Learning Activity (Module 4)

FSM 103 – Food Processing, Packaging and Labeling

Name: _____HARJIE T. ENORME_____Yr. & Sec.: BTVTEd 1-B___

Date:_____________________________________Course Facilitator: Dr. Meldred Dela Cruz - Lagon

Drill. Multiple Choice Test.

Read the following statements carefully and write the letter of the correct answer on the space
provided before each number.
_C_1. What is the central concern of fish processing?
A. To consume fish thereafter C. prevent fish from deteriorating
B. To have all supply of fish D. to process fish
_B_2. Why fish needs proper handling?
A. It is delicate C. it is small
B. Highly perishable D. to kept it alive
_A_3. Which is NOT the method used to preserve fish and fish products?
A. The control of fish production during hot season
B. The control of temperature using ice, refrigeration or freezing
C. The chemical control of microbial loads by adding acids
D. Oxygen deprivation, such as vacuum packing
_D_4. How to cure large fishes?
A. cured whole, with the viscera removed through slits made at the belly
B. fish are split through the backbone and of the head
C. the two halves joined by the belly skin, butterfly style
D. fish are cut into the fillets and strips
_D_5. Where does the length of time of curing depends on?
A. Place where fish came from C. materials needed
B. Place of curing D. weather condition and size of fish
_D_6. Which of the following are fermented foods common and traditional to the Filipinos which are
produced from whole or grounded fish with salt added?
A. Processed fish C. Smoke fish
B. Fish crackers D. Patis and Bagoong
_C_7. How to smoke fillet and steak fish?
A. may be arrange on “bilaos” or coarsely woven bamboo baskets
B. maybe hung on iron hooks, wooden sticks or iron rods
C. may be placed on a three-sided stick of wood hung on nails or hook
D. Depends on the weather condition
_A_8. How many days old a duck or chicken egg is best for salting?
A. One day B. two days C. three days D. four days
_D_9. The following are purpose of smoking EXCEPT one.
A. enhance a distinctive color
B. To aid preservation
C. To destroy the enzymes
D. To agreed the growth of bacteria
_B_10.What method of salting egg used by mixing coarse salt and clay or mud paste?
A. Brine method C. hard cook egg
B. Clay method D. salting eggs
Essay. Read the following statements carefully and answer each item comprehensively.
(Pls see attached rubric)

1. Explain the different methods of curing fish.

Answer. The different methods of curing fish are curing of fish to be dried and curing of fish to be
amoked. Curing of fish to be dried is just like meat, fish may either be dry- cured or pickle -
cured. The amount of salt used for in both methods is generally the same ¼ of the total
weight or ⅓ of the total volume of the fish. In dry - salt curing, each fish is rubbed thoroughly
with salt and then stacked in rows, in an appropriate container scattering a little salt between
the layers and around the pieces. Fish ate filled flesh side up, except for the last layer which is
piles skin side up. The average amount of salt is 1 to 4 parts by weight of fish. In the pickle -
cure method fish are packed in vats, barrels and other appropriate containers concentrated salt
solution is poured ( 1 part to 3 parts water) and the fish are weighted down to keep all pieces
completely immersed in brine. While the curing of fish to be smoked is preliminary
preparation of the fish prior to the smoking is the same as in curing fish before drying, which
is; cleaning, eviscerating, soaking in 10 percent brine for 30 minutes, and finally curing either
in dry salt or brine. The amount of salt used in relation to the weight or volume of the flesh is
also the same. The length of time curing smoke fish is, however, shorter than curing fish for
drying. Curing time usually takes only 3 to 6 hours, depending upon the size of fish. The
curing time may be extended to 12 hours if a saltier flavor is desired. The temperature and
length of time of smoking depends upon the degree of the preservation desired for the fish.
Fish maybe hung near the fire and smoked at a relatively high temperature for a short time
until they are partially cooked. While not smoked fish, need for further cooking, they
however, keep only for a short time. For intended to be keep for a long time require cold
smoking for five days to 1 week. In cold smoking, fish are hung, at some distance from a low
smoldering fire and smoked at a low temperature maintained at 90°F.

2. How to smoke fish.

Answer. To smoke fish, after the curing period, rinse the fish, thoroughly in clean water to
remove excess salt, then hang them to drain for about 3 hours, shady but breeze place. An electric
fan is a good substitute in the absence of a breeze. Small fish may be arrange on “bilaos” or
coarsely woven bamboo baskets while big ones maybe hung on iron hooks, wooden sticks or iron
rods either through gill flaps and mouth or skewered just the bony neck plate. Fish fillet and
steaks may be placed on a three-sided stick of wood hung on nails or hook provided in the smoke
house.

3. What are some common errors in the curing of fish? How can these be prevented?
Answer. The common error in fish cured in this way often shows contamination with red
halophilic bacteria and these products cannot be stored for more than two or three weeks at the
most. Fish dried by this method is then dusted with a mixture of calcium propionate and fine
powdered salt.
4. How to make fish sauce and fish paste?

To make fish sauce and fish paste;

1. Wash assorted species of fish to free them from undesirable dirt.

2. Grind fish to facilitate hydrolysis of the protein constituent.

3. Place ground fish into clean fermentation vessels provided with stirrer.
 4. Add appropriate amount of salt and mix uniformly to inhibit the growth of micro-organisms
during fermentation.

5. Introduce enzymes obtained from micro-organisms of plant animals to fortify the natural
endoenzymes present in the fish. Stir the mixture.

6. Adjust the pH requirement of the particular enzyme used.

7. Ferment for 13 days. Clean the digested mash by filtering. Bottle the clear reddish brown liquid
as patis and the residue containing some insoluble protein as “bagoong.”

8. Fermentation is allowed to occur for 13 days. The digested mash is cleared and from the
filtered clear reddish brown liquid is bottled as quality patis and the residue containing some
insoluble protein as bagoong.

Discuss the procedure in the preparation of salted eggs.

Answer:

1st; Place the salt and water in a medium saucepan and bring to a boil and cook until the salt dissolves.
Let it cool down completely.

2nd; Check each egg to make sure there are no cracks (Cracked one will get rotten inside the brine). Very
gingerly place each egg in a glass jar big enough for the amount of eggs you want to brine. When the
brine solution has cooled down, gently pour it into the jar. The eggs will float.

3rd; Cover the lid and let them sit in the brine for the next 30 days. Label it on the jar and mark your
calendar or set a reminder.

4th; At the end of 30 days, take one egg out and you can boil it and give it a try to see if it’s salty enough.
Usually the white part is very salty, but the yolk isn’t. If you are happy with the result, carefully drain off
some of the brine and take each egg out and place them in the fridge and use them as you need.