) kench salting 2)
dry salting 3) dry salting to make brine 4) brine salting and 5) fermenting.
1. Kench saltin. This is locally called as binuro. The fish is heavily salted
with the ratio of 1:7 (1 part fish to 7 parts salt). Before they are salted,
they are soaked in 10% brine solution to leach the blood and then half
dried for 2 hours. They are packed in newspapers and in wooden boxes
for commercial purposes.
2. Dry salting. In this method, the fishery product is dried first before
salting it. Fresh small shrimps are dried first before salting them.
Steps in preparing salted alamang:
a. Remove the adhering foreign materials from small
shrimps.
b. Wash and dry the small shrimps under the sun for one
day.
c. Pound and dry shrimps with the use of mortar and pestle.
d. Add salt to pounded shrimps. The ratio is 1:5 (1 part salt
to 5 parts pounded shrimps or 17%.
e. Add a little wash sugar to salted shrimps. The ratio is
1:32 (1 part wash sugar to 32 parts salted pounded
shrimps) or 3%, blend them thoroughly.
f. After mixing, form them into paste ready for sale.
3. Dry salting to make brine. This method is locally known as”tinabal” by
the Cebuanos. The species of fish commonly dry salted to make brine are
short bodied mackerel, striped mackerel, yellow – striped crevale and
yaito tuna or alloy.
a. Weigh the fish.
b. Eviscerate and if their flesh is thick, make a gash on them.
c. Wash them with fresh water and soak in 10% brine for
30minutes to leach out the blood.
d. Drain the fish for one hour.
e. Rub thoroughly each fish with salt so that all surfaces will be
coated.
f. Pack the fish with layers in big plastic or glass containers with
salt sprinkled between layers so that the brine formed will cover
the fish. The ratio of fish is 1:4 (1 part salt to 4 parts fish) or 20%
by weigh.

36
4. Brine Salting. This method is locally known by the Cebuanos as
“guinamos”. The brine salted fish are stored for one month or two and
usually eaten with kalamansi juice or vinegar. The brine of this salted
product is called “una”, which is used as seasoning for broth and
vegetables.
Curing
Curing is a preparation for a subsequent processing of meat either
in sausage making factories or at home. The function of the curing
agents is to improve the taste and the water binding capacity of the meat
color (nitrate, nitrite, ascorbic acid) as well as to supply a medium for
elastic acid bacteria in the production of fermented sausage
(carbohydrates).
Before curing meat should be chilled 1 to 4○C. There are two
systems of curing meat, pickling and dry curing. Juices of meat are
thoroughly rubbed with the curing mixture and packed in tanks with an
excess of dry curing salt. As the salt extracts the juice from the meat,
liquor may develop in the first few days; this must be removed.
In all dry - curing methods, the meat should be placed in a chiller with
4ºC temperature and should be covered to protect it from air.
Curing Ingredients:
a. Salt dehydrates the meat by altering the osmotic pressure. It also
inhibits bacteria action and subsequent spoilage.
b. Sugar counteracts the harsh, hardening effect of salt by its
moderating action on flavor.
c. Nitrate or Nitrite stabilizes the color of lean tissues contributes
to color flavor of cured meats, inhibits growth of food poisoning
and spoilage microorganisms and retards development of rancid
flavor.
* Controversial issue regarding nitrate is formation of
nitrosamines at high temperature, which is believed to be
carcinogenic.
d. Phosphate increases the water holding capacity and
consequently the yield of the finished product.
e. Ascorbic Acid or Sodium Erythorbate stabilizes the color of cured
meat.
f. Monosodium glutamate is a flavor enhancer.
g. Texture vegetable proteins extenders; primarily added to reduce
cost.
h. Spices
Curing methods:
1. Dry Cure – ingredients are introduced in dry form.
2. Immersion/Pickle Curing – ingredients are dissolved in water;
meat is soaked in the curing solution.

