School: PULO INTEGRATED SCHOOL-ORANI Grade Level: VIII

GRADES 1 to 12 Teacher: MRS. RUZELL S. CRUZ-CRUZ Learning Area: TLE

DAILY LESSON LOG Teaching Dates and
Time: OCTOBER 28 - 31, 2024 (WEEK 5) Quarter: 2ND QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards Identify the curing ingredients and its uses

B. Performance Standards Explain the curing methods

C. Learning Apply steps in curing TLE_AFFP9-12SL-IIa-b
Competencies/Objectives
Write for the LC code for
each
THE PROCESS OF SALTING AND CURING
II. CONTENT
III. LEARNING RESOURCES
A. References Competency Based Learning Material Second Year in Food Processing Module No4: Cure the materials

1. Teacher’s Guide pages

2. Learner’s Materials pages

3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Review previous lesson or
presenting the new lesson
B. Establishing a purpose for
the lesson

C. Presenting THE PROCESS OF SALTING AND CURING

examples/instances of the Salting
new lesson
Salting as a method of preservation of meat is very important since salted products generally have to be leached to get off most of the salt before
eatingand cooking. They lose extractive like some of the proteins, low molecular aromatic substances, vitamins and some parts of their value,
get lost.
Salting is dependent on the removal of moisture in foods. Thus, rendering them less perishable.
Salt preserves fish by lowering the moisture content through the process of osmosis, whereby the moisture in the body of fish is removed while
salt enters through the skin as semi-permeable membrane. The flow of water is fromlesser to greater concentration.
Thus, when fish is soaked in concentrated brine solution, the water inside, flows out rapidly through the skin.

Methods of Salting
[Link] salting. This is locally called as binuro. The fish is heavily salted with the ratio of 1:7 (1 part fish to 7 parts salt). Before they are salted,
they are soaked in 10% brine solution to leach the blood and then half dried for 2hours. They are packed in newspapers and in wooden boxes for
commercial purposes.
[Link] salting. In this method, the fishery product is dried first before salting it. Fresh small shrimps are dried first before salting them.
Steps in preparing salted alamang:
a. Remove the adhering foreign materials from small shrimps.
b. Wash and dry the small shrimps under the sun for one day.
c. Pound and dry shrimps with the use of mortar and pestle.
d. Add salt to pounded shrimps. The ratio is 1:5 (1part salt to 5 parts) pounded shrimps or 17%.
e. Add a little wash sugar to salted shrimps. The ratio is 1:32 (1part wash sugar to 32 parts salted pounded shrimps) or 3%, blend them
thoroughly.
f. After mixing, form them into paste ready for sale.
3. Dry salting to make brine. This method is locally known as” tinabal” by the Cebuanos. The species of fish commonly dry salted to make brine
are short bodied mackerel, striped mackerel, yellow – striped crevale and yaito tuna or alloy.
Steps in preparing salted fish
a. Weigh the fish.
b. Eviscerate and if their flesh is thick, make a gash on them.
c. Wash them with fresh water and soak in 10% brine for 30minutes to leach out the blood.
d. Drain the fish for one hour.
 e. Rub thoroughly each fish with salt so that all surfaces will be coated.
f. Pack the fish with layers in big plastic or glass containers with salt sprinkled between layers so that the brine formed will cover the fish. The
ratio of fish is 1:4 (1 part salt to 4 parts fish) or 20% by weigh.
4. Brine Salting. This method is locally known by the Cebuanos as “guinamos”. The brine salted fish are stored for one month or two and usually
eaten with kalamansi juice or vinegar. The brine of this salted product is called “una”, which is used as seasoning for broth and vegetables.

D. Discussing new concepts Curing

and practicing new skills #1 Curing is a preparation for a subsequent processing of meat either in sausage making factories or at home.

A. The function of the curing agents is to improve the taste and the water binding capacity of the meat color (nitrate, nitrite, ascorbic acid) as
well as to supply amedium for elastic acid bacteria in the production of fermented sausage(carbohydrates).
B. Before curing meat should be chilled 1 to 4°
C. There are two systems of curing meat, pickling and dry curing. Juices of meat are thoroughly rubbed with the curing mixture and packed in
tanks with an excess of dry curing salt. As the salt extracts the juice from the meat, liquor may develop in the first few days; this must be
removed.
In all dry - curing methods, the meat should be placed in a chiller with 4ºCtemperature and should be covered to protect it from air.
Curing Ingredients:
a. Salt dehydrates the meat by altering the osmotic pressure. It also inhibits bacteria action and subsequent spoilage.
b. Sugar counteracts the harsh, hardening effect of salt by its moderating action on flavor.
c. Nitrate or Nitrite stabilizes the color of lean tissues contributes to color flavor of cured meats, inhibits growth of food poisoning and
spoilage microorganisms and retards development of rancid flavor. *Controversial issue regarding nitrate is formation of nitrosamines
at high temperature, which is believed to be carcinogenic.
d. Phosphate increases the water holding capacity and consequently the yield of the finished product.
e. Ascorbic Acid or Sodium Erythorbate stabilizes the color of cured meat.
f. Monosodium glutamate is a flavor enhancer.
g. Texture vegetable proteins extenders; primarily added to reduce cost.
h. Spices
Curing methods:
[Link] Cure – ingredients are introduced in dry form.
[Link]/Pickle Curing – ingredients are dissolved in water; meat is soaked in the curing solution.
[Link] Curing – ingredients dissolved in water are introduced to meat through artery pumping or injection in meat muscle

E. Discussing new concepts Tips in curing:

and practicing new skills #2 [Link] in container of convenient [Link] to prevent fat oxidation and [Link] to required number of [Link] temperature is from 36
- 40º[Link] the curing temperature from time to [Link] regularly for early detection of [Link] the product to facilitate
uniform distribution of [Link] curing, smoke if [Link] properly and store in a freezer

F. Developing mastery INJECTION AND IMMERSION OF HAM IN THE PICKLE SOLUTION

With a 50 ml syringe, inject the pumping pickle at the level 10% of the weight of theham or 100 ml per kilogram of the material. Injection should be directed
into the leanportion close to the joints and nearest to the [Link] the legs tightly to even up the distribution of the pickle and remove anyremaining
blood inside. Place the treated hams in a wood barrel or plastic pail andpour in enough cold cover pickle. Keep the pieces of ham submerged with a
 woodenboard or stone weight. Then store the whole container in refrigerator or ice box. Aweek later, overhaul or stir the hams to optimize absorption, and
repeat the sameregularly until the curing period is over. (figure out the curing time by allowing 5 daysper kg of the material. If the ham weighs 6 kg, the
curing period should be 30 days).The temperature of refrigerator or ice box should be maintained with the range of 4.4ºC (40ºC) to facilitate absorption of
the pickle and also prevent spoilage. A higher temperature increases the risk of spoilage while lower or freezing temperature slowsdown salt
penetration. Example of Cured Meat: Longganisa

G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations
and abstractions about the
lesson

I. Evaluating learning
J. Additional activities for
application or remediation

V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation.
B. No. of learners who
require additional activities
for remediation who scored
below 80%.
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson.
D. No. of learners who
continue to require
remediation.
E. Which of my teaching
strategies worked well? Why
did these work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovation or
localized materials did I
use./discover which I wish to
share with other teachers?