Franchising Meat processing business

Meat processing has become a very important segment of the Philippine economy as the population grew to a base of more than 84 million consumers. The industry now contributes over P70 billion to the gross domestic product annually, provides 60,000 direct and indirect jobs, and supports allied businesses such as packaging, canning, advertising, printing, media, retail trade, among others.

There's a bright prospects for the Philippines to become a production hub for high-quality processed meat products, as the Paris-based Office International des Epizooties recognizes the foot and mouth disease-free status of most parts of the country.

Here's the most popular meat processing recipe that you can produce in big quantity for commercial consumption - Tocino, Skinless Longanisa, Fresh Native Sausage, Quick Cured Ham, Corned Beef and Beef Sausage. There's a great potential to make a good profit from these. Who knows, you could be the next Pampanga's Best.

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


Skinless Longanisa

Meat material :
1kg. Pork lean, ground finely (700 gms) and Pork backfat, ground finely (300 gms)

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 - 4" x 8" ; Thickness - 0.003
- Styrofoam, rectangular in shape with cling on top


Fresh Native Sausages




Meat material: Pork lean, ground finely (700 gms) and Pork backfat, ground finely (300 gms)

Extenders:
- In 1/2 cup water add 1/4 cup textured vegetable protein (TVP).
- Hydrate for 3 minutes.
- Add 1/2 tsp Carageenan

Curing Mixer:
3/4 tsp - Salt, refined
1/2 tsp - Curing salt
1 tsp - Phosphate, dissolve in 1/4 cup water
1/4 tsp - Vitamin C powder

Seasonings:
4 Tbsp- Sugar, refined
2 Tbsp - Garlic, chopped finely
2 Tbsp - Anisado wine
2 Tbsp - Vinegar
1/2 tsp - Vetsin (MSG)
1 tsp - Soy Sauce
1 tsp - Paprika powder
1 tsp - Black pepper, ground
*Garlic powder may be substituted in the level of 2 tsps per kg

Procedure:

1. Select good quality raw materials.
2. Grind lean meat coarsely and cure backfat or ground coarsely
3. Measure and weigh all the ingredients
4. Mix meat with the curing ingredients. Mix until tacky. Add TVP and carageenan.
5. Add the rest of the ingredients. Mix until well blended
6. Cure at room temperature for 8-10 hours or refrigeration temperature for 1- 2 days
7. Stuff in cleaned fresh natural casing or collagen casing
8. Link in desired sizes (approximately 4 inches). Pack in polyethylene
9. Store in freezer

Packaging materials:
- Fresh hog casings or collagen casing (#23 - 28)
- If skinless: use paperlyne sheet or plastic sheets 4" x 4" (Meat & fat should be finely ground if to be prepared in skinless type)


Quick Cured Ham




Meat material : 1.0 kg. Pork (pigue)

Dry Cure Mixture:
2-1/2 Tbsp - Salt, refined
1-1/2 Tbsp - Sugar
1/4 Tbsp - Phosphate
1/4 tsp - Vitamin C powder

Ingredients Pumping pickle solution (1.0 kg meat):
1/2 cup - Water, chilled
1 Tbsp - Salt, refined
1 tsp - Curing salt
1 Tbsp - Sugar, refined
1/4 tsp - Vitamin C powder
2 Tbsp - Hamspice
1 Tbsp - Isolate*
1 tsp - Carageenan*

Cooking ingredients:
3 cup - Brown sugar
1/2 cup - Anisado wine
1/2 cup - Pineapple juice
1-2 pcs - Bay leaf
3-5 pcs - Clavo de comer
3-4 strands - Oregano, dried
1 tsp - Cinnamon powder
1 bottle - 7 up , medium

Procedure:

