The document is a training announcement for a skills training on meat processing from the College of Industrial Technology at Nueva Vizcaya State University. The training will be held on January 25, 2019 at the Food Processing Center in Bambang, Nueva Vizcaya for the Community Livelihood Association of San Antonio. The training will cover recipes for Tocino, Longonisa, Embotido, and meat loaf and include a tocino recipe that requires pork, salt, sugar, garlic, wine and other ingredients.
The document is a training announcement for a skills training on meat processing from the College of Industrial Technology at Nueva Vizcaya State University. The training will be held on January 25, 2019 at the Food Processing Center in Bambang, Nueva Vizcaya for the Community Livelihood Association of San Antonio. The training will cover recipes for Tocino, Longonisa, Embotido, and meat loaf and include a tocino recipe that requires pork, salt, sugar, garlic, wine and other ingredients.
The document is a training announcement for a skills training on meat processing from the College of Industrial Technology at Nueva Vizcaya State University. The training will be held on January 25, 2019 at the Food Processing Center in Bambang, Nueva Vizcaya for the Community Livelihood Association of San Antonio. The training will cover recipes for Tocino, Longonisa, Embotido, and meat loaf and include a tocino recipe that requires pork, salt, sugar, garlic, wine and other ingredients.
The document is a training announcement for a skills training on meat processing from the College of Industrial Technology at Nueva Vizcaya State University. The training will be held on January 25, 2019 at the Food Processing Center in Bambang, Nueva Vizcaya for the Community Livelihood Association of San Antonio. The training will cover recipes for Tocino, Longonisa, Embotido, and meat loaf and include a tocino recipe that requires pork, salt, sugar, garlic, wine and other ingredients.
TOCINO COLLEGE OF INDUSTRIAL TECHNOLOGY Ingredients:
1 kilo pork pigue kasim cut in ¼ inch thick
1 ½ T salt coarse Title of Training: SKILLS TRAINING ON MEAT PROCESSING ½ curing salt Address: San Antonio South, Bambang Nueva Vizcaya ¼ c water chilled Venue: Food Processing Center, Bambang Nueva Vizcaya 1 t phosphate Date: January 25, 2019 12 T white sugar Clientile: Community Livelihood Association of San Antonio (Class) ½ T MSG Address: San Antonio South, Bambang Nueva Vizcaya 4 cloves garlic Chopped 2 T anisado wine 2 T pineapple juice Food Color Recipes: Tocino Longonisa (Pork & Chicken) Procedure: Embotido Meat loaf 1. Select good quality raw materials. 2. Mix meat with salt coarse, curing salt and chilled water. 3. Add the rest of the ingredients and mix well until blended. 4. Cure at room temperature for 8-10 hours. 5. Pack in Polyethylene bag. 6. Store in freezer.