1

TLE 7/8 – FOOD PROCESSING

Quarter 2/3/4 – Week 3 and 4
 Prepare Salting, Curing, Solution and Mixtures
Lesson 3
(TLE_AFFP9-12SL-Ih-i-3)
(Week 3 and 4)
Writers: Marites T. Asuncion and Ma. Janina C. Pinca

How to Use this Module?

Before starting the module, set aside other tasks that can disturb you while studying the
lessons. Read the simple instructions below to successfully enjoy the objectives of this module.

1. Follow carefully the directions/instructions given on every page of this module;

2. Note down important concepts and new learnings encountered in your notebook.
3. Perform all the provided activities in the module;
4. Let your facilitator/guardian assess your answers using the answer key card and
assist you if the process involves cooking or using mechanical equipment;
5. Come up with a product which can serve as an income generating for the family.
6. Take a photo or video on the activities for evaluation.
7. Make a simple business plan on one of the recipes discussed in the module.
8. Have fun and enjoy learning!

To the Parent/Guardian:
1. Supervise your child/ward in all the activities that require the use of equipment, tools,
and utensils to avoid untoward incidents.
2. Observe precautionary measures and stay close when your child/ward is using sharp
objects such as a knife and the like.
3. Find ways and means to provide the necessary equipment, tools, utensils, and
materials needed in the activity. You can borrow from your neighbor.
4. Always assist and accompany your child in going to the market and in food
preparations.
5. Watch your child/ward as he/she finishes all the activities.
6. Fully support your child’s undertakings to intensify learning new skills.

Specifically, this lesson will help you to:

1. Enumerate the Occupational Health and Safety procedures in the workplace; and
2. Measure and weigh required ingredients for pumping pickle, cover pickle in line with
approved specifications and Occupational Health and Safety.

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TLE 7/8 – FOOD PROCESSING
Quarter 2/3/4 – Week 3 and 4
Directions: Read the questions carefully. Select the letter of the correct answer, and write it
before the number.
1. Which one is to be removed when processing food to avoid contamination?
A. Apron C. Hairnet
B. Gloves D. Jewelry
2. Which is the most important ingredient in curing?
A. Binders C. Sugar
B. Salt D. Vinegar
3. If you are asked to prepare brine with a concentration of 20%, what is its equivalent in
terms of ratio?
A. 1:4 C. 1:7
B. 1:5 D. 1:9
4. Which method of curing fish produces a product locally known as “tinabal” to the
“Cebuanos”, where fish are salted and the liquid is allowed to cover the fish?
A. Brine Salting C. Dry Salting
B. Dry Curing D. Dry Salting to Make Brine
5. In brining fish, which among the following is the most preferred to prepare?
A. Fish, Water, and Fish C. Fish, Water, Salt, and Spices
B. Fish, Water, Salt, and MSG D. Fish, Water, Salt, Seasonings and Spices

B. Matching Type:
Directions: Match Column A with Column B to complete the processes involved in the
preparation and monitoring during production. Write the complete sentence on the space
provided below.

Column A Column B
1. The preparation of raw materials ____ A. must be observed to ensure uniformity
2. The correct brine concentration, amount of product quality.
of other ingredients and the time of soaking
B. must be regularly monitored to ensure
______
good quality and appropriate cleaning
3. The proper drying or cooking endpoint needed
_______
C. must be strictly observed to ensure
4. In packaging for retail packs, proper uniformity of every batch.
packing of products in polyethylene (PE) or
polypropylene (PP) bags ________ D. check if it carries appropriate labelling in
5.In labelling, _________ accordance with the rules and regulations
on labeling pre-packaged foods.

