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”
Let’s cook easy to make fish products
source: The Pisces, by Rosario Ragaza
The Filipino patterns in eating and preparing food have changed. These changes are due to the increase in the number of women joining the workforce. Another reason is the western influence on acceptance of fast foods. Hence, there is an increased demand for instant or convenience foods, which are easy to prepare, taste good and provide the desired nutrients.
Fish Burger
Ingredients
1 kilo fish meat (tuna, labahita or mayamaya)
3 teaspoons salt
2 teaspoons pepper
2 1/2 teaspoon lemon juice (optional)
1 cup chopped onion
2 eggs
2 tablespoons powdered milk or 4 tablespoon evaporated milk
1 teaspoon hambureger seasoning cooking oil
Procedure
1. Separate the fish meat from the skin.
2. Remove the bones from the meat.
3. Chop the meat.
4. Add all the ingredients to the meat
5. Mix the meat and the ingredients throughly.
6. Shape the patties
7. Fry the patties.
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”
Skinless longganisa.
We Filipino are pork lovers. Most of our process meat products are from pork like tocino, longganisa, ham etc. I would say that among the other meat products our favorite is the longganisa. This is a recipe i found from the site of BAI.
SKINLESS LONGGANISA
INGREDIENTS
| Meat materials: | Household measure | Wt. in grams (1.0 kg) |
Wt. in grams (5.0 kg) |
| Pork lean, ground | 0.7 kg | 0.7 kg | 3.5 kg |
| Pork backfat, ground | 0.3 kg | 0.3 kg | 1.5 kg |
| Curing mix: | |||
| Salt,refined | 1 Tbsp | 12.0 g | 60.0 g |
| Curing salt, (94% salt,6% sodium 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/spices: | |||
| Sugar, refined | 9-12 Tbsp | 90.0-120.0 g | 450.0-600.0 g |
| Ground black pepper | ½-1 Tbsp | 2.5-5.0 g | 12.5-25.0 g |
| Garlic, chopped | 2 Tbsp | 22.0 g | 110.0 g |
| Pineapple juice | 2 Tbsp | 34.0 g | 170.0 g |
| Anisado wine | 2 Tbsp | 24.0 g | 120.0 g |
| Food color | as desired | as desired | as desired |
| Monosodiumglutamate (MSG) | ½ tsp | 2.0 g | 10.0 g |
Continue reading “Skinless longganisa / how to make skinless longganisa”