Philippine Tambayan

VINEGAR PRODUCTION FROM COCONUT WATER

Raw Materials:

3 liters coconut water

2-1/4 cups white sugar

1/4 tsp. yeast

1 liter mother vinegar (starter)

Procedure:

1. Collect coconut water and strain through a clean cheesecloth.

2. Dissolve the sugar in coconut water.

3. Pasteurize the mixture for 20 minutes at 65° C.

4. Cool and transfer the mixture into sterilized gallons or containers.

5. Add yeast. Cover tightly and allow to ferment for 4-7 days.

6. Slowly decant the alcoholic mixture and heat further for 20 minutes at 65°C.

7. Add the starter and set aside undisturbed for a month or until maximum

acidity is attained.

Source: ITDI (DOST)

SWEETENED CONDENSED COCO MILK

Raw Materials:

Grated coconut milk

Refined white sugar

Agar-agar or 1/4 bar gulaman

Equipment/Utensils:

Mixing bowl/basin

Measuring cup

Plastic container

Measuring spoon

Wooden spatula

Double boiler

Procedure:

Cream is extracted from the grated coconut meat by pressing. The “sapal” or residue (more…)

IMPROVED SOY SAUCE PRODUCTION WITH REDUCED FERMENTATION PERIOD (TOYO)

Soy sauce is a dark brown extract of a fermented mixture of soybean and roasted wheat flour. Soy sauce with 7% protein content meets the Food and Drug Administration (FDA) requirement. It compares very well with the protein and lactic acid content of known local commercial brands.

Raw materials:

Soybeans

Brown sugar

Salt solution, 20-22%

Sodium benzoate as preservative

Monosodium glutamate (MSG)

Bacteria (Lactobacillus delbrueckii)

Yeast (Hansenula subpellicullosa)

Sugar molasses

Flour, water, kaolin

Mold (Aspergillus oryzae) (more…)