WHAT IS THIS LESSON ABOUT?
The lesson deals with ferment pickling of fish and other fishery products. This includes the composition of pickling solution, procedures in mixing pickling solution and prepared ingredients/ materials and the ideal conditions for storing pickled products.
WHAT WILL YOU LEARN?
At the end of the lesson, you should be able to:
1. prepare and mix ingredients/materials in accordance with approved Bureau of Food and Drugs (BFAD) specifications; and 2. share knowledge and techniques in performing pickling of fish
and other fishery products.
WHAT DO YOU ALREADY KNOW?
Before you go over this module, answer the succeeding pretest.
Let’s find out how much you already know about fermentation and pickling by answering the pre-test below.
Pre-Test
B. Completion - Directions: Complete the missing proportion of pickling solution. Read and understand carefully before you write your answer on your answer sheet.
Item Proportion to make
one gallon Proportion to make two liters Vinegar
Salt Sugar Spice Water Garlic Onions LET US STUDY
Do you know what pickles are? If you have seen them in your home, you might have noticed that they don’t spoil easily even if they are not refrigerated.
Let us define
Brine - mixture of salt and water.
Fermentation - anaerobic oxidation of carbohydrates by microbial enzymes.
Measuring instrument - device for determining the value of some quantity in terms of a standard unit.
Pickling - a process of preserving food through the action of vinegar and spices by anaerobic fermentation in brine.
Sanitizing - a way of eliminating microorganisms by mixing a sanitizing agent with water and applying the mixture through appropriate method.
Preparing the Pickling Solution:
The pickling solution is a mixture composed of vinegar, salt, sugar and spices used in
d. Vinegar is a chief preservative agent for pickling and gives flavor to pickles.
e. Sugar acts as a preservative mainly by increasing the density of the pickled solution.
f. Spices like whole cloves, whole allspice, celery seeds, mustard seeds, cinnamon sticks, and peppercorn can also be added to the pickling solution. These spices give flavor to the product.
whole cloves whole all spice
Peppercorn
Proportion of Pickling Solution to make about two liter Water
Procedure Involved in Mixing Fish and Other Fishery Products with Salt and Pickling Solution
1. Preparing the raw materials
a. Clean the fish. Medium fish may be beheaded and eviscerated.
Small fish may just be washed in clean water.
b. Remove backbone in large fish by cutting lengthwise. This is not necessary on small fish such as herring.
2. Curing the fish
a. Dry salt for 5 to 8 days. (Please refer to the measurement below).
Dry Salt
Cover bottom of large pan with about ¼ inch (0.5 to 1cm ) of fine salt.
Lay down fish and salt in alternate layers.
Place top layer skin side up. Hold under refrigeration if possible. Do not store above 50oF (10oC).
Brine curing
Place sides of fish into saturated brine (about 1 part fine salt to 3 ½ parts water) and completely submerge them with a suitable weight.
Use about equal volumes of fish and brine.
Place top layer skin side up. Hold under refrigeration if possible. Do not store above 50oF (10oC).
3. Pickling the fish
a. Remove surface brine by rinsing fish in fresh water. Soaking not longer than one day in 300F to 500F, fresh water (to reduce salt content) may be desirable but is not necessary. The actual length of freshening depends on the salting methods, size of pieces, and amount of salt desired in the finished product.
b. Remove the skin if desired. (Some fish can be skinned easily prior to salting, but storage life maybe reduced if this is done.)
c. Cut into “bite-size” pieces or strips, as desired.
d. Place loosely into glass jars (not cans!); cover with pickling solution; put on lids; and cure under refrigeration until bones soften (1to 2 weeks).
Important: Do not use less than one part vinegar to one part water. Do not pack fish tightly into jars.
Procedure in Mixing Fish with Pickling Solution 1. Weigh the fish.
2. Split them at the back and remove the internal organs.
Fillet the fish.