E. must be checked

1. ______________________________________________________________
2. ______________________________________________________________
3. ______________________________________________________________
4. ______________________________________________________________
5. ______________________________________________________________

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TLE 7/8 – FOOD PROCESSING
Quarter 2/3/4 – Week 3 and 4
Alternative Response:
Directions: Write True, if the statement is correct and if it is False, write the correct answer to
make the statement correct.
1. Fresh eggs have rough and white shells.
2. In preparing meat for “longanisa” making, it is best to combine lean and back fat.
3. Tinabal is the product of dry salting.
4. Beef flesh should be red in color.
5. Muscles of poultry that are active have more fat.
6. “Pigue” is also known as “kasim”.
7. Whole meat can be used in making “longanisa”.
8. Fast the chicken for one (1) hour before bleeding.
9. Scale the fish using a blunt knife.
10. Wash fish before and after preparation to remove dirt and slime.

This lesson deals with preparing salting curing solution and mixture in processing food
by salting, curing, and smoking. In the preparation of these mixtures, food safety is the most and
foremost factor to be given consideration. It will ensure that your product is prepared following
standards and they are safe to eat. How are you going to observe food safety practices before
the preparation of salting and curing mixtures? This lesson will help you understand their
concepts. Have fun reading!

Implement Food Safety Practices

Sanitation in the processing plant is a primary concern of all processing firms. It is

necessary to prevent or minimize hazards of product contamination and conditions aesthetically
offensive to the consumers, and to provide clean, healthful, and safe working conditions.
Sanitation Standard Operating Procedures (SSOP) are components of Good
Manufacturing Practices (GMPs) emphasizing sanitation procedures on the topics to be
discussed as follows:

A. Workplace Sanitation Regulation in Implementing Sanitary Food Handling Practices

1. In handling raw materials and supplies
• Check the source of supplies (fish, meat, fruits, vegetables, packaging materials,
etc.)
• Check on the quality (condition of raw materials, color, and purity of salt, purity
and other additives)

2. In monitoring during production

• The preparation of raw materials must be regularly monitored to ensure thorough
cleaning

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TLE 7/8 – FOOD PROCESSING
Quarter 2/3/4 – Week 3 and 4
 • The correct brine concentration, amount of other ingredients, and the time of
soaking must be strictly observed to ensure uniformity of every batch.
• The proper drying or cooking endpoint must be observed to ensure uniformity of
product quality.
• In packaging for retail packs, proper packing of products in polyethylene (PE) or
polypropylene (PP) bags must be checked.
• In labelling, check if it carries appropriate labelling in accordance with the rules
and regulations on labeling pre-packaged foods. The following information shall
be declared in every container whether in bulk or in retail package.
Note: Bulk also mean for wholesale.
o For locally produced products:
1. The name of the product and product identification (generic name),
printed in bold capital letters.
2. Name and address of the manufacturer
3. Net weight (in metric units)
4. Ingredients (Itemized in decreasing order)
5. Chemical additives (preservatives used)
6. Open date marking e.g. “Best before” or “Consume before Date”
7. Lot Identification Code
8. Storage instructions

This labelling inclusive is for bulk production of the product. You

can simplify the labelling of your product as long as it contains your
identification and necessary features that could promote your product.

3. In storing and transporting

• Check if properly identified and if new production batches are segregated from
previous batches.
Note: Observe the first in and the first out policy.
• Check if, during storage and transport, the product is not exposed to any of the
following:
1. Direct sunlight or near source of strong sunlight
2. High temperature and humidity
3. Contamination with moisture
4. Contamination with dust or filth from the environment
Note: Because if these are not observed, it will eventually spoil the
product and it is a big loss in your business.

