Food Pro 9 Week 4 Food Pro 9 Week 4 Food Pro 9 Week 4 Food Pro 9 Week 4 PDF

Preview

Summary

Technology andLivelihoodEducationQuarter 1 – Module 4:Food Processing9Subject Area – Food Processing by Salting, Curing and Smoking Grade 9 Self-Learning Module (SLM) Quarter 1 – Module 4: Title: Cure the Materials First Edition, 2020Republic Act 8293, section 176 states that: No copyright shall sub...

Description

9 Technology and Livelihood Education Quarter 1 – Module 4:

Food Processing

Subject Area – Food Processing by Salting, Curing and Smoking Grade 9 Self-Learning Module (SLM) Quarter 1 – Module 4: Title: Cure the Materials First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.

Development Team of the Module Writers: Marilyn R. Bernal Editors: Lorena L. Villarin Reviewers: Amalia C. Caballes, Sally A. Palomo Illustrator: Jay M. Alora Layout Artist: Wilma A. Abendan Cover Art Designer: Reggie D. Galindez Management Team: Allan G. Farnazo, CESO IV – Regional Director Fiel Y. Almendra, CESO V – Assistant Regional Director Romelito G. Flores CESO V - Schools Division Superintendent Mario M. Bermudez CESO IV- Asst. Schools Division Superintendent Gilbert B. Barrera – Chief, CLMD Arturo D. Tingson Jr. – REPS, LRMS Peter Van C. Ang-ug – REPS, ADM Name of REPS – Gilda A. Orendain Name of CID Chief: Juliet F. Lastimosa Name of Division EPS In Charge of LRMS: Sally A. Palomo Name of Division ADM Coordinator: Gregorio O. Ruales Name of EPS – Amalia C. Caballes

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region Office Address: Telefax: E-mail Address:

Regional Center, Brgy. Carpenter Hill, City of Koronadal (083) 2288825/ (083) 2281893 [email protected]

Technology and Livelihood Education Quarter 1 – Module 4:

Food Processing

Introductory Message For the facilitator: Welcome to the Food Processing By Salting, Curing and Smoking for Grade 9! This module was collaboratively designed, developed and reviewed by educators both from public and private institutions to assist you, the teacher or facilitator in helping the learners meet the standards set by the K to 12 Curriculum while overcoming their personal, social, and economic constraints in schooling. This learning resource hopes to engage the learners into guided and independent learning activities at their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century skills while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module:

Notes to the Teacher This contains helpful tips or strategies that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module. You also need to keep track of the learners' progress while allowing them to manage their own learning. Furthermore, you are expected to encourage and assist the learners as they do the tasks included in the module.

2

For the learner: Welcome to the Food Processing By Salting, Curing and Smoking for Grade 9! The hand is one of the most symbolized part of the human body. It is often used to depict skill, action and purpose. Through our hands we may learn, create and accomplish. Hence, the hand in this learning resource signifies that you as a learner is capable and empowered to successfully achieve the relevant competencies and skills at your own pace and time. Your academic success lies in your own hands! This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning resource while being an active learner. This module has the following parts and corresponding icons: What I Need to Know

This will give you an idea of the skills or competencies you are expected to learn in the module.

What I Know

This part includes an activity that aims to check what you already know about the lesson to take. If you get all the answers correct (100%), you may decide to skip this module.

What’s In

This is a brief drill or review to help you link the current lesson with the previous one.

What’s New

In this portion, the new lesson will be introduced to you in various ways such as a story, a song, a poem, a problem opener, an activity or a situation.

What is It

This section provides a brief discussion of the lesson. This aims to help you discover and understand new concepts and skills.

What’s More

This comprises activities for independent practice to solidify your understanding and skills of the topic. You may check the answers to the exercises using the Answer Key at the end of the module.

What I Have Learned

This includes questions or blank sentence/paragraph to be filled in to process what you learned from the lesson.

What I Can Do

This section provides an activity which will help you transfer your new knowledge or skill into real life situations or concerns.

