Food Preservati on

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:
y Boil 6 cups salt with 12 cups water. Cool the mixture after boiling. Carefully place 12 duck eggs in a wide mouth glass jar. y 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. y Cover the jar with perforated paper, keep the jar in a coll dry place. yTry one egg after 12 days. Soak the eggs for 5 days more if the dried egg is not salty enough. y When the eggs are salty enough boil them for 10 minutes. y Color the shells if desired.

Orange jam
Ingredients:
Orange Sugar

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

Burger patty Ingredients:

Preservatives 1 kilo ground beef

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

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

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

Food festival
August 5, 2011