EntrePinoys Atbp.

I. Meat materials

• 700 gm – Chicken lean meat, finely ground
• 300 gm – Pork back fat/chicken fat, ground

II. Extenders

• 1/4 cup – TVP, dry
• 1/2 cup – Pineapple juice/water for hydration
• 10 t – Potato starch
• 1 t – Carageenan

III. Curing mix

• 2 t – Salt, refined
• 1 t – Phosphate [dissolve in ¼ c water]

IV. Seasonings

• 8 t – Sugar, refined
• 1 t – Phosphate [dissolve in ¼ c water]
• 1 ½ t – White pepper
• 3 t – Garlic, chopped
• ½ t – MSG
• 2 t – Sesame oil
• 1 t – Nutmeg
• 1 t – Meat enhancer

V. Breading

• 30-50% based on the total weight of finished product

VI. Procedure

1. Chill meat and fat for 2 hours
2. Mix ground meat and fat
3. Add curing mix. Mix until tacky.
4. Add extenders/fillers and mix.
5. Add seasonings and mic again until well blended.
6. Put in greased rectangular pan, flatten ½ inch thick.
7. Chill meat mixture until firm for cutting.
8. Cut into desired sizes or shapes.
9. Roll in breading or in bread crumbs.
10. Deep fat fry for 30 seconds or until golden brown at 180 deg.C [356 deg. F]
11. Serve hot, or freeze if not needed.

VI. Yield: 50 pieces of 1″ x 1 ½”

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

source: www.da.gov.ph, photo from farm1.static.flickr.com

Related posts:

1. Making Chicken Nuggets (Food Business)
2. How To Make Chicken Tocino (Video)
3. Christmas Giveaways: How to Make Pear Shaped Ham
4. How to Make Ham the Healthy Way