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Saturday, September 23, 2006

Franchising Banana chips, pastillas, wine, vinegar, figs


Bananas can be process into different kinds of food (you can even used the peelings!) - a good source of income for a home-based person.

BANANA CHIPS

Sweetened or salted banana chips are prepared from hard, green Saba or Cavendish.

1. Prepare brix or arnibal for sweetened chips by mixing three parts of sugar for every one part of water.
2. Clean, peel, and slice the bananas to about .05 to 1.0 mm thick. Soak in cooking oil, turning frequently to preventsticking.
3. Place the banana chips in a strainer, allowing the oil to drip while heating cooking oil in a pan. Dip and fry the chips in the cooking pan without removing them from the strainer.
4. Turn until yellowish brown, then lift the strainer and allow the oil to drip.
5. Soak the fried chips in arnibal for two to three minutes. Let the syrup drip, the fry again until the chips becomeshiny.
6. Let cool before packing or placing in bottles, cans, or plastic bags
7. For salted banana chips, use salt instead of refined sugar and soak in salt solution instead of arnibal.

PASTILLAS DE SAGING

Materials:


  • 1 kilo (5 cups) mashed ripe bananas (saba or cavendish)
  • 300 gm. (2 1/4 cups) sugar
  • Butter or margarine

Utensils needed:

  • Rolling pin
  • Spatula
  • Frying pan
  • Kitchen knife
  • Chopping or kneading board
  • Wax paper

Procedure:

1. Prepare the mashed bananas as follows: Boil the ripe bananas (saba or cavendish). Peel and slice into 3 cm. thick.
2. Grind the sliced bananas until it is mashed, add the sugar and cook over slow fire. Stirring should be done constantly until a clear mixture is obtained with the desired consistency. The mixture should not stick to the sides of the frying pan.
3. Transfer the mixture over a kneading board covered with wax paper. Sprinkle small amounts of sugar over the wax paper. Spread the mashed mixture using a rolling pin until it is 1 inch thick.
4. Spread butter and small amounts of sugar over the mixture.
5. Make slices of about 4 x 1 cm. Cool and wrap individually.

BANANA WINE

1. Peel ripe bananas and slice thinly
2. Measure. To every one part sliced bananas, add one-and-one-a-half parts water.
3. Boil for 30 minutes or longer depending upon the quantity of the pulp. Strain
4. Add sugar to the extract (one part sugar to every three parts extract).
5. Stir and boil to dissolve the sugar. Sugar content should be 22-24 degrees. Brix.
6. Allow to cool.
7. Place in clean glass container or demi-johns.
8. Inoculate with yeast (one tablespoon Red Star yeast to every 40 liters of boiled sweetened juice).
9. Plug mouth of demi-john with a clean piece of paper to protect from dust.
10. Ferment for a mouth.
11. Siphon out the clear fermented liquid.
12. Filter and transfer to a sterilized oak barrel for aging
13. Cover hole with a wooden plug and seal with melted paraffin
14. Age for two years or longer.
15. Clarify the wine with eggwhites (eight eggwhites for every 30 liters of wine) by heating the aged wine in stream bath or heating the age wine in steam bath or a double boiler to a temperature of 55-60 degrees Celsius while adding the well-beaten eggwhites.
16. Stir to maintain the temperature to 15-20 minutes. Cool.
17. Filter the wine and bottle by siphoning into clear and sterilized bottles.

BANANA VINEGAR

Materials:

  • One part peeled ripe bananas (25 pieces,medium-sized)
  • Two parts water
  • ¼ part sugar

Procedures:

1. Wash ripe bananas.
2. Peel and cut into pieces.
3. Add water and boil for five minutes. Cool then strain
4. Add sugar and heat again. Cool again.
5. Pour into suitable containers.
6. Add one-teaspoon yeast for every kilo of fruit used.
7. Plug mouthy of container with a piece of paper to protect it from dust
8. Ferment to two to three weeks
9. Siphon out clear, fermented liquid into a sterilized container.
10. Add 100 cc of mother liquor to every kilo of fruit used.
11. Plug mouth of container with cotton and cover it with clean paper.
12. Ferment for one to two months.
13. Pasteurize at 70 degrees Celcius for 20 minutes.

