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HomemadeTocino - Paper GROUP9
HomemadeTocino - Paper GROUP9
CONS CHEM
GROUP 9
Proponents:
DACLES, AIRA NICOLE G.
MARTINEZ, NICOLE
QUIAMCO, GAVINO ORGANO III
SARIO, ALIYAH YZABELLE
2024
I. Introduction
The natural preservatives used in tocino making are salt, sugar, spices, vinegar,
and soy sauce. The salt draws out moisture, inhibiting bacterial growth, while enhancing
the flavor and aids in curing the meat. Meanwhile, the sugar binds water, limiting
microbial activity, and contributes to caramelization. Spices such as Garlic, black
pepper, and paprika add more flavor to the meat. And lastly, vinegar and soy sauce has
acidity which prevents bacterial growth and adds tanginess to the tocino.
II. Method
Cooking commences with simmering the cured meat in water until it reaches a
state of tenderness. In that process, vegetable oil is added to the pan, and the Tocino
pieces are fried until a golden brown, caramelized appearance is achieved. The
sweetness level can be customized by modifying the brown sugar content. Additionally,
it emphasizes the benefits of extended marinating time for a more robust flavor profile.
Uncooked, cured Tocino can be frozen for longer-term storage.
Figure 3. Step 2
Figure 4. Step 3
The food sector relies on preservatives to extend shelf life, maintain quality,
promote safety protocols, and reduce wastage. Similarly, artificial sweeteners have
become essential due to their ability to provide calorie-free options, sustain sweetness
without added calories, and assist in regulating blood sugar levels. The interconnected
relationship between artificial sweeteners and food preservatives plays a vital role in
preserving the nutritional value of food items, improving their taste, and guaranteeing
safety standards.
IV. References
Natividad, A. (2020, October 7). Tocino: Sweet cured pork for breakfast - Manila
Sun. Manila Sun.
https://manilasun.com/tocino/#:~:text=The%20History%20of%20Tocino&text=We
%20even%20know%20the%20name,using%20a%20traditional%20local
%20method.