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May 27 2007

How to Make Skinless Longanisa

Posted by: Leo in Food Processing 9,751 Views

Meat material : 1kg. Pork lean, ground finely (700 gms) and Pork backfat, ground finely (300 gms)

Extenders:

  • In 1/2 cup water add 1/4 cup textured vegetable protein (TVP).
  • Hydrate for 3 minutes.
  • Add 1 Tbsp Isolate and 1/2 tsp Carageenan

Curing Mixer:

  • 1 Tbsp - Salt, refined
  • 1/2 tsp - Curing salt
  • 1 tsp - Phosphate, dissolve in 1/4 cup water
  • 1/4 tsp - Vitamin C powder

Seasonings:

  • 3/4 cup - Sugar, refined
  • 2 Tbsp - Garlic, chopped finely
  • 2 Tbsp - Anisado wine
  • 1/4 cup- Pineapple juice
  • 1/2 tsp - Vetsin (MSG)
  • 1 tsp - Food color dissolve in 1/2 cup of water
  • 1/2 tsp - Meat enhancer
  • 1 tsp - Paprika powder
  • 1/2 Tbsp - Black pepper, ground

Procedure:

  1. Select good quality raw materials.
  2. Measure and weigh all the ingredients
  3. Mix the curing ingredients continuously.
  4. Add the rest of the ingredients. Mix until well blended
  5. Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day
  6. Wrap in paperlyne or cut wrap (2 T per piece)
  7. Pack in polyethylene bag 1/4 kg. (should have six pieces of skinless longanisa)
  8. Store in freezer for 1 day only

Packaging materials:

  • Polyethylene bags: Size - 4″ x 8″ ; Thickness - 0.003
  • Styrofoam, rectangular in shape with cling on top


Meat Processing:

You can buy all meat processing ingredients at:

Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: lulu_sfmh@yahoo.com
Web: www.spicesandfoodmix.com

source: elgu2.ncc.gov.ph, photo from hub-uk.com

This entry was posted on Sunday, May 27th, 2007 at 11:23 pm and is filed under Food Processing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


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5 Responses to “How to Make Skinless Longanisa”
  1. Meat Processing Business says:

    October 20th, 2007 at 7:36 pm

    […] How to Make Skinless Longanisa […]

  2. How to Make Pork Tocino says:

    October 20th, 2007 at 7:38 pm

    […] How to Make Skinless Longanisa […]

  3. Ramon says:

    December 23rd, 2007 at 12:34 pm

    Where do I get the chemical ingredients? Hard to find them in groceries. Isolate, Carageenan, Curing Salt, Phospates, etc

  4. Leo says:

    December 24th, 2007 at 8:29 pm

    @ramon, for all the ingredients, call Ultima Entrepinoy above.

  5. Aloi says:

    February 24th, 2008 at 11:39 pm

    the listed ingredients is greek to a starter like me, is there a simple list, in laymans term

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