Republic of the Philippines
Province of Sorsogon
Region V
Donsol Community College
Tres Marias, Donsol, Sorsogon
MODULE 6
Process and Package Foods via Salting Methods
FOOD PROCESSING, PACKAGING AND LABELING
FSM 211: A.Y. 20__-20__
First Semester-Module 6: Process and Package Foods via Salting Methods.
Republic Act 8293 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 book 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 the authors do
not represent nor claim ownership over them.
MODULE DEVELOPMENT TEAM
WRITER: JOCELYN L. BORDARAIS, LPT
EDITOR: ROSELYN A. MANTES, LPT
REVIEWERS: JOAQUIN G. ATAYZA, MATEA
EDUARDO A. POLLARCA, MAED
RENE C. BAROLA, MAM
LINEL L. JACINTO, RL., LPT
VIRGIE C. MALAGUEÑO, LPT
LAYOUT ARTIST: JOCELYN L. BORDARAIS, LPT
INTRODUCTION
This module provides information on the Process and package
foods via salting methods.
As you go along with this module, try to accomplish every
phase in order to fully understand the Types and Methods of
Food Processing. Moreover, you have to answer the Pre-
Assessment, examine and comprehend the lesson in the Read and Study, fill-out
Activities 1, 2, and 3, and answer the Post- Assessment. Finally, reflect and
share your thoughts by answering Going Further. Good luck!
OBJECTIVES
At the end of this module, you must be able to:
1. Learn the basic techniques, methods and procedures of salting process
2. Display appreciation of salting process through picture collage
3. Perform salted egg via salting process
PRE-
ASSESSMENT
Directions: Below are statements describing the different methods of salting, salt
functionality in food, and factors affecting salt penetration. Choose the correct
word/term from the box and write your answer on your answer sheet.
Preservative Texture Enhancer Binder Brining Purity of salt
Flavor Enhancer Dry Salting Freshness of raw ingredients
Pickle curing Salting
1. One of the functions of salt in the food is done by altering the availability of water
in foods, thereby depriving microbes from using available water as a nutrient.
2. The addition of salt or brine solution to foods to decrease the activity of molds,
bacteria and yeast.
3. This method is carried out by rubbing fish with salt just before packing and each
layer of fish is sprinkled with salt.
4. Factors of salt penetration where the presence of impurities such as calcium and
magnesium chlorides and sulfates, even in small amounts reduce the rate of salt
penetration into the flesh.
5. It is the process of preserving edible products in an acid solution, usually vinegar,
or in salt solution.
6. A method of salting that is prepare by dissolving salt in water, the food is then
placed in the brine and left in a cool dry place.
7. Another factors of salt penetration where the fresher the ingredients especially
fish the more slowly salt will be taken up.
8. Function of salt in the food that balances sweetness and helps suppress other
flavors, such as bitterness.
9. One of the salt functionalities in food where salt alters the structure of proteins
and the interaction of proteins with other components (e.g. water, fat, proteins).
[Link] functionality when salt is added to processed meats, it restructures the
proteins.
READ AND STUDY
INTRODUCTION
Process and package foods via salting methods
Salting
The addition of salt or brine solution to foods to decrease the activity of molds,
bacteria and yeast. Salting is a method of preserving food, that was more common
before modern refrigeration.
Salting preserves food by drawing water out of the food, preventing bacteria
growing and spoiling the food.
Salt has helped us preserve our food for thousands of years. Throughout
history, people have devised highly inventive ways of preserving food. They have
developed a large number of physical and chemical methods. Salt, sugar and
vinegar are food additives which have been used for this purpose for thousands of
years. Bacon was already being preserved by salting in Ancient Rome, where the
salting-tub was an essential item in every household wishing to maintain its
provisions. Egyptians used earthenware jars for salting and the Gaul’s used wooden
kegs. Later, in the Middle Ages, kitchens had an impressive wooden salting chest. In
pre-industrial times, salt played an extremely important role in preserving food and
over two thirds of the salt available was used for this purpose. Salt is one of the most
widely used additives in food industries because of its low cost and varied properties.
It has a preservative and antimicrobial effect as a direct consequence of the capacity
of sodium chloride to reduce water activity values.
