FSM 117 FINAL EXAM REVIEWER crispiness of pickles.

It can be added in the same way

alum is added (1/2 tsps. For every 4 cups of pickles).
Pickling Fruits and Vegetables
Pickles can be made crispier through the use of a good
As defined, pickling is a method of food preservation that vinegar (4%-5% acidity), water free from mineral (soft
uses vinegar and other spices. Sugar can be added to water), and correct brewing procedure.
prolong the shelf life of pickled products like radish or
papaya achara for more than a month if combined with
refrigeration method. Preparation of Pickled Products
Materials for Pickling and Pickling Solutions a. Preparing Pickles, Relishes and Chutneys
The main ingredients in pickling solutions are vinegar, 1. Prepare jars by sterilizing them for 10-15 minutes
sugar, and other spices. Pickling solution must be before use to kill bacteria present.
prepared with the right proportions to attain a good
2. Boil food in a large kettle or any casserole
pickled product desired. Vegetables should be firm, fresh,
free from blemishes, and well-washed. 3. Pack the product in glass jars allowing 3/16 of an inch
for headspace. Clean the rims of the jar by wiping with a
clean damp cloth.
Ingredients
4. Seal each jar tightly with its cover.
1. Fruits and Vegetables
5. Place the sealed product in a kettle and simmer water
2. Vinegar- acts as preservative. Also gives flavor to for 15 minutes.
pickles and makes the product crisp. It should be clear,
6. Allow the jars to cool and press the lid to check if seal
free from sediment, and should posess 4% to 5% acetic
is good. If not, refrigerate or eat the contents immediately.
acid. Vinegar with low acid content causes the pickles to
become soft. Never use vinegar that has a darkening 7. Store sealed jars in a cool dry place. Refrigerate after
effect. Avoid prolonged boiling for it depletes the acetic opening.
acid which is important in the preservation of pickles.
3. Sugar acts as preservative and increases the density
of the pickling solution. Also add sweetness to the b. Homemade Papaya Achara
pickles. Granulated white or light brown sugar may be Ingredients:
used. The amount of sugar depends on the kinds of
pickles to be made.
4 cups green papaya

Kinds of pickles: 2 medium sized red/green bell pepper

Sour pickles-½ cup sugar for every cup of vinegar 1 large sized carrot

Sweet and sour pickles- 1 cup sugar added to every cup 1 box raisin small
of vinegar 1 cup vinegar (4% acetic acid)
Sweet pickles-1% cup sugar for every cup of vinegar 1 tsp. salt
4. Spices- Whole cloves, whole spices, celery seeds, 1 cup white/washed sugar
mustard seeds, cinnamon sticks, peppercorn, dill and
garlic are some the common spices added to pickled 2 medium sized onions
products. Spice gives flavor to the product. Fresh spices 1 clove garlic
should always be used for old spices may give
undesirable flavor. Spices should preferable not added
directly to the pickling solution. Procedure:

Directions for use: 1. Select good quality raw materials

a. Tie the spices in a bag cheesecloth 2. Weigh, wash and peel, and grate vegetables according
to desired cut. Squeeze to remove juice extracted from
papaya and drain.
b. Immerse this in warm pickling solution. Simmer.
3. Prepare sugar, salt and vinegar and mix thoroughly4.
Cook the solution until sugar dissolves
c. Remove when the desired flavor is achieved. 5. Pack the vegetables in sterilized bottle and pour
solution while hot. Observe proper headspace of 3/16
inch when filling into jars. Remove bubbles.
Spices should be used sparingly and it should not
overwhelm the flavor of the fruits or vegetables. 6. Screw on caps and pasteurize for 5 minutes. Seal
tightly
5. Other Preservatives- Alum (tawas) is added to improve
the crispiness of the pickles. Excessive use of alum is 7. Cool and label, Refrigerate when opened.
discouraged because it produces a bitter after-taste
which causes the softening of the pickles. Alum may be
added in the water used when washing salt from the "Proper measurement of the ingredients when cooling
fermented product (2 taps. Altum for every cups warm should be observed. Hygiene and cleanliness should be
water) or it may be added to the pickling solution (1 tsp. observed.
per pickling solution) Calcium chloride also improves the

