food 3 ( tle 12 )

TLE 12

Food 3 – Food Preservation

Project:

How to cook “Smoked Bangus”

Ingredients:

• Bangus (whole)

• Brine solution (composed of 267.03 grams of salt per liter of water)

• Smoking trays

• Smokehouse

Procedure:

• Wash bangus, remove gills and viscera. Wash well then drain.

• Debone the bangus.

• Soak in saturated brine solution for 60 to 120 minutes depending on the size of the fish.

• Precook in boiling 10 percent brine solution for 15 to 20 minutes.

• Dry surface until pellicle is formed

• Arrange in smoking trays and expose to smoke for 30 minutes to one hour.

• Smoke until golden brown

• Cool then pack in containers

Product