3. Wash the fish fillets with fresh clean water.
4. Soak the fish in a 10% brine solution for twenty (20) minutes to leach out the blood and slime.
5. Drain the fish for fifteen minutes.
6. Marinate them for two hours in a solution composed of:
a. 1 cup vinegar b. 5 tbsp salt c. 5 tbsp sugar d. ½ c soy sauce
e. ½ c calamansi juice f. spices
f.1. 1 tbsp black pepper f.2. 1 tbsp minced garlic
7. The final stage is STORING
Ideal Conditions For Storing Pickled Products
If you follow the basic recipe, you should produce a good quality and a safe product; however, the fish must be stored under refrigeration (38oF, 3oC, or less) as an added measure of safety. This will insure that food-poisoning bacteria will not grow. It will also retard bacterial spoilage, enzymatic softening, and discoloration.
Containers for Storing Pickled Products
Preserving Glass Jar
LET US REMEMBER
HOW MUCH HAVE YOU LEARNED?
Post Test
B. Completion - Directions: Complete the missing proportion of pickling solution. Read and understand carefully before you write your answer on your answer sheet.
Item Proportion to make
one gallon Proportion to make two liters Vinegar
Salt Sugar Spice
Onions
LET US APPLY WHAT YOU HAVE LEARNED
Now that you have finished the module, you may now prepare a pickled product of your own. It is expected that you have known all the details in making pickled product. Try to ask the assistance of your teacher if you forgot some of the steps, materials or ingredients needed.
Practical Demonstration with Direct Observation Perform pickling following the correct procedure for:
a. Marinated milkfish b. Pickled anchovy
c. Pickled Spanish mackerel d. Pickled shrimp
e. Pickled squid f. Pickled gracilaria g. Fish escabeche h. Fish Paksiw
You will be rated based on the prepared rubrics.
CRITERIA (Rubrics)
I. HYGIENE AND SANITATION Rating 15 points
A. ATTIRE 5
II. SELECTION AND PREPARATION 10 points
A. Perishable materials are prepared and stored properly
III. PROCESSING 10 points
VI. PRESENTATION 20 points
A. Blending of color 5
B. Correct use of garnishing 10
C. Sanitation is properly observed 5
VII. FOOD ATTRIBUTES 25 points
A. Aroma 2.5
The following resources are needed:
Equipment, Tools and Utensils o Stainless/enamel basin o Preserving jars
o Wooden stirrer/mixer
o Measuring tools like measuring cups and spoons o Stove
o Stainless sauce pan
Learning guides o Module
o Activity sheets
o Manual on Occupational Health and Safety Requirements in Doing Assigned Tasks
Personal protective equipment o Apron/cooking outfit
o Hand gloves o Pot holder
REFERENCES:
Dumo, Segovia, Godez, Bonao et al. Agricultural and Fishery Technology, Bureau of Secondary Education. Quezon City 1993
Calmorin, Laurentina Paler. Post Harvest Fisheries. QC, Philippine National Bookstore, 2006
Espejo-Hermes, J. Fish Processing in the Tropics,1998
Hernandez, Villoso & Mendoza, Fishery Arts. Quezon City 1980
Panggat, E, MD. A Manual in Product Analysis and Standardization, University of the Philippines in the Visayas, 1987
LESSON 5.
PREPARE PRODUCTION REPORT
WHAT IS THIS LESSON ABOUT?
This lesson deals with the preparation of production report. It includes daily production input based on standard Basic Accounting procedures. It also includes recording and presenting all production data in accordance with Basic Accounting procedures.
WHAT WILL YOU LEARN?
At the end of the lesson, you should be able to:
1. note and document daily production input based on standard Basic Accounting procedures; and
2. record and present all production data according to prescribed format in accordance with Basic Accounting procedure.
WHAT DO YOU ALREADY KNOW?
Pre-Test
A. Looping a word - Let us see what you already know about preparing production report by LOOPING a word or term that are associated with the preparation of a production report its either in ascending, descending, diagonal, vertical and horizontal alignment.
P R O D U C T N A M E A B C D E F G H A I T G H O U T P U T I J A E K L M Y I E L D N D T O E P Q R S T U V N A W M X I N P U T Y O M A U A Z A B C H D I
I B L E F G H I G J T X S S K L M X N I O C O O I P Q O R S E T U R R O U R V W X W X D P P N P Z A B C D E O