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Because it’s easy to make, solid perfume opens the door to experimentation,
creativity and individuality. Whether you’re looking to set yourself apart with a unique scent or
you’re not so fond of the alcoholic undertones in most liquid perfumes, these instructions will
show you how to create an inexpensive alternative.
Though cologne and body spray are the preferred forms of perfume in the country because of the
hot weather, producers of organic personal care products are now producing solid perfume in a
much lower price than the high-end brands’. Huang says the product has a lot of potential as long
as it is marketed well.
Solid perfume is light, does not spill, long-wearing and not greasy. It is also alcohol-free, which
makes it good for people who have sensitive skin. Plus, the sweet almond oil ingredient has
health benefits. It is known as an effective emollient which improves complexion and adds glow
to dull skin. Applying sweet almond oil also provides instant relief from muscle pain.
Entrepreneurs who are already into the business of personal care products or giveaways may add
this to their menu. Solid perfume may be packaged as wedding, birthday, debut or anniversary
giveaway.
Ingredients and Equipments:
• 1 tablespoon beeswax (available at most craft shops) or petroleum jelly
• 1 tablespoon almond oil (or jojoba oil or vitamin E – available at natural foods/health
stores)
• 8-15 drops essential oil (available from most health food stores.)
• 1 container (preferably glass, ceramic or stone but plastic is acceptable)
• 1 straw (or similar object)
• 1 small glass jar or Pyrex bowl for mixing
• 1 saucepan
Procedure
1. Measure out the wax and almond oil into the small glass jar or Pyrex bowl.
2. Melt the wax. Put about an inch of water in a small saucepan, then put the jar or bowl
(with the wax and oil in) in the water. Bring the water around it to a boil. The wax will
melt gradually.
3. Remove the wax from heat when the wax is 100% liquid.
4. Stir in the essential oil with something long and thin. A thin stirring stick is used because
the wax will start to form solid on whatever you do your stirring with — your goal should
be to find something that has as little surface area as possible so you lose less of the end
product, and also something disposable so you don’t have to clean it off. Mix thoroughly.
5. Pour the liquid wax into your final container. In about 30 minutes, it will be cooled, solid
and ready to use. Will yield about one half ounce (by volume) of solid perfume.
Tips
• The only ingredient that can be expensive is the essential oils, especially if you make a
complex scent blend requiring an initial investment in many different oils. Of course,
there’s nothing wrong with picking a single pleasant scent. One bottle of essential oil will
make lots and lots of perfume as you use only drops of essential oil at a time.
• Most stores that sell essential oils have sampler bottles that you can use to “preview” the
different scents. Open two or three at a time to get a combined whiff to find a good
combination. Pick a primary scent and use more of that one, then one or two
“background” scents, using less of each. Some nice essentials for background scents are:
○ clary sage, a slightly smoky herbal scent to help creativity and concentration
○ orange or ginger to provide a warming sensation
○ ilang-ilang – a floral that isn’t too sweet or girly for guys, but is a happy smell and
subtle enough for a backdrop
○ cedar to repel insects
• For an on-the-go applicator, clean out a Chapstick tube and fill it with the melted liquid
wax.
• For a cool gift, find an appealing container at your thrift store to make it special. For
fingers to access the solid perfume inside, the container must be bowl-like, not bottle-
like.
• Check out various aromatherapy sites for info on the psychological properties of various
scents.
• Candle factories have scented oils that mimic brand name perfumes and work well in
wax.
The 5 Easy Steps Recipe
One would roughly need P4,500 to P5,000 to buy the ingredients including the packaging.
This project could yield 15g of solid perfume or one 10g- and 5g-ring, and costs P35 including
the packaging and the overhead costs. Profit margins for this type of products are usually high,
around 100 to 150 percent. So a 10-g solid perfume may be sold for P60 to P150 depending on
the target market. Putting premium on solid perfume will give it a high-end perception, however,
the packaging must also be elegant or eye-catching.
Ingredients:
• 6g Beeswax, 40%
• 6g Sweet Almond Oil, 40%
• 3g Fragrance Oil, 20%
• 1pc 10g Polypropylene ring container
• 1pc 5g Polypropylene ring container
Procedure
• Melt the beeswax in a double boiler.
• Once the beeswax is 100 percent liquified, add the sweet almond oil.
• Mix well and add fragrance. To come up with different scents, either experiment or
research on good fragrance combinations. Continue stirring until well mixed.
• Remove from heat and pour in ring containers. Use either a10g-ring or 5g-ring container.
• Let it cool to solidify.
This project could yield 15g of solid perfume or one 10g- and 5g-ring, and costs P35 including
the packaging and the overhead costs. Profit margins for this type of products are usually high,
around 100 to 150 percent. So a 10-g solid perfume may be sold for P60 to P150 depending on
the target market. Putting premium on solid perfume will give it a high-end perception, however,
the packaging must also be elegant or eye-catching.
