COLLEGE OF ENGINEERING

ISABELA STATE UNIVERSITY

ECHAGUE CAMPUS
SAN FABIAN, ECHAGUE, ISABELA

SALMON SPRING ROLL

PRODUCT PROPOSAL
 TABLE OF CONTENTS
Page

INTRODUCTION
1
About the Product ----------------------------------------
Objectives ------------------------------------------------- 2
Concept --------------------------------------------------- 2
Product Definition----------------------------------------
2-3
Time Table of the Activities ---------------------------

PRODUCT
4
Ingredients------------------------------------------------- 4
Procedure--------------------------------------------------
Final Product---------------------------------------------- 5

QUALITY ASSURANCE

Taste Tests------------------------------------------------- 6-9

FINANCIAL STATEMENT AND MARKETING

STRATEGY------------------------------------------------------- 10-11

Return on Investments----------------------------------- 13
Marketing Strategy--------------------------------------- 13

RECOMMENDATIONS--------------------------------------- 13
14
APPENDICES----------------------------------------------------

1
I. INTRODUCTION

ABOUT THE PRODUCT

Spring rolls of different shapes, sizes and fillings have been

popular snack in Asia for centuries. It is believed that spring rolls
originated from China. They were a seasonal food consumed during the
spring. They started as a pancake filled with new season’s spring
vegetables, a welcome change from the preserved foods of the long
winter months.

Spring rolls are a large variety of filled, rolled appetizer or dim

sum found in East Asian and South East Asian cuisine. The name is a
literal translation of the Chinese Chun Juan meaning spring roll. The
kind of wrapper, fillings, and cooking technique used, as well as the
name, vary considerably within this large area, depending in the region’s
culture.

The important ingredient to make spring rolls is the rice paper

which is easy to buy it at the market or supermarket; it is dry rice paper
made of rice. The dry rice is hard to roll but for it to become smooth you
can wrap it inside of a fresh banana leaves around an hour. In making
spring roll there’s so many ways and main ingredients they use, but in
this time the Group B used a Salmon fish as their main ingredient.

Spring roll is a very typical and very popular in our country

nowadays, you can see it in the street, canteen and restaurant but in order
to change the taste of the spring roll the Group B used a salmon fish.
Instead of buying junk food you can buy or make your own version of
spring roll.

II. OBJECTIVES

➢ To come up with a product that can be incorporated with

Salmon fish.
➢ To produce an attractive product in terms of appearance and
taste.
➢ To produce a very cheap and affordable delicious product.
➢ To improve the nutritional value of the chosen product.
➢ To make a product as a substitute of junk foods.

2
III. CONCEPT

Based on the objectives mentioned, spring rolls is very ideal and

it suit to be used as a product that complement with the salmon. Aside
to the fact that Spring roll is very common and popular to the public, it
can be a good snack and can be incorporated with the Salmon. The
salmon spring roll is a good snack that can be dip in a vinegar mix with
a different ingredient and in a thousand-island sauce. Due to the reasons,
the group has chosen to develop the said product.

IV. PRODUCT DEFINITION

The Salmon Spring Roll is a fried spring roll incorporated with

Salmon Fish mix with organic vegetable and cheese wrapped with a rice
paper.

V. TIME TABLE OF THE ACTIVITIES

The activities to be accomplished together with its corresponding

dates were carefully planned and laid out by the group. The purpose of
this is to have an organized schedule of activities that aims to outline the
important things to be done to reach an end-point or planned results. But
due to some considerable circumstances, alterations or changes in the
time table is inevitable. Thus, the group reschedule and also modified
some activities to come up with the desired results and moreover better
results (Table 1)

