BASIC MEAT PROCESSING -RECIPES 35

3. Add the seasonings then add 1 fresh

SIOMAI egg at the last portion.
4. Wrap 2 tsp in molo wrapper.
I. INGREDIENTS 5. Spread butter in steamer and put
siomai 1 cm apart.
A. Meat 5. Steam for 15-20 minutes.
6. Serve with the prepared sauce.
Pork lean, ground finely (700 grams)
Pork backfat, ground (300 grams)
Shrimp, cooked and chopped finely, III. YIELD
shell removed (100 g) or 1T shrimp powder
60 to 80 pcs, depending on size of
B. Extenders siomai

Dissolve in - cup water the

following:
1 Tbsp Isolate (5.3 grams)
tsp carageenan (1.5 grams)

C. Curing Mix

INGREDIENTS HOUSEHOLD WEIGHT

MEASURE (grams)
Salt, refined 1 tbsp 15.5
Curing salt 1/2 tsp 2.0
Phosphate 1 tsp 3.0
Water, chilled 1/4 cup 62.5

D. Seasonings

INGREDIENTS HOUSEHOLD WEIGHT

MEASURE (grams)

Garlic, chopped finely 2 tbsp 26.5

Ground black pepper tbsp 3.4
Carrots, chopped finely cup 60.0
Vetsin (MSG) (optional) tsp 2.0
Egg, fresh 1 2 pcs.
Cheese, grated (optional) cup
Sesame oil 1 tbsp 10.0
Molo wrapper 1-2 packs

E. Sauce

INGREDIENTS HOUSEHOLD WEIGHT

MEASURE (grams)

Soy sauce 1 cup 240.0

Calamansi cup 60.0
II.Sugar PROCEDURE 1-2 tsp
Ground black pepper tbsp 3.4
Vetsin (MSG) (optional) tsp 1.0 Mix
1. Select good quality materials.
Sesame oil pork lean, fat2 tsp
and shrimp. 6.0
Garlic, fried 2 tbsp 20.0
2. Prepare extenders and set aside.
3. Measure curing ingredients and mix
well. Add meat and mix until tacky.
Agricultural Training Institute
INTERNATIONAL TRAINING CENTER ON PIG HUSBANDRY, PO Box 1, Lipa City, 4217, Philippines2013
BASIC MEAT PROCESSING -RECIPES 36

TOCINO E. Packaging Materials

I. INGREDIENTS 1. Polyethylene bags

Size for kg: 4 x 8
A. Meat Materials Size for kg: 6 x 10
2. Styrophor, rectangular in shape with
Pork, pigue or kasim, with or without clingwrap
skin (1000 grams)

B. Extenders II. PROCEDURE

Dissolve in to cup of water the 1. Select good quality raw materials
following: 2. Slice meat and weigh.
3. Measure the ingredients. Mix first
1 Tbsp Isolate (5.3 grams) the extenders and set aside.
1 tsp carageenan (3 grams) 4. Mix the curing ingredients: salt,
curing salt, phosphate and Vitamin
C. Curing Mix C powder. Add water and mix
until well blended.
INGREDIENTS HOUSEHOLD WEIGHT 5. Add meat. Mix well until tacky.
MEASURE (grams) 6. Add extenders and mix well.
7. Add the seasonings and mix again.
Salt, refined 1 tbsp 15.5 8. Cure at room temperature for 8-10
Curing salt 1/2 tsp 2.0 hours or refrigerate for 1 day.
Phosphate 1 tsp 3.0 9. Pack in polyethylene bag in 1/4 or
1/2 kg. package.
Vitamin C powder 1/4 tsp 0.75
10. Store in freezer.
Water, chilled 1/4 cup 62.5

III. YIELD
D. Seasonings
INGREDIENTS HOUSEHOLD WEIGHT 1.3 - 1.5 kgs.
MEASURE (grams)

Sugar, refined cup (9-12 tbsp) 99-132

Garlic powder,
chopped finely* 2 tbsp 26.6
Anisado wine 2 tbsp 33.0
Sprite/7-up cup 60.0
Vetsin (MSG) tsp 2.0
Meat enhancer tsp 0.25
Food color (allura red)** As desired
Meat tenderize tsp 5
* Garlic powder may be substituted in the level
of 1 tsp. per kg. which is equivalent to 5 grams.
** Prepared by dissolving 1 tsp. of food color in
cup of water.
(In order to lengthen shelf-life, you can add t
sodium benzoate.)