37
3. Injection Curing – ingredients dissolved in water are introduced
to meat through artery pumping or injection in meat muscle.
Tips in curing:
1. Cure in container of convenient size.
2. Cover to prevent fat oxidation and contamination
3. Cure to required number of days
4. Curing temperature is from 36 - 40ºF.
5. Monitor the curing temperature from time to time
6. Inspect regularly for early detection of spoilage.
7. Overhaul the product to facilitate uniform distribution of cure.
8. After curing, smoke if necessary.
9. Pack properly and store in a freezer.
INJECTION AND IMMERSION OF HAM IN THE PICKLE SOLUTION
With a 50 ml syringe, inject the pumping pickle at the level 10% of
the weight of the ham or 100 ml per kilogram of the material. Injection
should be directed into the lean portion close to the joints and nearest to
the bones.
Massage the legs tightly to even up the distribution of the pickle
and remove any remaining blood inside. Place the treated hams in a
wood barrel or plastic pail and pour in enough cold cover pickle. Keep the
pieces of ham submerged with a wooden board or stone weight. Then
store the whole container in refrigerator or ice box. A week later, overhaul
or stir the hams to optimize absorption, and repeat the same regularly
until the curing period is over. (figure out the curing time by allowing 5
days per kg of the material. If the ham weighs 6 kg, the curing period
should be 30 days). The temperature of refrigerator or ice box should be
maintained with the range of 4.4ºC (40ºC) to facilitate absorption of the
pickle and also prevent spoilage. A higher temperature increases the risk
of spoilage while lower or freezing temperature slows down salt
penetration.
SAMPLE RECIPES OF CURED PRODUCTS
SKINLESS LONGANISA
(Pork)
Meat material: Weigh grams
Pork lean ground finely 700 grams
Pork back fat, ground finely 300 grams.
Curing Mix:
Ingredients Household Measure Weigh (gram)
Refined salt 1 Tablespoon 12.00
Curing salt ½ Tablespoon 2.00
Phosphate 1 Tablespoon 3.00

38
Vitamin C powder ¼ teaspoon 0.50
Chilled water
(To dissolve the 4
ingredients above)
¼ cup 62.50
Extenders:
Textured vegetable
protein
¼ cup 18.00
Isolate 1 Tablespoon 5.00
Carageenan ½ teaspoon 1.25
Chilled water ½ 125.00
In ½ cup water add textured vegetable protein (TVP). Hydrate for 3
minutes. Add carageenan and isolate
Seasonings:
Refined sugar ¾ cup (9-12T) 90.00 – 120.00
Black pepper, ground ½ Tablespoon 2.50
Garlic, chopped
finely*
2 teaspoon 24.00
Anisado wine 2 teaspoon 24.00
Pineapple juice 2 teaspoon 30.00
Food color ( allura
red )
½ teaspoon 1.22
As desired
Meat enhancer ½ teaspoon 1.00
Vetsin (MSG) ¼ teaspoon 1.50
Note: *Garlic powder may be substituted in the level of 2 tsps. per kg.
which is equivalent to 10 grams
** Prepare solution by dissolving 1 tsp of food color in ½ cup of water.
This serves as the stock solution to be kept in the refrigerator for future
use. From this solution, get 1-2 tsps for 1 kg mixture
Procedure:
Select a good quality meat.
Measure and weigh all the ingredients.
Mix meat with the first four ingredients. ( salt, curing salt, phosphate and
vitamin C.) and mix continuously.
Add the rest of the ingredients, mix until well blended.
Cure at the room temperature for 8 -10 hours. or refrigerate for 1day
Wrap in paperlyne or cut wrap ( 2-3 tsps per piece).
Pack in polyethylene bag. (In ¼ kg, it should have six pieces of longanisa.)
Store in freezer
Packaging Materials
Polyethylene bags ¼ kg ½ kg
Size: 4inches & 8inches 6inches x 10 – inches
Thickness 0.003 inch 0.003 inch
Styro containers to be wrapped on top with cling wrap

39
Yield: 1.3 – 1.5 kgs., ( ¼ kg = 6 pcs ½ kg = 12 pcs
TOCINO
Meat Weight (gms)
Pork pigue or kasim with or without skin, 1,000 grams
Boneless, sliced ¼ inch thick
Curing ingredients
Ingredients household measure Weight (GMS)
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
(To dissolve the 4
ingredients above)
¼ cup 62.50
Extenders:
Isolate 1 teaspoon 5.00
Carageenan 1 teaspoon 2.50
Chilled water
(To dissolve the 2
ingredients above)
¼ - ½ cup 125.00
Seasoning:
Refined sugar 1 cup 160.00
Garlic, chopped finely 2 t 24.00
Anisado wine 2 t 24.00
Pineapple juice ¼ cup 60.00
Food color ( allura
red)
1 teaspoon
Meat enhancer ½ teaspoon 1.22
Meat tenderizer 1 teaspoon 3.00
Vetsin (MSG) ½ teaspoon 1.50
Note: *Garlic, powder may be substituted in the level of 2 tsps. per kg.
which is equivalent to 10 gms.
Prepare solution by dissolving 1 tsp of food color in ½ cup of water. This
serves as the stock solution to be kept in refrigerator for future use. From
this solution, get 1 -2 tbsp for 1 kg mixture
Procedure:
1. Select good quality meat. Trim, weigh and slice thin (1/4 inch
thick).
2. Measure and weigh all the ingredients.
3. Mix meat with first four ingredients: salt, curing salt, phosphate
and vitamin C dissolve in ¼ cup of water. Add the extenders
and mix well until it dries up.
4. Add the rest of the ingredients and mix again.

