Raw Materials, Equipments, Utensils & Supplies
- Mussel (tahong) meat
- Vegetable oil
- Weighing scale, 10-kg capacity
- Plastic basin
- Refined salt
- Bistay or titay (or improvised chicken wire)
- Charcoal (or firewood)
- Smokehouse (1/2 drum)
- Thoroughly clean mussels to remove seaweeds, debris and byssus or horny tufts of threads growing out from the base of the foot.
- Soak in water for 1-2 hours to allow mussels to expel sand and wastes (depuration).
- Steam for 10-15 minutes to open shells.
- Cool to temperatures that can allow handling and shucking of mussels. Remove the remaining byssus.
- Smoke mussel meat for 30 minutes or until golden brown.
- Pack smoked mussel in UGL cans or glass jars (fill-in weight for 211 x 300 can and 8-oz. glass jar is 170 grams). Add 2.5 grams refined salt and enough vegetable oil into each can or glass jar leaving 1/4-inch headspace.
- Exhaust to an internal temperature of 82° C and seal.
- Process in a pressure cooker or a retort for one (1) hour at 121° C (15 psi) or 1½ hours at 116° C (10 psi).
- Cool cans under running water. Allow the glass jars to air-cool.
- Wash glass jars and cans to remove grease and grime, and dry.
- Code, label and store at room temperature.
For more information, contact:
Industrial Technology Development Institute
DOST Compound, Gen. Santos Ave., Bicutan, Taguig City
Tel Nos.: (02) 837-2071 to 82 locs 2182, 2218, 2180;
Telefax Nos.: (02) 837-3167/6150/6156