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    Week 2 - Preparing Raw Materials For Salting and Curing

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    Lovely Javier
    The document discusses food processing techniques like salting and curing. It defines salting as the preservation of food with dry edible salt. Curing involves adding salt, sugar, and nitrites or nitrates to meats for preservation, flavoring, and color. Specific methods covered include pickle curing, where a brine solution is injected or the meat is submerged, and dry curing, where the cure is applied directly to the surface of the meat. Grading standards for eggs are also outlined.

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    Week 2 - Preparing Raw Materials For Salting and Curing

    Uploaded by

    Lovely Javier
    1K views36 pages
    The document discusses food processing techniques like salting and curing. It defines salting as the preservation of food with dry edible salt. Curing involves adding salt, sugar, and nitrites or nitrates to meats for preservation, flavoring, and color. Specific methods covered include pickle curing, where a brine solution is injected or the meat is submerged, and dry curing, where the cure is applied directly to the surface of the meat. Grading standards for eggs are also outlined.

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    WEEK 2- PREPARING RAW MATERIALS FOR SALTING AND CURING

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    The document discusses food processing techniques like salting and curing. It defines salting as the preservation of food with dry edible salt. Curing involves adding salt, sugar, and nitrites or nitrates to meats for preservation, flavoring, and color. Specific methods covered include pickle curing, where a brine solution is injected or the meat is submerged, and dry curing, where the cure is applied directly to the surface of the meat. Grading standards for eggs are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    1K views36 pages

    Week 2 - Preparing Raw Materials For Salting and Curing

    Uploaded by

    Lovely Javier
    The document discusses food processing techniques like salting and curing. It defines salting as the preservation of food with dry edible salt. Curing involves adding salt, sugar, and nitrites or nitrates to meats for preservation, flavoring, and color. Specific methods covered include pickle curing, where a brine solution is injected or the meat is submerged, and dry curing, where the cure is applied directly to the surface of the meat. Grading standards for eggs are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 36

    Prayer

    Recap of previous
    lesson
    Food Processing
    ( Salting, Curing,
    Smoking)
    Week 2

    Prepared by : Mrs. Lovely E. Javier


    Born in the
    ocean, and white
    as snow
    When I fall back
    to water
    I dissappear
    without
    CREDITS: This presentation template was created by
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    a trace
    What must be
    broken before
    you can use it?

    CREDITS: This presentation template was created by


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    How do you
    spell COW SEE O
    DOUBLE
    in 13 letters?
    YOU
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    Preparing Raw
    Materials for
    Salting and
    Curing
    FOOD PROCESSING
    QUARTER 4 – WEEK 2

    Prepared by : Mrs. Lovely E. Javier


    Objectives
    1.Enumerate the raw materials needed for
    salting and curing.
    2.Differentiate the different types of curing.
    3.Collect pictures of different types of meat.
    Raw materials
    uncooked; not processed; in a natural or
    unrefined

    salting
    Salting is the preservation of food with
    dry edible salt

    FOOD PROCESSING
    QUARTER 4 – WEEK 2
    CURING
    the addition to meats of some combination
    Prepared by : Mrs. Lovely E. Javier
    of salt, sugar, nitrite and/or nitrate for the
    purposes of preservation, flavor and color
    Salt
    is a white crystalline substance which
    is used for seasoning or preserving
    food

    NaCl Sodium Chloride


    Types of SALT

    1 Table Salt 3 Sea Salt


    ● Most common salt that ● Usually unrefined and
    is highly refined and coarse-grained than
    finely ground. table salt.
    Himalayan Pink
    2 Kosher Salt 4 Salt
    ● Flakier and ● Form of salt
    coarser-grained
    than regular table
    salt.
    Types of SALT 7 Kala Namak
    ● Reddish-black color,
    its pungent, salty
    5 Celtic Sea Salt taste and a faint,
    ● Moist, chunky grains, sulfurous aroma of
    grey hue and briny in
    taste.
    eggs. It's often used
    in vegan and
    vegetarian dishes.
    6 Fleur De Sel
    ● Also known as
    flower of salt
    8 Flake Salt
    and it’s the ● Crunchy flake salt
    most that dissolves.
    expensive Used as a finishing
    salt. salt.
    Types of SALT
    Black hawaiian 11 Smoked Salt
    ● Best used for
    9 Salt flavoring meats
    ● Black in color, grained
    and crunchy. Used for and vegetables.
    finishing pork and
    seafood.