40
5. Cure at room temperature for 8 -10 hours or refrigeration
temperature for 8- 12 hours.
6. Pack in polythylene bag in ¼ or ½ kg. package.
7. Store in freezer.
Yield 1.3 – 1.5 kgs
LSR’s note:
- Souring fermentation sets in if curing is more than 12
hours
- Food color is optional and annatto powder ( 1tsp/kg) is
recommended for 1 kg. of meat
- Tocino may be cut into strips and cook in ½ cup water
and ½ cup oil until it dries up. Add ¼ cup oil to attain
brown color.
- This formulation maybe applied to chicken, beef, or
chevon.
LET US REMEMBER:
Curing agents help improve the flavor and appearance of meat and
retain its original color. Sugar minimizes the hardiness to the straight
cure process, it makes the product more appetizing and also provides
energy to the nitrate – reducing bacteria. On the other hand, spices give
the desired flavor for aroma.
Salting improves the keeping quality of meat. The different
methods of salting should be strictly followed to produce a better quality
of work.
Cleanliness in the workplace should be observed to avoid
contamination of foods.
Below are sentences with choices. Select the correct answer and write the
letter in your quiz notebook.
1. What method of salting is used if fish is heavily salted?
a. brine salting c. fermenting
b. dry salting d. kench salting
2. What carcinogenic substance is formed if nitrate is exposed to high
temperature?
a. nitrisamines
b. nitrosamines
c. nitratesamines
d. nisamines
3. What ingredient stabilizes the color of cured meat?
a. ascorbic acid c. sugar

41
4. What method of salting is used to produce “una”?
5. What is the method of preserving fish that lowers its moisture content?
a. salting c. curing
b. injection curing d. smoking
1. Demonstrate one of the procedures and techniques of curing fish and
meat.
RESOURCES:
Ingredients: Kitchen utensils:
Salt mixing bowl
Sugar casserole
Condiments saucepans
Spice ladle
Herbs utility tray
Grava solution measuring cups/spoon
Preservatives
REFERENCES:
Hand outs
Home Economics III – IV
By: ROJO, DURAN, MARQUEZ, AGUSTIN, SILVA,
REYES, QUETORIANO, BAUTISTA
POST HARVEST FISHERIES
By: LAURENTINA PALER – CALMORIN, ph.D
Home Economics Technology
By: JENNIFER L. DAGOON
AIDA L. DAGOON
Dr. JESSE D. DAGOON
ROSENE G. DAGOON
PAGES 158-160

42
LESSON V
FINISH THE CURED MATERIALS
This lesson deals with finishing different cured materials.
1. demonstrate the smoking procedures and techniques;
2. explain the total quality management and food quality system
principles;
3. discuss hazard analysis critical control points; and
4. elaborate the good manufacturing control points.
LET US DEFINE:
LET US STUDY:
SMOKING
Smoking and drying are often combined. Most cured meat are
smoked. The prepared sequence is curing followed by smoking. The
common method of smoke generation includes burning damp hardwood,
sawdust, heating dry sawdust or heating pieces of log. Smoke is gaseous
1. Cure – to preserve (meat, fish, etc.) as by smoking or salting.
2. Materials – the substances of which something is made or
composed.
3. Specification – something specified.
4. HACCP – a system which identifies specific hazard and
preventive measures (pms) for their control.
5. Smoke - to cure (meat, fish, etc.) by exposing to smoke.
6. Hazard – unacceptable contamination, unacceptable
microbial growth, unacceptable survival of micro organisms
concern to food safety, or persistence of toxins.
7. Control point (CP) – any point, step or procedure at which
biological, physical, or chemical factors can be controlled.

