HANDS-ON TRAINING ON MEAT PROCESSING AND PRESERVATION

AUGUST 17-21, 2015

OBJECTIVES OF THE TRAINING:
1. To give knowledge and skills on Natural Meat Processing and Preservation
to
womens group.
2. To conduct a demonstration on meat processing and preservation.
Course Outline:
Demonstration and Hands-on:
Day 1
AM
PM

Hamburger/Chicken Tucino
Hands-on

AM
PM

Pork Tapa/Siomai
Hands-on

AM
PM

Embutido/Skinless Vigan Longganisa

Hands-on

AM
PM

Kikiam/Chicken Balls in Sweet and Spicy Saucic

Hands-on

AM
PM

Hamonado/Pineapple Meatballs
Hands-on

Day 2

Day 3

Day 4

Day 5

HOW CAN WE PROLONG THE SHELF LIFE OF MEAT?

Meat is one of a good source of protein needed by our body, as they belong to grow
food. In coming up with quality meat products, one should consider the processor,
the processing and the condition of the meat to be processed. The following tips will
ensure top quality meat products.
1. Do not process when you ha have colds, and when your hands have wounds
or cuts.
2. Long fingernails should be cut and rings must be removed and before
working.
3. Wear mask and hair net.
4. Work only in a clean processing area and always use clean containers.
5. Do not use aluminum containers for the will react to ingredients used.
(nitrate/nitrite)
6. Use a weighing scale in estimating the amount of the ingredients to be used.

7. Chill the meat and trim properly before getting the final weight.
8. Cook the meat after curing or pack and store in a freezer for future use.
9. Do not process more than a kilo of meat if refrigerator is not available.
10.Label the processed products properly.

INGREDIENTS USED IN MEAT PRESERVATION:

Several ingredients are being used in meat preservation purposely to
enhance flavor and add bulk to the finished product. However, meat processors
should know the characteristics of each ingredients before incorporating it in the
formulations to avoid possible harmful reactions.
Basic Ingredients for Curing Meat:
1. SALT- comprises the bulk of the meat curing mixture. Like other curing
ingredients, salt imparts flavor to the meat when used in sufficient amount.
Generally, the concentration of salt in the formulation is not sufficient to effect
preservation; however, it exerts some anti-microbial activity because at 2 % level of
salt, it prevents the growth of putrefying bacteria. The level of salt in the
formulation depends on the preference of the customers. However % the
recommended use may range from 2.5-3.0 % of the total meat volume.
Three kinds of salt are available in the market, the solar or coarse salt, the
fine or Pangasinan salt and the industrial or refined salt. Of the three types,
refined salt has the least amount of impurities.
2. SUGAR- is a secondary ingredient that adds the flavor and overcome the
saltiness of the cured product. It counteracts the hardening effect of salt. It helps in
the reduction of pH of the cure and consequently delays the growth of the
microorganism. Most sugars also contribute in the discoloration of cured meat when
subjected to cooking temperature due to its browning reaction. Thus, brown sugar is
not recommended because it caramelizes even under low temperature.
3. NITRATE AND NITRITE- they provide distinct color flavor of the cured
product. The typical cured meat color which is pink is the reaction of nitrites nitric
oxide with the myoglobin pigment of meat.

4. PHOSPHATES- these ingredients have wide range application in meat

preservation.
5. EXTENDERS/FILLERS/BINDERS- these are non-meat ingredients used to
increase the bulk and level of protein.

6. SPICES- are used to season meat products. Maybe added in meat as

natural spice or as spice extract. Processors should be acquainted with their flavor
profile.
Day 1
HAMBURGER
Mga Sangkap:
350 grams ng baboy, giniling na pino
500 grams na baka, giniling na pino
150 grams- likod ng baboy, giniling
Extender:
tasa- TVP tunawin at ibabad sa tasang tubig
Seasoning:
1 kutsara- repinado na asin
1 kutsara- asukal na puti
kutsara- pamintang durog
1 kutsaRA- pino na bawang or garlic powder
kutsarita- MSG
tasa- pinong sibuyas
kutsarita- celery powder
1 kutsara- hamburger seasoning
2 kutsara- milk powder
tasa- bread crumbs or potato starch
1 piraso- na itlog
Paraan ng Paggawa:
1.
2.
3.
4.
5.
6.
7.
8.
9.

