Process Food by Salting, Curing
and Smoking
AML
SALTING
Salting is the preservation of food with dry edible salt. It is related to pickling in general
and more specifically to brining (preparing food with brine, that is, salty water) and is one
form of curing
Salting involves introducing salt into the flesh of
Salt as Preservative fish or meat to extend its shelf-life
Salt has the ability to reduce water activity in
food through a process called Osmosis.
Osmosis is the movement of water or other sol-
vents from a region of low solute concentration to a
region of high solute concentration. As such, when
salt is introduced, the free or unbound water in meat
or fish moves out and bonds with salt.
METHODS OF SALTING
DRY SALTING - involves directly rubbing BRINING- is a type of curing that
salt against the meat or fish. Dry salting is submerges meat or fish in brine
often done to prepare fish when making daing solution consists of salt and water.
and tuyo. Meanwhile, brine solution in curing
and pickling may differ.
Paste Coating Method - is a traditional method of salting egg among Asian countries. Clay from
termite mound is added to salt and water. This method increases the rate of dehydration in duck
egg as well as the release of fat and oil which makes salted egg savory.
Curing
Curing is another method of food processing that involves the application of
salt and other ingredients to draw moisture out and introduce flavor to food.
Salting is an example of curing.
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There are four ways of curing
Pumping Pickle- is a method of
Dry Curing – a dry cure mixture is
curing that injects the mixture
prepared using preferred curing
into the meat.
ingredients. The dry cure mixture is
then rubbed into the meat by hand.
Option A Option B
Cover Pickle- is a method of
curing that submerges the meat Combination Curing – in combination
Option C Option D
in the prepared mixture. curing, either dry curing and pumping
pickle or cover pickle and pumping
pickle methods can be applied
Common Ingredients in Salt or sodium chloride (NaCl) - is
Processing Food by the world’s oldest food preservative.
Curing Salt has several qualities which makes it a
staple ingredient in food processing:
• Enhances flavor;
02 • Improves texture;
• Reduces water activity;
• Causes microbial cells to undergo osmotic
shock and lose water, resulting to
retardation of growth;
• It causes electrolyte imbalance within
microbial cell walls which cause bacterial
death.
Sugar is a carbohydrate primarily used in curing for its
Common Ingredients in
characteristic flavor. Sugar can be
Processing Food by added to:
Curing
1. Counteract the harshness of salt;
2. Provide energy for bacteria that changes nitrate into nitrite;
3. Reduce water activity
02 is a tasteless and odorless liquid that dissolves
Water
curing agents and acts as a dispersing agent for nitrites.
Curing agents – sodium or potassium nitrate and sodium
or potassium nitrite – gives meat products the unique
and distinctive properties of cured meat products
Nitrites are responsible for cured meat color, flavor, flavor
Common Ingredients in
protection, and bacterial inhibition.
Processing Food by
Nitrates are used for meat that undergo longer curing
Curing processes such as dry sausage and dry-cured hams.
Nitrate acts as a reservoir of nitrite during the extended
curing time.
Phosphates
02 are the salts of phosphoric acid used in food
processing for its properties such as – emulsification,
stabilization, water retention.
Seasoning such as herbs and spices are added to
enhance the flavor of meat.
Extenders are optional high-protein sources added to
cured meat to reduce cost.
Food-grade colorants are added to cured meat to
make it more attractive and appealing
1. Colors derived from plants or animals
Categories
of Food
Colorants
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2. Colors derived from other natural sources
Categories
of Food
Colorants
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Categories
of Food
Colorants
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Smoke is a mixture of air and gases emitted by a material
undergoing combustion. Combustion or burning is a chemical
reaction between oxygen, fuel, and an ignition source.
Smoking In Smoking, fish or meat is exposed to smoke from
burning woods. Smoke from burning wood contains
compounds that inhibit bacteria, while heat from fire
causes drying. Aside from extending shelf-life, smoking is
done to achieve distinct flavor.
02
Hot Smoking
Cold Smoking
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Raw Materials for Smoking
• Wood chippings/shavings – when burnt, it becomes the source of the smoke
flavor. Traditionally, sawdust or kusot is used. In high-end plants, wood chips from
Hickory, Apple Wood, and Oak are preferred for their distinct flavors
Tips in Smoking refer to your modules…
Equipment for Smokehouse – a chamber where meat or fish is exposed to
Smoking smoke for a duration of hours. Commercial smokehouses
are designed with temperature and humidity controls while
traditional smoker oil drums do not. For starters, traditional
smoker oil drums are cheaper but are less efficient.
02
Packaging Packaging Materials and Equipment
Materials and
Equipment for
Salted, Cured, 02
and Smoked
Products
Packaging must serve three purposes
1. Containment of the product;
2. Protection of the product;
3. Communication of information about the product
Storage Facilities for Salted, Cured, and Smoked Products
DRY STORAGE – is an area in the processing plant where dry
ingredients, canned goods, and packaged dried products are kept.
How to Maintain Dry Storage
• Maintain room temperature with proper ventilation.
• Keep the area dry and cool.
• Arrange shelves or racks at least 15 cm (6 in.) above the floor.
• Place shelves away from walls to allow for ventilation.
• Prevent sunlight from coming in, this can speed up spoilage rate.
Which salted, cured, and smoked products can be kept in a Dry
Storage?
• Smoked fish (at most 4 days)
• Salted egg (at most 2 weeks)
• Salted chips (2-3 weeks)
Labelling
Food labels communicate the ingredients and manufacture details of the product
as well as catch the attention of the consumer. Under the Philippine Consumer Act
(Republic Act No. 7394), labels must contain the following:
• Brand name;
• Product’s name;
• Manufacturer’s name;
• Place of production;
• Ingredients;
• Manufacturing and expiration dates;
• Net weight or gross weight
Reference:
• Training Regulation TESDA. Food Processing
