Vigan Longganisa

Vigan Longganisa Making

The ViganLongganisa is a small and plump native sausage, good for about two or three bites.It is garlicky and has a yellowish color. Although it is eaten anytime, even as a bread filling, it is traditional favored as breakfast fare together with fried eggs and steamed or fried rice. It is best dipped in Ilocos vinegar with plenty of chili, garlic and onions. Vigan Longganisa is said to be an influence of the Mexican salami. The tradition of making this native has existed since the period of the Spanish galleon trade. It is distinct from other Philippine sausages because of its use of the local sugar cane vinegar and Vigan-grown garlic, which are major products of the city as well.  Our objectives for this laboratory exercise are. For us to know the how to make a ViganLonganisa. To know the different ingredients use in making ViganLonganisa. And to know what is the difference between vigan longanisa and an ordinary longanisa. The materials and ingredients that are needed are:

Ingredients and Materials

·         1 kg ground pork

·         50% lean (75%)

·         50% fat (25%)

·         2 onion, finely chopped

·         4 tablespoon vinegar

·         4 tablespoon soy paste/soy sauce

·         ¼  teaspoon oyster sauce

·         ¼ teaspoon chili sauce/powder

·         ½ cup brown sugar

·         2 teaspoon Pangasinan salt or sea salt

·         2 teaspoon ground black pepper

·         2 unbeaten/beaten egg

·         3 head garlic, crushed

·         2 tbsp plain bread crumbs/baking powder

·         wax paper

·         container

·         chopping board

·         knife

·         basin

·         mortar and pestle

·         teaspoon and tablespoon

·         measuring cup

Now the procedure on making Vigan longanisa

·         In a bowl put the ground pork if it is frozen defrosts it. The ground pork needed is fresh not an old one.

·         Then chop the fresh onion well. The onion should be minced properly so that it will mix well in the ground pork.

·         Then crush the garlic. Using mortar and pestle and if you have a blender use a blender rather than mortar and pestle for the garlic to be crushed easily. The more the garlic is crushed the better the flavor it will contribute.

·         Then mix the onion and the garlic on the 1kg of meat. Using your hands if you have a gloves use gloves and if you don’t have just wash your hand. Make sure that your hand is washed well and make sure that it is clean. So that the spoilage can be avoided. Some say that if you use your hand it adds flavor.

·         And then add the ¾ cup of Sugar. And if you like sweets and if you are a sweet person just add sugar. And also if you are what you called a sweet tooth person just add sugar.

·         Then, mix them well using our hands. Make sure that the sugars are mixed well with the 1 kg of ground pork. Make sure that if you are using your hands don’t do that picking of nose are scratching.

·         Add the ¼ tbsp Spice. If you like spicy just add more spice. You can adjust the flavor based on what you like and based on what your costumer likes.

·         Add 2 ¼ tbsp. of Vinegar, 2 ½ salt, 1/3 cup of soy sauce, oyster sauce, 1 tbsp. ground black pepper, then mix them well again using our hands.

·         After, mix the 2 eggs after the mixing is done, just add 2 eggs (unbeaten egg is advisable)

·         Then add the breadcrumbs so that they can stick to flavor and add flavor as well.

·         After you fill the casing, roll the casing then seal with both end.

·         This is the finish product the rolled longanisa with the casing. As you can see in the picture there are two ways of sealing the longanisa. First the rolled ends like a candy. And the second way is with sealed end.

·         After the casing if you are going to sell the longanisa you have to pack it. This is the packed longanisa.

Tocino

Meat Processing/Meat Preservation

(Tocino Making)

We have an activity in our subject Agsc6 (agricultural science in slaughter and meat processing). One of the curriculums in our subject is to process meat and how to preserve it. On way of preserving meat is by making longanisa. It is the one of the most practical way of preserving meat. Preservation and meat processing provides great contribution in meat production. The objectives in this activity are to perform the step-by-step procedures in meat processing, to be able to follow the do's and don'ts while executing the activity and to state the importance of meat preservation/processing.

