Pinoy Longganisa Recipe for Food Business

Meat processing provides livelihood projects for would-be entrepreneurs. One of the best resources we have in the country are hogs.

Slaughtering of hogs will give a 70-75% dressing percentage. An 80 kg of hog will give a carcass (bone-in) of 60 kg. If the carcass is cut into primal cuts (pige, loin, paypay and kasim) they are called the fabricated cuts. Cutting the fabricated cuts into retail cuts will give an income of P1,000 – P1,500 per carcass including the sale of the bones and the internal organs.

However, if one is interested to process healthy longganisang Pinoy, carcass will have 40 kgs. lean and fat which can produce 60 kgs. of longganisa which should include Organic Fibers that will increase the yield of the product by 50%, thus bringing down the cost.

Meat Ingredients:

  • 700 g Pork lean, ground coarsely
  • 300 g Pork backfat, cubed

Curing Mix:

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

Extenders:

  • 1/4 cup TVP
  • 1/4 cup Qualicel
  • 1/4 cup Versagel
  • 1/4 cup Water

Seasonings:

  • 1 1/2 tsp Sugar
  • 6 tsp Garlic, fried
  • 1 tsp Black pepper, ground
  • 3 tsp Anisado wine
  • 1/2 tsp Meat enhancer
  • 1/2 tsp MSG
  • 1 tsp Annatto powder
  • 1 tsp Paprika powder
  • 1 tsp BF blend (binder/filler)

Procedure:

  1. Select good quality raw material. Grind meat and backfat coarsely.
  2. Measure or weigh all ingredients. Add meat to the curing mix and mix until tacky, then add extenders and mix again. Add the rest of the ingredients and mix till well blended.
  3. Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day.
  4. Stuff into clean, fresh natural casing or collagen casing. Link to desired lengths (4 inches long).
  5. Pack in polyethylene bags (1/4 or 1/2 kg.) and store in freezer.

Packaging materials:

  • Natural hog casing or collagen casing (#23-28)
  • Polyethylene bags 1/4 kg- 1/2 kg.

Size/Thickness: 4″ x 8″/0.003, 6″ x 10″/0.003

If skinless:

  • Use paperlyne sheets or plastic sheets 4″ x 4″. (Meat and fat should be finely ground. If to be prepared in skinless type)

Yield: 1.8 kgs. 23

You can buy all meat processing ingredients 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: [email protected]
Web: www.spicesandfoodmix.com

author: Lourdes G. Rivera

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