PROCESS OF PREPARING POWER SNACK FOOD

TECHNICAL FIELD OF THE UTILITY MODEL

This utility model relates generally to processed meat products and more particularly to
5 a process of preparing power snack food made from naturally grown Philippine native pork.

BACKGROUND OF THE UTILITY MODEL

Traditional Etag, coming from the Cordillera, is a preserved meat using a slab of pork
cured with salt for several weeks. After the curing period, the local would sun dry and smoke it
using woods with good scent that can give more flavor to the cured Etag. This process made
10 this traditional Etag unsanitary with unpleasant smell and most often with maggots.

Another product named Biltong, from South Africa, is also a preserved meat using
various herbs and meat. This Biltong was traditionally being eaten by

This Utility Model is the Isabela version of Cordillera Etag traditionally prepared through
salting and smoking wherein American Beef Jerky and South African Biltong. Made from
15 distinctly Filipino native pigs. A ready to eat meat snack that can be mixed with vegetables or
made into salad.

OBJECTIVE

 To produce hygienic version of itag which is more acceptable to food

safety standards
20  A nutritious food
 Vacuum packed ready-to-eat snack
 For the Philippine Army as combat ration (no need to cook).
 The national athletes to give them energy, nutrition and power.
 Feeding program for children in lieu of unhealthy foods.
25  Healthy conscious people

DETAILED DESCRIPTION

This utility model is made from naturally grown Philippine native pigs. Made from 90%
lean meat and 10% back fat. Preserved with spices and herbs and the process of preparing
includes the following:
 Prepare a substantial amount of pork lean meat preferably 4 kg Philippine native pig or
wild boar. Slice the lean meat into bacon-liked strips or bacon thin strip. Marinate the sliced
meat with 150-300 ml. coconut vinegar, 30-50g salt, 30-50g sugar, 2-5 tbsp. black pepper, 2-5
tbsp. red chili, 10-20 tbsp. Philippine lemon, 2-5 tbsp. garlic powder, 2-5 tbsp. clover, 2-5 tbsp.
5 rosemary, 2-5 tbsp coriander. Chill the meat marinade for about 12 hours. Skew the chilled
meat marinade using bamboo stick. Air-dry skewed meat for 3 days. Remove the dried meat
from the stick and pack the meat in a vacuum sealed food grade plastic.

A nutritious snack food made from organic native pork preserved in choice spices and
herbs, air dried, maggot-free, ready to eat, pocket size, vacuum-packed, export quality. The
10 preferred power snack food has the following nutritional content:

Components Quantity %RENI

Pork (90% lean, 10%fat) 125 gm

Calories per serving (kcal) 606 24

Calories from fat 5 -

15 Fat, g 0.6 -

Protein, g 14.0 15

Crude fiber, g 18.4 -

Carbohydrates, g -6.7 -1

20

25
 5

Claims:

1. A process of preparing power snack food comprising the steps of:

a. preparing pork lean meat;

b. slicing the meat into bacon-liked strips;

10 c. marinating the sliced meat with coconut vinegar, salt, sugar, black pepper, red chili,
Filipino lemon (lemonsito) garlic powder, clover, rosemary and coriander.

d. chilling the meat marinade for about 12 hours;

e. skewing the chilled meat marinade using bamboo stick;

f. air-drying skewed meat for 3 days;

15 g. removing the dried meat from the stick; and

h. packing the meat in vacuum sealed plastic.

2. The Process of preparing power snack food according to claim 1, wherein said pork lean
meat is made from 100% Filipino native pig grown naturally.

3. The process of preparing power snack food according to claim 1, wherein said ingredients
20 are specially selected to add the preservation and storage life of the pork.

4. The process of preparing power snack food according to claim 1, wherein said plastic
packing is vacuum packed.

25
 Abstract

Disclosed is a process of preparing the power snack food wherein lean meat is separated
from the bones, sliced thinly into bacon-like strips, marinated with specially selected herbs
and spices and chilled for 12 hours, before it is skewed in bamboo skewer air-dried for 3 days
5 then remove the dried meat from the stick and finally, sealed and vacuum-packed in a food
grade plastic.