STANDARD OPERATING PROCEDURE

PORK EMBUTIDO
Effective Date: Prepared by/Date: AE Idanan
Document Code: Issue Revision No.: 01-00 Reviewed by/Date: SA Roxas
SME-RAD-PRE-PEM-001 Supersedes: Approved by/Date: SA Roxas
Control Location: R&D, QA, Production Page No.: 1 of 3
Reason for revision: Initial Release

Item Name: Pork Embutido

Item Code: BFSC-FG1609-0
Item Code Item Description QUANTITY UOM
BFSC-FG1609-0 Pork Embutido 22 pieces

Paper, synthetic, white (sticker label) 1 piece

EQUIPMENT, TOOLS AND UTENSILS

EQUIPMENT, TOOLS AND
SPECIFICATION PURPOSE
UTENSILS
Spoon Stainless steel Preparation
Weighing Scale Digital, 1 gram graduation Preparation
Food Keepers Preparation
Kitchen Shears Stainless steel with coated handle Preparation
Knife Preparation
Chopping Board Green/Red Preparation
Meat Grinder Preparation
Measuring Pitcher Polycarbonate Preparation
Food Pan Stainless steel Holding
Mixing Bowl Stainless steel Preparation
Steamer Rice Steamer Cooking

# F/P MATERIAL STANDARD SPECIFICATION

1 F Pork Lean Ground
2 F Back fat Ground
Item Name: 3 F Sugar Refined Pork Em-
butido 4 F Rock Salt Fine
Item Code: 5 F Black Pepper Ground BFSC-
FG1609-0 6 F Phosphate Powder
7 F Carageenan Powder
8 F Water Potable
9 F Pork Cube STANDARD RECIPE
Brand: Knorr
10 F Bread Crumbs Marby/Ram
11 ItemF Description
All Purpose Flour QUANTITY UOM
12 F Pickle Relish Brand: Ram
Ground Pork Lean 800 grams
13 F Red Bell Pepper Diced
Back fat RAW MATERIAL SPECIFICATION
300 grams
14 F Raisin Ram
Refined Sugar 80 grams
15 F White Onion Chopped
Rock Salt 16 F Garlic 25
Chopped grams
Black Pepper 17 F Carrots 2
Diced grams
Phosphate 1 grams
Department Printed Name and Signature Date
Conformed Quality Assurance
Production

This material is for SME USE ONLY. Any unauthorized use or reproduction is prohibited.

Document Code:
SME-RAD-PRE-PEM-001
Control Location: R&D, QA, Production
Reason for revision: Initial Release
STANDARD OPERATING PROCEDURE
PORK EMBUTIDO
Effective Date: Prepared by/Date: AE Idanan
Issue Revision No.: 01-00 Reviewed by/Date: SA Roxas
Supersedes: Approved by/Date: SA Roxas
Page No.: 2 of 3

Carageenan 1 grams
Water 60 grams
Pork Cube 10 grams
Bread Crumbs 100 grams
All Purpose Flour 30 grams
Pickle Relish 50 grams
Red Bell Pepper 50 grams
Raisin 33 grams
White Onion 35 grams
Garlic 15 grams
Carrots 100 grams

Quantity per Pack Quantity UOM

Pork Embutido 1 piece

Standard Yield Quantity UOM

1 Batch 22 packs
1 Pack 1 servings

SHELF LIFE 30 days

PREPARATION PROCEDURE

Preparation Time: Cooking Time Total Time: Method:

35 minutes 50 minutes 1 hour and 25 minutes Steam
PROCESS CRITICAL PARAMETER
1. Clean and sanitize all equipment, tools, and - Use clean and sanitized working areas
utensils needed - Use sanitized utensils
2. Wash meat thoroughly in a cold water. - Temperature: 2-4 °C
Drain to remove excess water and transfer - Use strainer
in a bowl/food pan.
3. Measure and weigh all the ingredients. - Use calibrated weighing scale to get accu-
rate weight of ingredients.
- Weighing scale: 1 grams graduation
Department Printed Name and Signature Date
Conformed Quality Assurance
Production

This material is for SME USE ONLY. Any unauthorized use or reproduction is prohibited.

Document Code:
SME-RAD-PRE-PEM-001
Control Location: R&D, QA, Production
Reason for revision: Initial Release
STANDARD OPERATING PROCEDURE
PORK EMBUTIDO
Effective Date: Prepared by/Date: AE Idanan
Issue Revision No.: 01-00 Reviewed by/Date: SA Roxas
Supersedes: Approved by/Date: SA Roxas
Page No.: 3 of 3

4. Mix together carrageenan, phosphate and - Ensure that there are no lumps in the
water until water is dissolved. Set aside. mixture
5. Combine all the ingredients in a bowl. Mix - Ensure that the ingredients are are well
very well until tacky and well blended. blended.
- Dissolve pork cubes in a hot water (50 - Use hand gloves to avoid food contamination.
- Always wash, dry and sanitize before and after
- grams)
wearing gloves.
- Add the carrageenan-phosphate mixture.
6. Transfer the mixture in a container. Let it sit - This procedure is done to make the flavor well
in the chiller for 30 minutes before wrap- blended.
ping.
7. Weigh 80 grams each embutido mixture on the - Aluminum foil (6” width x 8” length)
aluminum foil. - Ensure accurate measurement to promote
consistent size.
8. Wrap the embutido in the aluminum foil. -
9. Arrange the embutido in the steamer with
water.
10. Steam the embutido in medium high heat
for 50 minutes
11. Let embutido cool before storing inside the
freezer.

PACKING PROCEDURE
12. Insert label and reseal. - Label must contain product name, pro-
duction date, expiration date and batch
number.
13. Store in the freezer - Freezer temperature: -18° C.

Department Printed Name and Signature Date

Conformed Quality Assurance
Production

This material is for SME USE ONLY. Any unauthorized use or reproduction is prohibited.