43
mixture of various chemical compounds and consists of a dispersed gas
phase.
Smoking on the other hand is a method usually supplementary to
salting and drying. It involves cooking meat or fish very slowly over a low
wood fire. Curing and smoking preserve food by binding or removing
water, to avoid the growth of micro organisms. This method imparts a
distinctive color and flavoring to food and, in some cases, eliminate the
need for refrigeration.
Each of the major components acts in a particular way. Acids
and aldehydes react with protein and together with phenolics and some
other compounds, impact to the meat a smoky taste and desirable odor.
The same smoke can produce different flavors with different meat. Acetic
and other acid, form aldehydes, phenols, waxes and resins exert a
preservative action and impregnate the meat surface. The partial drying
of the product also contributes to its better preservation. Phenols and
some other substances are active in retarding fat oxidation, the
composition of combustion, the moisture content in both wood and air
and other factors.
Two methods of smoking
1. Natural Method– The meat is exposed to wood smoke which causes
the disposition of pyroligneous acid on the meat surface that acts
as preservative and flavoring agent.
2. Artificial Method– Smoke flavor is incorporated in the pumping
pickle for ham and bacon at the rate of 1 teaspoon / liter.
Smoking and Drying cured product
After the curing period, pull out the cured ham, from the pickle.
Wash off excess salt by soaking and scrubbing in warm water. Tie the leg
with abaca twine, allow draining for a while and hanging in the
smokehouse. For the small smoking unit, two empty drums with both
ends removed and place one on top of the other will suffice, or if desired,
a concrete type can be constructed.
Arrange the pieces of ham so that spaces are provided between
them to allow an even circulation of smoke and heat. To prevent
scorching or case hardening of the products, perforated aluminum or tin
discs should be placed several inches above the source of heat. Place
fresh guava leaves over charcoal embers to produce a good amount of
smoke. Smoke ham for 8 hours and continue the drying process in the
same smoke house for 15 days (8 hours a day) or until the ham acquire a
rich, attractive finish and firmness. The heat inside the dryer or
smokehouse during the drying period should be maintained at 43ºC(110
ºF) for the first 5 days and gradually increase to 49º - 52ºC. A high initial

44
drying temperature results in a product that is dry outside still moist or
fresh inside ( case – hardened).
TOTAL QUALITY MANAGEMENT AND FOOD QUALITY SYSTEM
PRINCIPLES
Product Quality System Study
In 1999, the Department of Agriculture commissioned a study on
Global Competitiveness of Philippine Food products. One of 7 parts of
study was the product quality system study which looked into the
conformance of the Philippine food to global standards of safety and
quality.
The study showed that detention at the product destination was a
major reason for low competitiveness of Philippine Food Products.
Products get detained for any of the following reasons:
* Presence of filth and decomposition
* Improper process for low acid foods
* Labeling violation
* Non-declaration of some additives
* Use of prohibited additives
* Microbiological standards not met
* Presence of chemical hazards
It was also noted, that inspections and audits by regulatory
agencies were done sporadically.
Since the study, there had been marked improvements in GMP
implementations in the companies who participated.
Companies who have established food safety management system
are exporters of fishery product, the USA and EU. This is due to the fact
that these countries had mandatory requirements for HACCP. Other
companies who have implemented food safety system are suppliers or
sub-contractors of multi-national such as nestle, Coca-Cola kraft,
Mcdonalds and hotel and restaurant chains.
A GMP and HACCP voluntary certification program was instituted
by the Bureau of Export Trade Promotions in collaboration with Bureau
of Fisheries and Aquatic Resources, Bureau of Food and Drugs and
Food Development Center, an agency of the National Food Authority.
This voluntary certification program had been successful as expected.
Major reason for not getting certification or not renewing certification in
the cost.
Since most of the reasons for detention cited are related to the
manufacturing practices of the processor, a complimentary field

45
observation was done to evaluate the level of conformance to Good
Manufacturing Practices.
Some of the malpractices observed were as follows:
 Poor layout and lack of facilities such as scales, floors, drains, ceiling,
 toilets, hand washing facilities, employee lockers and lounge
 Poor design of fabricated equipment such as retorts, blanchers and
pasteurizers, grinders, etc.
 Personal hygiene malpractices:
- Improper / dirty attire
- Use of jewelries
- Hand washing techniques not followed (no soap, no
sanitizer)
- Use of bare hands when handling ready to eat foods
- Smoking and eating in work area
- Improper use of hair cover (hair nets or caps)
 Post harvest malpractices:
- Use of rattan baskets and use sacks as fish containers
- Inadequate icing of fish and meat
- Use of up to 50 kgs. baskets for fruits and vegetables
- Rough handling of fruits and vegetables
- Fruits and vegetable place on the ground
- Use of banned chemical products
 Processing Malpractices:
- Use of banned additives
- Inadequate thermal process for low acid food/many Filipino
ethnic food
- Improper sugar concentration for food processing
- Absence of thermometer used in food processing
- Inappropriate packaging materials
- Lack of food safety and precautionary measures
HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)
HAZARD ANALYSIS is the identification of selective ingredients critical
process points and relevant human factors as they effect product safety.
CRITICAL CONTROL POINT is a point in time or a physical location at
which failure of control or preventive measure will expose the consumer
to unacceptable health risks.

