GLOBAL SITE FOR IT STUDIES, INC.

Balagbag, Milaor, Camarines Sur

-and-

MILAOR NATIONAL HIGH SCHOOL

San Jose, Milaor, Camarines Sur

JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL

TECHNICAL AND VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP TVL)
SY 2020 – 2021

Self – Learning Module

Name: _____________________________________ Rating: ____________

Grade & Year Level: ___________________________ Date:______________

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1 | Page GLOBAL I.T. - MILAOR CAMPUS
Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
LIFE PERFORMANCE OUTCOME:

I am a Trainee of Food Processing NCII under Joint Delivery Voucher Program for
Senior High School Technical and Vocational Livelihood Specializations (JDVP TVL) SY 2020 –
2021, a conscientious, adept performer, achievers, competently pursuing my mission in life.

PROGRAM OUTCOMES:

This module deals with the skills, knowledge and attitudes required to Process Food by
Salting, Curing and Smoking, Food by Fermentation and Pickling, Process Food by Sugar
Concentration, Process Food by Drying and Dehydration, Process Food by Thermal Application.
It also involves preparing the needed equipment, tools and materials, preparing ingredients and
materials, preparing raw materials up to finished products and preparing production reports.

Explain and apply the fundamental elements of effective conflict resolution processes
and use to reduce group conflicts and divisions, foster agreement, and promote future
collaboration.

ESSENTIAL PERFORMANCE & INTENDED LEARNING OUTCOMES:

Describe and explain the new abilities they have developed as the result of self-initiated
learning experience and activities through analyzation and understanding every topic in the
chapter.

INSTRUCTION:

How to learn from this module:

1. Before working on this self-learning module, make sure you have a notebook, pen or
pencil and learning materials with you.
2. Read carefully the instructions given. Don‘t hurry. Always review your answers.
3. If you are told to go and do something, do not hesitate to do so.
4. Accomplish tasks and complete worksheet seriously and correctly.
5. Submit outputs on or before the deadline at Milaor National High School.
6. Guidance, support & encouragement of the parent/guardian are highly encouraged.
7. Enjoy learning.

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2 | Page GLOBAL I.T. - MILAOR CAMPUS
Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
 PROCESS FOODS BY SALTING, CURING AND SMOKING

LEARNING OBJECTIVES:

After reading this unit, students will be able to:

 Prepare salting and curing solutions and mixturing

 The Properties and Characteristics of Salt
 Factors Affecting Salt Penetration
 Measuring/Weighing the Ingredients of the Curing Solution
 Occupational Health and Safety Requirements on the Use of Salt and Other
Curing Ingredients
 Bureau of Foods and Drugs (BFAD) Specification on the Use of Curing
Ingredients
 Equipment and tools for Salted Eggs to be assembled according to
manufacturer‘s specifications
 Ingredients and procedure and raw materials to be prepared for Salted Eggs
 Prepare production report

PREPARE SALTING AND CURING SOLUTIONS AND MIXTURING

This lesson deals on preparing salting and curing solutions and mixtures. It includes a
study of the kinds of salt, properties and composition of salt and the ingredients in curing eggs.
It also covers the procedure in preparing brine and curing solutions and Occupational Health
and Safety (OHS) specifications for salt and curing ingredients.

Functions of Salting and Curing Ingredients

1. Salt. The essential ingredient in salting is salt. It draws moisture from the
muscle cells and at the same time enters the cells by osmosis.

Salt-Too high salt content reduces protein solubility and results to a firm
product, while too low concentration yields otherwise. (Loterte,1978)
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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
 Curing salt- consists of 94% refined salt and 6% nitrite

2. This is needed in the preparation of a brine solution. The water must be

potable, clean and fresh.