BANANA FIGS

1. Select firm, ripe Cavendish bananas. Peel.
2. Blanch for 30 seconds in boiling syrup made up of one part water and ¾ part sugar. Brown sugar may be used.
3. Cook for one minute.
4. Remove from fire and let bananas soak in the syrup overnight.
5. Drain bananas.
6. Add ¼ part sugar to syrup and boil.
7. Add bananas and cook for one minute.
8. Everyday for three more days, concentrate syrup by boiling for five to seven minutes.
9. Soak bananas. On the final concentration, the syrup must attain a thick consistency.
10. Soak bananas in the thick syrup for a week to plump and be thoroughly impregnated with syrup.
11. Drain bananas and dry. The figs when dried can be handled without sticking to the finger.

BANANA SAUCE

Materials:

  • 1 kilo Ripe saba bananas
  • 1/4 liter Vinegar
  • 3-3/4 liter Water
  • 100 gm. Salt
  • 1 kilo Sugar
  • 2 pcs. big Red pepper
  • 15-20 pcs. Siling Labuyo
  • 2 tsp. Powdered pepper
  • 1 whole Onions, chopped
  • 1 pc. Garlic, minced
  • 1 tsp. Red catsup
  • 1/3 tsp. Paprika
  • 1/3 tsp. Cloves
  • 1/3 tsp. Cinnamon
  • 0.08-1%, Sodium Benzoate

Food coloring:

  • 1/2 tsp. chocolate brown
  • 1/4 tsp. strawberry red

Procedure:

1. Remove the banana peelings.
2. Grind the banana with water, sili, chopped onions and garlic.
3. Add the remaining ingredients except sodium benzoate and food coloring.
4. Cook until thick, and sodium benzoate and food coloring. Stir very well.
5. Place in bottles while hot and seal tightly.

SAUCE FROM BANANA PEELINGS

For every kilo of banana peelings (cavendish or saba), add:

  • 12 tbsp. sugar
  • 9 tbsp. vinegar
  • 1/4 tsp. sodium benzoate
  • salt and pepper to taste

Procedure:

1. Wash and slice the banana peelings into small pieces. Remove fibers.
2. Dip in boiling water for about 10 minutes.
3. Add 2 cups water, mash well, strain in muslin cloth.
4. Add the sugar, vinegar, salt and pepper.
5. Cook in a casserole with cover for 10 minutes.
6. Add vinegar syrup with flavoring and continue stirring until thick.
7. Add 1/4 tsp. sodium benzoate.
8. Transfer in clean bottles, cover tightly.
9. Boil for 15 minutes in water, cool.

PASTE FROM BANANA PEELINGS

For every kilo of banana peelings, add:

  • 1 tsp. salt
  • 2 cups water

Procedure:

1. Dip the peelings in boiling water for 10 minutes.
2. Add 2 cups water to the peelings, mash well and strain in a muslin cloth.
3. Add salt.
4. Cook until a thick paste is attained.
5. Pour into clean bottles, remove the air.
6. Boil for 15 minutes, cool.

VINEGAR FROM BANANA PEELINGS

Materials:
For every kilo of banana peels (cavendish or saba), add:

  • 3/4 cups sugar
  • 1/4 cups ammonium sulfite
  • vinegar starter (or very strong vinegar)
  • bakers yeast

Procedure:

1. Boil the peelings in 4 cups water.
2. Remove the water, filter in muslin cloth.
3. Add the ammonium sulfite and sugar. Cool.
4. Add a pinch of bakers yeast.
5. Allow to ferment for 8 days. Its alcohol content will be 9%-10%.
6. Add a cup of vinegar starter and set the mixture aside.
7. Allow to ferment for 27 days. At this time, its alcohol content will be about 4%-6%.
8. Allow the mixtures to ferment further in bottles.

source: ncc.gov.ph, picture courtesy of www.nutsonline.com


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