Tambayan ng Kaalaman Tungkol sa Pilipinas
MURANG PAGKUKUNAN NG SUKA
Nasubukan ng isang mananaliksik na estudyante ng Panabo Provincial High School na si Dean Cabote noon pang 1977, na ang tangkay ng dahon ng niyog ay maaari ding pagkunan ng suka. Ito’y dahil kung paanong ang nakatikom na bulaklak ng niyog ay nakukunan ng tuba dahil sa taglay niyang sustansya, gayon ding sustansya ang dumadaloy sa tangkay ng iisang puno. Ang mga ibang napagkukunan ng suka tulad ng mga prutas na matatamis ay mahal na di hamak, kung ihahambing dito.
FLOUR AND VINEGAR FROM SQUASH FLOUR
Procedure:
1. Wash and peel the squash, remove the core and seeds.
2. Slice into 1 x x cm.
3. Soak in 0.01% sodium metabisulfite to preserve the natural food nutrients.
4. Wash in tap water, drain.
5. Blanch for 15 minutes, drain.
6. Dry in an oven at about 50-55° C.
7. Grind and strain several times. Pack in plastic bags and cover tightly. VINEGAR
Procedure:
1. Wash the core and peelings, add three parts water for every part of the core and
peelings.
2. Boil for 15 minutes.
3. Strain. Add 1 1/4 cup sugar for every 4 cups of liquid mixture.
4. Roll again for 20 minutes. Transfer into a container, add 1 tsp. yeast.
5. Allow to ferment for 7 days unti it reaches an alcohol content of 8%.
6. Decant the alcohol solution slowly so as to separate the precipitate from the alcohol
solution.
7. Add 1 cup vinegar starter for every 4 cups of the alcoholic solution.
8. Allow to ferment for 15-20 days. Acidity of the solution is 6-7% as compared to
commercial brands of 4%.
Source: ITDI (DOST)
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)