May
22
2009
Coconut “Ubod” and Nata de Coco Processing
Posted by Leo in Food Processing, tags: coconut 3,411 Views
1. Nata de Coco
Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, and fruit mixes. Updated procedure here
2. Ubod ng Niyog (Coconut heart)
Raw Materials:
- ubod ng niyog
- salt
- ascorbic acid
Utensils:
- casserole, knife
- weighing scale
- chopping board
- cylinder, stove
- preserving jars
Procedure:
- Choose coconut ubod free from fibrous material. Select only tender but crisp part of the trunk.
- Trim and wash vegetable thoroughly. Cut into slices of 2 inches long and 1-inch thick.
- Immerse immediately in tap water.
- Pack the slices into preserving jars/cans.
- Fill with hot 1.5% brine containing 0.1% ascorbic acid up to 1/4-inch.
- Exhaust to 180°F (82°C). Full seal.
- Process.
- Cool, dry and label.
source: mis.dost.gov.ph
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2010 · All Rights Reversed ·
Just wanted to know if your producing nata de coco which is like what zagu and quickly are using? And if so, where is your factory. Need to have supplier which supplies the same kind of food. Thanks.
A quick treat of Nata de Coco is to mix it with a can of evaporated milk and crushed ice. Try it!
This tip is from Katrins Foods
Producer of Quality Bottled Sweet Kaong and Nata de Coco