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    Food Processing (Smoking, Smoked Fish)

    Uploaded by

    Omar Palma Gil Mangolayon
    Here are the key points about curing: - Curing is a method of preserving food by packing it in salt. It draws moisture from the food via osmosis. The high salt concentration prevents the growth of microorganisms. - Common foods that are cured include meat like ham, bacon, pastrami and corned beef. Fish like gravlax is also cured. - For example, to make bacon - Pork belly is salted with dry curing salt (contains sodium nitrite) for a period of days to weeks. This draws moisture from the meat while imparting flavor. It is then smoked for full flavor development. - Other curing agents besides salt are used like sugar, nit

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    © All Rights Reserved
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    Food Processing (Smoking, Smoked Fish)

    Uploaded by

    Omar Palma Gil Mangolayon
    104 views20 pages
    Here are the key points about curing: - Curing is a method of preserving food by packing it in salt. It draws moisture from the food via osmosis. The high salt concentration prevents the growth of microorganisms. - Common foods that are cured include meat like ham, bacon, pastrami and corned beef. Fish like gravlax is also cured. - For example, to make bacon - Pork belly is salted with dry curing salt (contains sodium nitrite) for a period of days to weeks. This draws moisture from the meat while imparting flavor. It is then smoked for full flavor development. - Other curing agents besides salt are used like sugar, nit

    Original Title

    FOOD PROCESSING (SMOKING, SMOKED FISH)

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    Here are the key points about curing: - Curing is a method of preserving food by packing it in salt. It draws moisture from the food via osmosis. The high salt concentration prevents the growth of microorganisms. - Common foods that are cured include meat like ham, bacon, pastrami and corned beef. Fish like gravlax is also cured. - For example, to make bacon - Pork belly is salted with dry curing salt (contains sodium nitrite) for a period of days to weeks. This draws moisture from the meat while imparting flavor. It is then smoked for full flavor development. - Other curing agents besides salt are used like sugar, nit

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    104 views20 pages

    Food Processing (Smoking, Smoked Fish)

    Uploaded by

    Omar Palma Gil Mangolayon
    Here are the key points about curing: - Curing is a method of preserving food by packing it in salt. It draws moisture from the food via osmosis. The high salt concentration prevents the growth of microorganisms. - Common foods that are cured include meat like ham, bacon, pastrami and corned beef. Fish like gravlax is also cured. - For example, to make bacon - Pork belly is salted with dry curing salt (contains sodium nitrite) for a period of days to weeks. This draws moisture from the meat while imparting flavor. It is then smoked for full flavor development. - Other curing agents besides salt are used like sugar, nit

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 20

    smoking

    S mo ked f i sh
    Objectives:
    At the end of the lesson, the students are

    • expected to:
    a. Identify the raw materials needed for
    smoking fish.
    • b. Explain the smoking method in food
    processing.
    • c. Discuss the procedures in processing
    smoked fish.
    Raw materials for smoking fish
    salt
    • Salt is one of the most • salt is a versatile ingredient
    in food processing, playing
    widely used additives in
    critical roles in
    food industries. It has a
    preservation, flavor
    preservative and
    enhancement, texture
    antimicrobial effect. modification, and safety.
    However, it's important to
    use salt in moderation, as
    excessive consumption can
    Raw materials for smoking fish
    FISH
    • Fish is a popular food choice
    for smoking due to its delicate
    flavor and texture. Smoking
    fish not only preserves it but
    also imparts a rich, smoky
    flavor that enhances its taste.
    Smoking
    method
    • Smoking is a food preservation
    method that also adds flavor to food,
    • The food is exposed to the smoke for
    a period of time, typically several
    hours. The smoke penetrates the
    especially meats and fish. The
    smoking process involves exposing food, imparting flavor and helping to
    the food to smoke from burning or preserve it by inhibiting the growth
    smoldering plant materials, typically of bacteria.
    guava leaves or Narra tree leaves.
    SMOKED FISH
    • Smoked fish or tinapa is a style of fish
    preservation wherein the fish are cured by
    smoking. The smoking of fish is generally
    done for the unique taste and flavour
    imparted by the smoking process. Because
    of its unique taste and goldenbrowcolor,
    making smoked fish or tinapa at home is
    also an ideal business to start. You can
    make different variants of smoked fish.
    PROCEDURES IN PROCESSING
    SMOKED FISHWash well and soak for 30 minutes in a
    • Selection of Fish: Choose fresh, •
    high-quality fish for smoking. solution of 1/2 cup salt and 4 cups water.
    Common fish species used for • Arrange fish in smoking trays and drain for
    smoking include salmon, trout, 10 minutes.
    mackerel, and herring. • Smoke fish at 1-2 hours or until golden
    • Cleaning and Preparation: brown in color.
    Clean the fish thoroughly, • Packaging: Once cooled, package the
    removing scales, guts, and other smoked fish for storage. Vacuum-sealing is a
    internal organs. common method for packaging smoked fish,
    Group activity
    Group activity
    Direction: Group yourselves into 3
    and choose one rolled paper inside the
    box. In your group, select one
    representative to present the word
    you’ve got and discuss it in front of
    the class.
    Group activity
    RUBRICS SCORE
    DELIVERY- 5 POINTS
    CONTENT/ORGANIZATION- 5
    POINTS
    TOTAL: 10 POINTS
    Smoked
    fish
    ACTIVITY
    DIRECTION: WRITE ALL
    THE PROCEDURES IN
    PROCESSING SMOKED
    FISH.
    QUIZ
    Direction: Read and
    understand each question
    carefully. Give and raise
    the correct letter after the
    15 seconds.
    Direction: Read each question carefully. Give and raise the
    correct letter after the 15 seconds.
    1._________ is a food preservation
    method that also adds flavor to food,
    especially meats and fish.
    a. Salting method b. Curing
    method C. Smoking method d.
    Direction: Read each question carefully. Give and raise the
    correct letter after the 15 seconds.
    2. What is the style of fish preservation
    wherein the fish are cured by smoking.
    The smoking of fish is generally done for
    the unique taste and flavor imparted by the
    smoking process.
    a. Grading b. Sorting C. Pickles
    Direction: Read each question carefully. Give and raise the
    correct letter after the 15 seconds.
    3. What is the 3rd procedure in processing smoked fish?
    a. Wash well and soak for 30 minutes in a solution of
    1/2 cup salt and 4 cups water.
    b. Choose fresh, high-quality fish for smoking. Common
    fish species used for smoking include salmon, trout,
    mackerel, and herring.
    c. Arrange fish in smoking trays and drain for 10
    minutes.
    Direction: Read each question carefully. Give and raise the
    correct letter after the 15 seconds.

    4. What is the color of finished


    smoked fish?
    a.Yellow b. Golden brown
    c. gold d. Silver
    Direction: Read each question carefully. Give and raise the
    correct letter after the 15 seconds.

    5. It is a popular food choice for


    smoking due to its delicate flavor
    and texture.
    a.Fish b. meat
    c. Egg d. salt
    assignmen
    tResearch and give example
    of curing.

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