WEEK 3 Topic 3 FOOD PROCESSING Lesson in Senior

Preparing food

1. Prepared by: Ms. Quenie C. Cantor Food Processing, NC II Teacher 09/11/2023 Cabatuan National Comprehensive High School 1 st Quarter – Lesson 3 Preparing Salting, Curing Solution And Mixtures

2. Lesson 3 Preparing Salting, Curing Solution And Mixtures

3. Definition of Terms 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. 4 . Disinfectant-a preparation for disinfecting spoilage bacteria. 5. Contaminate- make impure by mixture of unnecessary substance or bacteria.

5. 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.

6. 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.

7. 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.

8. 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.

9. CURING INGREDIENTS AND THEIR FUNCTIONS 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.

10. 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.

11. Sugar 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.

12. Sugar 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.

13. Nitrate and Nitrite 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.

14. Nitrate and Nitrite 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.

15. Vinegar 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%

16. Spices 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.

17. Spices 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.

18. Binders, Fillers and Emulsifiers 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.

19. Binders, Fillers and Emulsifiers 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.

20. Binders, Fillers and Emulsifiers 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 the emulsification of ingredients. Example is dried whey.

21. Ascorbic Acid 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 4 oz. /100 lbs. of sausage met or emulsion or 500mg/kg meat.

22. 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 3°C to 4°C 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.

23. 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.

24. PREPARING CURING MIX FOR HAM AND BACON 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 . 1½ tbsp sugar refined 1 tsp phosphate 2 tablets ascorbic acid or vitamin C, 500 mg (pulverized) 1½ tbsp ham spice

25. PREPARING CURING MIX FOR HAM AND BACON 2 . Dry cure mixture (per kg of meat ) 2½ tbsp. coarse salt 1 ½ tbsp refined sugar 1/4 tbsp phosphate ½ tablet ascorbic acid (500 mg)

26. Pumping pickle. Prepare a stock of saturated salt solution (100“ 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.

27. 2. Brine Brine (without any added ingredients) should give a salinity of 80- 85° at 15.6°C 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.

28. 3. Cover pickle is lower in salinity (78 ") than the pumping pickle, and the spices are omitted . The same procedure in mixing should be followed as in the pumping pickle.

29. 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.

30. Lesson 3 Quiz MULTIPLE CHOICE

31. Direction: Read and understand the following sentences. Select the best answer and write it in your quiz notebook . Which one is removed when processing food to avoid contamination ? a . jewelries b . apron c . hairnet d . glove

32. 2. Which is the most important ingredient in curing ? a. binders b . salt c. sugar d . vinegar 3. What is the process involved in salting when the moisture content of the product lowers ? a. salt concentration b . making brine c . osmosis d . curing

33. 4. What is the purpose of curing meat? accurate measurement of ingredients b . ham preparation c. producing salt, sugar d . prolong the keeping quality of meat

34. 5. What is the salinity of the brine in the preparation of pumping pickles ? a. 100 S b . 80-85 S c. 30 S d . 70 S

35. Lesson 1 Performance

36. 1. Demonstrate the procedure in cleaning and sanitizing equipment, tools and utensils. 2. Clean the oven in the laboratory area by following the procedure.

37. Thanks for Listening and God Bless