Agricultural Training Institute

INTERNATIONAL TRAINING CENTER ON PIG HUSBANDRY, PO Box 1, Lipa City, 4217, Philippines2013
BASIC MEAT PROCESSING -RECIPES 37

PORK TAPA
II. PROCEDURE

1. Select good quality raw materials.

I. INGREDIENTS 2. Slice meat into 1/4 inch thick,
A. Meat Materials weigh.
3. Prepare the extenders and set
Pork , sliced (1000 grams)
aside.
B. Extenders 4. Then measure and mix the curing
ingredients: salt. curing salt,
Dissolve in to cup of water the phosphate and Vitamin C powder.
Add chilled water. Mix well until
following:
well blended. Add meat and mix
until tacky.
1 Tbsp Isolate (5.3 grams) 4. Measure and add extenders to the
1 tsp carageenan (3 grams) meat. Mix well.
5. Measure and add seasonings and
C. Curing Mix mix again thoroughly for even
distribution of ingredients.
INGREDIENTS HOUSEHOLD WEIGHT 6. Place in a white plastic container,
MEASURE (grams) with loose cover and cure at room
temperature for 8-10 hours or in
Salt, refined 1 tbsp 15.5 refrigerator (middle compartment)
Curing salt 1/2 tsp 2.0 for overnight.
Phosphate 1 tsp 3.0 7. Mix again before packaging.
Vitamin C powder 1/4 tsp 0.75 8. Store in freezer.
Water, chilled 1/4 cup 62.5
III. YIELD

1 kg = 1.3 to 1.5 kgs.

D. Seasonings
INGREDIENTS HOUSEHOLD WEIGHT
MEASURE (grams)

Sugar, refined 6 tbsp 66.0

Black pepper, ground 1 tbsp 6.7
Garlic, chopped finely 2 tbsp 26.5
or garlic powder 1 tsp 4.6
Anisado wine 2 tbsp 40.0
Vetsin (MSG) 1/2 tsp 2.0
Meat enhancer 1/2 tsp 0.5
Paprika powder 1 tsp 1.75

E. Packaging Materials

1. Polyethylene bags
Size for kg: 4 x 8
Size for kg: 6 x 10
2. Styrophor, rectangular in shape
with clingwrap

Agricultural Training Institute

INTERNATIONAL TRAINING CENTER ON PIG HUSBANDRY, PO Box 1, Lipa City, 4217, Philippines2013
BASIC MEAT PROCESSING -RECIPES 38

HAMBURGER E. Packaging Materials

I. INGREDIENTS 1. Polyethylene bags

Size for kg: 4 x 8
A. Meat Size for kg: 6 x 10
2. Styrophore, rectangular in shape
Pork lean, ground finely (350 grams) with clingwrap on top
Beef, ground finely (500 grams)
Pork backfat, ground (150 grams) II. PROCEDURE
B. Extenders 1. Select good quality raw materials.
2. Prepare the extenders and set
Dissolve in to cup of water the aside.
following: 3. Measure salt and phosphate and
cup TVP dissolve in 1/4 cup water. Add
1 Tbsp Isolate (5.3 grams) meat and mix until tacky.
1/2 tsp carageenan (1.5 grams) 4. Add extenders: TVP, carageenan
and isolate. Mix again until
homogenous mixture is attained.
C. Curing Mix 5. Add seasonings and remix.
6. To attain firm patties, chill mixture
INGREDIENTS HOUSEHOLD WEIGHT for 1-2 hours in the refrigerator.
MEASURE (grams) 7. Form into patties with the use of
Salt, refined 1 tbsp 15.5 hamburger molder (50 grams per
Phosphate 1 tsp 3.0 patty).
Water, chilled 1/4 cup 62.5 8. Freeze patties before packaging.
9. Store in freezer.
10. Cook with a little amount of oil.
D. Seasonings

INGREDIENTS HOUSEHOLD WEIGHT

III. YIELD
MEASURE (grams)

Sugar, refined 1 tbsp 15.5 1.0 kg = 1.3 to 1.5 kgs.

Black pepper, ground 1/2 tbsp 3.4
Garlic, chopped finely 1 tbsp 13.3
or garlic powder 1 tsp 5.0
Vetsin (MSG) 1/2 tsp 2.0
Meat enhancer 1/4 tsp 0.5
Onion, chopped finely 1/2 cup 100.0
Celery powder 1/2 tsp 1.3
Hamburger seasoning 1 tsp 6.0
Milk powder 2 tbsp 10.0
Bread crumbs 1/2 cup 78.0
or potato starch 4 tbsp 34.0
Egg, fresh, medium 1 pc. 10.0

Agricultural Training Institute

INTERNATIONAL TRAINING CENTER ON PIG HUSBANDRY, PO Box 1, Lipa City, 4217, Philippines2013