• Check production record; daily chart, a weekly summary of activities, and

corrective actions maintained for a period of at least 12 months from the date of
manufacture. Manufacturers shall provide traders with a certificate of quality of
the specified batch or lot sold to the traders.
• Check quality control record
• Check marketing and distribution record

B. Safety Measures to be observed in Implementing Sanitary Food Handling Practices

Good Manufacturing Practices (GMP) is a broad term and includes accepted standards
in the safety and maintenance of the following:

1. Production and Access Control Safety

• All operations involving receiving, inspecting, preparing, processing, packaging,
and storing of food must be conducted under such conditions that they do not
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TLE 7/8 – FOOD PROCESSING
Quarter 2/3/4 – Week 3 and 4
 contribute contamination in the form of filth, harmful chemicals, undesirable
microorganisms, or any other objectionable material to the finished product.
• A strict quality control of raw materials should be enforced. Low-grade raw
materials or those that fail to meet specifications should be rejected because
this would only result in an inferior finished product.
Remember: Good quality of raw materials also means a good quality of the
product.
• Containers and carriers of raw materials, packaging materials, storage, and
transportation of finished products should be thoroughly inspected and
monitored.
2. Worker’s Hygiene and Safety
• Good working conditions ensure not only the safety of workers but also the
safety of food products that reach the consumers. Food processing plant
personnel must be adequately trained on the proper hygiene and accident
prevention must be observed or practiced in the plant to assure a continuous
flow of work. These minimize the chance of contamination and accidents that
cause unwanted delays.
• Workers infected with contagious diseases should not be allowed to work as
they can be sources of contamination. They should be quarantined until cured
and safe from spreading the disease. Food handlers with open and infected
wounds or sores in the hands or arms should not be allowed to handle food
products directly for they can contaminate the food they touch. They should
always be made aware of the dangers of haphazard or careless practices.
Strict compliance to sanitary measures should be observed.

3. Safety Measures to be observed by Food Handlers

• The hands should be washed thoroughly with soap and water. A disinfecting
solution of chlorinated water should be made available for rinsing the hands
before handling food. Wearing rings, bracelets, and wristwatches during
processing should be avoided as these can be sources of contamination.
• Smoking in the preparation, processing, and packing area should never be
allowed. Smoke can be absorbed in the food or the ashes of cigarette butts may
get into the food. Spitting and blowing of the nose should never be done within
the premises of the plant. These unhealthy habits contribute to the contamination
and spread of diseases.
• Food handlers should be properly dressed. The use of gowns, aprons, head caps
or hair nets, masks, rubber gloves, and boots is ideal. This prevents the
contamination of the food from foreign matters from the handler’s body like hair,
dust, and germs exhaled from the nose and mouth. However, for small scale
industries, clean and light-colored shirts and caps would be sufficient.
• Whenever possible, food must not be handled by bare hands during preparation
and packing.
• Packaging materials must never be handled directly particularly on the side that
shall be in direct contact with the food.

4. Equipment and Facilities Safety

• Processing facilities should be well-ventilated, adequately lighted, and properly
maintained. Thorough washing and subsequent disinfecting of processing
equipment before and after use should be a Standard Operating Procedure
(SOP).
A processing plant should have effective pest control to keep it free from rodents
and insect pests. The cleanliness of processing equipment, utensils, and
surroundings prevents both infestation and contamination.

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TLE 7/8 – FOOD PROCESSING
Quarter 2/3/4 – Week 3 and 4
 • Potable water supply should be available from adequate sources. Good drainage
and sewage disposal system should also be provided. These are essential for
efficient maintenance and sanitation.
• Waste disposal should be properly managed to prevent pollution of surroundings.

After learning the basic concepts of food safety starting from choosing a good quality of
raw materials, for the safety of workplace, and safety of workers, you are may be enlightened on
what is supposed to be observed when you will be processing and marketing your products. Try
to note some of the pointers to keep the working place and the product safe for the consumers
to eat. Are you excited to know more about food processing?
The following guide below will equip you on the processes of how salting and curing are
executed. Continue reading and internalize it.

The Process of Salting and Curing

A. Salting
Salting as a method of preservation of meat is very important since salted products
generally have to be leached to get off most of the salt before eating and cooking. However,
some of the proteins, aromatic substances, vitamins and other nutrients are lost. Salting is
dependent on the removal of moisture in foods. Thus, it renders preservation.
Salt preserves fish by lowering the moisture content in the body of fish while salt enters
through the skin. The flow of water is from lesser to greater concentration, thus, when fish is
soaked in brine, the water inside, flows out rapidly through the skin.