Materials and ingredients:

·         1 (one) kilogram of pork

·         2 tbsp. (two tablespoon) of Pangasinan or rock salt

·         5 tbsp.  (five tablespoon) of brown sugar

·         ¼ tsp. (one forth teaspoon) of mono sodium glutamate or MSG

·         ¼ tsp. (one forth teaspoon) of praque powder

·         2 tbsp. (two tablespoon) of anisado wine

·         1 cup (one) cup of pineapple juice

·         Chopping board

·         Knife      

·         Basin

·         Teaspoon and tablespoon

·         Measuring cup

·         Container

PROCEDURES

                Remove the unnecessary parts of the pork such as fats if it is preferred and lymph node and the skin (you can use the skin by cooking chicharon). And slice the meat thinly make sure that it is thin. Then set it aside. And after you have sliced the meat thinly, on a separate basin add the 2 tbsp. (two tablespoon) of Pangasinan or rock salt it adds taste to the final product, increases the water holding capacity of the meat (primary ingredient). Add the 5 tbsp.  (Five tablespoon) of brown sugar enhances flavor, counteracts the hardening effect of salt. Add the ¼ tsp. (one forth teaspoon) of mono sodium glutamate or MSG it enhances the natural flavor and if you are health conscious disregard. Add the ¼ tsp. (one forth teaspoon) of praque powder it acts as preservative, gives the desired color of the cured meat if it is for home consumption you can disregard it. And add the 2 tbsp. (two tablespoon) of anisado wine. And mix together all the ingredients well. After you have mixed the ingredients rub it into the sliced pork and make sure that it is distributed evenly. Then add 1 cup (one) cup of pineapple juice mix it well, then cover the basin and put it into the refrigerator for about 2 (two) to 3 (three) days to cure and to absorb the flavor of the mixed ingredients. After it is done you can enjoy the cured pork or you can call it now tocino. It is best served and best cooked in frying.

Ruminant Slaughtering

Ruminant Slaughtering

We went to AA (double A) slaughter house AA (double A) means that not the full automatic, mechanical high-tech. AAA (triple A) slaughtering house is a fully automatic slaughter house. We observed the slaughtering of ruminants like cattle. And it is under our subject Agsc6 agricultural science in slaughtering of animal one of the requirements to finish our subject. First the cattle are held in “lairaging area”. Lairaging is the process process of keeping the animals prior for slaughtering. This is also called as fasting area. Ruminants are fasted for about 12-24 hours. This is to enhance or for the meat’s quality and its taste. Then the cattle are placed in the stunning flat form this is where the cattle are killed by using the fitting knife. And it is called “pitting” it is the process of making the ruminant unconscious prior for slaughtering using fitting knife. And the pitting is done only in one shot for the animals not feel the pain. When the cattle is dead “hoisting” is done and this is the process of hanging the body of the ruminant. It is also done with showering in order to prevent the dirt to flow in the blood. Then the cattle’s body will go through the bleeding where the cattle’s blood is removed. Then after the bleeding is done the cattle’s head is removed and it is called “Removal of the head and Shank” then the tail is removed. When the head is removed the process of removing the hide and the skin is done and it is called flaying or skinning. The skin must not be damaged because it can also be sold in high price. Professional slaughterer is the only one who will perform the skinning. This is one of the most complicated stages of slaughtering the ruminants. Then splitting of the body is done the body is cut in two equal parts. Then the next stage is the removal of the fats inside of the slaughtered ruminant to remain the quality of meat and it is called tramming. Trimming must be done carefully to avoid the damage to the meat. Then the process of cutting the splitted body into half again. Totally, there are 4 equal parts of carcasses and it is called quartering. Then it is weighing is done It is important to know the weight in order to know the dressing percentage. Like in swine the branding is the last stage of slaughtering the animals. Mark or brand that was stamped on the body of the ruminants symbolizes that it has inspected and passed. This is done to prevent it from being smuggled. The by-products of the cattle are skin or hide and internal organs.

Republic Act 8485

Republic Act 8485

The animal welfare act of 1998

                This is the lesson we have taken under the subject Agsc6 agricultural science in slaughtering of animals. And let me share to you what I have learned in our discussion at the Republic Act 8485. This is an act that promotes animal’s welfare in the Philippines otherwise known as the animal welfare act of 1998 now I will tell you the sections of this law.

