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CHICKEN TOCINO
Meat Material: Weight (gms)
Chicken breast or drumstick 1000 gms.
(Breast, 4 pcs or drumstick, 8 pcs.)

II. INGREDIENTS:

Curing Mix Household Measure Weight (gms)


Trehalose 2 Tbsp 20.00
Salt, refined 1 Tbsp 12.00
Curing salt ½ tsp 2.00
Phosphate 1 tsp 3.00
Vitamin C powder ¼ tsp .50
Chilled Water* ¼ cup 62.50
* to dissolve the 4 ingredients

Extenders
Isolate 1 Tbsp 5.00
Carageenan 1 tsp 2.50
Fibrill ¼ cup
Water chilled* ½ cup 125.00

Seasonings
Sugar, refined 1 cup (16 Tbsp) 160.00
Garlic, chopped finely* 2 Tbsp 24.00
Anisado wine 2 Tbsp 24.00
Pineapple juice ¼ cup 60.00
Vetsin (MSG) ½ tsp 1.50
Food color (allura red)** ½ tsp
Meat enhancer ½ tsp 1.22
Meat tenderizer 1 tsp 3.00
BF Blend *** ½ tsp 2.50
Meaty ginisa ½ tsp 2.50

* Garlic powder maybe substituted in the level of 2 tsp. per kg. which is equivalent to 10 grams.
** Prepared by dissolving 1 tsp. of food color in ½ cup of water. This serves as the stock
solution to be kept in the refrigerator. From this solution get 1-2 tsps.
***Add in the last mixing

PROCEDURE:
1. Select good quality raw materials. Trim and weigh.
2. Slice the raw materials. Measure and weigh all the ingredients.
3. Mix meat with first four ingredients: Salt, Curing salt, Phosphate and Vitamin C.
Add the extenders and mix well until it dries up.
4. Add the rest of the ingredients and mix again. Cure at room temperature for not more than 4 hours or
refrigeration temperature for 8-12 hours.
5. Pack in polyethylene bag in ¼ or ½ kg. package. Store in freezer.

Packaging Materials: - Polyethylene bags


(Size ½ kg 6”x12”) Thickness = 0.003
- Styrofoam, rectangular in shape with cling on top

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CHICKEN HAM
Meat Material: Weight (gms.)
Chicken, whole, dressed 1.0 kgs

Pumping Pickle Solution Household Measure Weight (gms.)


(50° salinity)

Trehalose 2 Tbsp 20.00


Salt, refined 1 Tbsp 12.00
Curing salt ½ tsp 2.00
Sugar, refined 1 Tbsp 10.00
Phosphate 1 tsp 3.00
Vitamin C ¼ tsp 0.50
Hamspice 1 Tbsp 6.00
Isolate* 1 Tbsp 5.00
Carageenan* 1 tsp 2.50
Water, chilled ½ cup 125.00
BF Blend 1 tsp 5.00
Smoke Flavor ¼ tsp 2.00

Dry Cure Mixture


Salt refined 2 Tbsp 15.00
Sugar, refined 4 Tbsp 40.00
Phosphate ¼ Tbsp 2.25
Vitamin C ¼ tsp 0.50

*Dissolve first in chilled water and strain before adding other ingredients.
These three ingredients minimizes shrinkage in ham and promote better sliceability.
*Ingredients that minimize shrinkage in ham and promote better sliceability.

Cooking Ingredients (for 1-2 kgs. Chicken ham)

Put 2-3 cups of water to immerse Chicken Ham and add the following ingredients:

Brown sugar 2 cups 400.00


Pineappple juice 1-2 cups 240-480
or 7-up / Sprite 1 bottle
Anisado wine ½ cup 96.00
Clavo de comer 2-3 pcs
Oregano dried few strands
Bay leaves (laurel) 3 pcs.

* Ingredients that minimizes shrinkage in ham and promotes better sliceability.


