SKINLESS-LONGGANISA.pptxxxxxxxxxxxxxxxxx

for food processing

1. FOOD PROCESSING

2. CORE COMPETENCIES 1.Process food by salting, curing and smoking 2.Process food by fermentation and pickling 3.Process food by sugar concentration 4.Package finished/processed food products

3. PROCESS FOOD BY SALTING AND CURING SKINLESS LONGGANISA

4. SWEEPING SORTING SANITIZE SELF-DISCIPLINE STANDARDIZE 5’S

5. SKINLESS LONGGANISA

6. RAW INGREDIENTS: GROUND PORK SALITRE/CURING SALT GARLIC SALT GROUND PEPPER VINEGAR PHOSPHATE SUGAR ANISADO WINE PINEAPPLE JUICE

7. MATERIALS, TOOLS AND EQUIPMENT: Mixing bowls Measuring spoons Weighing Scale Scissor Glassine Paper/Plastic sheets Ziplock /Plastic Bag Gloves Refrigerator

8. Tools and Equipment

9. Tools and Equipment Hydrometer

10. Salinometer -a device used to measure the degree of saltiness.

11. Salinity Meter

12. PROCEDURE: 1. Mis -en-place. Preparing all the needed ingredients , tools and equipment . Mis -En -Place

13. 2. Pre measurement . Measure and weigh all the ingredients. Premeasurement

14. PREMEASUREMENT OF INGREDIENTS: ¼ ground pork 1/8 t water CURING MIXTURE: ½ T salt ¼ T curing salt 1/8 t phosphate 4 1/2 to 6 T sugar SPICES: 1/8 T pepper 1 T anisado wine 1 T pineapple juice ½ T garlic

15. 2. Add the curing solution on the meat and mix well. 3. Add the seasoning solution and mix until tacky. 4. Refrigerate the mixture for 2 hours.

16. 5. Weigh and wrap with glassine paper/plastic sheets. 6. Pack wrapped mixture using ziplock or plastic bag. Then put the label.