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 Fruit Pickles: these are prepared from the whole or
sliced fruits and simmered in a spicy, sweet-sour syrup
c. Preparing Pickled mixed Vegetables
made with vinegar or lemon juice. Relishes: these are
made from chopped fruits and vegetables cooked to
desired consistency in a spicy vinegar solution.
1. Select good quality of raw materials. Vegetables
should be fresh, free from any blemishes not and wilted
The level of acidity in a pickled product is as important
to its safety as it is to its taste and texture. Never alter
2. Weigh, wash, peel and cut vegetables according to the proportions of vinegar, food or water in a recipe. Use
standard specifications. only tested recipes. By doing so, you can help prevent
the growth of Clostridium botulinum, the bacteria that
produces a highly toxic poison in low acid foods.
3. Prepare pickling solution by heating vinegar until
sugar dissolves.
Ingredients

4. Arrange the vegetables in the clean sterilized jar or

bottles and pour in the piclding solution. Remove air Produce: Select tender vegetables and firm fruit. Pears
bubbles and peaches may be slightly underripe for pickling.

5. Put on caps snugly and pasteurize in boiling water for Always use a pickling variety of cucumbers. Do not
15 minutes. Tighten caps by placing plastic seal using a expect good quality pickles if you use "table" or "slicing"
blower or pouring boiling water over caps with plastic cucumbers. Seed catalogs are a good source of
seal attached. information about cucumber varieties suitable for
pickling. If you buy cucumbers, select unwaxed one for
pickling whole, because the brine solutions can
6. Cool and label. penetrate the wax. Use 1 inch cucumbers for gherkins,
4 inch for dills. Odd- shaped and more mature
cucumber should be used for relishes and bread-and-
PICKLES butter style pickles.

PICKLE BASICS For highest quality, plan to pickle the fruits or vegetables
Pickled products truly add spice to meals and snacks. within 24 hours the have been harveswill be we produce
The skilful blending of spices, sugar and vinegar with carinot be used immediately, et or spreaders because
fruits and vegetables creates a crisp, firm texture and a deteriorated and cool. This is particularty for cucumbers
pungent, sweet-sour flavour. because they deteriorate rapidly, especially at room
temperature.

Although food markets today offer a wide variety of

pickles and relishes, many homemakers like to make Just before pickling, sort the fruits and vegetables and
their own pickled products when garden vegetables and select the size best suited for the specific recibacterias
fresh fruits are in abundant supply. well, especially around the stems. Soil trapped here can
be a source of bacteria responsible for the softering of
pickles. Be sure to remove a 1/16-inch slice from the
Types of Pickled Products blossom end of the vegetables. The blossoms contain
enzymes that also can cause softening.

Various types of pickled product can be made

depending on the ingredients used and the methods of Do not use fruits and vegetables that show even slight
preparation. There are four general classes: evidence of mold Proper processing kills potential
spoilage organisms but does not destroy the off-flavor
Brined Pickles or Fermented Pickles: These go through a that may have already been produced by mold growth
curing process in a brine (Salt and water) solution for one on the fruit or vegetables.
or more weeks. Curing changes the color, flavour and
texture of the product. If the product is a fermented one,
the lactic acid produced during fermentation helps Salt: pure granulated salt, such as "pickling" or "canning
preserve the product. In brined products that are cured salt should be used. It can be purchased from grocery,
but not fermented, acid in the form of vinegar added later hardware or farm supply stores. Other salts contain anti-
to preserve the food. caking materials that may make the brine couldy Do not
Fresh Pack or Quick Process Pickles: These are covered alter salt concentrations in fermented pickles or
with boiling hot vinegar, spices and seasonings. sauerkraut. Proper fermentation depends on correct
Sometimes, the product may be brined for several hours proportions of salt and other ingredients
and then drained before being covered with the pickling
liquid. These pickles are easy to prepare and have a tart
flavour. Fresh pack or quick pickles have a better flavour Vinegar: Use cidar or white vinegar of 5-percent acidity
if allowed to stand for several weeks after they are sealed (50 grain). This is the range of acidity for most
in jars. commercially bottled vinegars. Cider vinegar has a good
flavour and aroma, but may darken white or light-