Tips:
• Use a double boiler in melting the beeswax to avoid scorching. Do not melt the beeswax
on direct fire.
• The melting point of beeswax is between 62°C to 64°C. Discoloration will occur if the
temperature rises to above 85°C.
• Acrylic jars may be used instead of polypropylene containers, but you have to let the
mixture cool off a bit before pouring it in acrylic jars.
• Make the packaging and label chic and elegant. Aside from ring-type containers, jars and
other shaped containers may also be used.
For training and supplies, contact:
The Grasse Fragrance Company
Telephone: (02) 890-8269; (02) 232-4071
E-mail: gfcmakati@gmail.com
Website: www.grassefragrance.com
sources: wikihow.com, entrepreneur.com.ph, photo from journal.illuminatedperfume.com
Ingredients:
• 1 kg Bangus
• 75.2 g Salt
• 17 g Angkak
• 5 cup Rice
Procedure
1. Remove the scales of the fish. Debone.
2. Cut fish into butterfly fillets. Cut into serving pieces.
3. Add salt and allow to saturate for 1 hour.
4. Cook five cups of rice by boiling in water. Cool
5. Add angkak to cooked rice.
6. Mix 400 grams salted fish and 850 grams cooked rice.
7. Pack rice and fish alternately in sterilized glass jar.
8. Place the remaining rice on the upper layer of fish.
9. Cover with plastic film.
10. Ferment for 7 days at room temperature.
11. Saute in cooking oil, garlic and onions before serving.
Click image to enlarge
Ingredients:
• Bangus (259 grams in size or more)
Marinating solution:
• 80° Salometer brine (composed of 267.03 grams of salt per liter of water)
• 250 g Brown sugar
• 6 pcs Bay leaves
• Nutmeg
• Black pepper
• Prague powder
• Paprika
Procedure
1. Wash milkfish then split. Remove all internal organs and false kidney. Debone.
2. Simmer the marinating solution for one hour then cool. Bring the volume to one liter.
3. Soak the fish in the cool marinating solution for 30 minutes to one hour depending on
size.
4. Store in a chill room overnight for slow curing or at room temperature until flesh is
translucent.
5. Remove from the solution and wash surface to remove excess salt. Do not soak.
6. Spread on trays and surfs. In the meantime, kindle smoke house.
7. Smoke until golden brown.
8. Cool before packing in boxes.
9. Keep refrigerated if packed in plastic bags.
Click image to enlarge
Extenders :
• 1-4 cup TVP (used to substitute a portion of the lean meat)
• 1 tbsp Isolate
• 1/2 tsp Carageenan
• 1/2 cup Water (hydrate the ingrdients above for 3 minutes or until soft)
Seasoning:
• 1 tbsp Salt, refined
• 1 tsp Phosphate
• 1/2 tsp Curing salt
• 1/4 cup Water, chilled
• 6 tbsp Sugar, refined
• 1 1/4 tsp Black pepper, ground
• 2 tbsp Pickle relish
• 1/2 tsp MSG (optional)
• 1 1/4 tsp Onion, chopped finely
• 2 tbsp Raisings (1 small box)
• 3 tbsp Vienna sausage, chopped or slice for stuffing
• 2 tbsp Milk powder
• 2-4 tbsp Potato starch
• 2 tbsp Carrots, chopped finely
• 1 pc Egg, fresh
• 1 pc Chorizo de bilbao, chopped coarsely (optional)
• 1/4 c Cheese, grated (optional)
• 1 pc Egg, boiled, sliced into 4 for stuffing (chicken or quail)
• 2 tbsp Butter (spread in aluminum foil)
Procedure
1. Hydrate 1/4 cup TVP plus 1/2 cup water for 3 minutes or until soft.
2. Combine meat, salt, phosphate (dissolved in water) and curing salt and mix until tacky or
sticky. Add the rest of the ingredients and add 1 fresh egg and potato starch at the last
portion.
3. Spread butter in aluminum foil and spread meat mixture (1 cup per roll), allowing 1 inch
on each side. Line the boiled egg or sliced sausage in the middle. Roll the meat and twist
both ends. Be sure that the roll is tight.
4. Prick foil with pin and steam for 1 hour. Cool.
5. Chill in refrigerator. Unwrap and slice before serving.
6. Freeze the embutido if to be sold.
Yield: 1.5 kgs (6 rolls of 250 g per roll)
Meat processing ingredients are available at Spices & Foodmix (02) 411-1349, 742-0826 or
Chemag Food (02) 687-9077.
source: DA-ATI, ITCPH-Lipa, photo from topvotedrecipes.com
Corned beef is more popular than Corned Pork. However, the curing
procedure and ingredients are similar. Small scale or home made corned beef or corned pork is
divided into two distinct steps: curing of the meat; and cooking of the cured meat.
