Which of the following is NOT a method for preserving raw products?

Boiling is primarily a cooking method rather than a preservation technique. While boiling can kill bacteria and make food safe to eat, it does not effectively preserve raw products in a way that extends their shelf life for long periods. Instead, it is used to prepare food for immediate consumption or to enhance safety and palatability.

In contrast, curing, brining, and dehydrating are all methods that actively work to preserve raw products by inhibiting microbial growth or removing moisture. Curing uses salt and nitrates to draw moisture out and create a hostile environment for bacteria, brining involves soaking foods in a salt solution which preserves them by creating an osmotic pressure preventing spoilage, and dehydrating removes moisture, which is a crucial factor in inhibiting bacterial growth. Each of these methods effectively extends the shelf life and ensures the safety of raw products, while boiling does not serve this preservation purpose.