1. Select good quality raw materials. Trim and weigh
2. Prepare 50 degree pumping pickle and dry cure mixture
3. I- nject pumping pickle into the lean portion, only one inch apart (1/2 cup pickle per kilo of meat)
4. Massage for even distribution of pickle
5. Apply dry cure mixture into the fat and lean portion
6. Cure at room temperature for 8-10 hours or refrigeration temperature for 2-7 days
7. Wash for 90 seconds and tie with abaca twine, to form a shape or put in ham net
8. Cook with recommended ingredients for 1 1/2 hours, at the middle of the cooking time invert.
9. Cool. Remove abaca twine and caramelize with brown sugar
10. Pack and store in freezer

Caramelization Process:

1. Use of blow torch. Put brown sugar on fat portion and caramelize
2. Oven at broiling temperature for 20 minutes with brown sugar on the fat portion of the meat
3. Use of turbo with brown sugar on top of the fat. Temperature is 350 o F for 20 minutes until golden brown
4. Traditional hot syense on top of the fat portion with brown sugar
5. Use of thick syrup to be poured on top of the fat portion

Thick syrup is prepared by boiling 1 cup cooking solution, 2 cups brown sugar and 1/4 cup pineapple juice. Boil until it thickens. Add 1/2 t carageenan

Ham sauce:
Bring to boil until thickens, 1 cup cooking solution (from cooking of ham); 1 cup brown sugar; 1/2 tsp. Carageenan dissolved in 1/4 cup water


Beef 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.


Corned Beef



Meat Material: Beef brisket, cubed 1x1/2" or any boneless beef - 1 kg

Cover Pickle Ingredients:
1 cup - Water
1 Tbsp - Salt, refined
1-1/4 Tbsp - Sugar, refined
1 tsp - Curing salt
1/4 tsp - Vitamin C powder
1 tsp - Phosphate

Cooking Ingredients:
Add 2 cups water to the meat and cook with the following ingredients:
1 tsp - Nutmeg
1 tsp - Corned beef seasoning
1 tsp - Garlic powder
1 tsp - Vetsin*
2 Tbsp - Trimix (after cooking)**
2 Tbsp - Carageenan
* Add after flaking
** For every 300 grams broth add 2 Tbsp Trimix and 1 tsp carageenan previously disolved in 1/4 cup water and boil it until thickens and add it to 700 grams flaked lean meat to make 1000 grams product.

Procedure:

1. Select good quality raw materials.
2. Cube the meat into 1 x 1/2 inch
3. Prepare the cover pickle (40 degree salinity)
4. Immerse raw materials into the cover pickle.
5. Cure at room temperature for 8-10 hours or refregerate (34-36 degreeF) for 1-2 days.
6. Flake. Separate lean from the stock (sabaw)
7. Pack in polyethylene bags and keep in freezer.


Beef Sausage

Meat Material:
600g - Beef lean
400g - Ground pork backfat

Extenders:
TVP 1/4 cup + 1/2 cup water
Isolated Soy Protein 1 Tbsp

Curing Ingredients:
1 Tbsp - Salt, refined
1/2 tsp - Curing salt
1 tsp - Phosphate
1/4 cup - Water

Seasonings / spices:
9-12 Tbsp - Sugar, refined
1 Tbsp - Ground black pepper
2 Tbsp - Garlic, chopped
2 Tbsp - Anisado wine
1/2 tsp - MSG (vetsin)
Food color as desired

Packaging Materials:
Fresh Hog Casing / artificial casing

Procedure:

1. Select good quality raw materials
2. Grind meat and fat
3. Measure / weigh all the ingredients separating curing ingredients and seasoning
4. Hydrate TVP and ISP in water
5. Mix the curing ingredients with the meat until well blended
6. Add the rest of the ingredients
7. Cure either at room temperature for 8-10 hours or at refrigeration temperature for 1-2 days
8. Stuff in fresh natural casing or aritificial casing
9. Link to desired length
10. Pack in polyethylene bags
11. Store in freeze

Source: Pork Processing Beef Processing

Seminars and Training:

Basic Meat Processing - Php 3,399
TLRC
Address 709 CityState Centre Building, Shaw Blvd. Pasig City
Tel. No. (02) 637-4018 ; (02) 637-4108
Fax No. (02) 633-5868
e-mail: cpdd@tlrc.gov.ph or marketing@tlrc.gov.ph

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