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Procedure:

1. Select good quality raw material. Trim and clean very well. Prepare pumping pickle
( 50° salinity ).
2. Inject pumping pickle solution into the lean portion only at a distance of 1 inch apart
and massage for even distribution of pumping pickle.
3. Apply dry cure mixture inside and outside the carcass. Cure at room temperature for
8-10 hours or refrigeration temperature for 2-3 days.
4. Pull out from curing. Wash under running water, drain and put in ham net or tie with
abaca twine to maintain shape.
5. Cook for 1 ½ hours. Boil at the beginning and simmer.
6. Caramelize with brown sugar with the following methods:
 Use of blow torch (suplete)
 Use of hot siyense
 Put in turbo at 375°F for 20 minutes
 Put in oven, broiling temperature for 20 minutes
 Thick syrup

Thick syrup:

1 cup cooking solution


2 cups brown sugar
¼ cup pineapple juice
½ tsp carageenan dissolve in ¼ cup water
2 Tbsp soy sauce

1. Bring to boil the above three (3) ingredients. When already thickened pour to the
cooled cooked ham where the tie is already removed.

2. Cool. Put in the refrigerator or freezer overnight. Pack in cling wrap.

3. Use native basket as packaging material. Use cling wrap on chicken ham. Put on
styro plate and place on native basket and wrap with colored cellophane tied with
ribbon.

Yield: 1.2 kgs. = 1.0 kg.

LSR’S Note:

 Chicken Ham maybe kept in the chiller before curing for better sliceability.
 Chicken Ham maybe kept in the refrigerator for 2-3 days. In the freezer, it can
maintain its quality for one month.
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CHICKEN SIOMAI
Meat Material: Weight (gms)
Chicken’s Meat, ground 1000 gms.
Shrimp meat, cooked and chopped finely 100 gms.
or Shrimp granules 2 tsps.
Ingredients: Household Measure Weight (gms)
Curing mix:
Trehalose 2 Tbsp 20.00
Salt, refined 1 ¼ Tbsp 12.00
Curing salt ½ tsp 2.00
Phosphate 1 tsp 3.00
Chilled water* ¼ cup 62.50
*To dissolve the 3 ingredients
Extenders:
TVP (Texture Vegetable Protein) ¼ cup 18.00
Qualicel ¼ cup 10.00
Versagel ½ cup 60.00
Water 1 ¼ cups 375.00
Seasonings:
Sugar, refined 1 Tbsp
Black pepper, ground ½ Tbsp 4.80
Garlic, chopped finely 3 Tbsp 36.00
Carrots, shredded ¾ cup 96.00
or Dried Carrots ¼ cup (hydated in ½ cup water)
Young green onions,
chopped finely ½ cup 80.00
Eggs, medium size 1 pc. 40.00
Cheese, grated ¾ cup 150.00
Vetsin (MSG) ½ tsp 1.50
Sesame oil 2 Tbsp 10.00
BF Blend (Binder Filler Blend) 1 tsp 5.00
Packaging material:
Molo wrapper (1 ½ “ x 1 ½ “ ) 2 packs
Sauce:
Soy sauce 1 cup 224.00
Calamansi 6 pcs. 30.00
Sugar 1 Tbsp 3.30
Ground black pepper 1 tsp 1.70
Vetsin (MSG) ¼ tsp 0.75
Garlic, fried 2 Tbsp 24.00
Sesame oil 2 Tbsp 20.00
Sesame seeds (fried) 2 Tbsp
Procedure:
1. Mix meat with first three ingredients: salt, curing salt and phosphate in chilled water.
Mix continuously until tacky.
2. Then, combine all ingredients thoroughly and wrap in molo wrapper.
3. Steam for 30 minutes at simmering temperature. Then serve with prepared sauce.
Yield: 120-140 pcs. per kg. 1 pc. = 2 teaspoon meat mixture per pkg.
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CHICKEN HAMBURGER
Meat Material: Weight (gms)
Chicken, boneless, ground finely 700.00
Pork backfat, ground finely 300.00

Ingredients: Household Measure Weight (gms)


Curing mix:
Trehalose 2 Tbsp 20.00
Salt, refined 1 Tbsp 12.00
Phosphate 1 tsp 5.00
(dissolved in ¼ cup water)

Extenders
Textured Vegetable Protein ¼ cup 18.00
Isolate 1 Tbsp 5.00
Carageenan ½ tsp 2.50
Water ½ cup