3
 Table 1. Time table and variant column
Date Activity to be done
October 13, 2017 Time line arrangement
October 16, 2017 Collecting of fund for
the product
October 20, 2017 1st Practice of making
Salmon Spring rolls
October 27, 2017 2nd practice
October 30, 2017 Improvement of the
spring roll
November 13, 2017 First taste test
November 22, 2017 Second taste test,
making a sauce for the
spring roll
November 30, 2017 Third taste test,
lessening the wrapper
and adding of salmon in
the spring roll.
December 1, 2017 First production
nd
December 4, 2017 2 Production
December 6, 2017 3rd Production
December11, 2017 Final defense of the
product proposal.
December 12, 2017 Final defense of the
product proposal.
Expected Output Revision made Variance
Concrete Plan and written
schedule
Comments of the group Remove the flour
for the improvement of added in the spring
the product. rolls.
improvement Taste improving by
removing the flour
added in the spring
roll.
Adding a grated
cheese on the spring
Improvement
roll.
Comments of the whole Make a sauce for
class of BSAE 3-1 for better taste.
improvement
Comments, grading base Lessen the wrapper
on taste, appearance, of the spring roll,
aroma, texture, etc. and add more
salmon fish for each
piece for a better
taste of the spring
roll .
Ready for
Comments of some commercializing
students in College of the product
Engineering.
80pcs of spring roll none
80pcs spring roll Reducing the size
of the spring roll
The target date was not attained
due to the examination. So, we
100pcs spring roll none adjust the date at
December 8,2017
Good comment and The date was not attained due to
approving of the product the adjustment of the date of the
by the panel. defense.
Good comment and
approving of the product
by the panel.
4
 VI. PRODUCT
• 1 teaspoon of ground black pepper
INGREDIENTS • 3 bundles of large spring roll
wrappers or rice paper
For Salmon spring roll • 2 cups of oil for frying

• 1kilogram of Salmon fish

• 2 pieces of big red or white onion,
sliced Dipping Sauce
• 3 gloves of garlic, minced
• 2 pieces tomato (remove the • 1 cup vinegar
seeds), chopped • 1 small onion, minced
• 2 stems of celery, chopped • ¼ teaspoon black ground pepper
• 2 pieces of red pepper, chopped • ½ cup of sugar
• 1 piece of carrot, chopped • 1-piece cayenne pepper (siling
• 1 cheese, grated labuyo) – optional
• 1 tablespoon of salt

PROCEDURE

1) Remove fish innards and gills. Wash thoroughly.

2) In a pot, boil fish with enough water for at least 10 minutes. Turn off heat
3) Remove water from the pot and set aside the fish for a while to cool of
4) Carefully remove all the fish bones. Ensure that even the smallest bones are
taken out. Set aside.
5) Add all the ingredients including the chopped celery, carrots and red bell
pepper into the salmon fish meat
6) Get one wrapper sheet or rice paper and laid it on a flat surface
7) Scoop 2 to 3 spoon, depending on size of your wrapper, of blended salmon
meat and all of the ingredients and put on the near edge of the wrapper
8) Carefully roll the wrapper, while securing the mixed ingredients inside, and
form a log.
9) Now dip your finger with water and wet the inner end of the wrapper.
Carefully press the wrapper end against the log to seal it.
10) In a deep pan over a medium fire, heat the oil. Fry the salmon spring roll in
batches until its wrapper color is golden brown.
11) Remove the spring roll from the pan and drain oil on the paper towel.
12) Prepare sauce by mixing all the dipping ingredients.
13) Serve

5
 FINAL PRODUCT

After all of the modifications and alterations done, the group finally produced a
microbiologically safe, acceptable, and hazard-free salmon spring roll with a size just
to fit the consumer’s mouth (Figure 1). As preferred by the customers, the salmon
spring roll was characterized to be a bit dense so that a piece would be enough to satisfy
one’s stomach. According to some customers, it is an excellent snack.

Figure 1. Salmon Spring Roll as a final Product

6
 QUALITY ASSURANCE
VII. TASTE TEST

The group used 9-point Hedonic Scale to measure acceptability of the product in
terms of taste, texture, aroma and appearance. The results were the following:

TABLE 2. FIRST TASTE TEST GRADES (SEE ATTACHED ORIGINAL

COPY OF THE GRADING TABLE)

Member of the Group Taste Texture Aroma Appearance Remarks

Student A 8 9 9 9 _
Student B 8 7 9 9 -
Student C 8 9 9 9 -
Student D 8 8 8 8.6 -
Student E 8.9 9 9 9 -
Student F 9 8 8 9 -
Student G 9 9 9 9 -
Student H 8.5 9 9 9 -
Student I 9 8.9 8.75 8.98 -
Student J 8 8.5 9 9 -
Student K 8.9 8 8 8 -
Student L 9 8.9 9 9 -
Student N 8.7 9 9 9 -
Student O 9 9 8 9 -
Student P 9 9 9 9 -

In the table above, it shows that the first taste test is not that so pleasurable from
the taste of the group members of our group because of the following circumstances:
1. We add flour in the spring roll that destroy the combining of the
ingredients and the taste of the salmon fish is totally vanished
because of the flour.
2. We don’t have sauce that complement in our product.
3. The texture of our product is not so appealing.

The problems stated above was immediately fixed by the group to make the
product presentable at the same time appealing to the consumer.