Brine Preparation

To prepare brine or salt solution, consider using the different concentrations:

a. 10% (1:9 ratio)

b. 20% (1:4 ratio)
c. 25 % (1:3 ratio)

Fig. measuring the amount of salt needed in preparing brine solution

Examples:
1. 10% brine consists of 1 part salt and 9 parts water. If 1 cup of salt is 250 grams,
then for 9 cups of water is 2,250 grams or millimeters of water.
2. To weigh the solution dissolve 250 grams of salt in 2250 g/ml of water, therefore
the weight of solution is 2,500 ml.
3. To measure 20% (1:4 ratio) 1 part salt to 4 parts water. If 1 cup of salt is 250
grams, then 4 cups of water is 1000 ml
4. To measure 25% ( 1 part salt to 3 parts water) 1 cup of salt=250 grams added to
750 ml of water would give 1000 ml solution.
5. To weigh the solution, dissolve 250 grams salt to 1000 ml of water, therefore the
weight of the solution is 1,250 ml.

Fig. Weighing the solution using A

weighing scale or simply a Beaker
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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
 Note: A concentration of salt up to 20% is required to kill most of unwanted bacteria.

Salt concentration is measured with a salinometer and expressed in terms of degree

salinity. This instrument is allowed to float in a brine solution with a temperature ranging from
0º to 35º. The highest ream is at the weighted end of the salinometer spindle. Maximum degree
salinometer is based on the saturation of water with 25% sodium chloride at room temperature.
This point is referred to as 10º salinity. Plain water will read 0º salinity.

Preparation (measuring and weighing) of salt depends on composition, characteristics,

impurities and kind of salt. The purer the salt, the faster the salt penetration; the more
impurities, the slower the salt penetration

The Properties and Characteristics of Salt

1. It is a colorless or white crystalline compound known chemically as Sodium

chloride (NaCl).
2. Sources: sea water, salt wells, salt spring, lakes and underground deposits.
3. Composition: it is composed of 39.39% sodium chloride, constitutes about 2.6%
water.
4. It has antiseptic properties.
5. It melts at 14.21 º F or 77.2 º C and vaporizes rapidly in heat.
6. Pure sodium chloride is slightly hydroscopic/hygroscopic.
7. Pure salt is a white, lustrous solid material which generally crystallizes into
cubes.
8. It has a bitter brackish taste.

Impurities in Salt

The quality of finished salted or cured products depends on the application of salt and
its action. Salt penetration into the eggs is faster when relatively pure sodium chloride is used
than when impurities are present. A pure salt contains 100 % Sodium Chloride (NaCl). An
impure salt contains impurities like:

1. Physical –insoluble materials that go with the solar salt such as sand, silt, bits of
shells or tiny pieces of woods.

2. Microbial - like the halophilic bacteria which thrive very well in salt
concentration.

3. Chemical- the main chemical impurities are calcium and magnesium chloride.

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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
Factors Affecting Salt Penetration

1. Types/kinds of salt

Table Salt Unrefined Salt

Refined Salt Pepper Corn

Sea Salt Sea Salt

2. Brine temperature - The rate of salt penetration is affected by temperature. At 0 º C,

salt penetration is slower, but is faster at 15 º C and fastest at 30 º C at identical
periods of observation.

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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
 3. Salt concentration - A difference in salt concentration between the eggs and the brine
results in gradual diffusion of salt into the eggs. The higher the salt concentration, the
rapid the salt penetration.

Salt concentration may be:

a. Saturated solution – there is an equal amount of salt dissolved in small amount of

water.
b. Super saturated- great amount of salt dissolved in small amount of water
c. Unsaturated- - less amount of salt dissolved in more amount of water

4. Brine volume - A small volume of brine in proportion to the fish affects results in a
small concentration of salt.

5. Agitation of the brine - If the brine is occasionally stirred while it surrounds the eggs,
Salt diffusion into the eggs is hastened.

For Curing

Pickle cure method is a process where eggs is packed in vats and barrels and other
appropriate containers.

