3.2.

9 Process Flowchart

3.2.10 Detailed Process Procedure of Making a bottled laing:

1. Gathering and Preparation Raw Materials

1.1 Gathering of Raw Materials

1.1.1 Recognize the raw materials needed for the production.

After which, identify the possible source options that is
available nearby. In order to determine the optimum
solution, the researchers applied assignment method to
 know the lowest possible cost of acquiring quality raw
materials.
1.1.2 Place purchase order to chosen supplier. Upon delivery,
the quality of raw materials shall be inspected first before
acceptance. All the raw materials that didn’t pass that
quality freshness standard requirement will be returned to
the supplier. While those raw materials that guarantees
freshness will be accepted and put in the storage.
1.2 Preparation of Raw Materials

1.2.1 The garlic, ginger, peanut and chili will be washed

thoroughly. Then, it will be peeled first. The peeled raw
materials will be put in the mincing machine. The
machine has a capacity of 500g per cycle and it will only
take 10 minutes to complete the cycle. The minced
materials will be weighed appropriately depending on the
desired number of output.
1.2.2 Prepare the coconut fruit from the storage first. Then,
crack the coconut shell into two using the back of a
sontaku. Make sure to drain the water from the fruit.
1.2.3 Before extracting the coconut milk, you shall first prepare
the coconut meat. The coconut flesh will be put against
the machine and it will be moved back and forth manually
until all the flesh are grated.
1.2.4 The grated coconut meat will be put on a coconut milk
extractor to mechanically squeeze it to extract the meat.
The machine can extract 20kgs to 35kgs of coconut meat
per hour. After the extraction, the coconut milk will be set
aside for the production.
1.2.5 Lastly, the ground meat and taro leaves will be prepared
and weighed. The quantity will depend upon the planned
output of production.

2. Cooking the Product

2.1 Initial Preparation

2.1.1 Prepare the wide casserole pan. Wash it thoroughly and
secure that it is free from any harmful microorganisms.
2.1.2 Be sure to secure that all the necessary condiments are
available before the actual cooking.
2.1.3 The person-in-charge must double check the raw materials
that were previously prepared and see to it that its quantity is
enough for the planned production.

2.2 Actual Cooking

 2.2.1 Arrange the taro leaves evenly in the wide large casserole
pan.
2.2.2 Spread the meat, garlic, and ginger on the top of the taro
leaves.
2.2.3 Season it with salt and pepper to taste.
2.2.4 Put on the pure coconut milk. Make sure that the amount of
the coconut milk is sufficient to cook the leaves.
2.2.5 Then, cook it over low heat. Let it boil until it dry up.
2.2.6 Add chili and other spices when desired.
2.2.7 Let it sit on the table for an hour to cool down.

2.3 Preliminary Food Inspection

2.3.1 Get a sample from the product. Check the texture of the taro
leaves. Make sure that it passed the quality standard
required.
2.3.2 Secure that the itchiness of the taro leaves didn’t spread on
the dish or else it will cause an itchy feeling when the
product is consumed.
2.3.3 If it turns out that the product do not meet the acceptable
quality required, the cooked product will be set aside. It will
no longer be rework because recooking it might cause
contamination and other health risk.

3. Packaging
3.1 Primary Packaging
3.1.1 The glass jar will be prepared and cleaned first before
setting up the filling machine. The laing product that met the
acceptable quality required will be put on the filling machine.
An employee-in-charge will manually operate the lever to fill
the bottle.
3.1.2 After filling it, the assigned employee must see to it that the
bottle is capped strongly. Before it proceed to the next
station.
3.1.3 The capped bottle will now be placed on the sealing machine
to prevent it from spilling.

3.2 Final Quality Inspection

3.2.1 The sealed product will be thoroughly inspected and a rug
will be used to wipe the outside part of the bottle before
putting it in the boxes.
3.2.2 The bottled product that do not pass the final quality required
because of its defective packaging will be set aside and
further use as a product sample.
3.2.3 After the final quality inspection, all the products will be
stored and prepared for the actual selling.