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May 27 2007

How to Make Skinless Longanisa

Posted by: Leo in Food Processing 14,778 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


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9 Responses to “How to Make Skinless Longanisa”

  1. 9
    Leo Says:
    July 8th, 2008 at 10:15 am

    @josie, maari kang tumawag at magtanong sa ultima entrepinoy sa 411-1349, 742-0826, or trc 727-6205 loc. 208, 209, supplier sila ng lahat ng meat processing ingredients at raw materials.

  2. 8
    josie marcial Says:
    July 7th, 2008 at 10:34 pm

    ako po ay housewife at interested po akong matutong gumawa ng meat processing.kya thank you po sa resiping ibinahagi ninyo makakatulong din po ito ng konting business sa katulad kong dito lang sa bahay.kaso lang po di ko po gaanong kilala ang mga resipeng bago lang sa aking pandinig like annatto water.

  3. 7
    Leo Says:
    May 17th, 2008 at 4:15 pm

    @kate, call UEC on the number listed at the bottom of the post. good luck with your business!

  4. 6
    kate Says:
    May 17th, 2008 at 2:36 pm

    hi. im a beginner but very much eager to learn. i live in davao city with my parents now . my mom is a little OC on cleanliness, i was hoping i can learn how to make homemade foods to ensure that they are clean.and im thankful for this site.however, im having difficulty on WHERE to find all these ingredients.kindly help me out and email me.I will really appreciate it.thank you :)

  5. 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

  6. 4
    Leo Says:
    December 24th, 2007 at 8:29 pm

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

  7. 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

  8. 2
    How to Make Pork Tocino Says:
    October 20th, 2007 at 7:38 pm

    [...] How to Make Skinless Longanisa [...]

  9. 1
    Meat Processing Business Says:
    October 20th, 2007 at 7:36 pm

    [...] How to Make Skinless Longanisa [...]

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