Carageenan is the name given to the family of food grade materials obtained from red seaweeds. Carageenans are sulfate polysaccharides and are chemically similar. They differ in number and position of ester sulfate groups.
The carageenan family has three broad types product:
Kappa — strong gelling
Iota- weak geling
Although there are other types, only kappa, iota and lambda are of commercial significance. They possess the properties applicable in food, pharmaceuticals, etc. However each has different processing and extraction methods from each other.
Although there are other types, only kappa, iota and lambda are of commercial significance. They possess the properties applicable in food, pharmaceuticals, etc. However each has different processing and extraction methods from each other. Continue reading “Seaweed Processing”
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
Chicken, ground finely – 1000 g
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
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.
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
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)