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 colored fruits and vegetables. White distilled vinegar is inches of space between the top of the food and the top
often used for onions, cauliflower and pears where of the container. Usually a 1-gallon container is needed
clearness of color is desired. Do not use homemade for each 5 pounds of fresh vegetables.
vinegar or vinegar of unknown acidity in pickling. Do not
dilute the vinegar unless the recipe specifies. If a less
sour product is preferred, add sugar rather than dilute After the vegetables are placed in the container and
the vinegar. covered with brine, they must be completely submerged
in the brine. A heavy plate or glass lid that fits down
Sugar: use white sugar unless the recipe calls for brown.
inside the container can be used. If extra weight is
White sugar gives a product a lighter color, but brown
needed, a glass jar(s) filled with water and sealed can
sugar may be preferred for flavour. If you plan to use a
be set on top of the plate or lid. The vegetables should
sugar substitute, follow recipes developed for these
be covered by 1 to 2 inches of brine. Another option for
products. Sugar substitutes are not usually
submerging the vegetables in brine sotme of the n food-
recommended, as heat and/or storage may alter their
grade plastic bag inside another and fit the inside bag
flavour. Also, sugar helps to plump the pickles and keep
with bags sold for pickling brine in case the bags and
them firm.
thanctured. Freezer bags sold packaging turkeys are
Spices: Use fresh whole spices for the best quality and the right size for 5 gallons containers. Close the end
flavour in pickles, powdered spices may cause the securely. Then use this filled bag as the weight on top of
product to darken and become cloudy. the vegetables.
Pickles will darken less if you tie whole spices loosely in
a clean white cloth or cheesecloth bag and then remove
Equipment for Fresh Pack Pickles: Pickling liquids
the bag from the product before packing the jars spices
should be heated in a stainless steel, aluminium, glass
deteriorate and quickly lose their pungency in heat, and
or unchipped enamelware saucepan Do not use copper,
humidity. Therefore, store any unused spices in an
brass, galvanized or iron utensils. These metals cam
airtight container in a cool place
with acids or salts and cause undesirable color changes
Water: When brining pickies, hard water may interfere in the pickles.
with the formation of acid and prevent pickles from curing
properly to soften hard water, simply boil it 15 minutes
and let set for 24 hours, covered Remove any scum that For short-term brining or soaking, use corcks
appeats. Slowly pour water from the containers ready saucepans or bowls made from stoneware, glass,
fodiment will not disturbed Discard the sediment. The stainless steel, aluminium o or unchipped enamelware.
water is now ready for use. Distilled water can also be Except for the aluminium, the same containers can be
used in pickle making, but is more expensive used for soaking vegetables in lime Lime pits aluminium
containers and can cause an increased level of
Firming Agents: if good-quality ingredients are used and
aluminium in the pickles.
up-to-date methods are followed, the lime and alum are
not needed for crisp pickles Soaking cucumbers in ice
water for four to five hours prior to pickling is a safer
method for making crisp pickles. If you choose to use Household Scales: Household scales will be needed if
firming agents. alum may be safely used to firm the recipes specify ingredients by weight. They are
fermented cucumbers, but does not work with quick necessary in making sauerkraut to ensure correct
process pickles. proportions of salt and shredded cabbage.

