Food Processing

1. Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE
San Jose, Pili, Camarines Sur 4418
Website: www.cbsua.edu.ph
Email Address: op@cbsua.edu.ph
Trunkline: (054) 871-5531-33 Local 101
COLLEGE OF AGRICULTURE AND NATURAL RESOURCES
Department of Animal Science
Name Madelyn O. Arimado Date April 3, 2021
Course & Section BSA 2B Rating __________________
Animal Science 3
Slaughtering of Animals and Processing of Animal Products
Laboratory Exercise No. 3
MANUFACTURE OF SALTED EGGS
I. PROCEDURE
1. Prepare 10 duck eggs, preferably 1 day to not more than 3 days old and salt.
2. Wash the eggs with soap and water.

2. Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE
San Jose, Pili, Camarines Sur 4418
Website: www.cbsua.edu.ph
Email Address: op@cbsua.edu.ph
Trunkline: (054) 871-5531-33 Local 101
3. Method that I followed:
A. Using brine solution
1. I used the ratio of 2 cups salt to 1 cup hot water.

3. Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE
San Jose, Pili, Camarines Sur 4418
Website: www.cbsua.edu.ph
Email Address: op@cbsua.edu.ph
Trunkline: (054) 871-5531-33 Local 101
2. Place washed eggs in a polyethelyne bag, plastic container or wide mouthed-
bottle and add the brine. Close up bag or jar.

4. Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE
San Jose, Pili, Camarines Sur 4418
Website: www.cbsua.edu.ph
Email Address: op@cbsua.edu.ph
Trunkline: (054) 871-5531-33 Local 101
3. Stir at least once a day. Add salt is necessary to maintain a layer of un-
dissolved salt.
4. Keep the eggs thoroughly immersed in the solution. There should be enough
brine to keep the eggs immersed.
5. Keep eggs in brine for at least 10 days but not more than 2 weeks.
6. Cook the eggs after 10 days or two weeks and label properly to show length of
salting. Hard cook the eggs below the boiling point for 15 minutes.

5. Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE
San Jose, Pili, Camarines Sur 4418
Website: www.cbsua.edu.ph
Email Address: op@cbsua.edu.ph
Trunkline: (054) 871-5531-33 Local 101
FINAL PRODUCT
II. RECORDS TO BE KEPT:
1. Amount of salt and water used to submerge 10 duck eggs: 6 cups of salt
2. Number of days curing for brine:14 days
3. Cost of salting 10 duck eggs using brine: 100.00 php
All credits to my parents for providing and supporting me to
conduct this activity.
Ingredients Amount
Duck eggs (10 pcs) 7.00 php each = 70.00 php
Salt (3 packs) 10.00 php per pack = 30.00 php
TOTAL 100.00 php