DRIED FISH

February 20, 2007

Dried fish commonly called as “tuyo” is a favorite food of Filipinos. Dried fish is
prepared by frying or smoking and  also used as condiment in some food preparations.  

Raw Materials:
    

  • Fresh fish
  • Coarse fish     

Equipment:         

  • Solar drier/any drier
  • Basins
  • Cutting knives

Procedure:     
 

  1. Clean thoroughly fresh fish and split into butterfly fillet (for smaller fish, splitting is not necessary).
  2. Soak fish in ten (10) percent brine for 30 minutes to leach out the blood.
  3. Soak in 33% brine for 3-6 hours.
  4. Drain the water from the fish and arrange on drying trays.
  5. Dry the fish under the sun or in an artificial drier at 65-70°.
  6. Cool and then place in polyethylene bags. 

Source: Technology developed by: Industrial Technology Development Institute (DOST)


DEHYDRATED BEEF BLOOD

February 20, 2007

The dehydrated beef blood with a protein content of 80-82% protein has a shelf life of five (5) months when packed in polyethylene bags. They may be also be fortified with vitamins. Dehydrated beef blood could be incorporated in recipes or in the preparation of high protein biscuits, curls and others.

Beef blood Equipment:

  • Containers
  • Meat grinder
  • Trays
  • Pulverizer

Procedure:

Two methods of preparing dehydrated beef blood are as follows:

  1. Collect beef blood in a very sanitary manner by using thoroughly clean containers and collection cups. Steam for 20 minutes, grind in a meat grinder and dry in aluminum trays at 60° C until thoroughly dry. Pulverize the dried product into powder.
  2. Pass the beef blood through a grinder to break the clots, dry in aluminum trays coated with an edible wax (to prevent sticking) at 60° C for the first 2 hours, then at55° C during the succeeding hours until thoroughly dry. Grind the dried product into powder.

Source:       Technology developed by: Food and Nutrition Research Institute  
                   (DOST)


CRISPY DILIS

February 1, 2007

Product:
 
The dried dilis is made crispy to deep frying toasted dilis coated with cornstarch. Crispy dilis is tastier compared to dried dilis and is eaten directly from the pack.               

  
Raw materials:
            
Dried dilis           
Egg yolk           
Cornstarch           
Cooking oil           
Spices (black pepper, siling labuyo, salt, vetsin) to taste
 

Equipment:

Toaster
Frying pan   
 

Procedure:

Toast dried “dilis” and set aside to cool. Coat cooled “dilis” first with the mixture of salt, beaten egg yolk, vetsin and spices; and then with cornstarch. Deep fry the coated “dilis” for a few seconds. Cool and pack in polyethylene bags.                         
      

Source:   Technology developed: Industrial Technology 
             Development Institute (DOST)


CORNED BEEF

February 1, 2007

Ingredients:
    
1 kg. beef (punta y pecho, tadyang, tapadera, kamto or paypay)   
½ tablet ascorbic acid (500 mg.)   
2 tbsp. salt   
½ tsp. vetsin   
1/4 tsp. prague powder   
1 tsp. sugar    

Equipments:     

Knife   
Chopping board   
Basin   
Measuring spoon   
Pressure cooker (in the absence of a pressure cooker, a casserole may be used)  
Measuring cup (liquid)   
Colander   
Fork   
 

Procedure:

1. Wash meat thoroughly. 

2. Cut the meat into 1 inch cubes.
 
3. Mix the salt, vetsin, prague powder and sugar.  

4. Mix the curing ingredients with the cubed meat.  

5. Place in covered container and cure in the refrigerator for 3-4 days.  

6. Wash the meat, add water (1/3 of its volume) and cook for 20 minutes.Remove the foam-like formation on the broth.  

7. Continue boiling until meat is soft and tender, for faster cooking use a pressure cooker and cook beef for 30 minutes at 10 lbs. pressure.  

8. Drain and cool.  

9. Flake with fork. (The flaked meat is ready for consumption). For longer storage period, follow procedures 5, 10 to 15.  