Salt Functionality in Food
1. Preservative
Salt acts as a preservative by altering the availability of water in foods, thereby
depriving microbes from using available water as a nutrient. The growth of
pathogens and spoilage organisms is impeded when salt is present.
2. Texture Enhancer
When making yeast breads, the amount of salt greatly affects the final texture of the
bread. Salt alters the structure of proteins and the interaction of proteins with other
components (e.g. water, fat, proteins), which impacts the texture of foods. If the
proper amount of salt is added, Cheeses can have more body, meats can be juicy,
and breads can be firm.
3. Flavor Enhancer
People often desire that foods have a “salty” flavor – but salt can also enhance other
flavors, such as savory notes. It balances sweetness and helps suppress other
flavors, such as bitterness.
4. Nutrient Source
Salt contains the element sodium, which is an essential nutrient needed by the body
in small amounts.
5. Binder
When salt is added to processed meats, it restructures the proteins, which then act
as a binding and emulsifying agent. The new protein structure helps to hold the
product together and helps to prevent moisture and fat loss.
Methods of Salting
1. Dry Salting
Dry salting or kench process , this method is carried out by rubbing fish with
salt just before packing and each layer of fish is sprinkled with salt. Water removed
by salt is allow to drain. The food is surrounded in salt and left in a cool dry place. As
water will be drawn out into the salt it may be necessary to pour the accumulated
liquid out.
a. Salt Crusting
Salt crusting refers to covering an item, most commonly vegetables or meats,
with a thick layer of salt. The salt essentially seals the food, trapping steam –
and moisture – inside. If salt crusting a fish (whole fish works very well when
roasted in a salt crust), first coat it with a thin layer of olive oil and place it in a
baking dish. Pack 1/4 inch of kosher or sea salt over its surface, press and
repeat once more. Ensure that the salt is tightly packed, but do not press so
hard as to damage or compress the fish. Bake a 4-lb. fish for 30 minutes in a
450°F oven. After removing it, crack the salt crust with a wooden spoon and
remove it from the fish. Drizzle the fish lightly with extra virgin olive oil prior
to serving it. The salt crust alleviates the need to season the fish further, and
the flesh inside will have a moistness unattainable with dry roasting.
b. Salt Curing
also referred to as corning (as in corned beef), is one of the simplest and most
effective methods of preserving meat. In addition to its preservation
properties, salt curing contributes flavor elements and assists in producing a
moist and juicy final product. This results from two processes – osmosis and
diffusion. Osmotic pressure draws moisture to the surface of the meat, killing
bacteria in the process. Diffusion acts as an equalizer and returns the
moisture to the interior of the meat and disperses it throughout. For a salt
cure, cover the meat heavily with a coarse salt, such as kosher, and
refrigerate it for a minimum of 12 hours. When you're ready to prepare it,
scrape the salt from the meat, rinse it under cool running water, and pat it dry
with paper towels before you cook it.
2. Wet salting
a. Brining
is prepared by dissolving salt in water, the food is then placed in the brine
and left in a cool dry place. It is possible to introduce new flavors to the food
by adding spices to the brine, for example juniper berries or peppercorns.
Basic brine ratio: The basic ratio of salt to water for a brine is 4
tablespoons of salt per 1 quart (4 cups) of water.
b. Pickle curing
is the process of preserving edible products in an acid solution, usually
vinegar, or in salt solution (brine). In the latter case, the acid that does the
preservative action (lactic acid mainly) is produced by fermentation.
The process of pickling is also known as brining and the resulting foods
as pickles.
Pickle curing is recommended in preference to kench salting as it produces a
more even salt penetration and provides a better protection against insects
and animals since they are covered with brine.
Depending on how much salt is used the food could last for a few months to a few
years, and the technique adds flavor as well, though some do not like the taste of
salted foods. Salted food is very salty and may need to be reconstituted, to
reintroduce water and remove some of the salt.
Salt Quality
The quality and type of salt are of prime importance when salting since they will
have a great effect on the quality of the end product.
1. Fine grain salt - Is suitable for brine preparation because it dissolves quickly and
easily.
2. Small grain salt - Small grain act too quickly on the surface of the fish and
remove moisture so rapidly.
Factors affecting salt penetration
1. Purity of salt - The purer the salt, the faster the salt penetration. The presence
of impurities such as calcium and magnesium chlorides and sulfates, even in
small amounts reduce the rate of salt penetration into the flesh.
