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    Salting, Curing and Smoking

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    Monaisa
    This document provides information on tools, equipment, materials and processes for food curing, salting, and smoking. It defines key terms and lists equipment needed for salting and curing like refrigerators, stoves, scales, measuring cups and spoons. Equipment for smoking includes smokehouses and smoking trays. Proper preparation of equipment involves checking for defects, sanitizing surfaces, and calibrating devices like scales. Ingredients for salting are fish and salt, and for smoking are fish, salt and fuel for generating smoke.

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    © All Rights Reserved
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    Salting, Curing and Smoking

    Uploaded by

    Monaisa
    55K views36 pages
    This document provides information on tools, equipment, materials and processes for food curing, salting, and smoking. It defines key terms and lists equipment needed for salting and curing like refrigerators, stoves, scales, measuring cups and spoons. Equipment for smoking includes smokehouses and smoking trays. Proper preparation of equipment involves checking for defects, sanitizing surfaces, and calibrating devices like scales. Ingredients for salting are fish and salt, and for smoking are fish, salt and fuel for generating smoke.

    Original Description:

    Food Preservation

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    This document provides information on tools, equipment, materials and processes for food curing, salting, and smoking. It defines key terms and lists equipment needed for salting and curing like refrigerators, stoves, scales, measuring cups and spoons. Equipment for smoking includes smokehouses and smoking trays. Proper preparation of equipment involves checking for defects, sanitizing surfaces, and calibrating devices like scales. Ingredients for salting are fish and salt, and for smoking are fish, salt and fuel for generating smoke.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    55K views36 pages

    Salting, Curing and Smoking

    Uploaded by

    Monaisa
    This document provides information on tools, equipment, materials and processes for food curing, salting, and smoking. It defines key terms and lists equipment needed for salting and curing like refrigerators, stoves, scales, measuring cups and spoons. Equipment for smoking includes smokehouses and smoking trays. Proper preparation of equipment involves checking for defects, sanitizing surfaces, and calibrating devices like scales. Ingredients for salting are fish and salt, and for smoking are fish, salt and fuel for generating smoke.

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    © All Rights Reserved
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    You are on page 1of 36

    OBJECTIVES:

    Identify the different tools, materials, kitchen


    utensils and equipment for food curing,
    salting and smoking.
    Prepare equipment, tools, materials and
    utensils for food curing, salting and smoking.
    Value the importance of observing accuracy
    and cleanliness in using different equipment,
    tools and utensils for food curing, salting and
    smoking.
    Definition of Terms:
    • Tools – implements used by hand when doing
    an activity or work.
    • Equipment – the tools, supplies and other
    items needed for a particular task or activity.
    • Utensil – an implement especially for use in
    the kitchen.
    • Brine solution – the mixture of salt and water.
    • Calibrate – to test and adjust the accuracy of a
    measuring instrument.
    Definition of Terms:
    • Fish curing – a method of preserving fish by
    salting, drying and smoking.
    • Preservatives – substances added to food to
    inhibit spoilage organisms.
    • Raw materials – include fish and other
    ingredients like spices etc.
    • Salting – the application of salt to the fish.
    • Smoking – the application of smoke to the
    fish.
    What is Food
    Preservation?
    Food Preservation is a form of
    processing food to prevent it from
    spoilage and making it possible to
    store in a fit condition for future use.
    Advantages of Food
    Preservation
    1. It prevents the food from being spoiled by
    the action of enzymes and microorganisms.
    2. Increases the safe storage period of food
    stuffs.
    3. It increases the availability of out of season
    food stuffs.
    4. It increases the availability of various foods
    even at distant places.
    5. It makes up for the defeciences in the diet.
    • CURING - refers to the method of preservation and
    flavoring processes in meat and fish by the combination of
    salt, sugar and nitrate or
    nitrite.
    • SALTING - Salting is one of the fish curing methods
    wherein salt is the chief preservative. It preserves fish by
    lowering its moisture content through the process of osmosis.
    During osmosis, the bacterial cells undergo plasmolysis as a
    result of osmotic pressure thus destroying the bacteria
    • SMOKING - Smoking or smoke-curing is a method of
    preserving fish by the application of smoke with the aid of
    salting, drying and heat treatment. Smoked fish is locally
    known as tinapa. The two types of smoking are hot smoking
    and cold smoking.
    FOR SALTING AND CURING

