How to Make Fatless Longanisa for Health Conscious People

Heart attacks are the leading cause of death both in the U.S. and the Philippine, says the American Heart Association.

The most common are blood cholesterol level that’s too high, hereditary tendency to develop atherosclerosis and increasing age (55% of all heart attack victims are 65 years old or older, 45% are under 65 and 5% uner 40).

You can’t change your age, gender or your genes, but you can make positive lifestyle changes that can reduce your risk of developing heart disease.

Adopt a new lifestyle particularly your fatty diet. You can make a fatless longganisa by minimizing the backfat content by 30% and replace it with olive oil added to the seasoning to maintain the juiciness of meat.

Meat Material:

  • 1 kg Pork lean, ground finely

Curing Mix Ingredients:

  • 1 tbsp Salt, refined
  • 1/2 tsp Curing salt
  • 1 tsp Phosphate
  • 1/4 tsp Vitamin C powder
  • 1/4 cup Chilled water (to dissolve the 4 ingredients)

Extenders:

  • 1/4 cup TVP (textured vegetable protein)
  • 1 tbsp Isolate
  • 1/2 tsp Carageenan

In 1/2 cup water add 1/4 TVP and hydrate for 3 minutes, then add 1/2 tsp. Caregeenan and 1 tbsp Isolate.

Seasonings:

  • 3/4 cup Sugar, refined
  • 1/2 tbsp Black pepper, ground
  • 2 tbsp Garlic, chopped finely (or 2 tsp garlic powder as substitute)
  • 2 tbsp Anisado wine
  • 2 tbsp Pineapple juice
  • 1/4 tsp Vetsin (MSG) (optional)
  • Food color (allura red)* as desired
  • 1/2 tsp Meat enhancer
  • 1/2 tsp Beef Aroma
  • 1 tsp BF Blend (to added in the last mixing)
  • 2 tbsp Olive oil

*Prepared by dissolving 1 tsp. of food color in 1/2 cup of water. This serves as the stock solution to be kept in the refrigerator. From this solution, get 1-2 tsps.
Procedure:

  1. Select good quality raw material. Measure and weigh all the ingredients.
  2. Mix meat with first four ingredients: salt, curing salt, phosphate and vitamin C powder in chilled water. Mix continuously. Add the rest of the ingredients. Mix until well blended then cure at room temperature for 8-10 hours or refrigeration temperature for one day only (8-12 hours).
  3. Wrap in paperlyne or cut wrap (2 T per piece). Pack in polyethylene bag in 1/4 kg. (you should have six pieces of longanisa) or 1/2 kg package and store in freezer.
  4. Packaging materials:
  • Polyethylene bags: 4″ x 8″ for 1/4 kg and 6″ x 10″ for 1/2 kg
  • Styrofoam containers to be wrapped on top with cling wrap.

Yield: 1.3 – 1.5 kgs. (1/4 kg.=6pcs. or 1/2 kg.=12 pcs.)

All ingredients above are available at:

Spices and Food Mix House
107 E. Rodriguez Ave., Quezon City
Phone: 742-7866/0826, 411-1349
Web: www.spicesandfoodmixhouse.com

author: Lourdes S. Rivera, Marid Digest

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