Methods of Salting
There are four methods of salting fish. These are: 1) kench salting 2) dry salting 3) dry
salting to make brine 4) brine salting.
1. Kench salting. This is locally called as “binuro”. The fish is heavily salted with a ratio of
1:7 (1 part salt to 7 parts fish). Before they are salted, they are soaked in a 10% brine
solution to leach the blood and then half-dried for 2 hours. They are packed in
newspapers and in wooden boxes for commercial purposes. The weight of salt depends
on the volume or weight of fish to be salted.
Example: If the volume of fish to be salted is 700 grams, applying the ratio 1:7,
the amount of salt to be used is 100 grams.

2. Dry salting. In this method, the fishery product is dried first before salting it. Fresh small
shrimps are dried first before salting them.

3. Dry salting to make brine. This produces a product locally known as “Tinabal” to the
Cebuanos. Fish are salted and the liquid is allowed to cover the fish. The ratio of salt to
fish is 1: 4 (1 part salt to 4 parts fish or 20% by weight.

4. Brine Salting. This method is locally known by the Cebuanos as “Guinamos”. The brine
salted fish are stored for one month or two and usually eaten with kalamansi juice or
vinegar. The brine of this salted product is called “una”, which is used as seasoning for
broth and vegetables.
10 % brine – 1:9 Ratio (one part salt and nine parts water)
20 % brine – 1:4 Ratio (one part salt and four parts water)
25 % brine - 1:3 Ratio (one part salt and three parts water)

Sample Computation:
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 2250 grams or millimeters of water.
To weigh the solution dissolve 250 grams of salt in 2250 g/ml of water,
therefore the weight of solution is 2,500 ml.

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TLE 7/8 – FOOD PROCESSING
Quarter 2/3/4 – Week 3 and 4
 2. 20% brine consists of 1 part salt and 4 parts water. If 1 cup of salt is 250 grams,
then for 4 cups of water is 1000 grams or millimeters of water.
To weigh the solution dissolve 250 grams of salt in 1000 g/ml of water,
therefore the weight of solution is 1250 ml.

3. 25% brine consists of 1 part salt and 3 parts water. If 1 cup of salt is 250 grams,
then for 3 cups of water is 750 grams or millimeters of water.
To weigh the solution dissolve 250 grams of salt in 750 g/ml of water,
therefore the weight of solution is 1000 ml.

B. Curing
Curing is a preparation for subsequent processing of meat either in sausage-making
factories or at home. The function of the curing agents is to improve the taste and the water-
binding capacity of the meat color (nitrate, nitrite, ascorbic acid) as well as to supply a
medium for elastic acid bacteria in the production of fermented sausage (carbohydrates).

Before curing, meat should be chilled at 1 to 4°C. There are two systems of curing
meat: pickling and dry curing. Juices of meat are thoroughly rubbed with the curing
mixture and packed in tanks with an excess of dry curing salt. As the salt extracts the juice
from the meat, liquor may develop in the first few days; this must be removed.

In all dry - curing methods, the meat should be placed in a chiller with 4ºC temperature
and should be covered to protect it from the air.

Curing Ingredients:
1. Salt dehydrates the meat by altering the osmotic pressure. It also inhibits bacteria
action and subsequent spoilage.
2. Sugar counteracts the harsh, hardening effect of salt by its moderating action on
flavor.
3. Nitrate or Nitrite stabilizes the color of lean tissues contributes to the color and
flavor of cured meats, inhibits the growth of food poisoning and spoilage
microorganisms, and retards the development of rancid flavor.
Note: The controversial issue regarding nitrate is about the formation of
nitrosamines at high temperature, which is believed to be carcinogenic.
4. Phosphate increases the water holding capacity and consequently the yield of the
finished product. Can be substituted with gelatin powder which can also serve as a
binder.
5. Ascorbic Acid or Sodium Erythorbate stabilizes the color of cured meat.
6. Monosodium glutamate is a flavor enhancer.
7. Texture vegetable proteins TVP extenders; primarily added to reduce cost.
8. Spices add or enhance the flavor.