46
To be able to manufacture products with high level of assurance
that they were safe, it is necessary to understand fully the criticality of
the process, the ingredients and all other components that make up the
contract. This is the goal of HACCP.
HACCP concept is more likely to detect the hazard during the food
production by having control over the process, the raw materials, the
environment and the people beginning as early in the production as
possible. Furthermore, this allows to determine the type of controls to
be done in the area determined to be critical one.
HACCP concept was developed jointly by the American Food
Industry and governmental agencies in the 1970’s for the use in the
food processing industry, was devised as an attempt to apply zero –
defect program to food processing. It is also a concept important in
sanitation and hygiene, a preventive system of control – because we
want to pre-empt contamination into getting in the system.
HACCP (Hazard Analysis Critical Control Points) Concepts
1. A preventive system of control particularly on biological hazard.
2. A system approach for estimating the risks in producing a food
product.
3. Universally organized system as the most effective way to prevent
food – borne illness. Groups control groups.
4. Science - based systematic, identifies specific hazards and
measures for their control to ensure food safety.
5. Capable of accommodating change, such as advances in equipment
design, processing procedure and technology department
departments and can be applied throughout the food chain from
the primary producers to the final consumer.
6. Applicable to establishments that produce, process, pack, trade,
transport and involved in food productions.
7. Has become synonymous with FOOD SAFETY.
7 HACCP (Hazard Analysis Critical Control Points) Principles
The 7 HACCP principles are as follows:
1. Hazard analysis
2. Identify critical control points
3. Establish control limits
4. Monitor critical limits
5. Establish corrective action in case of deviation from established
critical limits
6. Establish verification procedures to ensure that the system is
consistent
7. Establish record keeping procedures

47
Why is HACCP (Hazard Analysis Critical Control Points) Necessary?
HACCP is necessary because:
1. it has been proven as the most effective method of instituting food
safety;
2. critical areas are closely monitored so that risks of manufacturing,
selling unsafe products are reduced to the minimum; and
3. quality benefits due to increased awareness of hazards and
participation of people involved in the operation.
Other Benefits of HACCP (Hazard Analysis Critical Control Point)
1. Mechanisms that control safety also control food quality in general.
2. HACCP requires individual accountability, proper documentation
and efficiency of operation and thus improves productivity.
3. HACCP is targeted to benefit the consumer and is therefore
essential to good business practice.
CODE AND REGULATIONS
Good Manufacturing Control Points
GOOD MANUFACTURING PRACTICES (GMP) provide the sanitary
infrastructure for food safety that:
1. plants, grounds and buildings facilities emphasize pest control.
2. equipment designs should particularly ease in cleaning and
maintenance,
3. personal hygiene practices and facilities,
4. process control, storage and warehousing.
Contamination of food can be substantially minimized if good
manufacturing practices are adhered to. GMP embodied in administrative
order 208 (series of 1974) is a set of sanitary guidelines recommended for
compliance in the MANUFACTURE, PROCESSING, PACKING, HOLDING
AND STORAGE OF FOODS. This is applicable to all food processing
plants, institutional and domestic kitchens or food service
establishments at all levels of operations.
GMP helps ensure the production of pure and unadulterated food,
which is a major provision of the FOOD, DRUG AND COSMETIC ACT OF
THE PHILIPPINES UNDER REPUBLIC ACT 3720. Sanitary inspectors
from the BFAD, some municipalities, cities or provinces are responsible
for enforcing the general provision of the act.
Current GMP Regulations
1. These tell what kind of buildings, facilities, equipment and
maintenance needed, and the errors to avoid and ensure sanitation.

48
2. They also deal with such matters as building designs and
construction, lighting, ventilation, toilet, and washing facilities,
cleaning of equipment, materials handling and vermin control.
Many food materials are intended for further processing and
manufacture into finished foods. Such processing does not relieve
the raw materials from the requirements of cleanliness and
freedom from deleterious impurities.
Foods that are free from contamination when they are
shipped sometimes become contaminated in route. This
emphasizes the importance of existing proper storage conditions in
vessels, railroad cars, or other conveyances. All shippers should
pack their products so as to protect them against spoilage or
contamination in route and should urge carriers to protect the
merchandise by maintaining sanitary conditions and segregating
them from other cargoes which might contaminate it.
GMP(Good Manufacturing Practices) covers:
1. plant and grounds
- well kept
2. equipment and utensils
- materials used; wood, stainless steel
- resistance to corrosion (acid in food corrosion
leach out)
3. sanitary facilities and control
- hand washing facilities
- rodent / insect control facilities
4. sanitary operations
- detergents effective and safe
- SOP in terms of cleaning equipment
- after production activities
5. process and control
- temperature gauges / vacuum gauges / heater
controls in good working conditions
6. personnel hygiene
- do they work when they’re sick?
LET US REMEMBER
Smoking as a means of preserving meat and fish should be
practiced by everybody. It is so easy to perform as long as the needed
materials are available.
The goal of the HACCP (Hazard Analysis Critical Control Point) is to
understand the critical point of the process, the ingredients and other
components that make up the contract. Sanitation and hygiene are also
concepts because we want to avoid contamination that may get into the
system.
A set of sanitary guidelines was recommended for compliance in
the manufacture, processing, holding and storage of foods.