The calcium in lime does improve pickle firmness, if you

choose to use lime, purchase food-grade pickling lime Processing Equipment: Equipment is needed for
from tour grocer's shelves. Do not use agricultural or processing in a water bath canner.
burnt lime. Food-grade lime may be used as a lime-water
solution for soaking fresh cucumbers 12 to 24 hours
before pickling them. However, EXCESS LIME PROCESSING
ABSORBED BY THE CUCUMBERS MUST BE
REMOVED TO MAKE SAFE PICKLES. To remove
excess lime, drain the lime-water solution, rinse and then Processing is necessary for all pickles and relishes to
re-soak the cucumbers in fresh water for one hour. destroy the yeasts, molds and bacteria that may cause
REPEAT THE RINSING AND SOAKING STEPS TWICE the product to spoil and also to inactive enzymes that
MORE. could affect the color, flavour and texture of the pickled
product. As in all canning. a seal is necessary on the jar
to prevent other microorganisms from entering.
Equipment
Pickles and relishes are high-acid products. This acid
The right equipment prevents pickle failure and saves may come from the large amount of vinegar added or, in
time and energy. Read each recipe completely to make the brined or fermented pickles, the acid produced
sure you have the right equipment before you start to naturally during the fermentation process by lactic acid
make pickled products. bacteria. Because they are high acid foods, the are
Containers and Weights for Fermentation: Pickles and processed in a boiling water bath canner.
sauerkraut can 'be fermented in large stoneware crocks,
large glass jars or food-grade plastic containers. To
determine if a plastic container is food-grade, check the All canning jars should be washed in soapy water,
label or contact its manufacturer. Or, line the questionable rinsed well and then kept hot. Jars that will be
container with several thicknesses of food-grade plastic processed for less than 10 minutes in a boiling water
bags. Do not use aluminium, copper, brass, galvanized or bath canner do need to be sterilized by boiling them for
iron containers for fermenting pickles or sauerkraut. The 10 minutes before filling. Jars
container needs to be large enough to allow several

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 3. Pack the fish in plastic drum or glass container.
Refrain from using metallic container to prevent
Processed in a boiling water bath canner for 10 minutes
discoloration or chemical reaction to salt.
or more will be sterilized processing. Use new two-piece
lids and follow the manufacturer instructions for treating
them.
4. Store the fermented fish for a month to a year to
develop the aroma caused by the breakdown of
proteins.

Information Sheet 1.7

Sanitary Practices

Fermentation of Fish and other Marine Products

1. Always wear PPEs for one's safety and to assure
clean, safe product 2. Wash and sanitize all utensils and
Fermentation is defined as the process where fish is equipment used to avoid any contamination and for the
allowed to decompose with the use of salt. When fish is consumers' protection
decomposed, putrefaction occurs. accompanied by a
foul odor. But in this sense, decomposition of
carbohydrates takes place so no putrid or foul odor 3. Maintain cleanliness and orderliness during and after
occurs due to the growth of useful microorganisma that the process.
produce acids or alcohols that act as a food
preservative. It allows fermenting the fish until attaining
a good quality fermented products. Fermentation is one 4. Sterilize the bottles.
of the oldest methods of salting and at the same time
the oldest method of preparing fish. Fish paste or
bagoong and fish sauce or patis are produced using this Standards for fermented Fish and other Fishery
method. Fish are died and salted and left to ferment so products
the protein hydrolysis lakes place to produce paste and
sauce. This involves the use of salt. Some fish
processors add papain or other enzymes to make the (As per BFAD Bureau of Food and Drugs)
fermentation period faster. In fermenting the fish the
condition of the fish plays an important role in producing
good quality fermented products. Salt is an important 1. Standard of Identity-patis should be a clear liquid
ingredient too. sauce, straw yellow to amber in color obtained from
enzymatic fermentation of mixture of fish and shrimps
and salt. Having strong salty taste and fishy odor. 2.
Methods of Fermenting Fish and Other Fishery Standard of Quality- Patis should have the following
Products composition:

1. Straining- separating the fish sauce from the fish A. Total solids- not less than 32%
paste

B. Salt content-20-25%
2. Filtering- pouring the sauce on a strainer or clean
cloth to remove fish paste from fish sauce or liquid
C. Protein content varies with grade levels

3. Cooking- heating the extracted sauce until done

(1.) For domestic trade

4. Packing- pouring the patis in bottles

Special-no less than 8%

5. Cooling, labeling and storing- done by allowing the

packed product to cool at normal temperature before Regular no less than 4.5%
they are labeled and stored. The product is then ready
for consumption or marketing.
Procedure in Fermenting Fish (2.) For Export

1. Mix salt thoroughly with the fish ratio (halubaybay or Special- no less than 8%
anchovies are preferred) of 1:4 (1 part salt to 4 parts
fish) by weight or 20%. If 25% is used, the ratio is 1:3 (1
part salt, 3 parts fish) by weight. 2. Add papain (enzyme Regular- no less than 6%
from papaya) to shorten the fermentation process
(optional)
3. Level of Substandard Quality- fish of protein content
not more than 4,5% and no more less than 2.5%, shall
be sold under the name patis flavor

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  Do you know all the ingredients of your food
products?
4. Mandatory label of information
 What kind of preservatives will you need to keep
things fresh?
 Are there any allergens you need to warn people
a. The label statement of class or type shall be in about?
accordance with the stated protein content
Allergens are an important consideration, not just in the
food products, but elsewhere in your facility. Facilities
b. The name and address of manufacturer/producer that process nuts, dairy, or shellfish need to have
should appear certain best practices set in place so that cross
contamination is kept to a minimum.
The Food Allergen Labeling Act requires you to be
c. Added preservative or coloring shall be limited to that compliant, especially if you process any of these 8
approved as food grade and should be indicated in the major allergen groups:
label.
Milk
d. Net content shall be no less than the amount stated in Eggs
the label Fermented Products Fish (e.g., bass, flounder, cod)
Crustacean shellfish (e.g., crab, lobster, shrimp)
Tree nuts (e.g., almonds, walnuts, pecans)
a. Patis Peanuts
Wheat
Soybeans
Procedure:
Be sure your facility is compliant with the Food and
Drug Authority if you process any of the major allergen
1. Select fresh fish. Wash with clean water groups. Any sort of mislabeling can be disastrous to
your brand!
It also wouldn’t hurt to properly vet any third party
2. Mix fish with salt (1:3) packagers you might deal with for the same reasons.
There is grunt work involved with this. Properly cleaning
and maintaining your machinery is just as important as
3. Pack tightly in jars and store for 6 months. packaging your product safely.
There are rules and regulations laid out by both the FDA
about this:
4. The liquid patis is extracted or drained producing first
class patis. They are then filtered and packed in bottles. You should know what nutritional information, dates,
and ingredients you need listed on your package. The
FDA recently began updating the nutrition labeling
5. Second extraction (soli), saturated brine is added and guidelines for the first time in 20 years, so make sure
aged for 2 weeks. Second class patis is produced and you are clear on what is required to be on your
bottled. packaging and labeling before you go to market with
new foods. If you aren't confident in compliance, finding
a food labeling consultant is never a bad idea.
Guide To Product Packaging For The Food Industry
Great packaging is a must for anyone producing
Protection
physical goods. It tells your customers about your
company, your product, and what you stand for. Not Product packaging in the food industry is unique
only do you have to get creative with your packaging, because it must allow the contents inside to stay fresh
you need to attract your customers and get them and safe for consumption, even after long hours of
excited to buy. When it comes to packaging food, shipment and distribution. Because of this, certain
however, there are even more things to consider. products will require specific types of packaging
materials that protect them against temperature,
You have to be attractive and attention grabbing to your
manhandling, etc. Frozen food, dry grocery items, and
customers, you have to address every type of food
perishables each need a different type of packaging to
separately; each having its own shelf life, protection
maintain freshness. It is also important to choose a
requirements, and regulations that need to be adhered
packaging material that will withstand contamination.
to.
Another important part protecting your product is
Taking all of that into account, and making your product
making sure whoever is involved in the packing knows
look great? It’s a tall order. With careful foresight, your
the product as well as you do. Different food items have
packaging can protect and preserve your food products,
different material requirements.
as well as help garner brand loyalty and ensure high
sales. Different barrier materials can affect the overall look of
your packaging, and work better with certain films.
Fresh foods like meats and produce will need anti fog
Know Your Product additives to maintain visibility and visual appeal.