2. Temperature during salting - Salt uptake is faster at higher temperatures but
the rate of bacterial spoilage is also accelerated.
3. Freshness of raw ingredients - The fresher the ingredients especially fish the
more slowly salt will be taken up.
Procedure: Boil 12 cups of water and 3 cups of salt. Carefully place 12 chicken or
duck eggs in wide-mouthed glass jar. Pour the salt solution in the jar. Cover mouth of
jar with perforated paper or cheesecloth. Try one egg after 12 days by cooking below
boiling point for 15 minutes.
Pour the cooking salt and water into a pot and boil. Stir until all the salt has melted
and keep boiling until you see lots of salt crystals start to form on the side of the pot.
Remove pot from heat and let the salt water cool to room temperature. Put the eggs
in the glass container.
ACTIVITY 1: Identification
Directions: Identify what is being described by the sentence below. Write the answer
on your answer sheet.
___________1. A type of salt that is suitable for brine preparation because it dissolves
quickly and easily.
___________2. This method of salting is carried out by rubbing fish with salt just before
packing and each layer of fish is sprinkled with salt.
___________3. It is a one of the methods of salting that is prepared by dissolving salt
in water, the food is then placed in the brine and left in a cool dry
place.
___________4. What is a basic brine ratio?
___________5. It is a type of wet salting that is recommended in preference to kench
salting as it produces a more even salt penetration and provides a
better protection against insects and animals since they are covered
with brine.
___________6. One of the factors of salt penetration where in presence of impurities
such as calcium and magnesium chlorides and sulfates, even in small
amounts reduce the rate of salt penetration into the flesh.
___________7. It is the addition of salt or brine solution to foods to decrease the
activity of molds, bacteria and yeast.
___________8. The process of preserving edible products in an acid solution, usually
vinegar, or in salt solution.
___________9. Function of salt in a food when added to processed meats, it
restructures the proteins, and the new protein structure helps to hold
the product together and helps to prevent moisture and fat loss.
___________10. A method of salting that refers to covering an item, most commonly
vegetables or meats, with a thick layer of salt.
ACTIVITY 2: Cross Word Puzzle
Directions: Find and encircle the methods and salt functionality in food in the word
puzzle.
B R W 0 R L D P E K C I P E E E
F L E E R B O U S A L T I N G S
L O T L U I W R S L O G C E G T
A V S Y U N N E E O U O K G Y A
V E A U K D H I A R D D I G O Y
O R L H L E I O N I Y S N S L S
R S T E E R L P L G B H A C K Y
E A I D G B L C W R B X T A S T
N N U T R I E N T S O U R C E
H U G S A L T C U R I N G R A Y
A G R E E V I T A V R E S E R P
N A V Y R Y S A L T I N G O L D
C R E C N A H N E E R U T X E T
E O G R A I N E N H A N C E R S
R N T E M P E R A T U R E S E A
P U R I T Y O F S A L T F I N E
E S T E A V E N M E D I N A A R
G U N I R U C E L K C I P U R E
ACTIVITY 3: Application
Directions: Enhance your skills in on performing salted egg via process/method of
wet salting by following the procedures.
INGREDIENTS
3 cup salt - kosher, or table salt, see notes
12 cups water
12 duck/chicken whole eggs
Glass jar
PROCEDURES:
1. MAKE THE BRINE SOLUTION
Place the12 cups of water and 3 cups of salt in a medium
saucepan and bring to a boil and cook until the salt
dissolves and you see lots of salt crystals start to form on the
side of the pot Let it cool down completely.
2. WASH AND STERELIZE GLASS JAR
Wash glass jar with soap and rinse it thoroughly; and sterilize it by soaking or
pouring it with hot water for 15 minutes.
3. ARRANGE THE EGG
Arrange the egg inside the glass jar. Check each egg to make sure there are no
cracks (Cracked one will get rotten inside the brine)
4. POUR THE BRINE SOLUTION
Very gingerly place each egg in a glass jar big enough to harbor
12 eggs. When the brine solution has cooled down, gently pour
it into the jar. The eggs will float.
5. Crumpled up a parchment paper or put plastic with water and put
it on top to gently push the eggs down so they are all submerged in
the brine solution.