Meat and Seasoning/Curing Ingredients:
• 1 kg Pork lean meat, cubed (1″ x 1/2″)
• 1 tbsp Salt, refined
• 1 tsp Curing salt
• 1 1/4 tbsp Sugar, refined
• 1 tsp Phosphate
• 1 1/4 tsp Vitamin C powder
• 1 cup Water, chilled
Cooking Ingredients:
• 1 tsp Nutmeg
• 1 tsp Corned beef seasoning
• 1 tsp Garlic powder
• 1/2 tsp MSG (add after flaking)
• 2 tbsp Trimix* (after cooking)
• 1 tsp Carageenan
• 2 cups Water, chilled
* For every 300 g broth, add 2 tbsp Trimix and 1 tsp carageenan previously dissolved in 1/4 cup
water and boil it until it thickens. Add it to 700 g flaked lean meat to make a 1 kg product.
Procedure
1. Select good quality materials.
2. Cube the meat into 1 x % inch
3. Prepare the cover pickle (40° salinity).
4. Immerse the raw materials into the cover pickle.
5. Cure at room temperature for 8 to 10 hours or refrigerate (34°-36°F) for 1 to 2 days.
6. Cook in pressure cooker for 45 to 60 minutes at 15 psi or in open fire for 4 to 6 hours.
Mix the cooking ingredients with 2 cups water.
7. Flake. Separate lean from stock (sabaw).
8. Pack in polyethylene bags and keep in freezer.
Meat processing ingredients are available at Spices & Foodmix (02) 411-1349, 742-0826 or
Chemag Food (02) 687-9077.
source: DA-ATI, ITCPH-Lipa, photo from tropicalpenpals.com
Materials Needed:
• Bangus (whole)
• Brine solution (composed of 267.03 grams of salt per liter of water)
• Smoking trays
• Smokehouse
Procedure
1. Wash milkfish, remove gills and viscera. Wash well then drain.
2. Debone the milkfish.
3. Soak in saturated brine solution for 60 to 120 minutes depending on the size of the fish.
4. Precook in boiling 10 percent brine solution for 15 to 20 minutes.
5. Dry surface until pellicle is formed
6. Arrange in smoking trays and expose tc smoke for 30 minutes to one hour.
7. Smoke until golden brown
8. Cool then pack in containers
Click image to enlarge
Extenders:
• In 1/2 cup water, add 1 tablespoon isolate and 1 teaspoon carageenan.
Curing Mix:
• 1 tbsp Salt, refined
• 1/2 tsp Curing salt
• 1 tsp Phosphate
• 1/4 tsp Vitamin C powder
• 1/4 cup Water, chilled
Seasoning:
• 6 tbsp Sugar, refined
• 1 tbsp Black pepper, ground
• 2 tbsp Garlic, chopped finely
• 2 tbsp Anisado wine
• 1/2 tsp Vetsin (MSG)
• 1/2 tsp Meat enhancer
• 1 tsp Paprika powder
Procedure
1. Select good quality raw materials. Trim and weigh.
2. Slice into 1/4 inch thick.
3. Mix meat with the curing ingredients until tacky or sticky.
4. Add extenders and mix again until the meat dries up.
5. Add seasonings. Mix thoroughly for even distribution of ingredients.
6. Place in white plastic container, loosen the cover and cure at room for 8 to 10 hours (or
refrigerate in the middle compartment with a temperature of 1 to 4°C overnight).
7. Mix again before packaging.
8. Store in freezer.
Yield: 1 kg of meat = 1.3 to 1.5 kgs of pork tapa
Packaging Materials:
• Polyethylene, plastic bag
• Styrophor with clingwrap on top
Meat processing ingredients are available from Spices and Foodmix House, tel: 411-1349; 742-
0826; 742-7866, www.spicesandfoodmix.com
source: Agricultural Training Institute Diliman, Quezon City, photo from flickr.com
1. In a thick-bottomed pan, combine grated ube, coconut milk, evaporated milk and sugar.
2. Cook over medium fire until very thick.
3. Stir constantly to prevent sticking.
4. Mold in greased pans. Cool.
Recipe #2 Ingredients:
• 2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)
• 250 g sugar
• 1 cup sugar (or as desired)
• 1 can condensed milk
• 2 cups coconut milk
• butter
Procedure
Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut
milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, add the
condensed milk (if starting from fresh) and cook over a low fire, stirring continuously. Continue
stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a
shallow platter or pan and allow to cool. Serve.
sources: asiarecipe.com, seasite.niu.edu, photo from moonaahmed.com,
pilipinofood.blogspot.com
Fully ripe watermelons that have a soft red flesh should be used for making
jelly. The juice is extracted from the fruit and used to make a jelly, rather than a jam (jams
contain pieces of fruit pulp whereas jellies are made from fruit juice). Watermelons contain little
natural pectin so pectin has to be added to ensure the jelly will have a good set. Other fruits that
are high in pectin, for example apple, rind of passion fruit, can be mixed with the watermelon
juice if commercial pectin is not available.
