Salting Curing and Smoking

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
smokehouse
Oil drum-type
smokehouse
Smokehouse -
an airtight
container where
smoke is
introduced.
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)

Salting Curing and Smoking

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Salting Curing and Smoking

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OBJECTIVES:

Identify the different tools, materials, kitchen

a.To kill bacteria

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