    10 Red Hawaiian Salt 12 Pickling Salt


    ● Used for pickling
    ● Unrefined, used as and brining,
    an additive for an pickling salt does
    attractive finish not contain any
    and robust flavor added iodine.
    to seafood and
    meat.
    Types of Meat
    1 Pork 2 Beef
    Most popular form of red ● Red meat that contains
    meat that contains a large creatine, conjugated linoleic
    amount of myoglobin (protein acid (CLA) and glutathione.
    responsible for red color meat).
    Types of Meat
    3 Chicken 4 Lamb
    Came from sheep less than
    Referred as white meat that
    one-year old. It contains zinc,
    comes under poultry category
    selenium and B vitamins.
    Types of Meat
    5 Mutton 6 Turkey
    Another type of white meat
    came from an adult sheep
    which is the most protein dense
    of all meats. Provides B
    vitamins, potassium, selenium
    and phosphorus.
    Types of Meat
    7 Duck 8 Wild Boar
    A non-domesticated pig that
    Less popular type of meat. lives in wild. It contains
    Gives selenium, phosphorus higher proportion of omega-3 fatty
    and B vitamins. acids.
    Types of Meat

    9 Venison
    Flesh of a deer. It
    contains more
    vitamins and
    minerals then beef.
    Preparing Eggs for Salting
    Eggs are rated and graded into three
    classifications determined by the United States
    Department of Agriculture (USDA). When grading eggs,
    both the interior and exterior quality is measured. Eggs
    are graded and labeled as AA, A, and B.
    Grading Eggs
    1. Exterior Grading 2 . Interior Grading
    ● Begin the egg grading ● Grading the interior of the
    process by checking the eggs is performed by a
    quality of the shell. The method called CANDLING.
    ideal eggshell is clean, It will allow you to examine
    smooth and oval in shape the air cell, the egg white
    with the one end slightly (called albumen) and the
    bigger than other. Eggs yolk. Candling also lets you
    with cracked or broken check for spots and cracks.
    shells should be discarded.
    Different components to observe when candling an egg.

    A. AIR CELL DEPTH

    B. WHITE OR ALBUMEN

    C. YOLK

    D. SPOTS
    Grading of Eggs

    US Grade AA US Grade A US Grade B


    ● Eggs are nearly perfect. ● Same as Grade ● Have slight stains and be
    ● The whites are thick and AA, but the irregular in shape and size.
    firm and difference is a ● The quality of the interior
    ● the yolks are free from slightly lower is further reduced.
    any defects. interior quality. ● Not sold in supermarkets,
    ● The shells are clean and but are used commercially in
    without cracks. powdered egg products or
    liquids eggs.
    USDA Grade
    Standard Chart
    This table is a quick reference for determining the grade of an egg by candling. (From the
    article: Proper Handling of Eggs: From hen to Consumption by the Virginia Cooperative
    Extension.
    SIZING OF EGGS

    ● If you plan on selling your eggs, you need to


    sort and size them. Large and extra-large
    eggs are the best sellers. You might be
    surprised to learn that eggs are not sized
    individually, but rather sized by the combined
    weight of one dozen eggs.
    PREPARE SALTING AND
    CURING SOLUTIONS AND
    MIXTURES SALT AS A
    PRESERVATIVE
    SALTING
    Salting is the preservation of food with dry
    edible salt.
    1. SALT DRIES
    FOOD
    Salt draws water out of food
    and dehydrates it. It is used to
    preserve beef jerky by keeping
    it dry, and it prevents butter
    from spoiling by draw.
    2. SALT KILLS MICROBES
    High salt is toxic to most (not all) microbes
    because of the effect of osmolality, or water
    pressure. In very high salt solutions,
    many microbes will rupture due to the
    difference in pressure between the outside
    and inside of the organism. High salt can
    also be toxic to internal processes of
    microbes, affecting DNA and enzymes.
    Solutions high in sugar also have the same
    effects on microbes, which is why it is used
    as a preservative of foods, such as jams and
    jellies.
    CURING
    In food preparation, curing refers to various preservation and
    flavoring processes, especially of meat or fish, by the addition of a
    combination of salt, sugar and either nitrate or nitrite.

    ✔ PICKLE CURING ✔ DRY CURING


    PICKLING -  is the process of preserving or
    extending the shelf life of food by either
    anaerobic fermentation in brine or immersion in
    vinegar

    A. PICKLE CURING
    In pickle curing, salt, sugar,
    nitrite, and often phosphate
    and ascorbic acid are mixed
    in water to form a pickle
    solution.
    PICKLE CURING can be introduced into the
    meat in one of the following ways:
    2.. Artery
    1. Stitch Pumping Pumping
    This procedure is limited to the curing of hams, and
    A single needle with multiple openings or in some cases, arm or shoulder picnics. During
    multiple needles with single openings may be processing, a pickle solution is injected into an artery
    used to inject the pickle solution into the and distributed throughout the cut via the vascular
    meat. system.
    PICKLE CURING can be introduced into the
    meat in one of the following ways:

    3. Tumbling / Massaging 4. Vat Curing


    Meat is submerged in a vat containing
    Many processors utilize machines that
    pickle solution until the solution
    resemble a concrete mixer to tumble or
    completely penetrates the meat.
    massage cuts as they are cured.
    B. DRY CURING
    Water is not added to a dry cure.
    Rather, the dry curing
    ingredients, including nitrate, are
    rubbed onto the surface of the
    meat and the curing ingredients
    migrate into the muscle by
    osmosis. Excess liquids are removed
    as they accumulate. Meat cured by
    this process has an extended shelf
    life, even in the absence of
    refrigeration.
    Questions
    1. What are the 12 types of Salt?
    2. What are the 9 types of Meat?
    3. How do you determine the grade of an egg?

    4. Differentiate Salting and Curing


    Do you have any
    questions?

    Thanks !
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