Watermelon juice is not very acidic (pH above 5.0) which is too high to make a good jam or
jelly. Jams give a gel when there is the correct ratio of pectin to water and the pH is between 2.5
and 3.45 pH.The optimum pH to give a good gel is pH 3.0. Therefore citric acid or lemon juice
has to be added to the recipe to reduce the pH and increase the acidity of the juice. The yield of
usable fruit from the whole fruit is approximately 43%.
Equipments:
• Jar lifting tongs – helpful to pick up hot jars
• Lid lifter – to remove lids from the pot of hot water
• Lid – disposable – you may only use them once
• Ring – holds the lids on the jar until after the jars cool – then you don’t need them
• Canning jar funnel – to fill the jars
• 1 large pot
• Jelly strainer
• Large spoons and ladles
• Vegetable / fruit peeler
• Bottle Jars
Ingredients:
• 4 cups chopped up watermelon (without the seeds or rind)
• 3 1/2 cups sugar
• 3 tablespoons lemon juice
• 1 package of dry no-sugar pectin
Procedure
1. Select watermelons that are sweet and ripe, but nut overripe and mushy. Any color will
work. You can mix different colors, if you like.
2. Wash, cut and dice the watermelons. Then, Cut the watermelons open and start scooping
out the contents. Ideally, you make small 1 inch balls, cubes or chunks. If you do this on
a cutting board inside a baking tray, it will help you to collect the liquid to use. Remove
remaining seeds. You will need 4 cups of chopped up watermelon.
3. Place diced watermelon in a blender or food processor. Cover and blend or process until
smooth. It should reduce to approximately 2 cups of watermelon puree. That (2 cups after
the blender) is the amount you will need for the recipe.
4. Pour it into a large pot and add the 3 tablespoons of lemon juice to the pot.
5. In a small bowl, mix the dry pectin with about 1/4 cup of sugar. Keep this separate from
the rest of the sugar. You can add about 20% more pectin (just open another pack and add
a little) or else the jam is runnier than some people like. With a little practice, you’ll find
out exactly how much pectin to get the thickness you like.
6. Stir the pectin into the watermelon juice and put the mix in a big pot on the stove over
medium to high heat (stir often enough to prevent burning). It should take about 5 to 10
minutes to get it to a full boil (the kind that can not be stirred away).
7. When the berry-pectin mix has reached a full boil, add the rest of the sugar, and then
bring it back to a boil and boil hard for 1 minute. Depending upon which type of jam
you’re making (sugar, no-sugar, or fruit juice) you will need to use a different amount of
sugar and type of pectin.
8. Keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the
mix and let it cool to room temperature on the spoon. If it thickens up to the consistency
you like, then you know the jam is ready. If not, mix in a little more pectin (about 1/4 to
1/2 of another package) and bring it to a boil again for 1 minute.
9. Fill them into the jar to within ¼-inch of the top, wipe any spilled jam off the top, seat the
lid and tighten the ring around them. Then put them into the boiling water canner or large
pot. This is where the jar tongs and lid lifter come in really handy.
10. Keep the jars covered with at least 2 inches of water. Keep the water boiling. In general,
boil them for 10 minutes, especially if you use larger jars, or if you did not sterilize the
jars and lids right before using them. Putting the jars in the boiling water bath REALLY
helps to reduce spoilage.
11. Lift the jars out of the water and let them cool without touching or bumping them in a
draft-free place (usually takes overnight). You can then remove the rings if you like.
Once the jars are cool, you can check that they are sealed verifying that the lid has been
sucked down. Just press in the center, gently, with your finger. If it pops up and down
(often making a popping sound), it is not sealed. If you put the jar in the refrigerator right
away, you can still use it.
12. Once cooled, they’re ready to store. They last up to 12 months. But after about 6 to 8
months, they get darker in color and start to get runny. They still are safe to eat, but the
flavor and texture aren’t as good.
For full illustration, download here.
Rice can be processed into various forms of pre-mixture to make breads and
cookies. The tastes and functions of rice products can be enhanced by adding natural coloring
materials. To promote rice consumption, various breads and donuts were made using a mixture
of wheat and rice flour. By measuring the level of acceptance in terms of appearance and taste,
standard recipes for proper mixing ratios were developed.
In this study, four colors of paprika powder (red, orange, yellow, and green) were used as
sources of natural colors. While high quality paprika of good commercial value is desirable, low
quality paprika can also be used for the purpose.