In pickle cure method, a concentrated solution is poured ( 1 part to 3 parts water and the
eggs is completely immersed in brine.)

Measuring/Weighing the Ingredients of the Curing Solution

To prepare a curing solution, the quantity depends on the type of cure, individual
preferences and processing requirements stated in the procedure. Measure the amount of
ingredient using the required measuring tools.

Measuring curing ingredients Preparing curing mixture

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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
Occupational Health and Safety Requirements on the Use of Salt and Other Curing
Ingredients

1. Some advocate that sea salt or manufactured salt is healthier than refined salt. Sea salt is
better due to its magnesium and calcium compounds. However, it doesn‗t contain iodine
to prevent iodine deficiency.
2. Salt when combined with other ingredients are used for healing and therapeutic effects.
3. Iodized salt contains a minute amount of potassium iodide and sodium iodide to help
reduce the chance of iodine deficiency in humans like thyroid gland problems or goiter.
4. Unrefined salt contains 4 electrolytes (sodium, potassium, magnesium and calcium).
5. Too much or too little salt in the diet can lead to muscle cramps, dizziness or even
electrolytes disturbance which can cause severe, even fatal, neurological problems.
6. Drinking too much water with insufficient salt intake, puts a person at risk of water
intoxication (hyponatremia).
7. Salt is even used sometimes as a health aid, such as in treatment of dysautonomia
8. Too much preservatives like sodium nitrate or nitrite is harmful to one‗s health because
they are carcinogenic. The information cited above will guide a food processor in
selecting the best kind of salt appropriate in curing the food like fish or meat which is not
hazardous to ones‗ health.

Bureau of Foods and Drugs (BFAD) Specification on the Use of Curing Ingredients

1. The Food Standard Agency (counterpart of BFAD) defines the level usage of salt in foods
as follows:

a. High is more than 1.5 g salt pe 100 g. ( or 0.6 g sodium)

b. Low is 0.3 g salt or less per 100 g. ( 0.1 g sodium)

If the amount of salt per 100 g is in between these figures, then that is the
medium level of salt.

2. The Food and Drug Administration (FDA) Food Labeling Guide stipulates whether a
food be labeled as ―free‖, ―low‖ or ―reduced/less‖ in respect of sodium.
3. Other health claims are made about a food (e.g low in fat, calories, etc), a disclosure
statement is required if the food exceeds 480 mg of sodium per serving.
4. Recommended usage to some is 6 g. of salt per day
5. Recommended level for iodized salt usage is 150 micrograms of iodine per day for both
man and woman.
6. Recommended use level for curing salt—1/2 tsp/kg of meat, 0.2 % of weight of fish or 2
grams per kg of finished product, 125 ppm sodium nitrite.

EQUIPMENT AND TOOLS FOR SALTED EGGS BE ASSEMBLED ACCORDING TO

MANUFACTURER’S SPECIFICATIONS

Equipment, tools, materials and utensils are important aspects to consider in the
processing of fish by salting, curing and smoking. Without them, difficulty in the preparation
may arise. Hence, proper usage is necessary.

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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
For Salting & Curing

Salinometer - an instrument used

to measure brine strength.

Beaker- a device used to measure

liquid ingredients.

Measuring cup - used to measure

dry ingredients.

Measuring spoon - used to measure

small amount of solid and liquid.

Mixing Bowl – use in the preparation

of brine or curing mixture.
To mix all ingredients

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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
 Rubber Spatula - It is used to scrape food
from the inside of bowls and pans.

Sauce Pan with Lid - used for heating and cooking food,
come in many sizes.

Wooden Spoons – used for stirring or mixing foods.

Pot holders/Oven Mitts - Used to protect hands

when lifting or touching hot things

Gas range/oven – source of heat.

