Lesson 3 Tle Flashcards
Is the most important curing ingredient. It makes up the bulk of the curing mixture because it is not only a good preservative but it provides the most desirable flavor.
Salt
What are the three kinds of salt locally available
Solar salt
Pangasinan salt
Refined salt
Acts as solvent in the preparation of curing mixtures or brine solutions.
Water
Is a secondary ingredient in curing formula which counteracts saltiness. It enhances the flavor of the product and aids in lowering the pH of the cure
Sugar
Saltpeter is the natural mineral source of the chemical potassium nitrate, KNO3. It is an inorganic chemical that is soluble in wate Depending on where you live, it may be spelled “saltp Itpeter’.
NITRATE AND NITRITE
Is added for flavor but it also has some antiseptic value. It aids in promoting the shelf life of the finished product. The vinegar to be used shoul ntent of
Vinegar
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Are aromatic vegetable substances used for seasoning of food.
Spices
Are intentional additives. These are added for economical reasons and they improve the finished product characteristics such as texture, appearance, slice ability and plumpness.
BINDERS, FILLERS, AND EMULSIFIERS
Are additives which when dissolved bind meat particles together and hold moisture during processing and or subsequent reheating
Binders
Are binders that contain water soluble protein which serve as fillers for added weight. Examples are cereal grains and textured vegetable protein.
Fillers
Are binders that contain water soluble prot which aid in the emulsification of ingredients. Example is dried whey.
EMULSIFIERS
10%
1:9:ratio
20%
1:4:ratio
25%
1:3:ratio
