Archive for the ‘MEAT PROCESSING / FOOD BUSINESS’ Category

Recycling Banana peel

Wednesday, February 17th, 2010


Bit of Imagination Turns Banana Peel to Big Savings

Do you know that banana peel can be made into wine, vinegar and even banana sauce? Through the National Institute of Science and Technology, TRC shares with you three (3) procedures of banana peel recycling. With a little imagination and wise use of free time, a family can generate savings and perhaps earn a little from this garbage-recycling.

 

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CHICHARON

Tuesday, January 26th, 2010


CHICHARON

 

 

For every kilo of pork skin, the following mixture should be prepared:

 

1 tsp. salt

4 tbsp. vinegar

vetsin and pepper

 

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DEHYDRATED BEEF BLOOD

Tuesday, January 26th, 2010


DEHYDRATED BEEF BLOOD

 

The dehydrated beef blood with a protein content of 80-82% protein has a shelf life of five (5) months when packed in polyethylene bags. They may be also be fortified with vitamins. Dehydrated beef blood could be incorporated in recipes or in the preparation of high protein biscuits, curls and others.

 

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