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Food Preservation: Group 5

The document contains recipes and instructions for preserving different foods: Salted duck eggs involve boiling a brine solution of water and salt, placing the eggs in a jar with the brine, and letting them cure for at least 12 days before eating. Orange jam is made by boiling orange pulp and sugar until thick. Burger patties are preserved by mixing preservatives into ground beef. Ham is preserved by injecting a pumping pickle solution into pork, massaging it in, applying a dry cure mixture, and storing before cooking.

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Danni Prieto
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71 views6 pages

Food Preservation: Group 5

The document contains recipes and instructions for preserving different foods: Salted duck eggs involve boiling a brine solution of water and salt, placing the eggs in a jar with the brine, and letting them cure for at least 12 days before eating. Orange jam is made by boiling orange pulp and sugar until thick. Burger patties are preserved by mixing preservatives into ground beef. Ham is preserved by injecting a pumping pickle solution into pork, massaging it in, applying a dry cure mixture, and storing before cooking.

Uploaded by

Danni Prieto
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Food Preservation

Documentation

Group 5
Buenaventura, Jerrel Buenconsejo, Earl Garay, Hanwarius Payumo, Edvin Pinto, Allen Garcia, Chelsea Prieto, Danielle

Salted EgGS
Ingredients:
12 duck eggs 12 cups water 6 cups salt

Procedures:
Boil 6 cups salt with 12 cups water. Cool the mixture after boiling. Carefully place 12 duck eggs in a wide mouth glass jar. Pour the brine solution into the jar. Weigh down the eggs with a plate to keep them from floating, or instead of jar, use a sealed plastic bag filled with the salt solution. Cover the jar with perforated paper, keep the jar in a coll dry place. Try one egg after 12 days. Soak the eggs for 5 days more if the dried egg is not salty enough. When the eggs are salty enough boil them for 10 minutes. Color the shells if desired.

Orange jam
Ingredients:
Orange Sugar

Procedure:
Wash, peel and scoop out the flesh or pulp of the fruit. Crash the orange pulps to uniform consistency. Add sugar. Mix and boil rapidly with constant stirring until fruit is clear and transparent and its thick consistency. Pour in sterile jar and seal tightly.

Burger patty
Ingredients:
Preservatives 1 kilo ground beef

Procedure:
Transfer the preservatives into a bowl. Mix the beef into the bowl using your hands. Cover the bowl with plastic wrap and set aside.

Ham
Ingredients:
Pumping pickle solution Dry cure mixture 2 kg pige

Procedure:
Using the syringe inject the pumping pickle solution into the pork. Massage the pork to spread evenly the pumping pickle solution. Spread the dry cure mixture into the pork. Store in room temperature for 8-10 hours. Cook then serve.

Food festival
August 5, 2011

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