Month: April 2008

VINEGAR PRODUCTION FROM COCONUT WATER

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

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 Continue reading “SWEETENED CONDENSED COCO MILK”

IMPROVED SOY SAUCE PRODUCTION (TOYO)

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) Continue reading “IMPROVED SOY SAUCE PRODUCTION (TOYO)”

DRYING BANANA BLOSSOMS

DRYING BANANA BLOSSOMS

Materials needed:

1 tbsp. sodium metabisulfite

4 cups water

banana blossoms

sugar, vinegar, soy sauce

cheese cloth

Procedure

1. Dissolve one tablespoon sodium metabisulfite in four cups water and boil the solution.

2. Strip apart banana blossoms, wrap in cheesecloth, and blanch in the boiling solution for 5 minutes. Drain in a large strainer.

3. Mix equal quantities of sugar, vinegar and soy sauce, and soak the blanched blossoms overnight in this mixture.

4. Drain, sun-dry, and pack in plastic bags.

Tekno tulong

picture from marketmanila.com