Tag: pera

Franchising Basics

Franchising Basics

Franchising has become the one of the hottest business trends for entrepreneurs, budding and seasoned alike. Popular for its “turn-key” feature, franchising has become synonymous with the relatively painless setting up of businesses and “guaranteed” success. What could be better than to capitalize on ventures that have proven themselves successful, right? True, but business-hopefuls should know that there is much more to franchising than just paying a fee and building a store. Continue reading “Franchising Basics”

IMPROVED SOY SAUCE PRODUCTION (TOYO)

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)”

DRYING BANANA BLOSSOMS

DRYING BANANA BLOSSOMS

Materials needed:

1 tbsp. sodium metabisulfite

4 cups water

banana blossoms

sugar, vinegar, soy sauce

cheese cloth

Procedure

1. Dissolve one tablespoon sodium metabisulfite in four cups water and boil the solution.

2. Strip apart banana blossoms, wrap in cheesecloth, and blanch in the boiling solution for 5 minutes. Drain in a large strainer.

3. Mix equal quantities of sugar, vinegar and soy sauce, and soak the blanched blossoms overnight in this mixture.

4. Drain, sun-dry, and pack in plastic bags.

Tekno tulong

picture from marketmanila.com