CBLM for Fish Processing Y2.pdf
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Unit of Competency: Process Fish by Salting, Curing and Smoking
Module No.: 1 Module Title: Processing Fish by Salting, Curing
Republic of the Philippines
Department of the Education PUBLIC TECHNICAL-VOCATIONAL
QUALIFICATION TITLE : FOOD PROCESSING/FISH PROCESSING NC II UNIT OF COMPETENCY: PROCESS FISH BY SALTING, CURING AND SMOKING MODULE TITLE : PROCESSING FISH BY SALTING, CURING AND SMOKING NOMINAL DURATION : 426 hrs
WHAT IS THIS MODULE ABOUT?
This module deals with the skills, knowledge and attitudes required to process fish by salting, curing and smoking. It also involves
preparing the needed equipment, tools and materials, preparing ingredients and materials, preparing salting and curing solutions, curing the fish, finishing the cured products and preparing production reports.
WHAT WILL YOU LEARN?
After completing this module, you should be able to:
1. prepare equipment, tools, materials and utensils; 2. prepare raw materials;
3. prepare salting and curing solutions and mixture; 4. cure the fish;
5. finish the cured fish; and 6. prepare production report.
PREPARE EQUIPMENT, TOOLS AND UTENSILS
WHAT IS THIS LESSON ABOUT?
This lesson deals on how to prepare equipment, tools, materials and utensils needed in salting, curing and smoking. This includes
lessons on checking, sanitizing and calibrating the tools used in acquiring the said competencies.
WHAT WILL YOU LEARN?
At the end of the lesson, you should be able to :
1. prepare equipment and tools for salting, curing and smoking fish and other fishery products in accordance with manufacturers specification;
2. check, sanitize and calibrate equipment for fish processing methods in accordance with manufacturers specifications;
3. make ready and sanitize kitchen utensils for fish curing methods in accordance with manufacturers specifications;
4. prepare materials/supplies needed in fish curing in accordance with approved specifications by the Bureau of Fisheries and Aquatic Resources (BFAR); and
5. observe accuracy, cleanliness, sanitation and proper care of tools and equipment.
WHAT DO YOU ALREADY KNOW?
Lets find out how much you already know about preparing the equipment, tools and materials for salting, curing and smoking.
Pre-Test A. Multiple Choice
Directions: Read and analyze the questions below. Select the correct answer from the letter of your choice on your answer sheet. Do not write
anything on the module. 1. Which of the following equipment is used to measure brine strength?
a. Salinometer c. Thermometer b. Refractometer d. all of the above
2. What is the purpose of sanitizing the tools/utensils before they are used?
a. To kill bacteria b. To get rid of dirt
c. To improve the quality of the product d. To avoid accident
3. Your teacher instructed you to prepare the measuring device you will use in measuring salt and water you will prepare into a brine solution, which of these measuring devices will you prepare?
a. weighing scale b. measuring cup for liquid and solid ingredients
c. table spoon d. Erlen Meyer flask
4. The following are the steps in preparing equipment ready for processing except ONE.
a. checking b. sanitizing c. calibrating
d. storing 5. Your teacher instructed you to make ready and sanitize kitchen
utensils you will use in curing fish, which of the options below will serve as your guide or basis in doing the assigned task?
a. manufacturers specifications b. product requirements c. industry requirements
d. approved specifications by BFAR B. Checklist
Direction: Given below is a five item checklist. On your answer sheet,
put a check () before item that you can do competently and an (X) for before item that you cant.
Can you __________ 1. Assemble equipment & tools for salting & curing?
__________ 2. Assemble equipment & tools for smoking fish? __________ 3. Calibrate a weighing scale? __________ 4. prepare a sanitizing solution for kitchen utensils?
__________ 5. prepare materials needed in curing fish?
LET US STUDY
Let us define
Calibrate - to indicate a scale on a measuring instrument. Fish curing - a method of preserving fish by salting, drying and smoking.
Preservatives - substances added to food to inhibit spoilage organisms
Raw materials - include fish and other ingredients like spices etc. Salting - the application of salt to the fish. Smoking - the application of smoke to the fish.
Equipment, tools, materials and utensils are important aspects to consider in the processing of fish by salting, curing and smoking. Without them, difficulty in the preparation may arise. Hence, proper
usage is necessary.
Equipment and Tools for Salting, Curing and Smoking to Be Assembled According to Manufacturers Specifications
For Salting and Curing
Chiller/freezer/refrigerator - necessary in maintaining the freshness of fish.
Gas range/oven- source of heat.
Salinometer - an instrument used to measure brine strength.
-------------------------- the salinometer is inside
the graduated cylinder
Weighing scales of varying capacities devices used to measure the weight of fish/raw materials and ingredients needed in fish/food
Beaker- a device used to measure liquid ingredients.
Measuring cup - used to measure dry ingredients.
Measuring spoon - used to measure small amount of solid and liquid.
Cutting board - used to protect the table when slicing or cutting food.
Cutting implements/knives - used for cutting fish and other raw
Basin use in the preparation of brine or curing mixture.
Kitchen scissor used in trimming-off the fins of a fish.
Food tong - used to turn or lift food
For Smoking Fish (Refer to the function as described in
1. Chiller/freezer/refrigerator 2. Salinometer 3. Cutting implements
4. Measuring spoon and cups 5. Beaker/graduated cylinder 6. Smokehousean airtight container where smoke is
Cabinet type smokehouse oil drum type Smoking tray where fish to be smoked is placed
Soaking/container- used for the preparation of brine or where fish are soaked for a required time
Checking, Sanitizing and Calibrating of Tools for Fish Processing Methods
Procedure in checking, sanitizing and calibrating of equipment and
tools for fish processing methods are necessary in the preparation of tools needed in processing.
Checking of Tools
Have all the equipment checked for any defects. Discard those that are defective. Repair if necessary. Continuous maintenance on the use
of equipment must be practiced and checked every after each use based on the maintenance schedule for every equipment.
Sanitizing rids or reduces the number of microorganisms on the surface where food comes in contact with. It cannot be accomplished
until the surface, where foods are processed, are cleaned.
Sanitizing tools/utensils Preparing sanitizing solution
The Recommended Use Levels for Sanitizers to Consider when
In preparing a sanitizing agent from 5.25% sodium hypochloride diluted with water, consider the following:
Area to be sanitized volume of desired solution Remarks
with recommended 1 liter (1000ml) 1 gallon 5 gallons Dilute the amount chlorine concentration volume of sodium hypochloride of sodium hypochloride required up to the
Hand dip (30 ppm) 0.57 ml 216 ml 108 ml volume of desired Footbath ( 350 ppm) 6.67 ml 25 ml 125 ml solution as indicated Floor ( 350 ppm) 6.67 ml 25 ml 125 ml in each corresponding Equipment column to obtain the
(150 ppm) 2.86 ml 10.8 ml 54 ml needed concentrated (200 ppm) 3.81 ml 14.4 ml 72 ml on of chlorinated water water for food processing
(75 ppm) for washing vegetables dressed chicken, etc.) 1.43 ml 5.40 ml 27 ml
To sanitize the equipment, prepare a solution as prescribed on the
recommended dosage. Wash the equipment with soap and water. Scrub or brush if necessary. Rinse with water then sanitize and allow draining or rinsing with 5ppm chlorinated water.
Calibrating equipment is necessary to test for the accuracy of certain device or to indicate the scale. An example of equipment to
be calibrated is the weighing scale. To calibrate, have the reading of the weighing scale pointed or set at 0. Refer to Fig. 1 below.
Fig.1 Calibrating a Weighing