Passion Fruit Juice Product Description Juice extracted from yellow and/or purple varieties of passion fruit which is also known as passionate. Pasionara juice made from this fruit is characterized by its sweet sour fragrant flavor. Passion fruit juice is served as a beverage, in a cocktail mix, and as ingredient in both savory and sweet dessert sauces. Formulation Houschold Measurement Passion fruit seeds Water Sugar Nata (comminuted) Procedures 1. Preparation of raw materials 1.1. Select quality passion fruit. Wash in 1% detergent solution. Rinse well and drain. Break into 2 sections. “4, Scoop out seeds, Heating 2.1. Add water 1.5 times the weight of the seeds. Heat to boil. 3, Add seeds and whisk to get the extract, Strain to remove seeds Pasteurization 3.1. Add sugar and comminuted nata (10% each based on the weight of extract). ‘Adjust acidity to 0.3 % (as citric acid) prior to pasteurization. Pasteurize at 82°C for 1 minute. |. Fill into bottles while still hot. . Seal completely. . Air cool for 30 minutes. Water cool to 45°C and dry. Label, pack in carton boxes and codeBEE Ee ee ree 7.1. Process at 100°C for 30 minutes Cooling 8.1. Air cool for 30 minutes, 8.2. Water cool to 40°C 9. Label, pack in cartons and code, Sweet Macapuno Strings Formulation . Household Measurement Weight Macapuno Strings 2 pes kg Sugar 3 cups 600 kg. Water 1 iter 1 iter ‘i Sodium metabisulfite less than % t Ig Procedures |. Raw material preparation. 1.1. Wash macapuno and set aside 1.2. Shred macapuno, 1.3. Rinse in water, 2. Preparation of syrup: 2.1. Prepare a 35% syrup, The amount of syrup to be prepared is 1.5 times the weight of the cooked macapuno. The composition of the 329% syrup is 350 grams sugar and 750 grams water. 3. Cooking of macapuno: 3.1. Heat syrup to boiling and add macapuno. Maintain 1:2 ratio. Add sodium metabisulfite. Store in refrigerator ovemight, 3.2. Drain. 3. Adjust the concentration of syrup to 60%. 4. Filling 4.1. Fill 12 ounce jars with macapuno 4.2. Fill with syrup until the brim, 4.3. Insert a dull knife to remove occluded air, 5. Exhausting 3.1. Expose to steam for 30 minutes 5.2. Check temperature and headspace. The temperature at the cold point should be at least 82°C (180°F), 6. Seating 6.1. Check the lid and rim of jars and wipe with Previously boiled cloth if there spilled syrup on these areas. 6.2. Place the cap and seal completely, 7. Processing : 7.1. Process at 116°C (240°F) for 45 minutes 8. CoolingHousehold Measurement Weight Napa Cabbage 1 kg Salt 20g 2T Onions (peeled, pureed) he 2 pes Garlic (peeled, minced) 50g 1 head Chili powder 4 to% cup Carrots (washed, peeled, julienned) pes. Patis or hibe (finely chopped) 127 30g Glutinous flour (dissolved in 4T water) 1/46 308 Chives (sliced) V4e 30g Sugar to taste Procedure 1. 2 . Ferment for 2 days at room tempere petinkle saton sliced napa cabbage, Let stand overnight or at least 3 hours, prepare chili sauce, Blend pureed onions, Barlic and chili powder. Paprika may also de patis or hibe. Add glutinous flour and sie thoroughiy, dan. and napa cabbage. Add chili paste and blend very well. rature. . Fill into bottles. Label, pack in cartons and code‘Tomato Sauce With Garlic Formulation Household Measurement Weight Ripe Tomatoes ikg Salt 1T 15g Olive Oil 4T 50g : Garlic (minced) 4T 50g u Pepper (ground) A”T Sg Basil (chopped finely) at 10g Oregano (chopped finely) 2t 3g Anchovies (mashed and Deboned) 3T 50g ! \ | Procedure 1. Wash in 1% detergent, rinse well and drain. | 2, Heat water to boil and blanch for 2 to 3 minutes w 3. Peel and chop finely. 4. Sauté garlic until aroma develops. 5. Add tomatoes and anchovies, Adjust seasoning. Simmer gently. 6. Add herbs and spices 7. Fill into bottles 8. Expose to steam for 15 minutes 9. Seal and process at 100°C for 30 minutes. 10. Air cool for 30 minutes. Water cool until temperature reaches 45°C. Dry. 11. Label, pack in carton boxes and code. Hot Barbecue Sauce Formulation Household Measurement Weight Tomatoes, cored, chopped 1 kg ! Celery, chopped 1% 150g Onions, chopped 1% 150g ‘Sweet green peppers, chopped 1% 150 g t Labuyo pepper, finely chopped iT 6g ' Peppercorns, frestily ground wt 3g Brown sugar he 100g Garlic, minced It 5g ’ Dry mustard it 8g Paprika dry it 8g Salt 1T 10g Cayenne pepper wt 2g White vinegar 2Be 160 mtChili Garfic Sauce Formulation Houschold Measarement Weight Garlic (peeled, minced, soaked in vinegar) 2c 5008 Chili (chopped finely) IT 20g Red Bell Pepper (washed, blanched, peeled and chopped finely) 2¢ 500g Vinegar 1 100g Salt 1B log oi! 3T 30 Procedure 1. Sauté garlic in oil until aroma develops. 2. Add chili and red bell pepper. Add vinegar. 3. Simmer until thick 4. Adjust seasoning 5. Fill into bottles 6. Expose to steam for 10 minutes 7. Completely seal and process at 100°C for 30 minutes. 8. Aircool for 30 minutes then water cool to 40°C. Dry. 9. Label, pack in carton boxes and code. Sfirimp and Chibi Sauce Product description Chili sauces have gained popularity as an accompaniment to many Filipino dishes both as a table seasoning and for cooking. Chili sauce should be smooth, thick encugh to coat but should flow. Formulation Household Measurement Weight ‘Small dried chili pepper 2e 500g Fish sauce Be 190g Vegetable oil he 1208 Salt 1T 10g Shallots, sliced Keo Bg Garlic cloves, minced 2e 500g Dried shrimps he ikg Brown sugar 1B ¢ Bg Tamarind extract lhe 3002