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Food Processing Grade 9: Agri-Fishery

The document discusses various food processing techniques like salting, curing, smoking, and sugar concentration. It provides details on processing specific foods like fish into bagoong, tuyo/daing, and tinapa as well as salted eggs. The key steps include cleaning, gutting, filleting, brining, drying, and smoking fish. Metrics for liquid conversions and common measuring devices are also included.

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Erma Jalem
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1K views

Food Processing Grade 9: Agri-Fishery

The document discusses various food processing techniques like salting, curing, smoking, and sugar concentration. It provides details on processing specific foods like fish into bagoong, tuyo/daing, and tinapa as well as salted eggs. The key steps include cleaning, gutting, filleting, brining, drying, and smoking fish. Metrics for liquid conversions and common measuring devices are also included.

Uploaded by

Erma Jalem
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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FOOD PROCESSING

GRADE 9
AGRI-FISHERY ARTS
Food Processing:
the set of method/techniques
and to transform raw ingredients
into food or to transform food
into other forms for
consumption by human or
animal either in the home or by
the food processing industry.
VIDEO PRESENTATION
LO
KNOWLEDGE

ATTITUDES

SKILLS
CORE SKILLS

Process
Foods by Process Food Packaged
Process Food
by Finished/Proc
Salting, by Sugar
Fermentation essed Food
Curing and Concentration
and Pickling Products
Smoking
PROCESS FOOD
BY SALTING
What do we mean by
Salting?
* a process by which
salt is introduced to
lower the water content
of the material to
appoint where bacterial
and enzymatic
activities are reduced
Importance of Food
Preservation:
1.Increasing the shelf-
life of foods thus
increasing the supply.
So many perishable foods
can be preserved for a
long time.
2. Making the
seasonal food
available
throughout
the year.
3. Adding
variety to
the diet.
4. Saving time by
reducing
preparation, time
and energy, as the
food has already
been partially
processed.
5. Stabilizing
prices of food,
as there is less
scope of shortage
of supply to
demand.
6. Decreasing
wastage of food by
preventing decay
or spoilage of
food.
Processing
Methods/Techniques
in Salting:
Drying - the
oldest method
of preserving
fish
Brining – preserving
products in a salty
liquid or just using
salt to draw out the
fish`s own moisture
to create brine
Appropriate and
available fish species
for processing:
 A. Tinapa -

galunggong, matang
baka, bangus or milkfish,
banak,
B. Bagoong Fish
bagoong – heming,
anchovy, roundscad,
freshwater porgy
Shrimp bagoong –
tiny shrimps
C. Tuyo / Daing - Dilis,
tamban, tunsoy,
galunggong, danggit, hasa-
hasa, bangus,, anchovy,
tanguigue, dalag, dalagang
bukid,sapsap, talakito,
tilapia
Ways on how to
produce quality
salted
fish/products:
The Skin of
freshwater fish has a
bright color
Scales adhere
strongly to the veins
Gills are bright red
and covered with
clean slime
The flesh in fish are
elastic
 The body is rigid,
stiff and belly walls
intact, not ruptured.
It sinks in water,
although some tend to
float if gassy
 The skin is
shiny and
bright
Eyes are
clear, full not
Preparatory Procedures
in Fish Processing :
1. Fillet - The body of the

fish is cut into strips or flash


parallel to the line of its
backbone
2. Gutted - the internal organ are

removed by cutting along the


ventral surface using a
knife. Sometimes its head is also
removed
3. Split - the internal organs
of the fish are removed and
sometimes even the
head but not the bones.
4. Boneless- all the bones including

the small bones are removed.