Preparation
The first step is to develop standard recipes for rice flour foods (bread, donut, cookie, etc.) using
paprika powder to come up with five different colors. Based on the results of a sensory test, the
optimal rice flour proportions as substitute for wheat flour are 15-30% for bread, 20-60% for
donut, and 20% for quick bread. In these mixtures, the final products (see below) proved to be
excellent in taste and quality.
The pre-mixture with the right combination of rice, wheat, and paprika powder can be prepared
in advance of making the final products (see pre-mixture preparation below). A suitable pre-
mixture can be selected for each product, and other flavoring materials such as milk, butter, etc.
can be added to make the breads and cookies more tasty and acceptable. When making a
leavened bread at home without using natural color pre-mixture, follow the recipe below.
Benefits
The addition of rice flour as substitute for wheat flour may increase the cost of breads and
cookies. However, the use of low-quality paprika can provide highly functional natural coloring
and essential nutrients. More importantly, the fundamental benefit of this technology is the
increase in rice consumption, and a decrease in wheat importation.
Preparation of Multi-Purpose Pre-Mixture with Natural Color
1. Prepare rice flour for each use (leavened bread, cookie, etc.) and define recipe for each
product.
2. Add natural color(Lyophilized powder 1-3%, juice 10-20%).
3. Multi-purpose premixture with natural color finished product.
When making a leavened bread at home without using natural color pre-mixture, follow the
recipe below:
Procedure
1. Sieve strong flour and rice flour with the use of sieve #3.
2. Add all ingredients (sugar, salt, yeast, dry milk, and egg) except butter to the sieved flour,
mix, add butter softened at normal temperature, and knead dough.
3. Leaven for 40 minutes (in a warm place).
4. Take out the dough, remove air, form donut and arrange on a tray with enough space, and
cover with wet cotton cloth for around 20 minutes to prevent powder quantity quantity
quantity drying and further leavening.
5. Fry in oil at 170 °C, turning it over until the surface color turns light brown, then put
sugar and cinnamon powder on the surface.
6. Put bean jam filling inside the donut for a better, more appetizing taste.
source: www.agnet.org
Tilapia Embutido
Ingredients:
• 1 kg Tilapia meat
• 1 bulb garlic, chopped
• 1/4 kg Carrots, chopped
• 2 packs bread crumbs
• 1/4 kg Onion
• 1 tsp. Black pepper
• 5 pcs Red bell pepper, chopped
• 2 pcs Fresh eggs
• 1/4 kg Potatoes, chopped
• 3 pcs Hard-boiled eggs
• 4 tbsp White sugar
• 1 box Cheese
• 1 tsp Vetsin
• 1 box Raisin
• 1/2 tsp Curing salt
• 1/4 kg Hotdog
• 1 tsp Accord powder
• 2 tbsp Salt
• Aluminum foil
Procedure:
1. Wash fish meat.
2. Squeeze and chop meat.
3. Mix salt to fish meat until tacky.
4. Add other ingredients. Mix thoroughly.
5. Wrap in aluminum foil.
6. Steam for 45 minutes.
7. Allow to cool and store in freezer.
source: BFAR III, San Fernando City, Pampanga, photos from home-and-garden.webshots.com,
panlasangpinoy.com
A high standard of hygiene is a prerequisite for safe food production, and the
foundation on which HACCP (Hazard Analysis and Critical Control Points) and other safety
management systems depend.
A three-word definition of Food Sanitation is protection from contamination. With this in mind,
all functions and operations must be included in a sanitation program. All food products must be
protected from contamination from receiving (and before) through distribution. Sanitation is a
dynamic and ongoing function and cannot be sporadic or something that can be turned on once a
day, once a week, etc. Therefore, another definition could be: “sanitation is a way of life”.
Regardless of type of processing or food handling operation, the number one consideration in
food sanitation is people. It is people who set the rules, follow the rules, and also break the rules
of sanitation. A sanitation program is as good as the attitude, willingness, and efforts of people.
That is why the most important aspect of a sanitation program is ongoing personnel training.
It is essential that the full meaning of sanitation and its wide economic scope be accepted by
everyone concerned in the food system-including management. Personnel training should
include appropriate sanitation principles and food handling practices, manufacturing controls,
and personal hygiene practices.
Facilities required in the processing room:
• A changing room where clothing and shoes that are not worn for work can be stored.
• Separate hand-washing facilities for staff, with soap, clean water, nail brushes and clean
towels or hot-air hand dryers. Hand-washing facilities should not be used for washing
equipment.
• Toilets, which should be separated from the processing room by two doors or located in a
nearby building.
• First aid materials.
• Protective aprons or coats washed regularly, hats/hairnets, and if necessary, gloves and
shoes/boots.
