Tambayan ng Kaalaman Tungkol sa Pilipinas
[youtube YOfZPZJHnKg]
Well, after watching it in abc 5 i would like to share this crazy Japanese gameshow. It would make you cry… in laughter. Now, you will know why Japanese are singkit.
They really have the talent to come up with crazy idea’s. hehehe…
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)
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 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)”