Pumili ng magandang klase ng karne.

Sa isang bowl ihanda ang extender, lagyan ng tubig at haluin ng mabut.
Sa isang bowl ay ihanda ang seasoning at itabi.
Isama ang karne sa extender, haluing mabuti hanggang mamarehas ang
halo.
Idagdag ang seasonings o pampalasa at haluing muli.
Upang magkaroon ng matigas at buong patties, palamigin ang halo sa
refrigerator ng 1-2 oras.
Gamit amg hamburger molder, gumawa na patties, (50 grams kada patty)
Ilagay sa freezer bago balutin
Iluto sa konting mantika lamang.

CHICKEN TUCINO
Mga sangkap:
kilo-chicken fresh fillet
1/3 tasang- brown sugar
tasang- pineapple juice
2 kutsara- banana ketsup
kutsaritang-repinadong asin
1/8 kutsartang-paminta
Paraan ng Pagluluto:
1.
2.
ketsup.
3.
4.

Paluin ang manok gamit ang mallet hanggang pumatag. Itabi.

Pagsama-samahin and brown sugar, asin, paminta, pineapple juice, at
Imarinade ang manok sa mixture.
Ipack at irefrigerate ng magdamagan.

Day 2
PORK TAPA
Mga Sangkap:
1 kilo- pork lean, sliced inch thick
6 Tbsp- refined sugar
1 Tbsp-refined salt
1 Tbsb- black pepper, ground
2 Tbsp- garlic, chopped finely
2 Tbsp- Anisado wine
tsp- MSG
1 tsp-Paprika powder
Paraan ng Pagluluto:
1. Select good quality raw materials. Trim and weigh.
2. Slice into inch thick.
3. Mix the seasonings in a mixing bowl, mix thoroughly for distribution of
ingredients.
4. Place in a plastic container, and loosen the cover and cure at room
temperature for 8-10 hours, or refrigerate it overnight.
5. Mix again before packaging.
6. Store in a freezer.

SIOMAI
Mga Sangkap:
kilo-giniling na baboy
1 pirasong- sibuyas
Kutsaritang-asin
1 pirasong-itlog
1 kutsarang toyo
1 kutsarang cornstarch
30 pirasong-siomai wrapper
Paraan ng Pagluluto:
1.
2.
3.
4.

Paghaluin lahat ng sangkap. Itabin ng na oras.

Ibalot sa siomai wrapper ang pinahalong sangkap.
Pasingawan sa steamer ng 15-20 minutes.
Ihain ng my sauce.

Sauce:
cup-Toyo
Calamansi
1 kutsaritang-asukal
1 kutsaritang-seame oil
1 kutsarang garlic, fried

Day 3
EMBUTIDO
Ingredients:
600 grams lean and 400 grams fat (1kg.)
3 Tbst - salt
Tbsp - sugar
4 Tbsp-Black pepper
1 Tbsp- Cornstarch
cup- carrots
cup- Bell pepper

 cup- Onion
cup- Pickle Relish
cup- Cheese
Aluminum foil
Procedure:
1.
2.
3.
4.
5.
6.
7.

Chill the meat and grind.

Prepare and weigh all the ingredients needed.
Chopped or grind the carrots, bell pepper.
Mix thoroughly all the ingredients with the ground meat
Weigh 200 grams mixture and roll in an aluminum foil.
Steam foe 50-60 minutes.
Cool, slice and serve or pack after cooling and freeze for future use.

SKINLESS VIGAN LONGGANISA

Mga Sangkap:
kilo-giniling na baboy
1/3 tasang-bawang tinadtad
1 sibuyas- tinadtad
tasang- achuete oil
3 kutsarang - lea and Perrins Worcestershire sauce
2 kutsarang- suka
1 kutsaritang- itim na paminta
2 kutsarang- asin
Pamamaraan ng Pagluluto:
1.
2.
3.
4.
5.
6.

Ihanda ang lahat ng sangkap.