• Cleaning chemicals, stored away from the processing room.
Hygiene and Sanitation
Personal hygiene:
• Wear a hat/hairnet that completely covers the hair. Do not comb your hair in a processing
room or storeroom.
• Cover all cuts, burns, sores and abrasions with a clean, waterproof dressing.
• Do not smoke or eat in any room where there is open food because bacteria can be
transferred from the mouth to the food.
• Do not spit in a processing room or storeroom.
• Wash hands and wrists thoroughly with soap after using the toilet, eating, smoking,
coughing, blowing your nose, combing your hair, handling waste food, rubbish or
cleaning chemicals. Dry them on a clean towel before handling food again.
• Keep finger nails cut short.
• Do not wear perfume or nail varnish as these can contaminate products.
• Do not handle any food if you have sores, boils, septic spots, a bad cold, chest infection,
sore throat or a stomach upset. Report any of these to the manager and do alternative
work.
• Do not cough or sneeze over food.
Cleaning:
• Clean the processing room, toilets and washing facilities, and storerooms every day.
• Use the correct chemicals to clean equipment, make sure there are no food residues and
rinse the equipment with clean water of drinking quality.
• Make sure all cleaning cloths are washed and boiled each day. Do not hang them on
equipment, products or window ledges to dry.
• Clean as you go -do not leave dirty equipment until the end of the day before cleaning it.
• Keep the outside area around the processing room clean and tidy, keep grass cut short.
Sanitation:
• Put all wastes into bins that are not used for anything else. Empty the bins periodically
during the day away from the processing site.
• Prevent all animals from entering the processing area or storerooms.
• Visitors should only enter the processing room wearing protective clothing and under
supervision.
• Keep food covered wherever possible.
• Keep all food, tools and equipment off the floor.
• Store ingredients in sealed containers.
• Do not use broken or dirty equipment.
• Report any signs of insects, rodents or birds to the manager.
Safe Working
Safe clothing and work practices:
• Wear shoes that protect your feet from falling objects.
• Do not wear any loose clothing or jewelry that could get caught in running machines.
Wear overalls.
• Prevent staff from running inside a building.
• Do not allow customers, children or animals into the processing room.
• Immediately clean up any water, oil or grease on the floor using sawdust, sand, husks etc.
• Cover burning electrical equipment with a damp cloth or sand. Never use water to put out
flames.
• Shield gas burners from direct sunlight because the flames can become invisible.
• Do not put cleaning chemicals into old food containers.
• Have a first aid box containing sterilized dressings, cotton wool, adhesive plasters and
bandages.
Operating machinery:
• Ensure that only trained staff enter the premises or operate machines.
• Do not allow staff to start a machine unless they know how to stop it. Only one person
should operate a machine at any one time.
• Make the layout of machinery logical, and leave sufficient space around it so that there
are few chances for operators to get in each others way.
• Do not try to attract operators’ attention by touching or calling them from behind if they
are using a machine. Always speak to them from the front, or wait until they have
finished what they are doing.
• Train staff to be familiar with potential hazards (e.g. potentially dangerous machines),
and what they should do in case of an accident. Use charts hung on the wall near to each
machine to show safety precautions.
• Ensure that guards are fitted and in place over any moving parts of a machine and alert
staff to machines that appear to be standing still when running at high speed.
• Never allow staff to clean, adjust or lean over moving machinery and do not allow them
to leave a running machine un-attended.
• Encourage operators to report any loose parts on a machine.
• Do not allow staff to work with equipment that is defective. Put a note on any machine
that is under repair saying ‘DO NOT TOUCH’.
• Do not allow anyone to touch inside electric equipment while it is connected.
• Regularly check the cords of electrical appliances to ensure that outside covers are not
broken and wires are not exposed.
Lomi is typically cooked using a deep wok, and bout 9-10 minutes is the cooking time for a
single serving of lomi. Lomi is best eaten while steaming hot.
Ingredients:
• 1/4 kilo Lomi noodles (flat)
• 1/2 cup Pork lean or chicken (sliced into cubes)
• 50 g Magic meat (TVP) hydrated in 300 g water
• 1/4 cup Shrimps, shelled
• 1 large Onion, chopped
• 3-4 cloves Garlic, crushed
• 1 1/2 cup Shredded cabbage
• 1 Carrot, sliced in strips
• 1/4 cup Cooking oil (non-cholesterol)
• 1/4 cup Cornstarch, dissolved in water
• 2 raw Eggs
• 2 tbsp Maggi magic sarap
• 2 tbsp Maggi savor classic
Procedure
1. Saute garlic and onion. When brown add pork or chicken, hydrated magic meat, and
shrimps; stir for 2 minutes.
