Posts Tagged ‘longanisa’

Healthy longganisa

Tuesday, September 29th, 2009


Healthy longganisa

By : Lourdes S. Rivera

 

 

Meat processing provides livelihood projects for would-be entrepreneurs. One of the best resources we have in the country are hogs.

Slaughtering of hogs will give a 70-75% dressing percentage. AN 80 kg of hog will give a carcass (bone-in) of 60 kg. If the carcass is cut into primal cuts (pige, loin, paypay and kasim) theya re called the fabricated cuts into retail cuts will give an income of 1,000-1,500 per carcass including the sale of the bones and the internal organs.

However, if one is interested to process healthy longganisang pinoy, carcass ill hve 40 kgs lean and fat which can produce 60 kgs. Of longganisa which should include Oranic fibers that will increase the yield of the product by 50% thus bringing down the cost.

Lulu S. Rivera, guru of Meat processing in the Philippines, would like to share a recipe called “Healthy longganisan pinoy” which cn be served also for “Longsilog” 1 kg. of longganisa will give sixteen (16) serving portions of longsilog (longganisa,sinangag  at itlog).

Healthy Longganisa Pinoy

Meat Material:

Weight (gms)

 

Pork lean, ground coarsely                          700 gms

Pork backfat, cubed                                        300 gms.

 

Ingredients

 

Curing mix:

Salt, refined                                                       1 ¼ t

Curing salt                                                           ½ t

Phosphate                                                          1 t

Vitamin C powder                                            ¼ t

Chilled water                                                     ¼ cup

 *to dissolve the 4 ingredients

 

Extenders:

TVP                                                                        ¼ cup

Qualicel                                                                ¼ cup

Versagel                                                              ½ cup

Water                                                                   ¼ cup

 

Seasonings:

Sugar, refined                                                   1 ½ t

Garlic, fried or                                                   6 t

Garlic powder (brown)                                  6 t

Black pepper, ground                                     1 t

Anisado wine                                                     3 t

Meat enhancer                                                 ½ t

MSG vetsin                                                         ½ t

Annatto Powder                                              1 t

Paprika powder                                                                1 t

BF blend (binder / Filler)                               1 t

 

Procedure:

1.       Select good quality raw materials. Grind meat and back fat coarsely.

2.       Measure or weigh all ingredients. Add meat to the curing mix and mix until tacky, then add extenders and mix again. Add the rest of the ingredients and mix till well blended.

3.       Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day.

4.       Stuff into clean fresh natural casing  or collagen casing. Link to desired lengths (4 inches long).

5.       Pack in polyethylene bags ( ¼ or ½ kg.) Store in freezer.

 

Packaging materials:

Natural hog casing or collagen casing (#23-28)

Polyethylene bags ¼ kg ½ kg.

 

Size: 4” x8”  6” x 10”

 

 

Thickness: 0.003

 

If skinless:

Use paperlyne sheets or plastic sheets 4” x 4” . (Meat and fat  should be finely ground. If to be prepared n skinless type.)

 

Yield: 1.8 kgs.

 

 

Source:MARID agribusiness

Chicken longganisa for healthy business

Monday, February 16th, 2009


[youtube cXQ85ybfUNQ]

Chicken longganisa for healthy business

By: Lourdes Rivera

Longganisa is a favorite fare for the Filipinos’ breakfast table, especially for longsilog (longganisa, sinangag and itlog). However, pork longganisa tend to be fatty and is deemed unhealthy. However, chicken meat can be substituted, which means less cholesterol for the consumer, leading to a better and healthier lifestyle.  Dressed up with the three basic principles of meat processing, chicken longganisa will be an acceptable and healthier alternative.

-Curing mix for preservation and tackiness;

-Addition of extenders to increase the yield from 1.0 kg to 1.5 kg bringing down the production cost;

-addition of seasonings for sarap, bango, and katas.

Longganisa can be served with fried rice (sinangag, egg and atsara) popularly known as longsilog. One kilogram of longganisa will yield 16 serving portions. One serving portion could be sold at 30-35 pesos . Therefore 30 pesos x 16 SP will cost 480 pesos.

Meat Processing Ingredients and Book On Meat Processing are also available in our office Spices and Foodmix  House / Ultima Entrepinoy Forum Center at 107 E. Rodriquez Sr. Ave., Quezon city. Tel. 742-08-26, 742-7866

Recipe for Chicken Longganisa

Meat materials

Chicken, ground finely - 1000 g

Ingredients:

Curing mix:

Salt  refined    1T / 12 gms

Curing salt       ½  t / 2 gms

Phosphate        1 t / 3 gms

Vitamin C powder ¼ t / 0.5 gms

Chilled water*            ¼ cup / 60 gms

To dissolve the 4 ingredients

Extenders

TVP (Textured vegetable protein   ½ cup / 18 gms

Isolate 1 T / 5 gms

Carageenan ½ t / 1.25 gms

In ½ cup water add ¼ cup textured vegetable protein. Hydrate for 3 minutes.  Add ½ tsp. Caregeenan and 1 T isolate.

Seasonings:

Sugar refined ¾ cup / 90-120 gms

Black pepper, ground  ½ T / 2.50 gms

Garlic, chopped finely 2 T / 24 gms

Anisado wine              2 T / 24 gms

Pineapple powder       2 t / 5 gms

Vetsin (MSG)             ½ t / 1.5 gms

Food color (allura red)*  as desired

Meat enhancer             ½ t / 1.22 gms

Beef aroma                  ½ t / 2.5 gms

BF blend**                 1 t / 3 gms

*prepared by  dissolving 1 tsp of food color in ½ cup of water. This serves as the stock solution to be keep in the refrigerator. From this solution get 1-2 tsps.

**Added in the last mixing

Procedure:

Select good quality raw material. Measure and weight carefully all ingredients.

Mix meat with first four ingredients: salt, curing salt, phosphate, and vitamin c powder in chilled water. Mix continuously. Add the rest of ingredients. Mix until well blended then cure at room temperature for 8-10 hours or refrigeration temperature for one day only (8-12 hours) .

Wrap in paperlyne or cut wrap (2 T per piece). Pack in polyethylene bag in ¼ kg. (should have six pieces of longganisa) or ½ kg package and store in freezer.

Yield: 1.3-1.5 kgs , production cost/kg 130; selling price - 170 pesos (1/4 kg = 6 pieces)

Source: MARID Agribusiness, January 2005

Basic Meat Processing

Saturday, March 15th, 2008

Meat Processing means prolonging the shelf life of a meat product. It is primarily done thru inhibiting, destroying, or limiting bacterial growth. Although, meat spoilage could be cause by microbial, physical or chemical change also.

These are some procedures used in meat processing:

1. Drying = This is done by removil water / moisture in meat by means of the sun and air or by artificial means (heating chamber). If food have less moisture bacterial growth is inhibited. Example of product which used sun drying is Daing. (more…)