·         Section 1 - this is the purpose of this Act to protect and promote the welfare of all animals in the Philippines by supervising and regulating the establishment and option of all facilities utilized for breeding, maintaining, keeping, treating or training of all animals either as objects of trade or as household pets. For the purposes of this act, pet animals shall include pets.

·         Section 2 – no person, association, partnership, corporation, cooperative or any government agency or instrumentality including slaughter houses shall establish, maintain and operate any pet shop, kennel, veterinary clinic, veterinary hospital, stockyard, corral, stud farm or stock farm or zoo for breeding, treatment, sale or trading, or training of animals without securing from the Bureau of Animal Industry a certificate of registration there off.

·         Section 3 – the director of animal industry shall supervise and regulate the establishment, operation and maintenance of pet shops, kennel, veterinary clinic, veterinary hospital, stockyard, corral, stud farm or stock farm or zoo’s and any form of structure for the confinement of the animals where they are bred, treated, maintained, or kept either for sale or trade or for training as well as the transport of such animals in any form of public or private transportation facility in order to provide maximum comfort while in transit and minimize, if not totally eradicate, incidence of sickness and death and prevent any cruelty from being inflicted upon the animals.

·         Section 4 – it shall be the duty of any owner or operator of any land, air or water public utility transporting pet, wildlife and all other animals to provide in all cases adequate, clean and sanitary facilities for the safe conveyance an delivery thereof to their consignee at the place of consignment.

·         Section 5 – this is hereby created a committee on animal welfare attached to the department of agriculture issue necessary rules and regulations for the strict implementation of the provisions of this Act, including the setting of safety and sanitary standards, within thirty calendar days following its approval.

·         Section 6 – it shall be unlawful for any person to torture any animal, to subject any dog or horse to dogfights or horse fight, kill or cause or procure to be tortured or deprived of adequate care, sustenance or shelter, or maltreat or use the same in research or experiments not expressly authorized by the Committee on Animal Welfare.

·         Section 7 - it shall be duty of every person to protect the natural habitat of the wildlife.

·         Section 8 – any person who violates any of the provisions of this Act shall, upon conviction by final judgment, be punished by imprisonment of not less than six months nor more than two years of a fine or not less than one thousand pesos nor more than five thousand pesos or both at the discretion of the court.

·         Section 9 – all laws, acts, decrees, executive orders rules and regulation inconsistent with the provisions of this act are hereby repealed or modified accordingly.

·         Section 10 – this act shall take effect fifteen days after its publication in at least two newspaper of general circulation.

References:

Ms. Nora Cabaral

Proper Dressing of Broiler Chicken

Proper Dressing of Broiler Chicken

We have done an activity about dressing a chicken. The right and easy way in dressing a chicken. Madam Nora Cabaral who is our professor in the subject which is Agricultural Science six (AGSC6) “slaughter of animals and meat processing”. This is one of the curriculums in the subject. That’s why we have done this exercise. And with this knowledge we can use this in helping in preparing for a celebration like fiesta, birthday, wedding, baptism etc. And we can also use this knowledge in earning our own money. If we have a plan to have a business like selling chicken meat we can lessen the expenses in labor. We can dress our own product. This is the first time we met Madam Nora and we are surprised that even she is a girl she can work like a man. Her knowledge about dressing the chicken is impressive. Chicken meat has a great importance when it comes to food industry. And it is cheaper than the pork and beef and thus preferred by more consumers. And this only means that proper chicken production must be implied to maintain its quality. First we have secured the legs and the wings of the chicken make sure that the chicken won’t even move if it felt a pain. Then remove the feathers in the neck portion were we are going to slice it. Then after removing the feathers slice the neck until it cuts the jugular vein. This vein is the one of the weakest point of the chicken and when you have done it correctly the chicken will die easily and drain its blood easily. Then let the blood flow and put in the bleeding area upside down which is cut jar of large sized ketchup until it is not moving. When you are waiting for the chicken to die prepare a hot water were the chicken will be dipped. Then dip the chicken for an estimated time of 1 minute or two or until its feathers are easily removed. Make sure that it won’t take long because the quality of the skin will be affected. Then remove the feathers from neck to legs you will notice that small feathers are still there. One of the techniques I have learned is to subject the chicken to the fire gently. Then remove the head and feet of the chicken this part of the chicken can also be sold separately for street foods. Then remove the internal organs remember to separate the lungs lungs, liver, heart, gizzard, ventriculus, and proventriculus because it is edible this is called giblets and the inedible is called offals. Then divide it into four parts. Which are the legs, wings, breast and ribs. 