2. Add 1/2 cup water, cover and simmer until water is almost dry.
3. Add broth. Cover and let boil for 10 minutes.
4. Drop in noodles, carrots, and shredded cabbage.
5. Let boil for 3 minutes and thicken with dissolved cornstarch then add the rest ingredients.
6. Beat eggs and stir in. Do not boil. Serve at once.
Number of Servings: 15
You can buy all food processing ingredients at:
Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: lulu_sfmh@yahoo.com
Web: www.spicesandfoodmix.com
streets in the Philippines. This should not be confused with the known sorbet. It is also
commonly called ‘dirty ice cream’ because it is sold along the streets exposing it to pollution and
that the factory where it comes from is usually unknown; though it is not really “dirty” as the
name implies. It is usually served with small wafer or sugar cones and recently, bread buns.
You can make ice cream in various recycled packaging materials, such as coffee cans, zip-lock
bags, and stainless steel containers. Whatever container and method you use though, it’s
important to take note of the temperature of the ice cream all throughout the process, particularly
during chilling and freezing.
There are five stages in making ice cream: preparation, scalding, chilling, first freezing, and final
freezing. In the preparation stage, you need to measure the required ingredients and put them in
individual containers.
Materials Needed:
Ham is the thigh and rump of pork, cut from the haunch of a hog. Ham is
classified into various types as the following: Chinese style ham, quick cured ham, sweet or
pineapple ham, loin or belly ham, rolled ham, pear shaped ham.
Rolled ham has been cured with brine, either by immersion or injection. The curing solution
contains vacuum salt, sugar, nitrite, ascorbic acide, ham spice and wheat fibers what will enclose
the juice of the meat. Smoked flavor is also added. Normally, rolled ham comes from the pigue
or belly.
The meat material is soaked in 50°C salinity. Cover pickle for a period of 8 hours at refrigeration
temperature. Curing improves the flavor and the color of the ham. The material is being rolled
and cook, after cooking ham, net is removed, cooled and caramelized.
Three pieces rolled ham can be prepared per kilogram of meat.
Meat Material:
• 1 kg Pork pigue (hind leg)
Curing Mix:
• 1 tbsp Salt, refined
• 1 /2 tsp Curing salt
• 1 tsp Phosphate
• 1/4 tsp Vitamin C powder
• 1 tbsp Hamspice
• 1 cup Water
Cooking Ingredients:
• 1 cups Brown sugar
• 1 cup Pineapple juice
• 1/2 cup Anisado wine
• 1-2 pcs Bay leaf
• 3-5 pcs Clavo de comer
• 3-4 strands Oregano, dried
• 1 tsp Cinnamon powder
• 1 bottle 7-up
Procedure
1. Select good quality raw material.
2. Slice meat beginning on one long side across to within 1/2 of the other side.
3. Measure and weight all the ingredients.
4. Prepare the cover pickle.
5. Immerse the sliced meat into cover pickle.
6. Cure either at room temperature for 8-12 hours in the refrigerator.
7. Lay sliced meat flat in a platter. Roll meat carefully from one end to other end and tie
securely with a cotton cord. Insert pineapple slices inside the meat.
8. Cook with the recommended ingredients for 1 1/2 hours or until tender.
9. Cool. Remove strings and caramelize. Chill or freeze.
10. Slice meat crosswise and serve.
Caramelization process:
• Use of blow torch. Put brown sugar on fat portion and caramelize.
• Oven. Broiling temperature for 20 minutes with brown sugar on the fat portion of the
meat.
• Use of turbo with brown sugar on top of the fat. Temperature is 350°F for 20 minutes
until golden brown.
• Traditional hot syense (metal spatula) on top of the fat portion with brown sugar.
• Use of thick syrup* to be pored on top of the fat portion.
*Thick syrup is prepared by boiling 1 cup cooking solution, 2 cups brown sugar, and 1/4 cup
pineapple juice. Boil until thickens. Add 1/2 tsp carageenan, dissolved in 1/4 cup water.
All above mentioned meat processing ingredients are available at:
Spices and Food Mix House
107 E. Rodriguez Ave., Quezon City
Chicken relleno or Stuffed chicken comes from the Spanish word “Rellenar”
which means “to stuff. The chicken is stuffed with ground pork, vegetables, hard boiled egg,
chorizo or ham, and then baked. Dressed chicken should weigh 1.4 kilograms to come up with a
chicken relleno of 2.0 kilograms cooked weight. Cooking can be done in an oven or turbo at 160
°F for 1 1/2 hours.
One piece of Chicken relleno costs Php8oo.oo. This special Spanish treat can surely liven up
your meals and a good give away for special occasions during holiday season.