Seasonings:
Sugar, refined 1 Tbsp 10.00
White pepper, ground 1 Tbsp 5.00
Garlic, chopped finely 1 Tbsp 12.00
(or Garlic powder) (1 tsp)
Meat enhancer ½ tsp 1.00
Onion, chopped finely ½ cup 73.00
Celery powder ½ tsp 0.75
Hamburger seasoning 1 tsp 2.50
Milk or whey powder 2 Tbsp 10.00
or Non-dairy Creamer
Egg, fresh medium 1 pc.
Bread crumbs ½ cup 56.00
Potato starch or modified starch 4 Tbsp 26.00
Vetsin (MSG) ½ tsp 1.50
BF Blend 1 tsp 5.00
Meaty Ginisa ½ tsp 2.50

Procedure:
1. Select good quality raw materials.
2. Grind meat and fat.
3. Add salt and phosphate (dissolve in ¼ cup water). Mix until tacky.
4. Add extenders: TVP, carageenan and isolate. Mix again until homogenous mixture
is attained. Add seasonings and remix.
5. To attain firm patties, chill mixture for 1-2 hours in the refrigerator.
6. Form into the patties with the use of hamburger molder (50 grams per patty), 1 kg.
should contain 20 pieces. For small patties weight 30 grams.
7. Freeze patties before packing. Store in freezer. Cook with little amount of fat.
8. Use pre-cut paperlyne to form patties; Put weighing amount on top of paperlyne,
put another paperlyne on top and put hamburger molder, press with potato masher to flatten.
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INSTANT HAMBURGER MIX
Net Wt.: 80 GRAMS Good for 1 kg. Meat (Beef, Pork & Chicken)

1. Mix 1 pkg. Magic Marinade + 1/2 cup water.


2. Dissolve 1 pkg Burger Mix in ¼ cup chilled water. Add to the meat.
Mix until tacky.
3. Add the following extenders.
¼ cup TVP, ¼ cup Qualicel,
½ cup Versagel & Water - 1 ¼ cup
if (Pork/Chix) or 1 ½ cup (Beef)
4. Mix until tacky. Chill and form into patties.

Yield 1 kg meat = 1.5 kg.

PORK CHOP IN MAGIC MARINADE


Meat Materials:
Pork Chop, sliced ½ inch thick, 1 kg (10 – 12 pcs)
bone-in or boneless

Ingredients:
Magic Marinade 1 pkg. (20 gms)
Magic Breading 1 pkg.
Super Seasoning 2 tsps (10 gms)
Bread crumbs 1 pack
Egg, slightly beaten 1 piece

Procedure:
1. Dissolve 1 pkg. Lulu’s Marinade in ½ cup chilled water.
2. Marinade meat for 10 minutes. Add 2 tsps Super Seasoning.
3. Dredge in Magic Breading evenly. Dip into beaten egg. Dredge in bread crumbs.
4. Pan fry in a non-stick pan until done or deep fat fry.

Note:
• Magic Marinade will make the meat juicy and tender.
• This applies also to chicken fillet
• Lulu’s marinade is also applied all sliced meat recipes like steak, tocino, tapa, shawarma;
Cubed meats (menudo, adobo, etc) can be marinated with magic marinade for 10 minutes
before cooking to avoid shrinkage after cooking.
• Super Seasoning enhances the flavor of the product
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CHICKEN TOCINO

Meat Materials Cost / kilo


Chicken Fillet 1000 grams (1 kg) P100.00 / kg 100.00

Ingredients: Weight / kilo Cost / gram Cost / kilo


Refined Salt 12.00 0.02 0.24
Curing Salt 2.00 0.04 0.08
Phosphate 3.00 0.16 0.48
Vitamin C Powder 0.50 0.70 0.35
Isolate 5.00 0.30 1.50
Carageenan 3.00 0.45 1.35
Fibrill 10.00 0.40 4.00
Refined sugar 160.00 0.056 8.96
Garlic Powder 5.00 0.30 1.50
Anisado wine 24.00 0.13 3.12
Pineapple powder 5.00 0.33 1.65
Vetsin (MSG) 1.00 0.15 0.15
Allura red 2.00 0.38 0.75
Meat Enhancer 1.00 0.25 0.25
Meat Tenderizer 3.00 0.20 0.60
Meaty Ginisa 1.00 0.75 0.75
BF Blend 5.00 0.30 1.50
P.E. Bag (6x10) 3 pieces 0.55 1.65
PHP 28.88
YEILD: 1.5 kgs

SUMMARY
1.) Meat Material PHP 100.00
2.) Ingredients/Packaging PHP 28.88
PHP 128.88

