CD3 M36 - August 19, 2017
LESSON 1
Meat Preservation
Meat has to be preserved in order to prevent food spoilage and the multiplication of harmful microorganisms
Meat spoils easily because it is high in moisture, rich in nutrients, minerals and carbohydrates that allow the growth of microorganisms. Contaminated ,eat has a strong odor (like ammonia) and looks dark or greenish
There are scientific method used in preserving meat such as drying, smoking, salting, curing, refrigeration or freezing, and canning
If meat is not preserved properly, it spoils due to the growth of harmful microorganisms. Eating spoiled meat can lead to diarrhea, food poisoning and other illnesses
Preserving meat is a simple form of biotechnology, food preservation is improved by modern biotechnology. Biotechnology is the application of modern scientific knowledge in the fields of agriculture, industry, medicine, and food manufacturing.
Meat can be preserved by freezing it at a temperature 0 degree Celsius or lower. Preserved meat not only lasts longer, its flavor, color and texture may also improve when cooked
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LESSON 2
You can make Tocino and Longganisa
Tocino and Longganisa are easy to prepare and cook
Remember the important tips in making Tocino and Longganisa such as the recommended type of meat, the use of salt, the length of cooking time, etc.
The method used in preparing Tocino and Longganisa is curing. The meat is preserved with a curing mixture, made of salt, sugar and saltpeter. These curing ingredients absorb moisture from the meat, thus preventing or delaying microbial growth. Acid in vinegar and natural chemicals in spices help keep microorganisms from increasing in number. Refrigeration of the cured products will ensure that microorganisms won't spoil the product
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LESSON 3
Preserving Fruits, Vegetables and Fish
Pickling is a form of food preservation often used for vegetables. It involves the use of vinegar as acid, and sugar for absorbing water from the food being preserved. These two ingredients, when combined, help prevent the growth of harmful microorganisms
Fermenting is a form of food preservation which allows "good" microorganisms to transform the food. The end product has a different color, blend and flavor, but it is safe and delicious to eat
Refrigerating delays the growth of harmful microorganisms, since most microorganisms grow best at room temperature
Canning is another food preservation technique. It is used when foods have to be kept for longer periods of time
Drying and salting are two of the most popular food preservation techniques. Both methods involve reducing the moisture content in the food. Microbial growth is delayed in low-moisture conditions
Some examples of preserved fruits and vegetables are Achara, Barong Mangga, Vegetable pickles, Jams, Jellies, Candies and more. Daing is an example of preserved fish.
To avoid the spoilage of excess fruits and vegetables or to prolong their use, certain preservation methods like pickling may be used. Aside from pickling and fermentation techniques, fruits can also be preserved by the addition of sugar.
Fresh fish is preserved through drying and salting, such as in making Daing (salting), Tuyo (drying), and Tinapa (smoking) and the addition of vinegar and spices.
Jelly is made by extracting the juice from fruits by boiling it with sugar and then cooking them. Jam is similar to jelly, but instead of just the juice, he whole fruit is used
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