3

Assessment

This is a task which aims to evaluate your level of mastery in achieving the learning competency.

Additional Activities

In this portion, another activity will be given to you to enrich your knowledge or skill of the lesson learned. This also tends retention of learned concepts.

Answer Key

This contains answers to all activities in the module.

At the end of this module you will also find:

References

This is a list of all sources used in developing this module.

The following are some reminders in using this module: 1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a separate sheet of paper in answering the exercises. 2. Don’t forget to answer What I Know before moving on to the other activities included in the module. 3. Read the instruction carefully before doing each task. 4. Observe honesty and integrity in doing the tasks and checking your answers. 5. Finish the task at hand before proceeding to the next. 6. Return this module to your teacher/facilitator once you are through with it. If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone. We hope that through this material, you will experience meaningful learning and gain deep understanding of the relevant competencies. You can do it!

4

What I Need to Know Hello! How do you find yourself? In this module, you will learn more about curing the materials in food processing. After going through on this module, you should be able to:  Cure the materials. TLE_AFFP9- 12SL - IIa-b  cure mixture at room temperature or refrigerated temperature at appropriate number of days.  submerged materials being cured in solution to obtain even distribution/penetration of cure mixture in line with approved specifications

5

What I Know Hey, how do you find yourself now? Are you excited to continue our new lesson? Let us determine first how much you have learned from the previous lesson. Read and answer the questions below. Directions: Encircle the letter of the correct answer. 1. Which of the following process involved salting to reduced moisture content? a. curing b. osmosis c. making brine d. salt concentration 2. Why do meat should be cured? a. to prepare ham b. to produce salt, sugar c. to keep longer the quality of meat d. to measure ingredients accurately 3. Which of the following additives dissolved to bind meat particles together and hold moisture during processing? a. fillers b. binders c. emulsifiers d. ascorbic acid 4. Why do we limit the use of brown sugar? a. no color development b. enhances the flavor of the product c. aids in promoting shelf life of the finished product d. caramelizes at low temperature and darken the meat in cooking 5. Which method of salting locally called binuro wherein the fish heavily salted with the ratio of 1:7? a. dry salting b. Fermenting c. brine salting d. kench salting

6. It is a curing method injected to the muscle of the meat. a. b. c. d.

salting dry curing pickle curing injection curing

6

7. It is a method of preserving eggs at about 18-21 days? a. curing b. drying c. salting d. brining 8. When you cure dilis as a material for making bagoong, how many months is needed to prepare? a. one to six months b. one to two months c. one to three months d. one to ten months 9. It is an toxin? a. b. c. d.

ingredient used to cure meat that control the growth of botulinum salt sugar spices pink salt

10. Which of the following ingredients added in preparing a pickle-curing method? a. salt b. sugar c. phosphate d. chilled water 11. Why is a. b. c. d.

it that sugar is needed to cure the materials? to add flavor to enhance the color. to improve the texture. to preserve the shelf life of food

12. What is the temperature required to cure meat when making tocino? a. room temperature at 24 hours b. room temperature 8-12 hours c. refrigeration temperature 8-10 hours d. refrigeration temperature 8-11 hours 13. What is the curing ingredient that increase the yield and moisture content of the product? a. salt b. sugar c. spices d. phosphate

7

14. What a. b. c.

is the purpose of curing the material?

15. What a. b. c. d.

are the three main ingredients used to cure the materials? salt, phosphate, and sugar iodized salt, phosphate, vitamin C

to improve the texture to prevent the rancid odor

to enhance the taste and color of meat d. to increase the moisture of the material

iodized salt, pink salt, phosphate iodized salt, phosphate, chilled water

8

Lesson

4

Cure the Materials

What’s In Awesome, you’ve done it well! You are ready now to proceed in our new lesson. However, you must first try this! Activity 1.1 – CHECK ME! Directions: Look and analyze the different food products in a box. Put a check mark (/) in the pictures that entail curing the materials to processed the products.

