Processing Flashcards
(24 cards)
What is primary processing
Straight after harvesting or slaughter
What is secondary processing
Primary processed foods being turned into food products
Processing steps of meat
Blood drained
Skin/hide is removed
Internal organs removed
Hung at 1C to develop flavour and tenderise
Processing steps of poultry
Blood is drained
Head and feet removed
Organs and feathers removed
Trussed
Processing steps of fish
Gutted
Filleted
Processing steps of yoghurts
Homogenised (forced through holes to break up fat) then pasteurised at 85-95 C
Milk cooled to 40-43 C
Special bacteria culture added
Incubated at 37-44 C for 4-6 hours
Bacteria ferments milk by turning lactose to lactic acid
Proteins are denatured and coagulated
Cooled to 45C
Fruit/sugar/thickeners/stabilisers can be added
Packed up
Types of primary processing and negatives
Sorting sizes - crop wastage
Tripping - time consuming
Discarding misshapen - wastage
Pitting
Washing - water waste
Wrapping for transport
Storing - uses energy
Steps to turn wheat to flour
Harvest - combine harvesters have a thresher that separates wheat grains
Cleaning/storage - dry conditions
Milling - through 2 rollers
Butter emulsion
Tiny fat droplets are suspended in milk
Milk is left to cool, fat rises to the top to form a layer of cream
The cream is skimmed off the milk
The cream is churned until the fat droplets begin to stick together
This thickens the cream into butter (buttermilk liquid is drained away)
The left over liquid is kept in the fat with emulsifiers
Bran
Rich in fibre and B vitamins
Endosperm
Contains mostly starch
Germ
Rich in healthy fats and vitamins
Wheat germ flour
Germ and bran removed
White flour
Outer layers removed
Leaves mostly endosperm
Whole meal flour
Contains all the grain
Wheat meal (brown) flour
Some of the bran and germ removed
85% of grain left
What flour makes pasta
Semolina
Ground from durum wheat (high in gluten, protein, fibre)
Cheese processing
- Milk is pasteurised
- Special bacteria culture added (lactose to lactic acid)
- Enzyme rennet is added, protein in milk curdles (coagulates) forming curds and whey
- Curds are cut up and heated to release more whey, drained away to make ricotta or used an whey protein additive
- Curd is cut, stacked and turned to release more whey and dry out the curd
- Curd is salted or soaked in brine to add flavour, remove moisture, help preserve it
- Curd is placed into a mould and pressed to form solid cheese blocks
- Placed in temp and moisture controlled rooms to mature (bacteria ripens the cheese)
Jam processing
- Fruit and sugar is heated
- Heated to at least 105C to release the pectin un the fruit
- Seal jam in hot sterile jars to prevent contamination
What is pectin
The natural thickening agent that helps jam set
White flour fortification
Calcium
Iron
Niacin
Thiamin
Folic acid
Breakfast cereal fortification
Niacin
Folic acid
Iron
Calcium
Low fat spread fortification
A
D
Cholesterol lowering spreads fortification
Natural plant steroids
