Fish Gourmet Products NOAH R.

LOBITAÑA
Owner, Noah’s Naturalle Preserves

(Tuyo and Tinapa) National TVET Trainer in Food

Processing NC-II
WHAT IS
GOURMET?

The actual definition of

gourmet food characterizes it as
any food that has been specifically
prepared to offer a very pleasing
taste and food that is made of a
high-quality. Some people will pair
the two of these qualifiers together,
whereas others will say that either
one of them could denote gourmet
food.
Good Manufacturing
Practices (GMP)
GOOD MANUFACTURING
PRACTICES

Wash and sanitize your hands:

a. before the start of the
production work.
b. every time you will have a
direct contact with the food.
c. after using the Comfort
Room.
d. after the end of the
production work.
 GOOD MANUFACTURING
PRACTICES
Always wear your complete Personal Protective
Equipment.
Hairnet

Facemask

Hand Gloves

Apron
GOOD
MANUFACTURI
NG PRACTICES

Do not eat any food

to avoid cross
contamination.
GOOD
MANUFACTURI
NG PRACTICES
Remove all jewelries
such as rings, bracelets
etc.
GOOD
MANUFACTURI
NG PRACTICES

Nails must be clean,

short and no
manicure.
GOOD MANUFACTURING
PRACTICES

All needed cooking tools and equipment

must be clean and sanitize as well as the
production area in accordance with the
SSOP and Industry standards.
GOOD
MANUFACTURI
NG PRACTICES

No open wounds and

any contagious
disease.
How to make
Gourmet Tuyo or
Tinapa?
INGREDIENTS:

1 kilo - Tuyo/Tinapa
1 liter - Corn oil
2 whole (M) - Carrots
¼ cup - White Sugar
½ cup - Vinegar
¾ cup - Garlic
½ tbsp.- Peppercorn
1 tsp. - Paprika
½ tsp - Chili Flakes
3-4 pcs. - Laurel leaves
Tools, Utensils & Equipment:

Gas Stove
Carajay
Ladle
Measuring spoon
Measuring cup
Knife and Chopping Boards
Paring knife
Mixing Bowls
Saucer plate
Packaging Materials
/ Equipment

Glass Jars
Plastic Seal
Heat gun
Label
Preparatory
step:

I–
STERILIZE
AND
GAGAMITI
NG GLASS
JARS Sterilizing is a crucial part of preserving to remove any
bacteria, yeast or fungi, thus protecting the food from any
contamination.
Preparatory
step:

IHANDA
ANG LAHAT
NG MGA
GAGAMITIN
SA SIGURADUHING KUMPLETO AT NASUKAT ANG
PAGLULUTO. LAHAT NG MGA GAGAMITING SANGKAP MAGING
ANG MGA TOOLS, UTENSILS AND EQUIPMENT.
Preparatory
step:

I-DESCALE
O I-
DEBONE
ANG TUYO/
TINAPA SIGURADUHING HUWAG MADUROG ANG
LAMANG PARTE AT MAALIS ANG LAHAT NG
TINIK AT LAMAN LOOB NG TUYO/TINAPA.
Cooking Procedures:
1. Ilagay ang mantika sa kawali at
painitin ito.

2. Kapag mainit na ang mantika,

ilagay ang minced garlic
hanggang maging golden brown.

3. Ilagay na ang diced carrots

hanggang maluto.

4. Pagkatapos ay isunod na ilagay

ang asukal, paminta, at paprika.
Cooking Procedures:
5. Isunod ang siling labuyo
(optional) .

6. Ilagay na ang sukang puti at

kapag naluto na at nag evaporate ay
isunod na ilagay ang dahon ng
laurel.

7.Huling ilagay ang tuyo/tinapa

hanggang sa ito ay maluto.

8. Hanguin at palamigin at maari

nang ilagay sa bote (bottling).
Bottling/Packaging
Procedures :

Unahin na ilagay ang carrots

upang magkaroon ng base sa
ilalim at isunod na ilagay ng
pahalang/pahaba ang
tuyo/tinapa sa bote. Lagyan ng
sauce o sabaw ang gourmet .
Sundin and headspace na ¾ of an inch.
Canning method :

For longer shelf-life of the

gourmet tuyo/tinapa of up to
6 months, you can process it
in 10lbs pressure for 60
minutes.
Labeling
procedures
 NOAH R. LOBITAÑA
Thank you very much! Owner, Noah’s Naturalle Preserves
National TVET Trainer in Food
Processing NC-II