Methods of Curing:
1. Dry Cure – ingredients are introduced in dry form.
2. Immersion/Pickle Curing – ingredients are dissolved in water; meat is soaked in the
curing solution.
3. Injection Curing – ingredients dissolved in water are introduced to meat through artery
pumping or injection in meat muscle.

In dry salting, it uses only salt and raw material (fish, or meat), while wet salting uses
salt, water, and raw material. Moreover, curing either dry or pickle, uses salt, sugar, spices,
and nitrate.

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TLE 7/8 – FOOD PROCESSING
Quarter 2/3/4 – Week 3 and 4
Directions: In preparing raw materials to be used in food processing, choose from the following
list of equipment, tools, utensils, and ingredients which you think are essential in making the
product stated below. Write it on the space provided.

Tools and Utensils Ingredients/Raw Materials

• Sauce pan/pot • Salt
• Cutting Board • Sugar
• Knife • Vinegar
• Colander • Black pepper
• Measuring cup • Poultry/Chicken
• Measuring Spoon • Egg
• Beaker • Fish
• Spatula • Pork
• Weighing Scale • Beef
• Stove • Spices
• Tongs • Herbs
• Scaler • Grana Solution/Food coloring
• Peeler • Onion
• Mixing Bowl • Garlic
• Kitchen Scissors • Curing Salt
• Mixing Bowl • Phosphate/Gelatin powder
• Wooden spoon/ladle • Nitrate

Activity 1A: Salted Egg

Tools and Utensils Ingredients/Raw Materials

Activity 1B: Skinless Pork “Longanisa”

Tools and Utensils Ingredients/Raw Materials

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TLE 7/8 – FOOD PROCESSING
Quarter 2/3/4 – Week 3 and 4
Activity 1C: Chicken/Pork “Tocino”
Tools and Utensils Ingredients/Raw Materials

Activity 1D: Chicken Ham

Tools and Utensils Ingredients/Raw Materials

Activity 2: Compute for the following:

1. 1 part salt and 10 parts water (where 1 part equals to 250 grams)
____________________________________________________________________________
____________________________________________________________________________
___________________________________________________________________________
2. 1 part salt and 7 parts water (where 1 part equals to 350 grams)
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
3. 1 part salt and 3 parts water (where I part equals to 300 grams)
____________________________________________________________________________
____________________________________________________________________________
___________________________________________________________________________

Activity 3: Slogan/Poster Making: Use a separate sheet for the activity.

1. Draw/ make slogans/ posters on safety and hygiene practices in the workplace.
2. Use oslo paper or bond paper, appropriate color medium and drawing tools.
3. Submit your output to your teacher for proper evaluation.

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TLE 7/8 – FOOD PROCESSING
Quarter 2/3/4 – Week 3 and 4
 Best practices for food handlers must be strictly observed and imposed in food
processing. Tips should be followed when selecting and buying ingredients to be used in
cooking the recipe or in the processing of food. The technique in salting food is strongly
recommended. Likewise, the preparation of curing mix should be done accurately.

A. Directions: Draw a check () in YES if the steps are competently exhibited, and put
an (X) in NO if otherwise.

Did you… YES NO

1. Choose all the necessary equipment, tools, and utensils to be
used in salting and curing?
2. List down appropriate ingredients in salting and curing?
3. Show awareness on the proper use of equipment, tools, and
utensils in processing using salting and curing?
Can you……
1. Distinguish one safety practices from the other?
2. Enumerate the different safety practices?
3. Observe safety practices suitable to the business that you will put
up at the end of this module?

