Kitchen's TestBest Pickling Method

 Hairieyl Azieyman Bin Azmi  D20101037426

Heng TigerD20101037446

Muhammad Shamim Bin Zulkefli  D20101037460Ng Seng Wei

D20091035105Mohamad Arif Bin Nasaruddin

D20091035123

dry saltPickled cucumber

Pickled Cucumber Are made throughout the world-in Africa, Asia and Latin America.

They are made by mixing cucumber with salt from where they undergo a lactic acid fermentation.

Preservation principles

Selected cucumbers are prepared and placed in dry salt.With wet fruits such as cucumbers, dry salt is usually used.The salt draws moisture out of the cucumbers to form a brine.

solution of salt and liquid with an extremely high salinity content

Lactic acid producing bacteria thrive in the salty environment and begin to grow and multiply.As they do so they produced lactic acids as a by-product, which increase the acidity of the pickle and gives the it its distinctive sour taste. The increased acidity preserves the cucumber and prevents the growth of other food poisoning bacteria.The fermentation continues until all the nutrients are used up and the acidity is so high it destroy the lactic acid bacteria.

3 factors should be rememberedSalt Concentration •Low

•Producing a mix of acid, and aroma compound.

Temperature •Should be low(21°C)•Producing a mix of acid, and aroma compound.

PH •Less than 4.6.•To kill most bacteria.

Okay Let’s Prepare The Cucumber Pickle

Raw material preparation

Select the raw material. Select the cucumbers without bruising or damage.Wash the cucumbers in potable cold water and drain. It is important that the water used for washing is clean-boiled water is ideal-to avoid contamination of the brine by water-borne bacteria.

Chlorinated water should not be used for washing the fruit as this could prevent the natural fermentation taking place. The cucumbers are sliced into thin and round slices.

PROCESS

QUALITY ASSURANCE

Selection Only good condition of cucumber should be used

Wash In clean water

Mix with salt 50g salt with 4 cucumbers

Ferment For between one and four week at 21°C.

Package

Flow diagram

Process-How to Make Pickles

•The picture at right shows a good cucumber for pickling( bottom) and a bad one (top). The good one is dark green, firm and not bloated.

Step 1:Selecting the cucumbers

Step 2: Cut and Wash the cucumbers

Step 3:Mix the salt with cucumbers

This allow the brine to form by osmosis( water is drawn out of the cucumber and mixes with the salt to make brine).This take few hours depending the temperature.

Add Vinegar and Sugar

Step 5: Fermentation occursAs soon as the brine is formed, fermentation starts at 21°C and bubbles of carbon dioxide appear. Fermentation takes between one and four weeks depending on the ambient temperature. Fermentation is complete when no more bubbles appear. Anaerobic fermentation in brine produce lactic acid, or marinating and storing it in an acid solution : vinegar (acetic acid). Help to reduce the pH value (less than 4.6,which is sufficient to kill most bacteria)