Paghaluin ang lahat ng sangkap at ihalo sa karne ng mabuti.
Hayaan ng isang oras.
Hayaan ng 8-10 oras o irefrigrate ng isang oras.
Ipack sa polyethelene bag.
Ilagay sa freezer.

Day 4
KIKIAM
Mga Sangkap:
kilong- baboy na laman
1 pirasong- sibuyas

Arina o gewgaw
2 pirasong- itlog
kilog- hipon
Baking powder
Paraan ng Pagluluto:
1.
2.
3.
4.
5.

Hiwain nang malilit ang baboy at palambutin.

Alisan ng balat ang hipon.
Hiwain din ng malilit na tulad sa baboy.
Kapag malambot na ang baboy ay ihalo ang hipon.
Magtimpla ng arina o gewgaw sa isang. Samahan ng kaunting baking
powder.
6. Isama ang 2 itlog at batihin upang mgkahalong mabuti.
7. Timplahan ng kaunting asin at vetsin.
8. Ihalo ang baboy at hipon.
9. Iporma ng hugis pahaba.
10.I-pack at itago sa freezer.
Chicken Balls in Sweet Spicy Sauce
Mga Sangkap:
300 grams chicken breast, tinanggalan ng buto at tinadtad
1 pc- malaking tokwa, tinadtad
1 pc- patatas, grated
1 pc- itlog
1 pc. medium na sibuyas, tinadtad
1 kutsarang harina
1 tsp-asin
tsp paminta
Sauce:
1 pc medium size sibuyas, hiniwa-hiwa
100 grams carrot, hiniwa-hiwa
150 grams- sayote, hiniwa-hiwa
1 pouch- (200 grams) sweet and spicy tomato sauce
2 stalks green onions, cut into 1 inch strips
Paraan ng Pagluluto:
1. Pagsama-samahin ang sangkap para sa chicken balls. Idagdag ang 1
kutsaritang asin at kutasaritang paminta. Paghaluin na maigi. Sa bawat
isang kutsarang mixture, pomormang mga bilog (parang squid ball).

2. Prituhin sa lubog na mantika hanggang maging golden brown. Itabi.

3. Para sa sauce, igisa ang sibuyas , idagdag ang boullion cube, carrots, sayote
at asin. Lutuin ng 5 minuto habang hinahalo.
4. Idagdag ang tomato sauce at isang tasang tubig. Haluin at bayaang maluto
ng 5 minuto sa mahinang apoy, Idagdag ang chicken balls. Lutuin sa
mahinang apoy, Budburan ng green onions.
Day 5

HAMONADO
Mga Sangkap:
1 kilo pigue ng baboy, hiniwa ng manipis
1 tasang pulang asukal
1 kutasaritang iodized salt
kaunting salitre (Opttional)
1 tasang taba ng baboy, hiniwa ng maninipis
1 carrot, hiniwa ng mahaba
2 whole pickles, hiniwa ng maninipis
1 lata ng pineapple chunks, salain pineapple juice at itabi ang sabaw
1 lata ng pineapple juice
Paraan ng Pagluluto:
1. Paghaluin ang asukal, asin, at pineapple juice at ilagay ang karne.
2. Pakuluan ito sa mahinang apoy, huwag hahayaan maubusan ng sabaw ng
karne.
3. Kung ang karne ay kalahati ng luto, ilagay ang carrots at pickles.
4. Lutuin hanngang ang sauce ay medyo lumapot na o malambot na ang
karne.
5. ilagay sa platter, lagyan ng carrots at pineapple chunks.

PINEAPPLE MEATLOAF
Mga Sangkap:
1 lata (439 grams) pineapple tidbits, well-drained
1 pc itlog
kg. giniling na baboy
1 pc bouillon cube, dinurog
2 pcs. hiniwang tinapay ( Pan Amerikano), diced
1 tasang gatas evaporado
1 pc each medium red and green bell peppers, tinadtad
1 pc. medium sibuyas, tinadtad
Paraan ng Pagluluto:
1. Ihalo lahat ng ingredients.
2. Ilagay sa isang moulder at lutuin sa isang steamer.
3. Lutuin sa mahinang apoy sa loob ng 30-45 na minute.