Obviously you know what you’re selling. But do you Working with a packaging professional can help you
know enough? The more intricate your knowledge is of choose the best materials for your specific products.
your product the better, especially when you attempt to They will know which combinations work best, and can
package it. Ask yourself: help maintain your product's’ shelf life.

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Budget Types of Packaging
You can’t consider your packaging suppliers without first Food packaging is in immediate contact with food, or is
considering budget. Packaging definitely doesn’t come used to contain it from its production to final delivery to
cheap. In fact, packaging usually costs about 10% of the customer. This packaging is used to protect the food
the overall cost of your product. When you add in from external influences, alterations, contamination and
production costs, shipping, and distribution, you might adulteration.
be stretched a little thin when it comes to packaging
Its main purposes are protection, preservation and
your product.
providing information such as best-before date,
Understand the costs of the total production FIRST, and manufacturing date, batch number and nutrition facts.
then source your materials and labor. If your business
Health authorities typically describe the packaging as
cannot afford its ideal packaging design, don’t give up
the container meant to ensure the preservation,
on it. Food packaging is constantly evolving and
transportation and handling of food products.
changing, so in a year or two your design could very
well be within reach. The main types of food packaging are:
glass containers
vacuum packaging
Trends
tetra pak containers,
On that note of an always-changing industry, packaging plastic packaging,
trends can play a big role on your design. For example, tin packaging,
eco-friendly packaging is taking off with great popularity cardboard packaging,
in multiple industries, including food and beverage. wood packaging,
long-life packaging,
Keep an eye on your competition, too. Don’t be the last
ice cream packaging,
one to jump on a packaging trend! Staying on top of
metal packaging,
trends will provide insights as to what elements of
laminated packaging,
design are standard for certain products, and what can
juice packaging
be improved on. Be careful, however. While it is
certainly important to be innovative in your packaging
design, deviating too much from widelyrecognized
norms can actually confuse consumers and drive them
away from your product. Bottom-line: During your
packaging design process, try your best to strike a
balance between being creative and being familiar.
Check out some excellent packaging in your industry to
get inspired. Speak to your target market in every step
of your design, from the certifications you choose to
display, to the packaging material and its impact on the
environment.

Brand Personality
A product’s packaging design should reflect the brand
image of the company that manufactured it, and food
product packaging is no exception. Make sure
that the packaging chosen for your business’s food
product appeals to your target audience.
As previously mentioned, your business’s packaging
design shouldn’t deviate too much from universally-
recognized norms, yet it should help your brand
differentiate itself from others. The way a product is
presented can be the determining factor between your
brand being purchased over another. The way your
packaging is designed can influence a consumer to
purchase in many ways. Packaging in the food industry
has extremely specific considerations that require
forethought in order to prevent products from being
tainted before reaching your consumers. Keeping these
factors in mind and being creative in your design can
draw in your target market and have a positive impact
on your bottom line.
Tiny things like the colors of certain elements of the
packaging or whether or not the package is resealable
can make or break the purchase. The key is to do the
proper research on your target markets and identify
what your ideal customers want or what they struggle
with.

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