1. Salted eggs

4. dried fish (tuyo)

7. shrimp bagoong

2. miso

3. guinamos

5. Fish sauce

6. longanisa

8. tocino

9

9. tamban (tuyo)

10. sausage

11. ham

13. Grape wine

14. Vegetable pickles

10

12. bacon

15.tinabal

What’s New

Are you ready? Answer this activity to determine how much you already know about curing the materials. Let us see! Activity 1.2 – KNOW ME! Directions: Identity what processed product being cured and submerged in the given situation below. Write skinless longanisa, tocino, salted eggs, Bagoong, salted fish (tuyo) in the space provided. Situation

Answer

1.

Maricel decided to preserve 1 kilo dilis using 333 grams of salt into one to six months.

2.

Rutherford prepared 350 grams finely ground lean, and 150 grams finely ground back fat. He also used salt, curing salt, and phosphate, then dissolved in ¼ cup juice until tacky. He cured it in room temperature for 24 hours. Letty have 1 kilo duck eggs and 4 kilos coarse salt. She tried to submerge and cure it in a salt solution for 18 to 21 days.

3.

4.

5.

Mercy prepared 1 kilo fresh tamban fish, 1 cup salt and 2 cups water. She also prepared brine solution then submerge the fish for 3 hours. Manny prepared chicken breast with or without skin, 1, 000 grams boneless, and sliced ¼ inch thick. He cured at room temperature for 8 to 10 hours.

WOW! You’ve Got it!

What Is It 11

Are you excited to know more about food processing procedures? Yes you are! How about the curing of the prepared materials? Here it is. Read this information then find out how much you can learn.

Curing

-

Salting

-

preserving the raw materials using different ingredients, seasoning and extenders is a method of preservation of meat, fish and other raw materials

Curing of the prepared materials Curing is a method in preserving selected raw materials into processed products like salted eggs, sausage, skinless longanisa, bacon, tocino, and many others. Function of the curing agents 1. enhanced the taste and color of meat 2. increased the water binding capacity of the meat Two systems of curing meat, pickling and dry curing 1. Rub thoroughly the juices of meat with the curing mixture. 2. Pack in tanks over dry curing salt to remove the liquor developed through the salt extracted. Place in a chiller with 4ºC. Cover tightly to protect from air. Curing Ingredients: a. Salt – remove moisture from meat through osmotic pressure. It prevents the growth of bacteria that caused spoilage. An example of a salt used in curing meat is pink salt which is also called a prague powder with a common name for a mixture of sodium chloride, or table salt, and sodium nitrite that controls the growth of botulinum toxin. b. Sugar – reduce the undesirable flavor and hardening of salt c. Nitrate or Nitrite – keep the color of lean tissues, improve the flavor of cured meats, prevent the growth of food poisoning, spoilage, microorganisms, and slow down the possibility to rancid flavor. d. Phosphate – increase the yield and moisture content of the product. e. Ascorbic acid or sodium erythorbate – keep the color of cured meat. f. Mono Sodium Glutamate (MSG) –add the taste or smell effect of the product. g. Texture vegetable proteins – added to the meat. h. Spices – an aromatic substance used to flavor food Curing Method:

12

1. Dry Curing – used salt in extracting moisture and serve as a preservative 2. Pickle curing – added sugar to preserve the shelf life of food by immersing in vinegar 3. Injection Curing – the brine solution is injected to the muscle of the meat Tips in curing: 1. Place in a convenient size container and cover to prevent fat oxidation and contamination. 2. Consider the number of days in curing. 3. Check and monitor the temperature ranging from 36 - 40ºF. 4. Regularly inspect to ensure that it is free from spoilage. 5. Examine if the mixture distributed equally to the meat. 6. Pack the cured product and store in a freezer. Injection of Meat and Immersion in the pickles 1. Prepare a meat and a 50 ml syringe. 2. Inject the pumping pickle at the level 10% of the weight of the ham or 100 ml/kg of the material. 3. Direct the injection to the lean portion close to the joints and nearest to the bones. Curing the material: Ingredients

household measure

Weight (grams)

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

¼ cup

62.50

Isolate

1 teaspoon

5.00

Carageenan

1 teaspoon

2.50

Chilled water

¼ - ½ cup

125.00

To dissolve the 4 ingredients

Extenders:

To dissolve 2 ingredients

Salted Eggs Ingredients: 12 pcs duck eggs 2 kilos salt (coarse) Wide mouth jar with lid Small bowl or plate

13

Curing Procedure: 1. 2. 3. 4. 5. 6. 7. 8.

