Monday, August 29, 2011

Longganisa 3rd Filipino Recipe

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)

http://www.mixph.com

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