DNHS,DUMINGAG, ZDS

Objectives:

At the end of the demonstration the

participants will be able to:
1. Process food by Curing
L.O.4. Cure the materials
L.O.5. Finish the cured materials
2. Produce the finish product
3. Assess the performance task
Video Presentation
What did you observe in that video?
What is the importance of Food/Meat
Processing?
Did you experience making longganisa
and tocino?
Did you know how to preserve raw
materials in food like fish or meat?
Would you like to know how to
preserve meat by curing?
“

CURING MATERIALS AND FINISH CURED

MATERIALS
(LONGGANISA AND TOCINO MAKING)
Curing
- refers to various preservation
and flavoring processes,
especially of meat or fish, by the
addition of a combination of salt,
sugar and either nitrate or nitrite.
 Importance of Food Preservation

•1.Increasing the shelf-

life of foods thus
increasing the supply.
So many perishable
foods can be preserved
for a long time.
 Importance of Food Preservation

2. Making the seasonal

food available
throughout the year.
 Importance of Food Preservation

3. Adding variety to
the diet.
 Importance of Food Preservation

4. Saving time by
reducing preparation,
time and energy, as the
food has already been
partially processed.
 Importance of Food Preservation

5.Decreasing wastage
of food by
preventing decay or
spoilage of food.
 Raw Materials and Ingredients for
Longganisa:
Meat Ingredients:
•750 grams Lean meat (ground finely)
•250 grams back fat
Non-Meat Ingredients:
•1 ½ T Salt
•½ t Curing salt
•1 t Phosphate
•¼ cup water
•¼ t Ascorbic acid
 Raw Materials and Ingredients for
Longganisa:
Non-Meat Ingredients:
•9-12 T (3/4 cup) Refined sugar
•½ T Ground Black pepper
•2 T Garlic (chopped finely)
•1t Paprika powder (optional)
•2 T Anisado wine/White wine
•4 T Pineapple Juice
 Raw Materials and Ingredients for
Tocino:
Meat Ingredient:
•1 kilo boneless chicken breast
Non-meat Ingredients:
•1 ½ cup brown sugar
•½ cup pineapple juice
•1 tsp. refined salt
•1 tsp. ground black pepper
•4 Tbsp. Tomato catsup
•red food coloring (optional)
 Procedure in Longganisa:
1. Measure and weigh all the
ingredients.
2. Mix the first four ingredients
properly (salt, curing salt, phosphate
and vit. C.)
 Procedure in Longganisa:
3. Add the rest of the ingredients. Mix until well
blend.
4.Cure at room temperature for 8-10 or in a
refrigerator temperature for 1 day.
5.Wrap in a paperlane/continuous wrapper (2 T
per piece or 40 grams).
 Procedure in Longganisa:

6. Seal and label.

7. Store in freezer.
 Procedure in Tocino:

1.Pound the chicken breast to

tenderize. Then slice it into
serving pieces or your desired
sizes.
 Procedure in Tocino:

2. In a mixing bowl, combine

chicken, sugar, pineapple
juice, salt, pepper, catsup
and food color.
 Procedure in Tocino:

3.Mix well to combine the meat

with the curing mixture.
4.Transfer the chicken with the
curing mix in a container with lid
or a zip bag.
 Procedure in Tocino:

5. Seal and Label.

6. Refrigerate to cure the meat.
7. Store in freezer.
Thank
You!!!!!! ELSA SUANER SEMINE
Demonstrator