EntrePinoys Atbp.

1. Meat materials:

• 700 g – Beef or pork lean, ground finely
• 300 g – Pork back fat, ground finely

2. Curing mix:

• 1 1/4 T – Salt, refined
• 1 t – Phosphate
• 1/4 cup – Chilled water*
• * To dissolve in 3 ingredients

3. Extender:

• 1/4 cup – TVP
• 1/4 cup – Qualicel
• 1/4 cup – Versagel
• 1 1/2 cup – Water (if meat is pure beef) or (1 1/4 cup of water for pork or chicken)

4. Seasonings:

• 1 1/2 T – Sugar, refined
• 1 T – Black pepper, ground
• 2 T – Garlic, chopped (or 2 t garlic powder)
• 1/2 t – MSG (optional)
• 1/2 t – Meat enhancer
• 3/4 cup – Onion, chopped finely
• 1/2 t – Celery powder
• 2 t – Hamburger seasoning
• 3 T – Milk or whey powder
• 1 pc Egg medium size
• 1/2 cup – Bread crumbs (or 4 T potato starch)
• 1/2 t – Beef aroma
• 1/2 t – Meaty ginisa
• 1 t – BF blend (added in the last mixing)

5. Procedure:

1. Select good quality raw materials. Grind meat and fat finely.
2. Add salt and phosphate (dissolve in 1/4 cup chilled water). Mix until tacky.
3. Add extenders: TVP, versagel and qualicel. Mix again until homogenous mixture is attained.
4. Add seasonings and remix.
5. To attain firm patties, chill mixture for 1-2 hours in the refrigerator.
6. Form into the patties with the use of hamburger molder (50 g per patty), 1 kg should contain 20 pcs. For 30 g patty – 1 kg should contain 33 pcs.
7. Freeze patties before packing.
8. Store in freezer.
9. Cook with little amount of fat.

Yield: 1 kg = 1.5 to 1.8 kg

You can buy all the ingredients above 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

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