Garlic Processing by DA-RFU I

garlic processing brochureGarlic Enriched Polvoron

Ingredients:
1 kg flour
1 kg skim milk
1 kg butter
1 tbsp garlic powder

Procedure:
1. Shift dry ingredients together.
2. Cook until brown in color.
3. Melt butter
4. Add butter until equally mixed with other ingredients
5. Mold and wrap with colored cellophane.

Garlic Powder

Ingredients:
Ilocos garlic
rice flour

Procedure:
1. Grind Ilocos garlic flakes by using blender to desired softness
2. Shift and add rice flour
3. Mix together.
4. Pack in a bottle.

Garlic Flakes

Ingredients:
Ilocos garlic

Procedure:
1. Remove garlic skin.
2. Separate cloves.
3. Peel and wash with running water.
4. Slice.
5. Spread on drying trays lined with cheesecloth.
6. Place in mechanical drying oven. Set temperature to 60°C.
7. Pack in suitable container.

Garlic Chips

Ingredients:
sliced Ilocos garlic
vegetable oil
iodized salt

Procedure:
1. Fry until golden brown in color
2. Spread on tissue paper. Cool.
3. Pack in suitable container.

Garlic Enriched Miki Noodles

Ingredients:
1 kg all purpose flour
1 tbsp garlic powder
2 cups water

Procedure:
1. Shift and mix dry ingredients together.
2. Prepare the dough.
3. Slice dough into desired sizes.
4. Knead the dough or roll-in
5. Cut via cutting machine
6. Dry and pack.

Garlic Pickles

Ingredients:
1/2 kg peeled/sliced garlic
garnish (carrots, red chili, onions)
Brining solution: 1/2 cup salt + 2 cups water
Pickling solution: 1 1/2 cups white vinegar + 1 1/4 cup sugar + 1 tsp salt.

Procedure:
1. Peel the garlic.
2. Clean and wash in running water.
3. Prepare brine solution. Soak the peeled garlic overnight.
4. Drain brine. Rinse in water to remove excess salt.
5. Prepare the garnish.
6. Arrange garlic and garnish in jar.
7. Prepare pickling solution. Pour it to jar leaving one inch head space.
8. Cap tightly while still hot.

For more info, contact:
Wilhelmina P. Castaneda
Supervising Agriculturist
Department of Agriculture-RFU I
Ilocos Integrated Agricultural Research Center
Sapilan, Bacnotan, La Union
Tel No.: (o72)719-0189/91

A brochure sourced technology article.

Shallot Processing; Pickles, Chips, Powder and Confit

ilocos shallot processing brochureIlocos Shallot Pickles

Ingredients:
1 kg shallot  bulbs
100 g table salt
900 ml distilled white vinegar
200 g white sugar

Procedure:
1) Clean and sort shallot bulbs according to size.
2) Soak shallot bulbs in water for 2-3 hours and wash thoroughly.
3) Peel shallots and remove the roots. Weigh and wash thoroughly.
4) Mix salt and peeled shallot in a large bowl. Add one liter boiling water. Cover with cling film and leave to stand for eight hours.
5) Put vinegar and sugar in saucepan and bring to boil for 3 minutes. Drain shallots from the brine solution. Add to the vinegar and sugar solution. Simmer for five minutes until shallots are transparent yet firm and crispy.
6) Fill sterilized jar 2/3 full of shallot. Pour over cooking liquid adding a few peppercorns to each jar.
7) Remove bubbles inside by turning upside down the partly sealed jar. Cool, seal and store in cool, dark and ventilated place.

Ilocos Shallot Chips

Ingredients:
Shallot bulbs free from pest damage, fully matured with well-developed bulbs.

Procedure:
1) Follow first the first the two steps in shallot pickles processing.
2) Peel lightly using mechanical peeler. Clean and remove the excess peel and roots. Wash.
3) Slice the cleaned bulb using mechanical slicer
4) Load in drying trays of a mechanical dryer and dry  at 60°C until 5% moisture is attained.
5) Pack chips in desired container, seal and label. Packing media could be any of the following; glass jar, laminated plastic or aluminum pouch. Store in cool, dry and ventilated place.

Ilocos Shallot Powder
(… a continuation of shallot chips)

Ingredients:
Shallot bulbs free from insect damage, fully matured with well-developed bulbs.
Rice flour at 200g/kg shallot powder to reduce caking.

