Squash (Kalabasa) Food Products Processing
December 5, 2006 by Leo 7,162 Views
NATA DE KALABASA
- Wash the peels and core of kalabasa. Add three (3) parts water for every part of peel/core. Boil for 15 minutes.
- Strain, then for every 4 cups of strained liquid from boiled peels/core, add 2/3 cup sugar and 1 ¼ tsp. ammonium sulfate.
- Heat for 15 minutes, then cool. Add 1¼ tsp. acetic acid to adjust the acidity favorable to the growth of the nata organism. Add 2/3 cup of nata starter (available at Bureau of Plant Industry) for every 4 cups of kalabasa mixture.
- Set aside for 10-15 days, then harvest the nata product. Cook in sugar to come up with nata dessert.
SQUASH FLOUR
- Peel and wash the kalabasa thoroughly. Cut into segments, remove seed cavities. Slice into 1 cm x 1 cm size, then soak for about 3 hours in 0.01 percent sodium metabisulfite (1 g sodium metabisulfite/1 L water) to preserve the food material.
- Wash the kalabasa in running water and drain. Blanch for 15 minutes in warm water, drain.
- Dry in oven between temperatures 50 – 55°C.
- Grind the dried samples in coffee/mill grinder and sieve repeatedly. Pack in plastic bags or in a tightly sealed jar for safe storage.
SQUASH CATSUP
- Select mature squash, peel, remove the core and slice into 1″ x 1″ size and weigh.
- Boil 4 cups of kalabasa slices in 4 cups water for 10 minutes.
- Drain the cooked squash, mash and place in Waring blender to come up with kalabasa puree.
- Boil the puree for two (2) minutes. Add all the catsup ingredients (¾ cup vinegar, ¾ cup sugar, ¾ tsp. salt, ¼ tsp. citric acid and 1/8 tsp. paprika).
- Separate 1/8 tsp. cloves and ¼ tsp. onion, and put in spice bag. Immerse the bag in the puree so that solid bits of spices will not mix with the catsup product.
- Add 0.5 gm or a pinch of sodium benzoate and 0.1 gm or one-half pinch of gum xanthan.
- Cook mixture for 30 minutes or until the catsup consistency is obtained under medium heating (50 – 60°C). Add ¼ tsp. ketchup red for a desirable color of the product.
SQUASH VINEGAR
- Wash the peels and core of kalabasa. Add three (3) parts water for every part of peel. Boil for 15 minutes.
- Strain. For every 4 cups of strained liquid from boiled peels/core, add 1 ¼ cups sugar.
- Boil again for 20 minutes, cool. Transfer to a container then add one (1) tsp. yeast.
- Ferment for seven (7) days until alcohol content is about eight (8) percent by volume.
- Pour gently the alcoholic solution into another container so as not to disturb the sediment. Add one (1) cup of vinegar starter (available at Bureau of Plant Industry) for every four (4) cups of the solution for vinegar fermentation.
- Set aside from 15-20 days, after which, determine the acidity. (This vinegar usually has an acidity between 6-7 percent as compared to commercial brands of 4 percent acidity).
source: mis.dost.gov.ph, photo from www.marketmanila.com
2009 · All Rights Reversed ·
Hi there, Im Rizza from Biñan and is there anyone who could help my group find a supplier of the Squash Flour that we will use to our proposed product for our Feasibility study..most preferably n malapit lang po sana sito sa Biñan..Your response with this inquiry would be highly appreciated.. urgent po sna..salamt and Godbless (^_^)
Gud day sir, im mylene frm PUP bataan branch, were having Feasibility study and our chosen product was squash flour, your gud help was really needed, kindly help us regarding thiS matter. Thank yoU very much! my ad mhye_2908@yahoo.com
TO: AUGUSTO ESTANISLAO
Sir, im from baliuag university (bulacan) and wer having our feasibility study regarding squash manufacturing. we reaLly nid some info bout this. your help is badly needed.. here’s my e-ad lhen_nice10@yahoo.com
THANKS….
we will be having our feasibility study on squash flour manufacturing. can you provide us some information regarding dis? we nid to conduct a plant visit, please refer us…
pwede q po bang malaman if theres any study made about making the squash vinegar, bec. i’m interested to know…
tnx
god bless
galing nyo… can you accommodate a plant visit?
Pwede ko po bang makuha ang whole details about sa squash flour?
gagamitin ko lang po sa thesis project ko.
salamat po…
can you help me? i also nid some info bout squash flour manufacturing for my feasibility study.. thanks
pwede ko ho ba tong hiramin pra sa aking inveatigatory project
@april, pwedeng-pwede.
to: Agusto Estanislao,
are you selling your kalabasa flour? how much/kilo?
thanks.
carl,
email add: efaiserv@yahoo.com
we are currently in the process making kalabasa flour.
if you are interested you may email us at acestan@surfshop.net.ph or call us at 02-842-8638.
augusto estanislao
massssssssarrrrrrrrrrrrrrrapppppppppppppp
delious parang mani
..ahm wala p p0 bng legal supplier ng squash flour here in the philippines? or ung khit ibang alternatives tuLad cassava and kamote flour??
..i really need this info thanks!!
do you have sample of cost and return of each prouducts? so i will know how much it will cost for my capital thank you.