STANDARD OPERATING PROCEDURE

BISTEK
Effective Date: Prepared by/Date: AE Idanan
Document Code: Issue Revision No.: 01-00 Reviewed by/Date:
SME-RAD-PRE-BIS-001 Supersedes: Approved by/Date:
Control Location: R&D, QA, Production Page No.: 1 of 4
Reason for revision: Initial Release

Item Name: BISTEK

Item Code:

Item Code Item Description QUANTITY UOM

BFSC-FG1609-003 BISTEK 10 packs
LDPE Plastic 10”X 12” 10 pieces
Paper, synthetic, white (sticker label) 10 pieces

EQUIPMENT, TOOLS AND UTENSILS

EQUIPMENT, TOOLS AND

SPECIFICATION PURPOSE
UTENSILS
Burner 3-knob range, low pressure, Vietcong Cooking
Basting Spoon Stainless steel Cooking
Weighing Scale Digital, 1 gram graduation Preparation
Food Keepers Preparation
Kitchen Shears Stainless steel with coated handle Preparation
Measuring Pitcher Polycarbonate Preparation
# F/P MATERIAL STANDARD SPECIFICATION
Food Pan Stainless steel Holding
1 F Thinly sliced; thickness: 0.75 cm-
Strainer Stainless 1cm
Preparation
Beef Note: sliced thin against the grain
2 F
3 F EXTENDER
4 F Carageenan Powder
5 F Isolate Powder
6 F Water Potable
Item Name: 7 BISTEK
Item Code: 8 CURING MIX
9 F Phosphate Powder
10 F Water Potable
11 F Vitamin C STANDARD RECIPE Powder
12  SEASONING
Item RAW MATERIAL SPECIFICATION
F Description QUANTITY UOM
13 Onion Powder Powder
Beef 14 F Soy Sauce Datu Puti
10000 grams
15 F Sprite grams
EXTENDER 16 F Black Pepper Ground grams
17
Carageenan F MSG 20 grams
Isolate 18 F Calamansi Extract
60 grams
Water 19 F Sugar Brown
160 grams
BOILING grams
20 F Beef Cube Knorr
21 F Department
Water (BOILING) Printed NamePotable
and Signature Date
Conformed 22 QualityFAssuranceButter Dari Crème Buttermilk; Unsalted
Production

THICKENING AGENT
This material is for SME USE ONLY. Any unauthorized use or reproduction is prohibited.
23 F Cornstarch Powder
24 F Water Potable
 STANDARD OPERATING PROCEDURE
BISTEK
Effective Date: Prepared by/Date: AE Idanan
Document Code: Issue Revision No.: 01-00 Reviewed by/Date:
SME-RAD-PRE-BIS-001 Supersedes: Approved by/Date:
Control Location: R&D, QA, Production Page No.: 2 of 4
Reason for revision: Initial Release

CURING MIX grams

Phosphate 20 grams
Water 40 grams
Vitamin C 5 grams
 SEASONING grams
Onion Powder 10 grams
Soy Sauce 1480 grams
Sprite 1880 grams
Black Pepper 35 grams
MSG 45 grams
Calamansi 345 grams
Sugar 45 grams
Beef Cube 10 grams
Water (BOILING) 3700 grams
Butter 250 grams
THICKENING AGENT grams
Cornstarch 250 grams
Water 300 grams

Quantity per Pack Quantity UOM

Beef Tapa 1000 grams

Standard Yield Quantity UOM

1 Batch 10 packs
1 Pack 12 servings

SHELF LIFE 30 days

PREPARATION AND COOKING PROCEDURE

Preparation Time: Marinating Time Cooking Time: Total Time: Cooking Method:
45 minutes 18 hours 2 hours and Sautéing
10 minutes Simmering
PROCESS CRITICAL PARAMETER
1. Clean and sanitize all equipment, tools, and - Use clean and sanitized working areas
utensils needed - Use sanitized utensils
2. Measure and weigh all the ingredients. - Use calibrated weighing scale to get accu-
rate weight of ingredients.
- Weighing scale: 1 gram 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.
 STANDARD OPERATING PROCEDURE
BISTEK
Effective Date: Prepared by/Date: AE Idanan
Document Code: Issue Revision No.: 01-00 Reviewed by/Date:
SME-RAD-PRE-BIS-001 Supersedes: Approved by/Date:
Control Location: R&D, QA, Production Page No.: 3 of 4
Reason for revision: Initial Release

3. Slice meat. - Band saw

- Thinly sliced:
Thickness: 0.75 cm
4. Extender and Curing Mix (dissolve the powder in
water)
Add the meat to curing mix and extenders. Mix until
tacky, then add the seasoning and mix till well
blended.
4. Pour the beef over the marinade. Mix well. - Ensure that the ingredients are well blended.
5. Marinate the beef slices into the marinade mixture - Put inside the chiller.
for at least 18 hours inside the chiller. - Chiller Temperature: -3 °C to 0° C
- Marinating Time: 18 hours (this will let the
flavors of the marinade sip in through the
meat fibers and to achieve moist and tender
meat.
6. In a pan place 3700 grams of water and the - Mix well
marinated beef.
7. Simmer - Low heat
- Cooking Time:
2 hours
8. Add the butter -
9. Add the cornstarch. - Dissolve the cornstarch in water to make
slurry.
- Re-stir the slurry just before adding it to
the sauce.
- Add a slurry small amount at a time
- Constantly mix with ladle after adding the
slurry.
- Simmer for 10 minutes
10. Separate meat from the sauce. - Check the internal temperature of
meat
- Meat - 145°F (62°C)
11. Place the sauce and meat in a separate container. - Cooling time:
Let it cool before packing. Maximum of 2 hours
- While food is cooling down, stir regularly with a Temperature: 70°F
clean utensil. Stirring helps food cool more Cooling down of food safely within 2
evenly. hours. (optional)
- Move hot food to a cooler area. (food will - Ice bath – makes the contents of the
cool more quickly in a colder place) containers cool more quickly.
- Divide food into smaller portions. (smaller - Use blast chiller
amounts of food cool down more quickly)

PACKING PROCEDURE
12. Pack the beef tapa in a LDPE plastic (9”x12”). - Portioning:
Meat – 600 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.
 STANDARD OPERATING PROCEDURE
BISTEK
Effective Date: Prepared by/Date: AE Idanan
Document Code: Issue Revision No.: 01-00 Reviewed by/Date:
SME-RAD-PRE-BIS-001 Supersedes: Approved by/Date:
Control Location: R&D, QA, Production Page No.: 4 of 4
Reason for revision: Initial Release

Sauce – 400 grams

13. Seal using impulse sealer. -
14. Insert label. - Label must contain pack size, product
name, production date, expiration date
and batch number.
15. Reseal. - Ensure that the product is properly sealed.
16. 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.