B. Directions: Select the letter with the correct answer that identifies the type of safety
measures to be observed in Implementing Sanitary Food Handling Practices.

A. Equipment and Facilities Safety

B. Production and Access Safety
C. Safety Measures to be observed by Food Handlers
D. Worker’s Hygiene and Safety

_____1. Processing facilities should be well-ventilated, adequately lighted, and properly

maintained.
_____2. The hands should be washed thoroughly with soap and water. A disinfecting
solution of chlorinated water should be made available for rinsing the hands before
handling food.
_____3. Containers and carriers of raw materials, packaging materials, storage, and
transportation of finished products should be thoroughly inspected and monitored.
_____4. All operations involving receiving, inspecting, preparing, processing, packaging,
and storing of food must be conducted that they do not contribute contamination
_____5. Smoking in the preparation, processing, and packing area should never be
allowed
_____6. Strict quality control of raw materials should be enforced.
_____7. Workers infected with contagious diseases should not be allowed to work as
they can be sources of contamination.
_____8. Potable water supply should be available from adequate sources. Good
drainage and sewage disposal system should also be provided.
_____9. Waste disposal should be properly managed to prevent pollution of
surroundings.
_____10. Packaging materials must never be handled directly particularly on the side
that shall be in direct contact with the food.
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TLE 7/8 – FOOD PROCESSING
Quarter 2/3/4 – Week 3 and 4
Directions: Read the questions carefully. Select the letter of the correct answer, and write it
before the number.
1. Which one is to be removed when processing food to avoid contamination?
A. Apron C. Hairnet
B. Gloves D. Jewelry
2. Which is the most important ingredient in curing?
A. Binders C. Sugar
B. Salt D. Vinegar
3. If you are asked to prepare brine with a concentration of 20%, what is its equivalent in
terms of ratio?
A. 1:4 C. 1:7
B. 1:5 D. 1:9
4. Which method of curing fish produces a product locally known as “tinabal” to the
“Cebuanos”, where fish are salted and the liquid is allowed to cover the fish?
A. Brine Salting C. Dry Salting
B. Dry Curing D. Dry Salting to Make Brine
5. In brining fish, which among the following is the most preferred to prepare?
A. Fish, Water, and Fish C. Fish, Water, Salt, and Spices
B. Fish, Water, Salt, and MSG D. Fish, Water, Salt, Seasonings and Spices

B. Matching Type:
Directions: Match Column A with Column B to complete the processes involved in the
preparation and monitoring during production. Write your answer on the space provided below.

Column A Column B
1. The preparation of raw materials ____ A. must be observed to ensure
2. The correct brine concentration, amount uniformity of product quality.
of other ingredients and the time of soaking
______ B. must be regularly monitored to
ensure good quality and appropriate
3. The proper drying or cooking endpoint cleaning needed
_______
C. must be strictly observed to ensure
4. In packaging for retail packs, proper uniformity of every batch.
packing of products in polyethylene (PE) or
polypropylene (PP) bags ________ D. check if it carries appropriate
5.In labelling, _________ labelling in accordance with the rules
and regulations on labeling pre-
packaged foods.

E. must be checked

1. ______________________________________________________________
2. ______________________________________________________________
3. ______________________________________________________________
4. ______________________________________________________________
5. ______________________________________________________________

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TLE 7/8 – FOOD PROCESSING
Quarter 2/3/4 – Week 3 and 4
Directions: Explain your answer briefly.
1. Why should you observe food safety practices in preparing raw materials before processing?

2. Why should you consider accuracy in measuring ingredients?

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
3. Why should you use appropriate tools and equipment in preparing ingredients in making
salted egg, skinless “longanisa”, chicken ham, and “tocino”?
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

Team Leader: Angel Y. Perocho Jr.

Validator: Dr. Thelmo R. Ado
Illustrator: Katrina Joyce T. Asuncion

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TLE 7/8 – FOOD PROCESSING
Quarter 2/3/4 – Week 3 and 4