7
 TABLE 3. SECOND TASTE TEST GRADES (SEE ATTACHED
ORIGINAL COPY OF THE GRADING TABLE)

SBO Officers, Taste Texture Aroma Appearance Remarks

Faculty and Staff of
College of Engineering
1 8 9 9 9 Can’t taste the
salmon
2 9 9 9 9
3 9 9 9 9 Okey
4 9 8 9 8.6 -
5 9 9 9 9 Ok
6 9 9 9 9 -
7 9 9 9 9 -
8 8.5 9 9 9 Good
9 9 8.9 8.75 8.98 Nice Try
10 8 9 9 9 The Best
11 9 8 9 8 -
12 9 9 9 9 -
13 9 9 9 9 Okay
14 9 9 9 9 Best
15 9 9 9 9 For commercial
production

In the table above, it shows that the 2nd taste test is little bit improved because
we made the suggested revision of the group member of our group as you can see the
graph is little bit improving the faculty and staff of the College of Engineering as well
as the SBO Officers gave as suggestion to improve our product more, the first
suggestion is we need to lessen the wrapper of the spring roll and add more salmon fish
for a better taste. As you can see in the graph the appearance is still the highest due to
the perfect timing of cooking of the said product, but we need to improve it more for a
high satisfaction of the consumer.

8
TABLE 4. TASTE TEST GRADES (SEE ATTACHED ORIGINAL COPY OF
THE GRADING TABLE)

Students of the College of Taste Texture Aroma Appearance Remarks

Engineering
Student A 9 9 9 9 _
Student B 9 9 9 9 Very Good
Student C 9 8 9 9 -
Student D 9 8 9 9 -
Student E 9 8 9 9 Very Good
Student F 9 8 9 9 Very Good
Student G 9 9 9 9 I can taste now
the salmon.
Student H 9 9 9 9 Very Good
Student I 9 9 9 9 Awesome
Good Job
Student J 9 9 9 9 -
Student K 9 9 9 9 -
Student L 9 9 9 9 -
Student N 9 9 9 9 -
Student O 9 9 9 9 Delicious
Student P 9 9 9 9 Excellent

In the 3rd and final taste test we finally perfect the taste, aroma, and appearance
of the spring roll but the texture has a little bit problem it because we cooked the spring
roll ahead of time before the taste testing that affect the texture of the spring roll, it
becomes smooth and that is one of the effect of the low grades of the texture of the
product.

9
GRAPH 1. MEAN SCORE OF THE THREE TASTE TEST

Mean Score of The Three Taste Test

9.1
9
8.9
8.8
8.7
8.6
8.5
8.4
Taste Texture Aroma Appearance
1st Taste Test Mean Score 8.666 8.62 8.716 8.899
2nd taste test Mean Score 8.83 8.86 8.98 8.998
3rd taste test Mean Score 8.8 9 9 9

1st Taste Test Mean Score 2nd taste test Mean Score 3rd taste test Mean Score

As shown in the graph above you can see the improving of the product in terms
of taste, texture, aroma and the appearance by just comparing the means of the three-
taste test. The product is improving every taste testing because of the help of the people
in College of Engineering and by the guidance of the adviser of the group, their
professor, the group conducted a survey in their college to improve their product, they
used the 9-point Hedonic Scale to grade their product, 9 as the highest and 1 as the
lowest, by this grading system they can use it to revise or to improve their product base
on the remarks of the sample consumers in their college.

As for the graph shown above taken from the results of the 9-Hedonic Scale
which includes the taste, texture, aroma and the appearance of the product which is the
Salmon Spring Roll. From the 15 respondents or sample consumers of the test testing
we come up on the mean results shown in the graph above.

As for the first try we got a very low result it is because of the following
circumstances.

1. We put flour in the in the product that’s why the salmon fish
cannot be identify if you taste it.
2. It is because we are in quantity and not in the quality of the
product before that makes the product not so appealing in the
taste of the consumers.

As time passed by the group improved their product as they listen to the
suggestion of the respondents of their conducted survey that leads the group to a
successful result to satisfy the taste of their consumers.

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 FINANCIAL STATEMENT AND MARKETING STRATEGY

Table 5. Cost of developing the product

Expense Measurement Price (php)

Salmon 1 kilos 90
Cheese 1 packed 45
Garlic 2 Gloves 10
Cooking Oil 1 bottle 40
Onion 3 pieces 5
Bell Pepper 2 pieces 10
Carrot 1 piece 5
Celery 2 stems 15
Black Pepper powder 5 sachets 5
Rice paper/ wrapper 3 bundles 75
Vinegar 1 bottle 10
Total Expenses P310.00

The formula used in computing or determining the total cost of production

during developing and enhancing the product is: cost per production for taste test
multiply by number of taste tests made equals total expense on developing of product.