Processing Pickles

Processing Pickles

Pickle is a processed cucumber that has a high price. It can be mixed in a mayonnaise. Pickled cucumber has a lot of potential here in the Philippines. Or it can be imported in other countries. You can earn a lot of money by processing pickles. And I will show you how to make a processed pickels for free. I learned how it process pickles in our subject which is Agricultural Science three the Introduction in enterprise. My professor is Dr. Pascual who is a very good teacher and very kind. And now this is the way how to process cucumber into pickles. After fifteen days of the cucumber of soaked in brine solution which is four is to one salt and water mixture. We opened the jar where the soaked cucumber is. We debrine the cucumber. The way how to debrine the cucumber is to soak it into the running water.  Within 24 hours to lessen the saltiness of the cucumber. And then after debrining prepare the alum and water in a cooking pan then simmer it. Remember don’t make it to a point where it reaches one hundred degrees Celsius which is the boiling point. It will have an effect in the debrined pickles it will be soft or cooked. When it is simmered you have to mix well the alum and water mixture. For the alum to dissolve in the water. When the mixture is simmered and ready, put the debrined cucumber in the mixture of the alum and water for thirty minutes. This mixtures purpose is for the appearance and for it to be shiny and its texture. Then cool it, in the other pan prepare the ingredients like vinegar, sugar, cinnamon and five seasons. Then this is the way how to make the sauce first you have to pour six cups of vinegar and five cups of sugar. And add the three tablespoon of cinnamon and three tablespoon of five seasons and mix it until it is dissolved. Then wait until it boils. When it is done we you have to cool it first then when it is cool pour it in to the jar with the debrined cucumber. Make sure that the cucumber is covered with mixture and seal it. After one week you can enjoy the pickles.

Pig Slaughtering

Pig Slaughtering

                We went to Trece Martires City to observe and study how a pig is slaughtered. The proper procedure of killing and proper way of slaughtering the pig. This is under our subject Agsc6 which is agricultural science slaughtering of animals. This is also under our curriculum and Madam Nora Cabaral who is our professor came with us and lectures us on how the pig is slaughtered and the step by step procedure of slaughtering. She also told us what are the materials used in slaughter house the machineries and the area which an animal is slaughtered. Now we will star the step by step procedure of slaughtering swine. First the swine is the area which is called the “lairaging area” or “fasting area” that is the area where are the pigs are fasted for the meats quality. Then after the pig is ready and it is pushed in the chute, the chute is the area which is the way into to the stunning box. Stunning box is the area where the pig is killed by hitting in the head by pipe. When the pig is stunned the next area is the bleeding area where the blood of the pig is collected and the blood of the swine can also be sold. And the famous delicacy of the blood is dinuguan. Then when the bleeding is done the dead body of the pig is placed in a “scalding bath” this is the spot where the swine is soaked with hot water for the easy removal of the hair of the swine. When the bathing is done the dead body of the swine is placed in the dehairing are where the hair of the pig is removed by scrubbing with the knife. Then after the deharing is done the swine is hanged in the gamble and it is called gambrelling and it is the process hanging carcasses by the legs using gambrels. While it is hanged “evisceration” is done this is the removal of organs of the swine. And after the organs are removed “Offal Cleaning” is being done and this is the process of cleaning the offal this is done because offal can also sell and have value in the market. You can remove the head or not this is optional. Then the body of the swine undergo splitting and this is the process of cutting the body of the pig into two equal parts. When it is done It weighed this is done prior for marketing and the last par of the slaughtering swine/pig the branding is done the brand is stomped on the carcass of the pig, symbolizes that meat had inspected and passed. And it also prevent from smuggling.