49
Select the correct answer from the choices given below. Write the letter in
your quiz notebook.
1. What is a method of cooking cured meat or fish over a slow fire?
a. frying c. hot smoking
2. What method is usually used as supplementary to salting and drying?
a. frying c. curing
b. smoking d. freezing
3. What Republic Act refers to food, drug and cosmetic code?
a. RA 3720 c. RA 2030
b. RA 1520 d. RA 4050
4. What is the Administrative Order 208 series of 1974 all about?
a. food processing c. set of sanitary guidelines
b. smoking procedures d. meat preservation
5. What is the method of smoking wherein smoke flavor is incorporated
in thepumping pickle for ham and bacon?
a. artificial c. hot
b. natural d. cold
1. Demonstrate one of the common procedures in smoking.
RESOURCES:
Smokehouse coconut husks shell
Rice hulls corn cabs
Wood shaving sawdust
Half dried leaves
Kitchen utensils
Colander
Saucepan
Utility trays
Food trays
Ladles & basins

50
REFERENCES:
Hand outs
POST HARVEST FISHERIES
By: LAURENTINA PALER – CALMORIN. Ph. D
PRESERVATION of PHILIPPINE FOODS
By: SONIA Y. DE LEON
MATILDE P. GUZMAN
Pages 57-74

51
LESSON VI
PREPARE PRODUCTION REPORT
Lesson VI deals with preparing the production report for processed
products.
At the end of lesson, you should be able to:
1. give the importance of determining the selling price of a
processed product;
2. compute the following:
a. cost of ingredients
b. cost of operating expenses
c. cost of production
d. unit cost
e. selling price
f. total sales, and
f. net profit of a certain kind of product;
3. make a record of processed products according to prescribed
format; and
4. appreciate the value of recording and documenting production
data.
LET US DEFINE:
LET US STUDY:
In a small – scale processing operation, the following
informations must be recorded properly:
1. Daily production
Record of the number of packs per product that is
processed daily should be kept.
2. Daily sales
1. cost – expenses
2. cost of production – total expenses incurred in processing the
product
3. profit – gain
4. unit cost – the cost of product per piece

52
Every sale of the finished product should be recorded. A
weekly inventory of the product not sold is important and
this should be equivalent to the difference between the
product produced, and amount sold for the week.
3. Daily expenses
All expenses incurred for the day like cost of ingredients,
packaging materials, travel expenses and others should be
recorded.
PROCEDURE FOR DETERMINING THE SELLING PRICE OF
PROCESSED PRODUCTS
To ensure that the seller does not lose in the selling enterprise, the
selling price of the food should be determined after computing all the
expenses incurred.
The following steps and examples are of help in learning how to
determine the selling price of the processed product.
STEPS:
1. List down all the food ingredients purchased
2. Make a list of the operating expenses
a. labor
b. gas/fuel/electricity
c. transportation
d. miscellaneous expenses ( expenses incurred for all other
items not included in number, like napkins, wrappers,
etc.)
e. incidental expenses if any
3. List down all the expenses for ingredients and the operating
expenses
4. Determine the number of servings of the food prepared
5. Divide the total cost by the number of servings to get the cost
per serving
6. Decide how much you will add to each unit cost for the selling
price. The percentage ranges from 15% to 40% of the food cost.
For example: The recipe prepared is longganisa (native pork sausage)
I. Market List
A. Ingredients
3/4 kilogram lean meat (pork) P120.00
¼ kilogram fat P 40.00
1 ½ tablespoons fine salt P .25
1 tablespoon black pepper (powdered) P 1.00
2 tablespoons native vinegar P .75
2 tablespoons refined sugar P 1.50
3 meters pork casing P 20.00
Total cost= P183.50
B. Operating expenses

53
Transportation (from residence to market) P8.00
Packaging 5.00
Misc (soap) P1.00
P14.00
C. Cost of A & B Total cost= P197.50
II . Number of pieces (links) – 25pcs (45 g per links)
III. Cost per piece P7.90
IV. Selling price per link (15% mark-up) P9.085 or P9.10
FINANCIAL RECORDING
A sample record for a product prepared and sold is shown below:
COST OF PRODUCT LESS
Date
Name of
Product
Ingredients
Operating
Expenses
Total
No.
of
yields
Unit
cost per
piece
Selling
Price
No. of
Serving
s sold
Total
Sales
Cost of
Product
Left-
overs
Net
Profit
06-
08-08
Native
longanisa
P 183.50 P 14.00
P197
.50
25pcs P 7.90
P 9.10
per piece
25pcs
P
227.5
0
P197.50 0
P
30.0
0
LET US REMEMBER:
Keeping a record of the expenses and income helps the seller keep
track of the business. It will tell her when she has spent the most and
why; when she has made brisk business and why; and where she has to
improve in terms of the expenses and sales.
Direction: Read the questions carefully. Select the best answer from the
four choices and write the letter in your test notebook.
1. Why is it necessary to determine the unit cost of the product?
a. to have plenty of sales
b. to obtain the unit cost
c. to have profit in selling
d. to know the price at which one sells her product
2. How will you determine the unit cost of certain product?
a. cost of production divided by number of servings
b. cost of production divided by number of serving sold
c. cost of production minus sales
d. cost of production plus profit