6. BRINE FOR AT LEAST 15 to 30 DAYS
Cover the lid and let them sit in the brine for the
next 30 days.
7. LABEL
Label it on the jar and mark your calendar or set a reminder.
8. AFTER 15 DAYS
At the end of 15 days, take one egg out and you can boil it for 15 minutes and
give it a try to see if it’s salty enough, Usually the white part is very salty, but the
yolk isn’t. If you are not happy with the result, brine the remaining egg for another
15 days for best result.
9. AFTER 30 DAYS
At the end of 30 days, take one egg out and you can boil it
and give it a try to see if it’s salty enough. Usually the white
part is very salty, but the yolk isn’t. If you are happy with
the result, carefully drain off some of the brine and take
each egg out and place them in the fridge and use them as
you need.
Find out how well you performed by accomplishing
the Scoring Rubric honestly and sincerely.
Remember it is your learning is at stake.
PERFORMANCE LEVELS
4- Advanced. Can performed skills without supervision and with initiative and
adaptability to problem situations.
3- Proficient. Can perform this skill satisfactorily without assistance or
supervision.
2- Approaching to Proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1-Basic. Can perform parts if this skill satisfactorily, but requires considerable
assistance and/or supervision.
Check the appropriate box that corresponds to your level of performance in doing
each of the given tasks using the Scoring Rubric above.
PERFORMANCE CHECKLIST 1 2 3 4
Brought the first four ingredients: 1 cup salt – kosher, 4 cups
water, 12 duck/chicken whole egg, sterilized Glass jar
Make the brine solution
Washed and sterilized glass jar
Arranged the egg into the glass jar
Poured the brine solution
Crumpled up a parchment paper or put plastic with water and
put it on top to gently push the eggs down so they are all
submerged in the brine solution.
Cover the lid and let them sit in the brine for the next 15 to 30
days.
Label it on the jar and mark your calendar or set a reminder.
At the end of 15 days, take one egg out and you can boil it and
give it a try to see if it’s salty enough. Usually the white part is
very salty, but the yolk isn’t. If you are not happy with the result,
brine the remaining egg for another 15 days for best result.
At the end of 30 days, take one egg out and you can boil it and
give it a try to see if it’s salty enough. Usually the white part is
very salty, but the yolk isn’t. If you are happy with the result,
carefully drain off some of the brine and take each egg out and
place them in the fridge and use them as you need.
POINTS TO RMEMBER
Take note of the following important points in Module 6
1. Read and understand the lesson. Reread if you must.
2. Do not leave the activities unanswered.
POST-ASSESSMENT
Directions: Arrange the following steps in making salted egg. Use A for the first
step, B for second and so on. Write your answer on the answer sheet.
____1. Wash and sterilize glass jar.
____2. Pour the brine solution.
____3. Bring the first four ingredients: 1 cup salt – kosher, 4 cups water, 12
duck/chicken whole egg, sterilized glass jar.
____4. Crumple up a parchment paper or put plastic with water and put it on top to
gently push the eggs down so they are all submerged in the brine solution.
____5. Cover the lid and let them sit in the brine for the next 30 days.
____6. At the end of 30 days, take one egg out and you can boil it and give it a try to
see if it’s salty enough. Usually the white part is very salty, but the yolk isn’t.
If you are happy with the result, carefully drain off some of the brine and take
each egg out and place them in the fridge and use them as you need.
____7. Label it on the jar and mark your calendar or set a reminder.
____8. Arrange the egg into the glass jar.
____9. Make the brine solution.
____10. At the end of 15 days, take one egg out and you can boil it and give it a try
to see if it’s salty enough. Usually the white part is very salty, but the yolk
isn’t. If you are not happy with the result, brine the remaining egg for another
15 days for best result.
GOING FURTHER
Make a picture collage of the making of your salted egg, following the given
ingredients and procedures.
References:
[Link]
[Link]
%20contamination%20by%20filth.
[Link]
[Link],com
[Link]
KEY TO CORRECTION
Pre-assessment
1. Preservative
2. Salting
3. Dry salting
4. Purity of salt
5. Brining
6. Pickle curing
7. Freshness of raw ingredients
8. Flavor enhancer
9. Texture enhancer
[Link]
