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  • Tocino (For 1.5 Kilos Meat)

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    aristone mariano
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    This document provides instructions for making tocino using 1.5 kilograms of pork lupay. It lists the required materials including the meat, curing solution, seasonings, and packaging. The curing solution combines salt, Prague powder, and phosphate. The seasoning mixture includes sugar, wine, pineapple juice, garlic, MSG, and food coloring. The procedure instructs to cure the meat with the solution, add the seasonings and mix well before packaging in a polyethylene bag and storing in the freezer.

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    Original Title

    TOCINO

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    This document provides instructions for making tocino using 1.5 kilograms of pork lupay. It lists the required materials including the meat, curing solution, seasonings, and packaging. The curing solution combines salt, Prague powder, and phosphate. The seasoning mixture includes sugar, wine, pineapple juice, garlic, MSG, and food coloring. The procedure instructs to cure the meat with the solution, add the seasonings and mix well before packaging in a polyethylene bag and storing in the freezer.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    88 views1 page

    Tocino (For 1.5 Kilos Meat)

    Uploaded by

    aristone mariano
    This document provides instructions for making tocino using 1.5 kilograms of pork lupay. It lists the required materials including the meat, curing solution, seasonings, and packaging. The curing solution combines salt, Prague powder, and phosphate. The seasoning mixture includes sugar, wine, pineapple juice, garlic, MSG, and food coloring. The procedure instructs to cure the meat with the solution, add the seasonings and mix well before packaging in a polyethylene bag and storing in the freezer.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    TOCINO

    ( for 1.5 kilos meat)

    Materials Measure
    A. Meat Material 1.5kg. Pork Lupay
    B. Curing Solution 1 ½ T Salt, Refined
    2T Praque Powder / Curing Salt
    1½ Accord Powder / Phosphate
    6T Cold Water
    C. Seasoning / Spicies 18 T Refined Sugar
    3T Anisado Wine
    3T Pineapple Juice
    3T Garling (chopped/miced)
    1 ½ T Monosodium Glutamate
    1/8 T Food Color (Red)
    D. Packaging Materials Polyethylene Bag 5’ x 8’

    Procedure:

    a. Select good quality of meat material .


    b. Measure/weigh ingredients.
    c. Add curing ingredients to meet materials. Mix well until tacky.
    d. Add the rest of the ingredients and mix well until thoroughly blended.
    e. Pack in in polyethylene bag
    f. Label .
    g. Store in freezer.

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