54
c. ingredients and operating expenses
3. How much is the net profit if the total sales is P275.00 and the cost of
the product is P264.50?
a. P15.50 c. P12.50
b. P10.50 d. P20.50
4. If the unit cost of a product is P12.00, how much is the selling price if
50% is added to the unit cost?
a. P15.00 c. P17.00
b. P16.00 d. P18.00
List down all the expenses incurred in processing your product.
Then compute the cost of the product; the unit cost of each product; and
determine your selling price. Make a record of your processed product.
RESOURCES:
Record notebook, ball pen, pad paper, calculator
REFERENCE:
HOME MAKING FOR YOU AND ME I (Food and Nutrition)

55
POSTEST
Direction: Read and understand the following questions. Choose the
correct answer from the choices given and write the letter in your quiz
notebook.
1. What kind of measuring cup is available in 1, 1/2, 1/3, and ¼
cup sizes made of stainless, aluminum or plastic?
a. dry measuring cup
b. measuring spoon
c. set of mixing bowl
d. colander
2. Which is not included in cleaning the top of a gas range?
a. Remove the burners and the rack and scrub with warm,
b. Clean the holes with a hair pin or wire.
c. Rinse with clear, hot water, and dry the rack.
d. Arrange pans in the oven so that air can circulate around
them.
3. Which is not a procedure in defrosting a refrigerator?
a. Turn off electric current.
b. Remove all foods from the freezing point.
c. Wrap frozen foods to keep them thawing.
d. Use steel wool.
4. Which type of knife is used to cut all types of meat?
a. boning
b. butcher
c. cleaver
d. french
5. Which is not a characteristic of a fresh fish?
a. eyes are clean, full not sunken
b. flesh is firm and elastic
c. skin is shiny and bright
6. What is the best quality of poultry for salting, curing and smoking?
a. plump breast, smooth skin
b. old birds are tough
c. with plenty of pin feathers
d. with bruises and discoloration
7. What is the method of preserving fish that lowers its moisture
content?
a. salting c. freezing
b. pickling d. smoking

56
c. ingredients and operating expenses
9. What process utilizes the altering of fresh meat except for single
grinding, cutting and mixing?
a. meat processing c. salting
10. Which of the following is not important in meat processing?
a. It prolongs product shelflife or stability.
b. It makes meat more palatable.
c. It provides convenience and variety.
d. Does not enhance marketability of meat.
11. When you dissolve salt and other ingredients, what solution is
made?
a. sugar concentrate c. brine solution
b. osmosis treatment d. curing solution
12. What is the coldest part of the refrigerator and is used for storing
food that spoil easily?
a. bottle racks c. crisper
b. butter keeper d. freezer
13. Which of the following containers is used in soaking and brining
fish?
a. basket c. pail
b. earthen jar d. wooden box
14.Which is not a function of the curing ingredients?
a. improve the water binding capacity
b. improve the taste
c. improve the meat color
d. decreases water holding capacity
15. What kind of meat is best for tocino making?
a. ham c. kasim
b. back fat d. pork lean
16. What is the method of processing meat and fish using hardwood,
sawdust, and other heating piece of log?
a. smoking c. pickling
b. fermentation d. sugar concentration

57
17. Which is not a procedure in preparing meat for curing?
a. trimming and weighing
b. trimming and washing
c. grinding of meat
d. smoking the product
18. What is all about the GMP ( Good Manufacturing Practices)
embodied in Administrative
Order 208 (series of 1974);
a. It is a set of sanitary guidelines recommended in the
manufacture, processing, packing, holding and storage of
foods.
b. They are sanitary inspectors from BFAD.
c. It is food drug and cosmetics act of the Philippines.
d. These are processing plants.
19. Which is not a reason why HACCP (Hazard Analysis and Critical
Control Point) is important?
a. It is proven effective in instituting food safety.
b. It is monitored critical areas in the selling of unsafe
product.
c. It has quality benefits to people involved in the operation.
d. It has implementing defect programs to food processing.
20. What method of salting is used if fish is heavily salted?
21. What solution is used in salting eggs?
a. brine c. sugar
b. salt d. syrup
22. What equipment provides heat in cooking food?
a. refrigerator c. sink
b. range d. oven
23. What part of refrigerator is suitable to keep the cured products?
a. bottle rack c. door gasket
b. crisper d. freezer compartment
24. What is the best characteristic of egg for salting?
a. greenish color of eggyolks
b. with undesirable color
c. rough white shells
25. How will you select the best quality fish in the market?
a. bright eyes full not sunken
b. undesirable odor
c. bulging

