How to Make Corned Pork (Food Business)

Corned beef is more popular than Corned Pork. However, the curing procedure and ingredients are similar. Small scale or home made corned beef or corned pork is divided into two distinct steps: curing of the meat; and cooking of the cured meat.

Meat and Seasoning/Curing Ingredients:

• 1 kg Pork lean meat, cubed (1″ x 1/2″)
• 1 tbsp Salt, refined
• 1 tsp Curing salt
• 1 1/4 tbsp Sugar, refined
• 1 tsp Phosphate
• 1 1/4 tsp Vitamin C powder
• 1 cup Water, chilled

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How To Make Cashew Prunes

Among the by-products of cashew are jams, jelly, prunes or candied fruits. Candied fruits are fruits preserved in high sugar concentration to a point where microbial spoilage can no longer occur. Candying of fruits involves the slow impregnation with syrup into the fruit cells until the sugar concentration in the tissue is sufficiently high to prevent the growth of spoilage microorganism. Fruit is dried after the impregnation with syrup.

Utensils:

• Weighing scale
• Measuring spoon and cup, plastic cover
• Stainless casserole/vat, drying tray
• Stainless ladle, strainer/colander
• Stove

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How to Make Cashew Butter (Small Business)

Cashew butter is a delicious and creamy nut butter spread that you can make at home. Similar to peanut butter, cashew butter is made of ground cashews, but it may contain additional ingredients, including oil, which can make this butter creamier. It has a “rich” flavor, is a popular sandwich spread, and can be used to make soups, sauces, and dips. Typically, you can use this butter just as you would peanut butter.

Ingredients:

• 10 kilograms cashew nuts (uncooked)
• 1 gallon cooking oil
• 5 kilograms sugar Read more

How to Make Cashew Wine

Wine and prunes are only two of the delicious products we can enjoy in the processing of cashew fruits. But we can truly get pleasure from them if we know how they are made and it’s really not as difficult as you think! Check out the ingredients, the utensils used and the step by step procedure in wine making and candying the cashew fruits.

The apples will undergo reverse osmotic process to extract the juice and the juice will have to undergo the process of fermentation to produce the wine. The product is yellowish-brown in color and becomes reddish brown upon aging. It contains ten to twelve percent ethyl alcohol.

Utensils:

• Chopping board, Knife, Measuring spoon
• Weighing scale, Stove
• Strainer, Stainless casserole/vat, Stainless ladle, Glass/plastic funnel
• Fermenting bottles, Fermenting jars, Cheese cloth

Ingredients:

• 1 kilogram fresh cashew apples
• 96 grams refined sugar
• 1/2 teaspoon instant yeast
• 1/4 cup egg white

Procedure

A. Ingredients preparation:

1. Select ripe cashew apples.
2. Wash and weigh.
3. Trim both ends of the apples and slice into four equal parts.
4. Weigh sliced apples.
5. Add sugar equivalent to 12% of cashew weight.
6. Soak the mixture for 12 to 15 minutes.
7. Drain the pulp and set aside the juice extracted for fermentation.

B. Alcoholic fermentation:

1. Transfer the juice to fermenting bottle/jar about 3/4 full.
2. Add 1/2 teaspoon yeast.
3. Shake bottle in circular motion.
4. Plug on cotton at the mouth of the bottle/jar.
5. Set aside for two to four weeks.
6. Siphon/decant the clarified wine.
7. Mix egg white and pasteurize to 50-60°C for three minutes.
8. Pack in bottle and cover with cap bottle/jar.
9. Age to desired year.
10. Chill before serving.

Will I really earn almost half the money I’m going to invest on cashew wine?

Come on! I’ll take you to the world of Cashew business. It’s really not that difficult. You can even do this right at your doorstep! Let’s start small with twenty-five bottle.

Think about this. The total amount needed to buy the materials for a twenty-five bottle cashew wine is only about P442.75. Let’s say you invite two of your friends to help you out on weekends and they get P100.00 each to prepare the wine. That’s more fun than bumming around doing nothing, right? So, you pay P200.00 for your labor cost. Adding them all up, we get a production cost of P642.75. Hmmm, that should just be somewhere in your piggy bank, or maybe you can discuss this amount with your parents at home. This shouldn’t be that much (Just make sure to show them it’s really worth it!). Okay, now, if you sell each bottle for P38.50, and you get that charisma going, you should sell all those twenty-five bottles worth P962.50. Simply deduct the production cost and you’ve just earned P320.25. That’s almost half the amount you used to start your small business! You don’t believe it? See for yourself. For cost and analysis table, click here

For more information, contact:

DA-BPRE, CLSU Compound
Science City of Munoz, Nueva Ecija
Tel: (044) 4560-213/290/282/287
Web: www.bpre.gov.ph

source: DA-BPRE, wpu.edu.ph, photo from travelpod.com, thepanamanews.com

How to Make Smoked Bangus

Materials Needed:

• Bangus (whole)
• Brine solution (composed of 267.03 grams of salt per liter of water)
• Smoking trays
• Smokehouse

Procedure Read more

How To Make Pork Tapa (Food Business)

Tapa is ideally made from beef, however, this can also be prepared from carabeef, horse meat, chevon and pork.

Lean meat with big muscles and with minimum fat are selected. Meat with muscles containing many connective tissues is not ideal but may be used. Meat from round., chuck and loin are good materials while meat with muscles from the neck and from the shank region is too tough. Tapa is commonly  sliced and seasoned, can be dried.

Meat:

• 1 kg Pork lean, sliced 1/4 inch thick

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