FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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What is the difference between dry salting and brine salting?
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Dry salting is soaking the raw ingredient in salt solution whilebrine salting is rubbing the salt directly in the food.
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Dry salting is rubbing the salt directly in the food while brine salting is soaking the raw ingredient in salt solution.
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Dry salting is for dry products while brine salting is for wet products.
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Dry salting is for wet products while brine salting is for dryproducts.
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Explanation:
Detailed explanation-1: -A. Dry salting is soaking the raw ingredient in salt solution while brine salting is rubbing the salt directly in the food.
Detailed explanation-2: -Salting is a sub category of the drying method. The main difference here is that salt is added to products, mainly meat and fish, to draw out moisture. This lowers the bacteria content and makes food adaptable for later use. Adding salt to animal protein turns it a bit leathery.
Detailed explanation-3: -Pickling is the process of preserving food by anaerobic fermentation either in brine (salt solution) or in an acid solution, usually vinegar. The concentrations of the pickling agents and the time needed for pickling are determined by the type of food.
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