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Sunday, September 24, 2006

Franchising How to make pork tocino and beef tapa


PORK TOCINO

Meat: 1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick

Extenders:


  • In 1/2 cup water add 1/4 cup textured vegetable protein (TVP)
  • Hydrate for 3 minutes.
  • Add 1 Tbsp Isolate and 1/2 tsp Carageenan

Curing Mixer:

  • 1 tbsp - Salt, refined
  • 1/2 tsp - Curing salt
  • 1 tsp - Phosphate, dissolve in 1/4 cup water
  • 1/4 tsp - Vitamin C powder

Seasonings:

  • 3/4 cup - Sugar, refined
  • 2 Tbsp - Garlic, chopped finely
  • 2 Tbsp - Anisado wine
  • 1/4 cup - Pineapple juice
  • 1/2 tsp - Vetsin (MSG)
  • 1 tsp - Food color dissolve in 1/2 cup of water
  • 1/2 tsp - Meat enhancer
  • 1 tsp - Paprika powder
  • 1/2 Tbsp - Black pepper, ground

Procedure:

1. Select good quality raw materials.
2. Measure and weigh all the ingredients
3. Mix the curing ingredients continuously.
4. Add the rest of the ingredients. Mix until well blended
5. Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day
6. Wrap in paperlyne or cut wrap (2 T per piece)
7. Pack in polyethylene bag 1/4 kg. (should have six pieces of skinless longanisa)
8. Store in freezer for 1 day only

Packaging materials:

  • Polyethylene bags: Size - 6" x 12" ; Thickness - 0.003
  • Styrofoam, rectangular in shape with cling on top


BEFF TAPA




Meat Material : Beef lean, round/rump, sliced 1/4 inch thick - 1kg

Extenders: (In 1/2 cup water, add the following)

  • 1 Tbsp - Isolate
  • 1 tsp - Carageenan

Curing Mix:

  • 1 Tbsp - Salt, refined
  • 1/2 tsp - Curing salt
  • 1 tsp - Phosphate, dissolved in 1/4 c H2O
  • 1/4 tsp - Vitamin C powder

Seasoning:

  • 6 Tbsp - Sugar, refined
  • 1 Tbsp - Black pepper, ground
  • 2 Tbsp - Garlic, chopped finely (or 2 tsp - garlic powder)
  • 1/2 tsp - Vetsin (MSG)
  • 2 Tbsp - Anisado wine
  • 1/2 tsp- Meat enhance

Procedure:

1. Select good quality raw material. Trim and weigh.
2. Slice meat into 1/4 inch thickness.
3. Mix meat with first four ingredients and mix until tacky.
4. Add extenders and mix again until the meat dries up.
5. Add seasonings and mix again thoroughly for even distribution of ingredients.
6. Place in a white plastic container, with loose cover and cure at room temperature for 8-10 hours or refrigerator (middle compartment at 1-4 degree C temp.)
7. Mix again before packing.
8. Store in freezer.

source: da.gov.ph


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