BANANA SAUCE

November 14, 2006

Materials needed:
    

  1. Ripe saba bananas
  2. 1 kilo Vinegar
  3. 1/4 liter Water
  4. 3 3/4 liter Salt
  5. 100 gm. Sugar
  6. 1 kilo Red pepper
  7. 2 pcs. (big) Siling labuyo
  8. 15-20 pcs. Powdered pepper
  9. 2 tsp. Onions, chopped
  10. 1 whole Garlic, minced
  11. 1 pc. Red catsup
  12. 1 tsp. Cloves
  13. 1/3 tsp. Paprika
  14. 1/3 tsp. Cinnamon
  15. 1/3 tsp. Sodium benzoate
  16. 0.08-1% Food coloring: chocolate brown
  17. ½ tsp. strawberry red — 1/4 tsp.

Procedure:

  1. Remove the banana peelings.
  2. Grind the banana with water, sili, chopped onions and garlic.
  3. Add the remaining ingredients except sodium benzoate and food coloring.
  4. Cook until thick, and sodium benzoate and food coloring. Stir very well.
  5. Place in bottles while hot and seal tightly.

Source: Industrial Technology Development Institute ITDI (DOST)

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BANANA PEANUT MIX

November 14, 2006

Banana is a common tropical fruit and is a good source of energy. Peanut is likewise a favorite nibble among children and adults, providing them a good amount of protein and fats. When mixed together, banana and peanut blend in s high-calorie, high protein food best suited for growing children.
 
Materials need:

  1. (for a kilo of mix) 20 big pcs. banana (saba) unripe 3/4 kilo,
  2. Raw peanuts
  3. 2 3/4 cups + 6 tablespoons brownsugar
  4. 1 1/4 cup water.

Utensils:

  1. Knife
  2. Chopping board
  3. Corn grinder
  4. Cooking pot
  5. Aluminum tray
  6. Carajay

Procedure:

  1. Boil green bananas (saba) until done.
  2. Sun dry until crisp and grind into flour using a corn grinder. Set aside and place in a dry and clean covered container.
  3. Toast peanuts over moderate heat for 15-20 minutes. Cool and remove skin manually.
  4. Grind into powder using a corn grinder. Set aside and place in a dry and clean covered container.

Preparation for serving:

  1. Mix 1/3 cup of banana flour and 1/3 cup of peanut grits.
  2. Add 1/3 cup brown sugar and boil mixture in 1 1/4 cup of water for 3-5        minutes. Stir to prevent scorching. Serve moderately hot.

Yield:

1 cup or 320 grams      

Nutrient composition for every 100 grams blend.

Fat 507 kcal

Protein 14.7 grams

Energy 26.1 grams

One-half (½) cup of this porridge will provide your pre-school child 1-6 years old with 20% and 17% of his Recommended Dietary Allowance for
energy and protein, respectively.   
   
Descriptor: Food processing
Descriptor: Peanut butter
Descriptor:
Banana flour


BANANA PASTILYAS

November 14, 2006

Materials Needed:
    

  1. 1 kilo (5 cups) mashed ripe bananas (saba or cavendish).  
  2. 300 gm. (2 1/4 cups) sugar
  3. Butter or margarine

Utensils needed:

  1. Rolling pin2. Frying pan]
  2. Chopping or kneeding board
  3. Spatula
  4. Kitchen knife
  5. Wax paper

Procedure:

  1.  Prepare the mashed bananas as follows: Boil the ripe bananas (saba or cavendish).  Peel and slice into 3 cm. thick.
  2. Grind the sliced bananas until it is mashed, add the sugar and cook over slow fire. Stirring should be done constantly until a clear mixture is obtained with the desired consistency. The mixture should not stick to the sides of the frying pan.
  3. Transfer the mixture over a kneeding board covered with wax paper. Sprinkle small amounts of sugar over the wax paper. Spread the mashed mixture using a rolling pin until it is 1 inch thick.
  4. Spread butter and small amounts of sugar over the mixture.
  5. Make slices of about 4 x 1 cm. Coo and wrap individually. 

Source:     Food and Technology Research and Development Program
ITDI, DOST
Descriptor: Food Processing
Descriptor: Bananas Descriptor: Candies


NEW QUICK PROCESS OF MANUFACTURING FISH SAUCE (PATIS)

November 14, 2006

Product description:

High quality fish sauce (patis) with 13.6% protein content and fish paste (bagoong).
 
Raw materials:
    
1. Fish of assorted species   
2. Enzymes from micro-organisms 
3. Salt

Equipment:
    
Fermentation vessels provided with stirrer
 
Procedure:

1. Wash assorted species of fish to free them from undesirable dirt.

2. Grind fish to facilitate hydrolysis of the protein constituent. 

3. Place ground fish into clean fermentation vessels provided with stirrer. 

4. Add appropriate amount of salt and mix uniformly to inhibit the growth of micro-organisms during fermentation. 

5. Introduce enzymes obtained from micro-organisms of plant animals to fortify the natural endoenzymes present in the fish. Stir the mixture.  

6. Adjust the pH requirement of the particular enzyme used.  

7. Ferment for 13 days. Clean the digested mash by filtering. Bottle the clear reddish brown liquid as patis and the residue containing some insoluble protein as “bagoong.” 

8. Fermentation is allowed to occur for 13 days. The digested mash is cleared and from the filtered clear reddish brown liquid is bottled as quality patis and the residue containing some insoluble protein as bagoong.
 

Descriptor:  Food technology
Descriptor:  Fish sauces
Descriptor:  Flavorings