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Project in TLE: Submitted By: Jon Andrei L. Sallan

This document discusses several traditional methods for preserving fish, fruits, and meat. It describes how drying removes water from fish through evaporation, which prevents microbial growth. Sugar preservation of fruits draws water from microbes through plasmolysis. Salting and curing meat uses salt or brine to draw moisture from microbial cells through osmosis, inhibiting their growth. Specific traditional preserved foods mentioned include dried fish, sugared fruits, salted pork, and cured meats like bacon.

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Jon Andrei Sallan
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409 views

Project in TLE: Submitted By: Jon Andrei L. Sallan

This document discusses several traditional methods for preserving fish, fruits, and meat. It describes how drying removes water from fish through evaporation, which prevents microbial growth. Sugar preservation of fruits draws water from microbes through plasmolysis. Salting and curing meat uses salt or brine to draw moisture from microbial cells through osmosis, inhibiting their growth. Specific traditional preserved foods mentioned include dried fish, sugared fruits, salted pork, and cured meats like bacon.

Uploaded by

Jon Andrei Sallan
Copyright
© © All Rights Reserved
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Project

In
TLE
Submitted by:
Jon Andrei L. Sallan

METHODS
OF
PROCESSING

FISH
DRYING

Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a
method of food preservation that works by removing water from the food, which inhibits
the growth of microorganisms. Open air drying using sun and wind has been practiced
since ancient times to preserve food. Water is usually removed by evaporation (air drying,
sun drying, smoking or wind drying) but, in the case of freeze-drying, food is
first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds
need the water in the food to grow, and drying effectively prevents them from surviving
in the food.Fish are preserved through such traditional methods as
drying, smoking and salting.The oldest traditional way of preserving fish was to let the
wind and sun dry it. Drying food is the world's oldest known preservation method, and
dried fish has a storage life of several years. The method is cheap and effective in suitable
climates; the work can be done by the fisherman and family, and the resulting product is
easily transported to market.

FRUITS:

SUGAR
PRESERVATION

The earliest cultures have used sugar as a preservative, and it was commonplace to store
fruit in honey. Similar to pickled foods, sugar cane was brought to Europe through the
trade routes. In northern climates without sufficient sun to dry foods, preserves are made
by heating the fruit with sugar. "Sugar tends to draw water from the microbes
(plasmolysis). This process leaves the microbial cells dehydrated, thus killing them. In
this way, the food will remain safe from microbial spoilage." Sugar is used to preserve
fruits, either in an anti-microbial syrup with fruit such
as apples, pears, peaches, apricots and plums, or in crystallized form where the preserved
material is cooked in sugar to the point of crystallization and the resultant product is then
stored dry. This method is used for the skins of citrus fruit (candied
peel), angelica and ginger.
MEAT:
SALTING
AND
CURING

Ingredients of Tocino

2 lbs. pork ham


1 1/2 tablespoons sea salt
1/2 teaspoon Prague powder #1
3/4 cups granulated white sugar
1 teaspoon sodium phosphate
1/4 cup anisette liquer
1/2 cup pineapple juice
1/4 cup crushed garlic
1 tablespoon garlic powder
1/4 teaspoon Vitamin C powder
Red food coloring
Instructions
Slice the pork ham to about inch thickness
Dissolve the sodium phosphate in 5 tablespoons of water.
Except for the meat, combine all ingredients in a large bowl and mix well
Apply the combined mixture to the meat by rubbing. Make sure that the mixture is
evenly distributed across the meat
5. Place the mixed ingredients in a covered container
6. Store the covered container (with meat and mixture) in room temperature for 14
hours. It may also be refrigerated but would take at least 3.5 days to complete.
1.
2.
3.
4.

Salt-cured
meat or salted meat,
for
example bacon and kip
pered-herring, is meat
or fish preserved
or cured with salt. Salting, either with drysaltor brine, was a common method of
preserving meat until the 19th century. It was frequently called "junk" or "salt horse".
Salt inhibits the growth of microorganisms by drawing water out of microbial cells
through osmosis. Concentrations of salt up to 20% are required to kill most species of
unwanted bacteria. Smoking, often used in the process of curing meat, adds chemicals to
the surface of meat that reduce the concentration of salt required.Salted meat and fish are
a staple of the diet in North America, Southern China, Scandinavia, coastal Russia, and in
the Arctic. Salted meat was a staple of the mariner's diet in the Age of Sail. It was stored
in barrels, and often had to last for months spent out of sight of land. The basic Royal
Navy diet consisted of salted beef, salted pork, ships biscuit, and oatmeal, supplemented
with smaller quantities of peas, cheese and butter. Even in 1938, Eric Newby found the
diet on the tall ship Mashulu to consist almost entirely of salted meat. Moshulu'slack of
refrigeration left little choice as the ship made voyages which could exceed 100 days
passage between ports.
Curing is any of various food preservation and flavoring processes of foods such
as meat, fish and vegetables, by the addition of a combination of salt nitrates, or sugar.
Many curing processes also involve smoking, spicing, or cooking. Dehydration was the
earliest form of food curing. Salting or curing draws moisture from the meat through a
process of osmosis. Meat is cured with salt or sugar, or a combination of the two. Nitrates
and nitrites are also often used to cure meat and contribute the characteristic pink color,
as well as inhibition of Clostridium botulinum. Curing was the primary way of preserving
meat and fish until the late 19th century.
Slices of beef in a box.
Meat preservation (including livestock, game poultry), includes a set treatment
processes for preserving nutritious properties, taste, texture and color of raw, partially
cooked or cooked meat while keeping them edible and safe to consume.

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