HAMBURGER

Meat material
Beef lean, ground - 700 gram
Pork backfat, ghround - 300 gram

Ingredients

Curing mix:
Refined salt - 1 tbsp
Accord - 1 tsp
( Dissolved in ¼ cup water)

Extenders
Textured vegetable protein - ½ cup
Water ; ½ cup

Seasonings:

Black pepper powdered : 1 TBSP

Refined sugar : 1 tbsp
Garlic chopped { 1 tbsp
Onion, chopped : ½ cup
Milk : 2 tbsp
Egg fres : 1 pc
Celery powder : ½ tbsp.
Bread crumbs : ½ cup
Potato starch : 4 tbsp
Vetsin (MSG( : ½ tsp
Oyster sauce : 3 tbsp

Procedure

Select good quality of raw materials

Grind meat and fat finely
Add salt and accord ( dissolved with ¼ water)
Add extenders, add seasonings , mix until homogenous mixture is attained
Form into patties of 50gram per patty
Freeze patties before packing

Packaging materials
Celopnane- small size
 SKINLESS PORK LONGGANISA
Meat material
Pork backfat, ghround : 1 kilo

Curing mix
Refined salt : 1 tbsp
Curing salt : ½ tsp
Accord : 2 tbsp
Vitamin c powder : ¼ ts
Anisado wine : 2 tbsp

Extenders
Textured vegetable protein : ½ cup
Water ; ½ cup
Seasonings:

Black pepper powdered : 1 ½ tbsp

Refined sugar : 1 cup
Garlic chopped : 2 tbsp
Refined salt - 1 tbsp
Pineapple juice : 3 tbsp
Vetsin (MSG( : ½ tsp
Food color ( red) as desired
Oyster sauce : 3 tbsp
Lime juice : ½ tbsp.
Calamansi juice : 1 tbsp

Procedure

Select good quality of raw materials

Measure and weigh all ingredients
Mix meat with anisado wine, accord, curing salt and vitamin c
Mix the seasonings
Combine all the ingredients and pack

Packaging materials
Pastry bag – 25 pcs
Polyethylene bags
Plastic casing for longganisa
Cooking string ( nylon)
 PORK TOCINO
Meat material
Pork ( ½ fat and ½ meaty part) – slice ¼ thin thick - 1 kilo

Curing mix
Curing salt : ½ tsp
Accord : 2 tbsp
Vitamin c powder : ¼ tsp
Anisado wine - Anisado wine : 2 tbsp

Seasonings:

Refined salt : 1 tbsp

Black pepper powdered : 1 ½ tbsp
Refined sugar : 1 cup
Garlic chopped : 2 tbsp
Anisado wine : 2 tbsp
Pineapple juice : 3 tbsp
Vetsin (MSG( : ½ tsp
Food color ( red) as desired
Oyster sauce : 3 tbsp
Lime juice : ½ tbsp.
Calamansi juice : 1 tbsp

Procedure

Select good quality of raw materials

Measure and weigh all ingredients
Mix meat with anisado wine, accord, curing salt and vitamin c
Mix the seasonings
Combine all the ingredients and pack

Packaging materials
Polyethylene bags for tocino
 SIOMAI
Meat material
Pork lean, ground coarsely : 1 kilo
Shrimp meat, chopped finely : 100 gram
Shrimp powder : 2 tbsp

Curing mix
Curing salt : ½ tsp
Accord : 2 tbsp
Vitamin c powder : ¼ tsp
Anisado wine : 2 tbsp

Extender
Textured vegetable protein : ¼ cup

Seasonings:

Refined salt : 1 tbsp

Black pepper powdered : ½ tbsp
Refined sugar : tbsp
Garlic chopped : 2 tbsp
Carrot, shredded : ¾ cup
Young green onions, chopped : ¼ cup
Edd, meduin size : 2 pcs
Cheese, grated : ½ cup
SESAME OIL : 2 TBSP
Vetsin (MSG( : ½ tsp
Oyster sauce : 3 tbsp

Procedure

Mix meat with curing ingredients

Add extenders
Then combine all ingredients and wrap it with molo wrapper
Steam for 30 minutes
Served with prepared sauce
Sauce
Soy sauce : 1 cup
Calamansi extract : 12 pcs
Refined sugar ; 2 TBSP
Ground black pepper : 1 tsp
Garlic, fried : 2 tbsp
Sesame oil : 2 tbsp
Sesame seeds, fried ; 2 TBSP
Chili powder ( optional)
Vetsin ( MSG) : ¼ tsp

Packaging materials
Molo wrapper

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Other ingredients needed:

Oil - 1kl
Margarine - 1 pack

Utensils and Materials needed:

Gas stove
Cooking ware
Knives with chopping boards
Scissors
Karahay
Steamer
Hair net and apron
Morning rowel for each trainee
Garbage bag- small size
Chlorox – unscented
Dishwashing sponge and detergent
Mixing bowl – 2 pcs for each trainee
Cooking gloves
Table napkin
Frying pan