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Food Processing Practicum 2021: Ingredients

This document provides recipes and instructions for making pork siomai and tocino. For pork siomai, it lists ingredients like ground pork, water chestnuts, and seasonings. It provides directions to mix the ingredients, form the siomai in wrappers, and steam them for 15-20 minutes. For tocino, it discusses curing pork slices with ingredients like salt, sugar, and pineapple juice. It also includes information on equipment needs, estimated costs, production procedures, and pricing considerations.

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Jingjing Aguilar
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849 views6 pages

Food Processing Practicum 2021: Ingredients

This document provides recipes and instructions for making pork siomai and tocino. For pork siomai, it lists ingredients like ground pork, water chestnuts, and seasonings. It provides directions to mix the ingredients, form the siomai in wrappers, and steam them for 15-20 minutes. For tocino, it discusses curing pork slices with ingredients like salt, sugar, and pineapple juice. It also includes information on equipment needs, estimated costs, production procedures, and pricing considerations.

Uploaded by

Jingjing Aguilar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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FOOD PROCESSING PRACTICUM 2021

PORK SIOMAI
Ingredients
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
3/4 cup chopped carrots
2 tbsp or 4 cloves minced garlic
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
5 g seasonings
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Siomai Cooking Instructions


1. Mix all the ingredients for the filling in a bowl.

2. Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each
wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.

3. To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket
shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t
want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.

4. Meanwhile, boil water and brush steamer with oil.

5. When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20
minutes, longer for larger pieces.
II. PROCEDURE
To make longganisa, the curing method is applied. This involves the application of salt, sugar,
nitrate, and other chemical preservatives that kill microorganisms or delay microbial action.

1. Select good quality meat.


2. Grind meat and fat coarsely.
3. Measure or weigh all the ingredients.
4. Add meat to the curing mix and mix thoroughly in a bowl, then add extenders and mix again.
5. Add the rest of the ingredients and mix until well blended.
6. Cure at room temperature for 8 to 10 hours or in refrigerator for one day.
7. Stuff cleaned, fresh, natural, or collagen casing, using a funnel.
8. Prick stuffed casing with needle to remove air.
9. Link in desired length, usually 4 inches long.
10. Place longganisa in polyetheylene plastic bag in ¼ or ½ kg. packages. Remove the trapped
air inside the bag and seal immediately.
11. Store in freezer.
12. Double the amount of ingredients for the 2 kg. of longganisa.

III. ESTIMATED COSTING AND PRICING


A. Product Costing
Direct Cost
– The higher the volume of production per day (more than 85kgs.), the lower the production cost,
thus increasing the mark-up to more than 10%.
– If price per kilogram is lower compared with the existing market price, increase mark-up to
more than 10%
TOCINO

I. INVESTMENT REQUIREMENTS
A. Cost of Utensils
Measuring cup/spoon for solid & liquid (plastic or stainless steel) = Php 152.50
Spatula = P62.50
Kitchen knife = P67.00
Knife sharpener = P61.25
Kitchen spoon = P76.25
Ladle = P52.00
Tong = P91.25
Stainless bowl 32″ = P305.00
Rectangular tray (plastic or aluminum) = P305.00
Subtotal = Php 1,172.75
B. Equipment & Sources
Weighing scale for spices (0-5 kgs.) = Php 335.75
Weighing scale for meat (1-10 kgs.) = P685.50
11 cu ft. refrigerator (can cure 40 kgs. meat) = P35,065.75
Polysealer (for sealing plastic bags) = P1,753.25
Styrofoam cooler (for transport of meat products) = P305.00
Subtotal = Php 38,145.25
C. Raw Material/Ingredients/Packaging Material
Raw Material
1 kg. Pork (lomo, pigue or kasim) = Php 165.17
Ingredients
Salt 2 tbsps. = P0.77
Curing salt ½ tsp. = P0.15
Sugar 12 tbsps. = P6.86
Phosphate (dissolved in ¼ cup water) 1 tsp. = P0.54
Anisado wine 2 tbsps. = P2.58
Pineapple Juice 2 tbsps. = P0.77
Crushed garlic (garlic powder) 2 tbsps. = P3.81
Vitamin C powder ¼ tsp. = P0.54
Food color, red (optional)
Vetsin (optional) ½ tsp.
Subtotal = Php 181.17

Packaging Material
Polethylene Plastic Bag (6″ x 12″) for ½ kg. meat product = Php 1.50
*Costs may vary depending on current market prices
II. PROCEDURE IN MAKING TOCINO
1. Select good quality meat. Trim and weigh.
2. Slice meat ¼ in thickness.
3. Weigh meat slices and prepare the curing ingredients per kilo of meat.
4. Mix meat with salt, curing salt, phosphate, and Vitamin C (dissolved in ¼ cup water).
5. Add the extenders and mix well until they dry.
6. Add the rest of the ingredients and mix again.
7. Cure at room temperature for 8 to 10 hours or at refrigerator for 8 to 12 hours.
8. Pack tocino in polyethylene plastic bag in ¼ or ½ kg. package. Remove the trapped air inside
the bag and seal immediately.
9. Store in freezer.
10. For 2 kilos of tocino, double all ingredients.

III. COSTING AND PRICING


A. Product Costing
Direct Cost
Raw Material (1 kg. pork meat) = Php 165.17
Ingredients used for 1 kg. = P16.00
Packaging Material = P1.50
Total Direct Cost = Php 182.67
Indirect Cost
Labor Cost (P350/day min. wage / 70 kgs. Produced x 2 workers) = Php 10.00
Transportation cost (150/ 70kgs) = P2.14
Water & Electricity (P220 consumption/70 kgs.) = P3.14
Contingency cost (10% of direct cost) = P18.27
Total Indirect Cost = Php 33.55
* Based on 70kgs. average daily produce
A. Production Cost
After adding all ingredients to the 1 kg. meat, the yield of the finished product should weigh to
1.5 kgs.
Total Direct Cost = Php 182.67
Add: Total Indirect Cost = P33.55
Total over the 1.5 kgs. Yield = P216.22 / 1.5kg
Production cost per kg. = Php 144.15

B. Product Pricing
Production Cost per kg. = Php 144.15
Add: 15%-20% markup of the Production Cost = P28.83
Selling Price per kilogram = Php 172.98
Market Price per kilogram = Php 180.00
The higher the volume of production per day (i.e., more than 70 kgs.), the lower the production
cost, thus increasing the markup to more than 50%.
** If price per kg. is lower compared with the existing market price, increase markup to 50% or
more.

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