PHP 128.88
= PHP 85.92 per kg
1.5

= PHP 42.96 per 500 grams

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CHICKEN HAM

Meat Materials Cost / kilo


Chicken, whole dressed 1.3 kgs @ P120.00 per kg 156.000

Ingredients: Weight / kilo Cost / gram Cost / kilo


Pumping Solution
Refined Salt 12.00 0.02 0.24
Curing Salt 2.00 0.05 0.08
Sugar, refined 10.00 0.06 0.56
Phosphate 3.00 0.16 0.48
Vitamin C Powder 0.50 0.70 0.35
Ham Spice 6.00 0.24 1.44
Trehalose 10.00 0.60 6.00
BF Blend 5.00 0.30 1.50
Smoke Flavor 0.50 0.75 0.38

Dry Cure
Refined Salt 15.00 0.02 0.30
Refined Sugar 40.00 0.06 2.24
Phosphate 2.25 0.16 0.36
Vitamin C Powder 0.50 0.70 0.36

Cooking Ingredients
Brown sugar 400.00 0.05 19.20
Pineapple juice 240.00 24.00
Sprite 500 ml 25.00
Laurel 3 pieces (1 gram) 2.00 2.00
Clavo de comer 3 pieces (1 gram) 2.00 2.00
Oregano dried 2 strands (1 gram) 2.00
Cotton thread 1 meter 2.66
Ham Box 1 piece 18.00
Styrofor 1 piece 2.00
111.145
SUMMARY
1.) Meat materials PHP 156.00
2.) Ingredients PHP 111.15
PHP 267.15

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PREMIUM SIOMAI (CHICKEN)

Meat Materials Cost / kilo


Chicken Fillet, ground 700 grams (260.00 / kilo) 182.00
Backfat 300 grams (130.00 / kilo) 39.00
221.00

Ingredients: Weight / kilo Cost / gram Cost / kilo


Trehalose 20.00 0.6 12.00
Refined Salt 12.00 0.02 0.24
Curing Salt 2.00 0.04 0.08
Phosphate 3.00 0.16 0.48
TVP Granules 25.00 0.11 2.75
Isolate 5.00 0.30 1.50
Carageenan 2.00 0.45 0.68
Refined sugar 10.00 0.064 0.64
Black Pepper 5.00 0.60 1.80
Garlic, chopped 5.00 0.300 1.50
Dried Carrots 25.00 0.40 10.00
Cheese, grated 1 small pack 12.00
Vetsin (MSG) 1.00 0.15 0.15
Sesame Oil 18.00 0.71 12.78
Meaty Ginisa 1.00 0.75 0.75
BF Blend 5.00 0.30 1.50
Shrimp powder 6.00 0.60 3.60
Siomai wrapper 130 pieces 0.44 57.20
PHP 119.645
YEILD: 1.3 kgs

SUMMARY
1.) Meat Material PHP 221.00
2.) Ingredients PHP 119.645
PHP 340.645
262.03
PHP 340.645
= PHP 262.03 per kg
1.3 kgs

= PHP 2.620 per piece @ 10 gms

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PREMIUM HAMBURGER (CHICKEN)

Meat Materials Cost / kilo


Chicken Fillet, ground 700 grams (260.00 / kilo) 182.00
Backfat 300 grams (130.00 / kilo) 39.00
PHP 221.00

Ingredients: Weight / kilo Cost / gram Cost / kilo


Trehalose 20.00 0.60 12.00
Refined Salt 12.00 0.02 0.24
Phosphate 3.00 0.04 0.12
TVP Granules 25.00 0.11 2.75
Isolate 5.00 0.30 1.50
Carageenan 1.50 0.45 0.68
Refined Sugar 15.00 0.06 0.96
White Pepper 5.00 0.40 2.00
Garlic Powder 5.00 0.30 1.50
Vetsin (MSG) 1.00 0.15 0.15
Meat Enhancer 1.00 0.25 0.25
Onion Powder 5.00 0.40 2.00
Beef Aroma 1.00 0.75 0.75
BF Blend 5.00 0.30 1.50
Paperlyne 26 pieces 0.23 5.98
PHP 32.38
SUMMARY
1.) Meat materials PHP 221.00
2.) Ingredients PHP 32.38
PHP 253.38

YEILD: 1.4 kgs PHP 253.38


= PHP 180.98 per kg
1.4 kgs

= PHP 9.05 per patty (50 grams)

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