    Refrigerator/Freezer
    - necessary in
    maintaining the
    freshness of the fish
    Gas range/Oven -
    source of heat.
    Salinometer - an
    instrument used to
    measure the brine
    strength.
    Weighing scale - a
    device used to
    measure the weight
    of fish/raw materials
    and ingredients
    needed.
    Beaker - a device
    used to measure
    liquid ingredients.
    Measuring cup - used
    to measure dry
    ingredients.
    Measuring spoon -
    used to measure
    small amount of solid
    and liquid.
    Cutting board - used
    to protect the table
    when slicing or
    cutting food.
    Cutting
    implements/knives -
    used for cutting fish
    and other raw
    materials.
    Basin - use in the
    preparation of brine
    or curing mixture.
    Kitchen scissor - used
    in trimming-off the
    fins of a fish.
    Food tong - used to
    turn or lift food.
    FOR SMOKING
    Cabinet-type
    smokehouse
    Smokehouse - an
    airtight container
    where smoke is
    introduced.

    Oil drum-type
    smokehouse
    Smoking tray - where
    fish to be smoked is
    placed.
    Soaking container -
    used for the
    preparation of brine
    or where fish are
    soaked for a required
    time.
    CHECKING
    Have all the equipment checked for any
    defects. Discard those that are defective.
    Repair if necessary. Continuous
    maintenance on the use of equipment
    must be practiced and checked every after
    each use based on the maintenance
    schedule for every equipment.
    SANITIZING
    Sanitizing rids or reduces the number of
    microorganisms on the surface where food
    comes in contact with. It cannot be
    accomplished until the surface, where
    foods are processed, are cleaned.
    Kitchen Utensils to be Sanitized
    1. Cutting implements
    like knives
    2. Cutting board
    3. Kitchen scissors
    4. Tongs
    5. Basin/bowl
    CALIBRATING
    Calibrating equipment is necessary to test
    for the accuracy of certain device or to
    indicate the scale. An example of
    equipment to be calibrated is the weighing
    scale. To calibrate, have the reading of the
    weighing scale pointed or set at 0.
    INGREDIENTS AND RAW
    MATERIALS
    For Salting For Smoking
    1. Fresh fish 1. Fresh fish
    2. Salt 2. Salt
    3. Fuels for smoking
    THE END
    QUIZ
    1. Which of the following equipment is used to
    measure brine strength?

    a.Salinometer
    b.Refractometer
    c.Thermometer
    d.All of the above
    2.What is the purpose of sanitizing the tools and
    utensils before they are used?

    a.To kill bacteria


    b.To get rid of dirt
    c.To improve the quality of the product
    d.To avoid accident
    3. Your teacher instructed you to prepare the
    measuring device you will use in measuring salt
    and water you will prepare into a brine solution,
    which of these measuring devices will you
    prepare?

    a.Weighing scale
    b.Measuring cup for liquid and solid ingredients
    c.Table spoon
    d.Erlen Meyer flask
    4. The following are the steps in preparing
    equipment ready for processing except one.
    Which one is not?

    a.Checking
    b.Sanitizing
    c.Calibrating
    d.Storing
    5. Your teacher instructed you to make ready
    and sanitize kitchen utensils you will use in
    curing fish, which of these will serve as your
    guide or basis in doing the assigned task?

    a.Manufacturer’s specifications
    b.Product requirements
    c.Industry requirements
    d.Approved specifications by – (Bureau of
    Fisheries and Aquatic Resources)

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