Procedure:
1) Grind the crispy shallot chips in a mechanical pulverizer.
3) Allow the powder to cool at room temperature. Add 200 g rice flour for every kilogram of shallot powder.
3) Pack in desired container. Store…

Ilocos Shallot Confit

Ingredients: 1 kg whole matured shallot bulbs, cleaned and peeled
1 cup sugar; white, brown or muscovado
1 1/4 cups vinegar, white, Iloco or sweet sorghum
Chili, optional

Procedure:
1) Mix all ingredients in a saucepan.
2) Simmer for 30 to 45 minutes or until sauce becomes crystal brown, and the shallots are glazed and dry.
3) Cool the shallot confit. Pack in desired container, seal and label. Store…

For more info, contact:
Dr. Luciana T. Cruz and Dr. Aida D. Solsoloy
Department of Agriculture RFU 1
Ilocos Integrated Agricultural Research Center
DMMMSU Cpd, Sapilang, Bacnotan, La Union
09192519103; 072-719-0189
Product Technology Promotion and Commercialization of Shallot in Region 1
Bureau of Agricultural Research

I got the brochure during the 26th BAR Anniversary Exhibit.

How to Make Singkamas / Yam Bean Pickles

1) Prepare five percent brine solution. Place a suitable container on a digital weighing scale. Tare. Measure 25 grams salt. Then pour water gradually to attain total weight of 500 grams. Or, mix one part salt and 19 parts water by weight. Heat just to dissolve all salts.

2) Get singkamas. Remove adhering soils and dirt by washing in several changes of water. Peel off the skin. Cut to desired sizes. The length, shape and thickness similar to french fries is ideal.

singkamas yam bean

3) Arrange singkamas pieces in jars. Fill with brine. Place a small bag of water on top to prevent slices from floating.  Store for three days. Drain and replace with pickling solution – see next step.

singkamas slices in brine

4) Place a suitable container on digital weighing scale. Tare. Measure 150 gram sugar. Then add regular cane vinegar gradually until the weight reaches 500 grams. Or, mix three parts sugar and seven parts vinegar by weight. Heat to near boil and infuse spices wrapped in cotton cloth for five minutes.

water bag to soak yam bean slices

5) Pour pickling solution on fermented singkamas and cover while still hot. It is ready for consumption after three days. The original Brix of pickling solution maybe restored after this period. Measure the original sugar concentration. Measure it again after three days. Drain it off and add sugar to restore the first reading. Or, drain off and replace with a freshly prepared mixture.

Never use lead kettles. Vinegar dissolves harmful lead. Spices can be cinnamon, chili, pepper, ginger etc…

Additional none related info:

1) All plant parts are poisonous except the edible root. Scary!

2) Drink water before eating singkamas. Doing the reverse makes the water taste bad. I wonder why!

3) Storing freshly harvested yam bean for a weak or so allows the development of sweet flavor. A feature similar to yacon.

How to Make Lime Pickles (brined)

yellow lime

Lime pickles are produced in Asia, Latin America and Africa. They are particularly popular in India, Pakistan and North Africa.

It is made from salted pieces of lime packed in a salty, spicy liquor, like a semi-solid gravy. It is brownish red and the lime peels are yellow or pale green with a sour and salty taste. It is eaten as a condiment with curries or other main meals. If processed well, the product can be kept for several months.

Preparation of raw materials

The limes need to be selected and prepared. Only fully ripe limes without bruising or damage should be used. All the limes need to be washed in potable cold water and drained. The limes are dipped in hot water (60-65°C) for about five minutes. They are then cut into pieces in order to expose the interior and allow salt to be absorbed more quickly.

All spices should be of good quality and free of mold.

Processing

The prepared limes are covered with a brine solution. This causes water to be drawn out of the pieces by osmosis. It is important to ensure that the surface is covered with juice, and leave for 24 hours. If necessary, the fruits should be pressed down to hold them below the liquid. Once the limes have been placed in the brine, there is a rapid development of micro-organisms and fermentation begins.

After fermentation the limes are dried in the sun until the skin becomes brown.

yellow lime

Packaging and storage

The limes are mixed with spices and oils according to local taste and tradition. Lime pickle can be packed in small polythene bags and sealed or in clean jars and capped. Lime pickle keeps well if stored in a cool place. Due to the high acid level of the final product, the risk of food poisoning is low.

Mr. Mike Battcock and Dr. Sue Azam-Alifao – fao

How to Make Fruit Pickles (mango, siniguelas, kamias, papaya, and santol)

GENERAL PRINCIPLES

Pickles may be prepared with or without fermentation. