SKINLESS LONGANISA

I. Objectives

To be able to processed pork meat to skinless longanisa following the standard recipe.

II. Ingredients

Pork lean, ground finely 1 kg.

Salt, refined 1T
Curing salt ½t
Phosphate, dissolve in ¼ c water 1t
Vitamin C powder ¼t
Sugar, refined ¾ cup
Black pepper, ground ½T
Garlic, chopped finely 2T
Paprika powder 1t
Anisado wine 2T
Pineapple juice 2T
Vetsin (MSG) ½t

III. Procedure

1. Select good quality raw materials

2. Grind lean and back fat finely

3. Measure and weight all the ingredients

4. Mix the first four ingredients, salt, curing salt, phosphate and vitamin C powder.

Mix continuously.

5. Add the rest of ingredients. Mix until well blended.

6. Cure at room temperature for 8 – 10 hours or refrigeration temperature for 1 day

only.
 7. Wrap paperlyne or cut wrap (2 T / piece)

8. Pack in polyethylene bag ¼ kg 9should have 6 pieces of skinless longanisa.

IV. Expenses

Pork lean ₱ 170.00

Salt, refine d ₱ 5.00

Curing salt ₱ 5.00

Phosphate ₱ 10.00

Vitamin C Powder ₱ 5.00

Sugar, refined ₱ 30.00

Black pepper ₱ 4.00

Garlic ₱ 32.00

Pineapple juice ₱ 32

Vetsin ₱ 3.00

Total: ₱ 283

V. Problem Met

Lack of tools and equipment unavailability of ingredients like anisado wine and

paprika powder.

VI. Conclusion
 Therefore, we conclude that despite of the problem and unavailability of other

product. We still prepared and cooked nutritious and delicious skinless longanisa.

VII. Documentation