FOOD PRESERVATION

WHAT IS FOOD PRESERVATION?

Food preservation is the process of treating and handling food in such a way to stop or greatly slow down spoilage to prevent  food from getting spoilt. This can be done in a number of ways, you can coat a food in a substance that will preserve it such as salt, sugar of vinegar. You can dry food or you can keep it  in an environment  that makes  bacteria that degrades food less able to survive such as a fridge or freezer.

METHODS OF FOOD PRESERVATION

This includes  :

a . canning

b. curing

c. salt curing

d. pickling

e. freezing

f. irradiating

g. dehydrating

h. sun-drying

i. freeze-drying

FOODS THAT CAN BE PRESERVED: 

            a. vegetables
b. fruits
c. meats
d. fishes

   In this documentary , we focused mainly on the process of preserving fishes since it is one of the main source of income here in our town . Last Tuesday , February 25 , 2014 we visited one of the site in Zone-6, Bulan , Sorsogon wherein fish preservation occurs. 

       
  PROCESS OF MAKING SMOKED FISH / (“TINAPA”)

Mr. Edwin Morata, 42 years old, owner of the smoked fish industry (“tinapahan”) , he stated the step by step procedure in smoked fish.

The following steps are:

1. Wash the fish; put into the water with salt and   soaked it  for 2 hours. 

2. After 2 hours, drain the fish and let it boil for about    3 - 5 minutes .

3. After boiling , put it in the tray and spray it with   food color (yellow).

4. Let it dry under the sun for 1 to 2 hours.

5. When it is dried already, prepare the drum with   lumber excess  (“kusot”) for smoking session .

NOTE: The “kusot” gives more color and scent to  the fish.

6. Let it smoke for about  45 minutes.

7. Repack the finish product.

           
                        

  







PROCESS OF MAKING DRIED FISH / (“TUYO”) 

1. Remove the gills, scales, and other internal parts of the fish.               

2. Wash it using a clean water.

3. Soak the fish in the water with salt for about 1 hour.

4. After that , drained the fish and let it dry in the sunlight .

5. Flip the fish to the other side when it is dry.

FINISH PRODUCT….

PROCESS OF MAKING FISH PASTE / (“BAGOONG”)

HOW TO MAKE “BAGOONG”

       

                                                                                                            

1.Place “dilis” in the strainer and

 rinse under  running tap water.

2. Drain well.

            

3. In a container or basin , place “dilis” and 

add rock salt.

 4. Mix well (hint : the best way to mix it is with your hand, wear plastic gloves if 

you hate the clinging smell.) 

5. Transfer mixture into a tightly sealed plastic or glass container. Don’t fill the container to the brim . Leave some air space to allow it to properly ferment.

6. Keep in a cool and dry place , away from direct sunlight for  1- 2 months. You can even store it for a longer period of time.
7. Serve as is with a dash of lemon , dayap or calamansi ,or you can also cook it.

                                  

FINISHED PRODUCT

                                

Special thanks to:

    

SNAP SHOTS J