Tocino Recipe for Commercial Use

Tocino as a cured product native to the Philippines. it is processed from pork, normally sliced and contains high amount of sugar. Tocino is the bacon of the Filipinos.

Ingredients:

  • 1 kg Pork pigue or kasim (with or without skin)

Extenders

  • Dissolve in 1/4 to 1/2 cup water – 1 tbsp isolate and 1 stp carageenan

Curing Mix

  • 1 tbsp  Salt, refined
  • 1/2 tsp Curing salt
  • 1 tsp Phosphate
  • 1/2 tsp Vitamin C powder
  • 1/4 cup Water, chilled

Seasoning

  • 1 cup Sugar, refined
  • 2 tbsp Garlic, chopped finely
  • 2 tbsp Anisado wine
  • 1/4 cup Pineapple juice
  • 1/2 MSG
  • Food color as desired (allura red) – dissolve 1 tsp in 1/4 cup water
  • 1/4 tsp Meat enhancer
  • 1/4 tsp Meat tenderizer

To lengthen shelf life, add 1/2 tsp sodium benzoate

Packaging Materials

  1. Polyethylene bags for 1/2 kg (6″ x 12″)
  2. Styropor, rectangular in shape with clingwrap on top

Procedure

  1. Select good quality materials. Trim and weigh.
  2. Slice the raw materials
  3. Measure and weigh all the ingredients,
  4. Mix with curing ingredients (see curing mix). Add extenders and mix well until it dries up.
  5. Add the rest of the ingredients and mix again.
  6. Cure at room temperature for 8 to 10 hours or refrigerate for 1 to 2 days or overnight.
  7. Pack in polyethylene bag in 1/4 or 1/2 kg package.
  8. Store in freezer.

Yield: 1.3 to 1.5 kgs.

Source: DA – ATI, Diliman Q.C.

 

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