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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
 Soaking/container- used for the preparation of brine or where fish are soaked for
a required time

INGREDIENTS AND PROCEDURE AND RAW MATERIALS TO BE

PREPARED FOR SALTED EGGS

Sorting

Raw materials are classified/grouped according to:

a. Quality – fresh eggs
b. Species – example : Chicken or Duck

INGREDIENTS USED IN SALTING EGGS

Food Material:
12 pieces Duck Eggs

Ingredients:

Salt
Water

Brining Solution:
Soaking Solution is 25%, Ratio 1:4 (1cup of salt is to 4 cups of water)

Procedure:
1. Select good quality fresh ducks eggs.
2. Remove the stain or dirt by wiping it by dry cloth. Do not wash the duck eggs.
3. Prepare the brine solution in a mixing bowl; soaking solution is 25% ratio 1:4.
Stir the solution until the salt will be dissolved.
4. Cook the prepared brine solution; strain the solution using cheesecloth or katsa
to remove the impurities.
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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
 5. Soak the 12 pieces of duck eggs in a container with brine solution in 12 to 15 days.
It is important to complete the 15 days to prolong the shelf life of the salted eggs.
6. Wash the eggs after 15 days. Boil the eggs in a casserole without cover in
15minutes.
7. Dissolve 1 tablespoon of red granna crystals or red and blue food color in 4 cups
of water. Make sure you will use a food grade food color. Boil and immerse the
eggs in boiling color solution.
8. Cool the eggs and let it dry for a minute.
9. Pack in egg tray then seal with cling wrap. Stick your label.

For clay Method

1. Prepare 2 cups of Sticky Clay ―Malagkit na Lupa / Bahay ng Punso‖.

2. Fry the clay to kill the germs / bacteria.
3. Add little water to moisten then add 1 ½ cup of salt, mix well.
4. Cover the eggs with salted clay and cure for 15 days.
5. Wash the eggs and boil in a sauce pan without lid in 30 minutes.
6. Let it cool. Color the eggs if desired.
7. For coloring Mixture: mix 1 teaspoon of red grana crystals in 4 cups of water.
Boil and submerge the cured eggs into boiling color solution.

PREPARE PRODUCTION REPORT

This lesson deals on how to prepare production report. This includes the importance of
recording and documenting production input, procedure in recording and documenting
production input and format of a production report.

Importance of Recording and Documenting Production Input

1. To have a reference data on the materials used and their cost.
2. To determine the economic viability of the product.

Procedure in Recording and Documenting Production Report

1. Have a complete list of the materials used for a certain product.
2. Determine the weight and cost of each material.
3. Determine and record the total yield per production.

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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
Format of a Production Report

PRODUCTION DATA SHEET

Production Name : _____________________________________

Production Date: _____________________________________

Materials/ Ingredients:

_____pcs Eggs
_____C Salt = ______ g

Production Input = _____________ grams

Weight of Spoiled/waste Materials = ___________ grams
Production Output = PI – Weight of Waste Material = ____________ grams

Percentage of Yield = Production Output x 100% = __________ %

Production Input

Number of yield = Production Output = ____________ pcs

Weight of the Product

PRICING & COSTING

Ingredients Qty Qty Used Waste/Spoilage Market Cost

Raw Price
Mat
Eggs
Salt
Total

Cost = Qty Used Mat ( Market Price) Mark up Price = _____________

Qty Raw Mat MU = 50 % ( Total x MU)

Selling Price = ________ per pieces

Selling Price = Total Cost/# of pcs

Prepared by:

_____________________
Name & Name of School

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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
Example of Production Report

SALTED EGG
(Production Report)

I. Production Name: Salted Egg

II. Productive Date: January 12, 2020
III. Description of the materials: Raw and fresh
IV. Production Input: 860g
V. Weight of spoiled/materials: 0g
VI. Production Output: 1250 – 250=1000g
VII. Percentage Yield: 860gx 100 = 100%
860g
VIII. Number of Yield: 12pcs