Computation:(P310.00 (cost per production) x 3 (production cycle) = P 930.00)

The first and second production has the same expenses and amount of
ingredients. During this period the group aims to standardize the procedure and
ingredients of Salmon Spring Roll

Computation: Target number of output was 80 pcs x 5.00 = P 400.00

Total Expenses – Total Sales = Profit

11
Table 6. First and Second Production

Expense Measurement Price (php)

Salmon 1 kilos 90
Cheese 1 packed 45
Garlic 2 Gloves 10
Cooking Oil 1 bottle 40
Onion 3 pieces 5
Bell Pepper 2 pieces 10
Carrot 1 piece 5
Celery 2 stems 15
Black Pepper powder 5 sachets 5
Rice paper/ wrapper 3 bundles 75
Vinegar 1 bottle 10
Total Expenses P310.00

During the first and second production we excess the size of the product to
attract the costumers but due to the excessive amount of the ingredients in the salmon
spring roll we come up in a very low income. In that case the group was planned to
shorten the size and lessen the amount of the ingredients of the spring roll.

Computation: Target number of output was 80 pcs x 5.00 = P 400.00

Total Expenses – Total Sales = Profit
P400.00 – P310.00 = P90.00

12
TABLE 7. Third Production

Expense Measurement Price (php)

Salmon 1 kilos 90
Cheese 1 packed 45
Garlic 2 Gloves 10
Cooking Oil 1 bottle 40
Onion 3 pieces 5
Bell Pepper 2 pieces 10
Carrot 1 piece 5
Celery 2 stems 15
Black Pepper powder 5 sachets 5
Rice paper/ wrapper 3 bundles 75
Vinegar 1 bottle 10
Total Expenses P310.00
Computation: Target number of output was 100pcs x 5.00 = P 500.00
Total Expenses – Total Sales = Profit
P500.00 – P310.00 = P190.00

Summary of Production Result

First production - 80pcsx P5 = P400.00

Second production - 80pcsx P5 = P400.00
Third production - 100pcsxP5 = P500.00

Total Expenses

Cost of developing the product (3 times) - P930.00

First production (1kl. salmon) - P310.00
Second production (1kl. salmon) - P310.00
Third production (1 kl salmon) - P310.00

Total Expenses 1, 860.00

-Total Sales 1,300.00
Profit - 560.00

13
Return of investments

First production (1 kilo salmon) - November-December

80pcsx P5 = P 90.00 x100 = 29.03%
P 310.00

Second production (1kilo salmon) –

80pcsx P5 = P 90.00 x100 = 29.03%
P 310.00

Third production (1 kilo salmon) -

100pcsx P5 = P 100.00 x100 = 32.26%
P 310.00

*After another production the entire investments will be compensated

Marketing strategy

The product was advertised through individual verbal advertisements.

The price is P5.00 for 1 piece, cheaper and affordable but nutritious and

delicious as well.

VIII. RECOMMENDATION

For the further improvement of the product, the group recommends the
following:

Increase the number of output

Due to having a short time for food preparation, the number of spring roll
produced is not enough to have more profit. Because of this, it is recommended to allot
at least twelve (12) hours and increase labor to increase the number of output and
increase the profit as well.

USED A SHORT AND TIN WRAPPER

Due to the excessive size of the Salmon spring roll the group was highly
recommended to used o short and tin wrapper to reduce the size of the product.

14
IX. APPENDICES

APPENDIX FIGURE 1. INGREDIENTS IN MAKING SPRING ROLL.

APPENDIX FIGURE 2. STEAMED SALMON READY FOR MINCING.

15
APPENDIX FIGURE 3. ORGANIC VEGETABLE FOR THE SPRING ROLL
AS ADDITIONAL TASTE AND INGREDIENTS.

APPENDIX GIGURE 4. MINCED SALMON FISH MIXED WITH THE

ORGANIC VEGETABLE AND OTHER INGREDIENTS.

16
APPENDIX FIGURE 5. UNCOOKED SALMON SPRING ROLL READY FOR
PRODUCTION.

APPENDIX FIGURE 6. COOKED SALMON SPRING ROLL READY FOR

SELLING.

17
APPENDIX FIGURE 7. DURING THE TASTE TESTING OF THE GROUP.

18