10. Pack meat into bottles/cans and add broth, leave 1/4 inch head space.  

11. Exhaust bottles/cans by boiling it with covers slightly closed.  

12. Seal thoroughly.  

13. Process at 10 lbs. pressure for 10 minutes.  

14. Air-cool cans should be cooled under running water while air-cool bottles at room temperature.  

15. Label and store in a cool place.


SWEETENED CONDENSED COCO MILK

February 1, 2007

Sweetened condensed coco milk is usually used as beverage, sandwich spread, and coffee creamer.   
 

Raw Materials:
    
Grated coconut milk
Refined white sugar
Agar-agar or 1/4 bar gulaman
 

Equipment/Utensils:
   
Mixing bowl/basin
Measuring cup
Plastic container
Measuring spoon
Wooden spatula
Double boiler

 
Procedure:     

Cream is extracted from the grated coconut meat by pressing. The “sapal” or residue added with proportional amount of water is extracted once more to obtain the skim milk (lower layer) by separating from its cream (upper layer) through gravity. One and a half parts sugar is mixed with 1 part skim milk and the remaining cream of the second extract is added to the first pure cream extract for purposes of producing oil. However, if there is no intention of processing oil from the cream, sugar is dissolved into the liquid after second extraction. The sugar mixture is cooked with continuous stirring for one hour in a double boiler. To thicken the mixture, agar-agar or 1/4 bar gulaman is added. The produced sweet condensed coco milk is poured in sterilized bottle and then sealed.

 

Source: Technology developed by: ITDI (DOST)


VINEGAR PRODUCTION FROM COCONUT WATER

February 1, 2007

Raw Materials:
    
3 liters coconut water   
2-1/4 cups white sugar   
1/4 tsp. yeast   
1 liter mother vinegar (starter)

 
Procedure: 

1. Collect coconut water and strain through a clean cheesecloth.
 
2. Dissolve the sugar in coconut water.  

3. Pasteurize the mixture for 20 minutes at 65° C.  

4. Cool and transfer the mixture into sterilized gallons or containers.  

5. Add yeast. Cover tightly and allow to ferment kfor 4-7 days.  

6. Slowly decant the alcoholic mixture and heat further for 20 minutes at 65°C. 

7. Add the starter and set aside undisturbed for a month or until maximum acidity is attained.
 

Source: ITDI (DOST)


COOKING OIL AND CHEESE FROM COCONUT MILK COOKING OIL

February 1, 2007

Procedure:

 
1. Weigh the grated coconut and press by the hands in a cheesecloth to extract the cream. Set aside.  

2. To the second extraction, add 1 liter of water for every kilo of grated coconut.

3. Repeat extraction, reducing the water added to ½ as previously added.  

4. Combine the second, third extractions, strain through a cheesecloth, measure   and set aside.  

5. Prepare the saturated salt solution: 37 cups salt for every 100 gms. water or    2 cups salt for every litter water. Strain.  

6. Combine the saturated salt solution with the second and third extraction, mix thoroughly for 15 minutes.  

7. Transfer to a clear container with a drain at the bottom and allow the cream to  separate from the skin for half an hour.  

8. Remove the lower layer and repeat No. 6. Set aside salt washings.  

9. Add water to the cream (after salt washing): 1 part water for every 3 parts cream and mix thoroughly for 15 minutes.   

10. Let stand for 30 minutes or until the cream separate from the water. Remove  the cream and repeat the washing operations.  

11. Heat the washed cream until the jelly-like brown proteinaceous mass      separates from the oil.  

 

CHEESE

 
1. Collect the “salt washings” obtained from producing the cooking oil.  

2. Allow the solution to form “curds” by means of heating.  

3. Dry the curd portion in a cheesecloth. Wrap in plastic bags and store in     refrigerator.  The protein content of the cheese obtained from coco cream is     33.19%. Storage life will last for 6-7 days when refrigerated.