PRICING AND COSTING

Ingredients Raw Used Waste Market Total Cost

Materials Materials Price
Egg 12pcs(500) 500g 84.00 84.00
Salt 500g 360g 5.00 3.6
Total 860g 88.00

IX. Mark Up Price: 44.00

X. Selling Price: 11.00 per pcs.

Prepared by:

ROSEMARIE N. DELOS REYES

Jose De Villa National High School

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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
RULES IN DOING THE ACTIVITY

1. Find a place in your home where you can study well.

2. Have a chair and table. Make sure you have the materials you need like paper,
pen,pencil, etc.
3. Read carefully and understand the lesson. Then, you can start answering the activity.

POST TEST
A. Multiple Choice
Directions: Read and analyze the questions below. Select the correct answer from the
options given. Write the letter of your choice on your answer sheet.

1. Which of the following mixture would you use if you are instructed to prepare 10% brine
solution. How will you measure it?
a. 1 part salt, 8 parts water c. 1 part salt, 9 parts water
b. 1 part salt, 7 parts water d. 1 part salt, 5 parts water

2. How many grams of salt is applied to 700 grams in Kench salting using the the ratio 1:7
by weight?
a. 100 grams of salt c. 200 grams of salt
b. 150 grams of salt d. 250 grams of salt

3. In preparing curing solution, the following are measured EXCEPT ONE

a. vinegar c. sugar
b. salt d. oil

4. How many cups of salt is added for curing using 1:3 ratio?
a. 1 cups c. 8 cups
b. 9 cups d. 7 cups

5. If you are asked to prepare a brine with a concentration of 20%, what is its equivalent in
terms of ratio?
a. 1:4 c. 1:5
b. 1:7 d. 1:9

6. Which of the following consist the preparation of a 25% brine solution, with a 1:5 ratio
meaning it consists of:
a. 1 part salt, 5parts water c. 1 part water, 5 parts fish
b. 1 part salt, 5 parts fish d. 1 part fish, 5 parts salt

7. How many volumes of water is added to salt to make a solution of 1:4 if the salt weighs
250 grams/cup?
a. 1,000 ml of water c. 500 ml of water
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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
 b. 800 ml of water d. 900 ml of water

8. Which among the concentration of salt given below is required to kill most species of
unwanted bacteria?
a. 10% c. 20%
b. 25% d. 5%

9. In the ratio of preparing brine 1:9, what is the weight of the solution dissolved in 250
grams of salt?
a. 2250 ml of water c. 1500 ml of water
b. 2500 ml of water d. 2000 ml of water

10. In using a salinometer to test for brine strength, at what concentration is 20º S brine?
a. 250 grams of salt, 800 ml of water
b. 200 grams of salt, 800 ml of water
c. 250 grams of salt, 750 ml of water
d. 200 grams of salt, 750 ml of water

B. True or False
Directions: Read and analyze the questions below. Select the correct answer from the
options given. Write true if the statement is true and false if the statement if false on
your answer sheet.

__________1. The Food and Drug Administration (FDA) Food Labeling Guide stipulates
whether a food be labeled as ―free, ―low or ―reduced/less‖ in respect of
sodium.
__________2. The recommended usage to some is 6 g. of salt per day.

__________3. The recommended use level for curing salt—1/2 tsp/kg of meat, 0.2 %
of weight of fish or 2 grams per kg of finished product, 125 ppm
sodium nitrite.
__________4. Observe accuracy on the measurement of ingredients in salting and
curing.

__________ 5. Curing mixtures especially preservatives must be used in tolerable

amounts. Using more than what is allowed is damaging to the health.

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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII
POST TEST
A. Multiple Choice.
1. c
2. a
3. d
4. a
5. a
6. a
7. a
8. c
9. a
10. a

B. True or False
1. True
2. True
3. True
4. True
5. True

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Self- Learning Modules, Week 3
Prepared by: Mr. Calixto J. Trillanes, VII