Check eggs if there are no cracks and wash properly with care. Let it dry and place in a wide mouth jar with lid to fit eggs. Pace a small bowl or use a sealed plastic bag filled with salt. Prepare salt solution by dissolving salt-coarse in water to have 100% salinity (100% cannot be dissolved in water). Cure and submerge eggs in salt solution for 18 – 21 days. Harvest the eggs then boil for 20 minutes. Color the eggs by boiling water and add grana crystals. Place in an egg tray or rack

Salted Fish (Tuyo) Ingredients: 1/2 cup salt 1 cups water 500 grams fresh tamban Procedure: 1. Wash thoroughly tamban fish and drain. 2. Prepare brine solution, for every kilo of fish, mix in a bowl of 3 cups water and 1 cup salt. 3. Stir brine solution until salt is dissolved, then strain with a cheese cloth (or catsa) to remove foreign particles. 4. Place a fish in a deep container, pour brine solution into it. 5. Cover the fish with a plate. Press the plate down to ensure soaking. 6. Soak the fish for 3 hours. Bagoong Ingredients: 500 grams dilis 166.5 grams salt Procedure: 1. Clean and wash dilis. 2. Place dilis in a saucepan. Add 333 grams of salt to the fish. Mix well until salt is dissolve. 3. Submerge dilis with dissolved salt in a jar. 4. Cover the mixture with a clean paper then tie the mouth of the jar firmly with an elastic band. 5. Using the marking pen, write the complete date when the sauce made. 6. Cure the mixture for 1 to 6 months. Skinless Longanisa Meat Material: (chicken)

weight (grams)

Finely Grounded meat Finely grounded back fat

350 g 150 g

14

Curing Mix: Ingredients refined salt

Household Measure 1 Tablespoon

curing salt (pink salt or prague powder)

¼ Tablespoon

phosphate ( accord powder or flour)

1/2 Tablespoon

To dissolve the 4 ingredients.

Seasoning: Ingredients refined sugar

Household Measure 1/8 cup

Black pepper, ground

¼ Tablespoon

Garlic, chopped finely*

1 teaspoon

Anisado wine

1 teaspoon

Pineapple juice

1 teaspoon

Food color (allura red)

¼ teaspoon

Vetsin (MSG)

¼ teaspoon

Curing Procedure: 1. Select a good quality material. 2. Weigh and measure all ingredients. 3. Mix meat with the first four ingredients: salt, curing salt, phosphate. 4. Add the rest of the ingredients, mix until well blended. 5. Cure at the room temperature for 24 hours. 6. Wrap in paperlyne or cut wrap (3 tsp per pieces). 7. Pack in polyethylene bag in ¼ kg should have five pieces of longanisa.

TOCINO Meat material:

Weight (grams)

Chicken breast with or without skin, 500 grams Boneless, sliced ¼ inch thick

15

Curing Ingredients: Ingredients

household measure

Refined salt

½ teaspoon

Curing salt

¼ teaspoon

Phosphate

½ teaspoon

Seasoning: Refined sugar

½ cup

Garlic, chopped finely

1t

Anisado wine

1t

Pineapple Juice

1/8 cup

Vetsin (MSG)

½ teaspoon

Curing Procedure: 1. 2. 3. 4. 5. 6. 7. 8.

Select good quality raw material, trim and weigh. Slice the raw materials. Weigh and measure all ingredients. Mix meat with first three ingredients: iodized salt, curing salt, and phosphate. Add the rest of the ingredients and mix again. Cure at room temperature for 24 hours. Pack polyethylene bag in ¼ or ½ kg. package. Store in freezer.

16

What’s More<...