5. Bones - most of the bones are


6. Dressed - fish are
thoroughly washed
and prepared for any
purposes
Method of Fish
Processing
Bagoong,
Tuyo/Daing and
Tinapa
BAGOONG MAKING
FISH BAGOONG:
1.Wash and drain the fresh
fish
2. Mix with salt, one part
salt to three parts fish
3. Pack tightly in jars and
store for six months
FISH BAGOONG:
4. Drain the liquid
formed (patis) after
storing for six
months. Patis is then
filtered and bottled
for household or
commercial use
FISH BAGOONG:
5. Set aside the
ground and solids

6. Add saturated
brine to the other
solid part
FISH BAGOONG:
7. After two weeks, you will
have second class patis and
bagoong as solid ground.
SHRIMP BAGOONG:
1.Mix tiny shrimp (alamang)
with solar salt, three part
alamang to one part solar
salt
2. Allow to ferment for a
few weeks or more than a
year
Tuyo/Daing Making:
Tuyo/Daing Making:
1.The scales are removed, and
the fish is split on the
dorsal side
2. The internal organs,
gills, false kidney and
black membrane are removed
3. The fish is washed
thoroughly and drained
Tuyo/Daing Making:
4. The fish is soaked in
25% brine solution (salt
and water) from 30
minutes to an hour
depending on the size of
the fish. Smaller fish
are soaked for a shorter
time compared to the
bigger ones
Tuyo/Daing Making:
5.After salting,
the fish are washed
to remove the dirt
and excess salt on
the surface
Tuyo/Daing Making:
6. Spread out the
fish on dying trays
and place under the
sun until very day.
Turned over every 3
hours.
Tinapa Making:
Tinapa Making:
1. Wash fish to remove dirt
2. Soak fish for 30 minutes in
25% brine at the proportion of 1
part fish to 1 part brine. Drain
and transfer in cooking trays or
baskets.
3. Cook the fish in 15% brine
solution for 2-3 minutes or until
eyes turns white.
Tinapa Making:
4. Drain cooked fish
and arrange in smoking
trays. Wash or
sprinkle with water to
remove surface salt.
Tinapa Making:
5. Surface dry the
fish under the sun or
any suitable dryer for
15-30 minutes.
Tinapa Making:
6. Hot smoke the fish at 60
to 90 0 C until golden
brown is attained
7. Cool smoked fish at room
temperature ( 28-30 0C )
Tinapa Making:
8. Pack the smoked
product in polypropylene
(PP) or polyethylene
bags or 0.002-inches
thickness
How to Make Salted Eggs in
Brine Solution Method:
How to Make Salted Eggs in Brine
Solution Method:

INGREDIENTS:
12 Ducks eggs
12 cups water
6 cups salt
How to Make Salted Eggs in Brine
Solution Method:
PROCEDURES:
1. Boil 6 cups salt with 12 cups water.
Cool the mixture after boiling.
2. Carefully place 12 duck eggs in a
wide mouth glass jar.
How to Make Salted Eggs in
Brine Solution Method:
3. Pour the brine solution into the
jar. Weigh down the eggs with a
plate to keep them from floating, or
instead of jar, use a sealed plastic
bag filled with the salt solution.
How to Make Salted Eggs in Brine
Solution Method:

4. Cover the mouth of the


jar with perforated
paper, Keep the jar in a
cool dry place.
How to Make Salted Eggs in Brine
Solution Method:
5. Try one egg after 12 days.
Soak the eggs again for 5
days more if the salted
egg is not salty enough.
How to Make Salted Eggs in Brine
Solution Method:
6. When the eggs are salty
enough boil them for 10
minutes.
7. Color the egg’s shells
if desired.
BASIC CALCULATION
(Conversion of Units)
Liquid
1 US gallon = 3.785 liters
1 ml = 0.001 liter
1 Liter = 0.2642 US gallon
1 gallon = 4 quarts
1Pint = 16 ounches
1 quart = 2 pints
BASIC CALCULATION
(Conversion of Units)
WEIGHT
1 pound = 16 ounches
1 ton = 2,000 pounds
1 metric ton = 2,240 pounds
1 kg = 1,000 grams
1 metric ton = 1,000 kg
MEASURING DEVICES AND
THEIR EQUIVALENTS:

1 teaspoon = 5 grams = 5 ml

1 Cup = 16 Tbls = 237 ml

1 Tbls = 15 grams = 15 ml

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