Tambayan ng Kaalaman Tungkol sa Pilipinas
Healthy Star Ham Soy Protein
There are different kinds of ham prepared .in the Philippines in various ways like Chinese style ham, American ham. quick-cured ham or sweet ham, chicken ham. rolled ham and mini chicken ham. Continue reading “Healthy Star Ham Soy Protein”
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. Continue reading “Basic Meat Processing”
Tocino/ tosino is a sweet cured product that originated in the Philippines. We love to eat tocino with fried rice, egg hence the word Tosilog (tosino, sinangag, itlog).
Here is a recipe for tocino:
TOCINO
| Meat materials: | Household measure | Wt. in grams (1.0 kg) |
Wt. in grams (5.0 kg) |
| Pork (from shoulder or leg or | 1.0 kg | 1.0 kg | 5.0 kg |
| any portion with fat) | |||
| Curing Mix: | |||
| Salt, refined | 1 Tbsp | 12.0 g | 60.0 g |
| Curing salt (94.0% salt, 6.0% nitrite) | ½ tsp | 2.0 g | 10.0 g |
| Phosphate | 1 tsp | 3.0 g | 15.0 g |
| Water (to dissolve phosphate) | ¼ cup | 62.5 g | 312.5 g |
| Seasonings: | |||
| Sugar, refined | 9-12 Tbsp | 90.0 g | 450.0 g |
| Pineapple juice | ½ cup | 34.0 g | 170.0 g |
| Anisado wine | 2 Tbsp | 18.0 g | 90.0 g |
| Garlic, fresh, chopped | 2 Tbsp | 11.0 g | 55.0 g |
| Monosodium glutamate | ¼ tsp | 2.0 g | 10.0 g |
| Food color | as desired | as desired | as desired |
We Filipino’s love to eat meat especially pork. Ham is usually seen in our diner table at Christmas Eve and New Year. Although this is a seasonal product (ham) for sure earnings for this is not seasonal. With around 80 million Filipino for sure there is a market for ham. So, i included here a recipe/ how to make a ham. I cannot attest for the recipe. It is taken from one of our government agency. If you want to try to make a ham it’s a good start.
BONELESS HAM
Materials needed:
2 kilos pork meat (kasim or pigi)
Injecting solution:
1 cup water, ½ cup salt, 1/4 cup sugar (white), 3 tsp. prague powder,
1 tsp. vetsin, 1 tsp. cal. ham. spice, ½ tablet ascorbic acid
Curing solution:
(cover pickle) 8 cups water, 2 cups salt, ½ cup sugar (brown),
2 tbsp. prague powder
dry curing mixture:
1 cup salt, ½ cup brown sugar, 2 tsp. prague powder
Procedure:
1. Dissolve salt and sugar in boiling water for injecting solution. Cool then strain
through clean cloth. Add vetsin and prague powder. Inject the solution into different parts of the meat.
2. Soak in curing solution for 4-5 days in the refrigerator.
3. After curing, wash off the excess salt by soaking in warm water. Drain by hanging.
COOKING OF HAM
1. Boil the ham in enough water for 5 minutes.
2. Discard water and boil again the ham in another water until soft. Carefully remove the skin.