58
d. ruptured belly
26. Which is not needed when processing food to avoid
contamination?
a. jewelries c. hairnet
b. apron d. glove
27. What carcinogenic substance is formed if nitrate is exposed to
high temperature?
a. nitresamines c.nitratesamines
b. nitrosamines d. nisamines
28. What is the method of cooking meat or fish which needs slow
fire?
a. frying c. hot smoking
29. What republic act refers to food, drug and cosmetic code?
a. R.A. 3720 c. R.A. 2030
b. R.A. 1520 d. R.A. 4050
30. What is administrative order 208 series of 1974 all about?
a. food processing c. set of sanitary guidelines
b. smoking procedures d. meat preservation
31. What method of smoking is used wherein smoke flavor is
incorporated in the pumping pickle for ham and bacon?
a. artificial c. hot
b. natural d. cold
32. Why should a seller determine the selling price of her
product before selling it?
a. have plenty of sales
b. have profit in selling
c obtain the unit cost
d. know the price at which one sells her product
33. How will you determine the unit cost of a certain product?
a. cost of production divided by the number of servings
b. cost of production divided by number of serving sold
c. cost of production minus sales
d. cost of production plus profit
34. What curing ingredient is added for flavor which has
some antiseptic value?
a. ascorbic acid c. salt
b. spices d. vinegar
35. What ingredients stabilize the color of cured meat?
a. ascorbic acid c. salt

59
KEY TO CORRECTIONS
PRE-TEST
1. a 11. d
2. d 12. d
3. d 13. a
4. b 14. d
5. d 15. a
6. a 16. a
7. a 17. c
8. c 18. a
9. a 19. d
10. d 20. d
Lesson I Lesson II
1. a 1. a
2. b 2. c
3. d 3. a
4. b 4. a
5. b 5. d
Lesson III Lesson IV
1. a 1. d
2. b 2. b
3. c 3. a
4. d 4. a
5. a 5. a
Lesson V Lesson VI
1. b 1. d
2. b 2. a
3. a 3. c
4. c 4. b
5. a 5. d

60
POST TEST
1. a 21. a
2. d 22. b
3. d 23. d
4. b 24. c
5. d 25. a
6. a 26. a
7. a 27. b
8. c 28. b
9. a 29. a
10. d 30. c
11. d 31. a
12. d 32. d
13. b 33. a
14. d 34. d
15. c 35. a
16. a
17. d
18. a
19. d
20. d

61
TABLE OF CONTENTS
Module Title: Processing food by salting, curing and smoking Page
What is this module about?....................................................................1
What will you learn? ..........................................................................1
What do you already know? ..............................................................1
Lesson 1 - Prepare equipment, tools and utensils ...................................5
What is this lesson about?...................................................................5
What will you learn? ...........................................................................5
Let us define .......................................................................................5
Let us study ........................................................................................5
Let us remember .................................................................................18
How much have you learned? ............................................................18
Let us apply what you have learned ..................................................18
Resources ...........................................................................................19
Reference .........................................................................................19
Lesson 2 – Prepare the raw materials....................................................20
What is this lesson about?.................................................................20
What will you learn? .........................................................................20
Let us define .....................................................................................20
Let us study ......................................................................................20
Let us remember .................................................................................26
Resources ...........................................................................................27
Reference .........................................................................................27
Lesson 3 – Prepare salting and curing solutions and mixture................28
Let us define .....................................................................................28
Let us study ......................................................................................28
Let us remember .................................................................................32

62
Resources ...........................................................................................33
Reference .........................................................................................33
Lesson 4 – Cure the materials ..............................................................34
Let us define .....................................................................................34
Let us study ......................................................................................34
Let us remember .................................................................................40
Resources ...........................................................................................41
Reference .........................................................................................41
Lesson 5 – Finish the cured materials...................................................42
Let us define .....................................................................................42
Let us study ......................................................................................42
Let us remember .................................................................................48
Resources ...........................................................................................49
Reference .........................................................................................50
Lesson 6 – Prepare production report ...................................................51
Let us define .....................................................................................51
Let us study ......................................................................................51
Let us remember .................................................................................53
Resources ...........................................................................................54
Reference .........................................................................................54
Post test ..............................................................................................55

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