Meat materials:
• 1 pc (1.2 to 1.5 kg) Chicken, whole dressed, cleaned
Marinate deboned chicken (8-12 hours) in the following:
• 1/2 cup Soy sauce
• 1/4 cup Calamansi juice
• 1 tsp Ground black pepper
• 1/4 tsp MSG
Filling (good for 1.2 to 1.5 kg)
• 500 g Pork lean, ground finely
• 1/2 tbsp Salt
• 4 tbsp Sugar, refined
• 1 tsp Ground black pepper
• 1/4 tsp MSG
• 1/2 cup (1 pc) Chorizo de bilbao, cubed
• 1/2 cup ( 2 pcs) Potato, cubed, sauteed
• 2 tbsp (2 pcs) Red bell pepper, cubed
• 1/2 cup (1 can) Green peas
• 4 tbsp (2 boxes) Raisins
• 2 pcs Egg boiled medium
• 2 pcs Fresh garlic, chopped finely, sauteed
• 1/2 cup Onion, chopped, sauteed
• 1/2 cup Cheese, grated
• 1 tbsp Pickle relish
• 1 tbsp Trimix (dissolved in 1/4 cup water)
Procedure
1. Marinate chicken overnight in the refrigerator.
2. Saute garlic, onion and potatoes till brown. Add ground pork, chorizo de bilbao and the
rest of the ingredients.
3. Fill inside the deboned chicken,then sew the cut/open side.Wrap chicken in aluminum
foil and tie.
4. Place the chicken inside the turbo broiler and cook for 2 hours at 350°F.
Sauce: Saute garlic and onion in butter, then add ground chicken liver, chicken broth knorr
seasoning and MSG (vetsin). Dissolve flour in small amount of water and add to the chicken
broth.Serve with sauce (extracted from the chicken when cooked in turbo, cornstarch ( 2 T,
dissolve in Va cup water) can be added to thicken sauce.
Note: Chicken relleno may be cooked in an oven at 350°F for one hour.
All ingredients above are available at:
Spices and Food Mix House
107 E. Rodriguez Ave., Quezon City
Phone: 742-7866/0826, 411-1349
Web: www.spicesandfoodmixhouse.com
Chicken relleno or Stuffed chicken comes from the Spanish word “Rellenar”
which means “to stuff. The chicken is stuffed with ground pork, vegetables, hard boiled egg,
chorizo or ham, and then baked. Dressed chicken should weigh 1.4 kilograms to come up with a
chicken relleno of 2.0 kilograms cooked weight. Cooking can be done in an oven or turbo at 160
°F for 1 1/2 hours.
One piece of Chicken relleno costs Php8oo.oo. This special Spanish treat can surely liven up
your meals and a good give away for special occasions during holiday season.
Meat materials:
• 1 pc (1.2 to 1.5 kg) Chicken, whole dressed, cleaned
Marinate deboned chicken (8-12 hours) in the following:
• 1/2 cup Soy sauce
• 1/4 cup Calamansi juice
• 1 tsp Ground black pepper
• 1/4 tsp MSG
Filling (good for 1.2 to 1.5 kg)
• 500 g Pork lean, ground finely
• 1/2 tbsp Salt
• 4 tbsp Sugar, refined
• 1 tsp Ground black pepper
• 1/4 tsp MSG
• 1/2 cup (1 pc) Chorizo de bilbao, cubed
• 1/2 cup ( 2 pcs) Potato, cubed, sauteed
• 2 tbsp (2 pcs) Red bell pepper, cubed
• 1/2 cup (1 can) Green peas
• 4 tbsp (2 boxes) Raisins
• 2 pcs Egg boiled medium
• 2 pcs Fresh garlic, chopped finely, sauteed
• 1/2 cup Onion, chopped, sauteed
• 1/2 cup Cheese, grated
• 1 tbsp Pickle relish
• 1 tbsp Trimix (dissolved in 1/4 cup water)
Procedure
1. Marinate chicken overnight in the refrigerator.
2. Saute garlic, onion and potatoes till brown. Add ground pork, chorizo de bilbao and the
rest of the ingredients.
3. Fill inside the deboned chicken,then sew the cut/open side.Wrap chicken in aluminum
foil and tie.
4. Place the chicken inside the turbo broiler and cook for 2 hours at 350°F.
Sauce: Saute garlic and onion in butter, then add ground chicken liver, chicken broth knorr
seasoning and MSG (vetsin). Dissolve flour in small amount of water and add to the chicken
broth.Serve with sauce (extracted from the chicken when cooked in turbo, cornstarch ( 2 T,
dissolve in Va cup water) can be added to thicken sauce.
Note: Chicken relleno may be cooked in an oven at 350°F for one hour.
All ingredients above are available at:
Spices and Food Mix House
107 E. Rodriguez Ave., Quezon City
Phone: 742-7866/0826, 411-1349
Web: www.spicesandfoodmixhouse.com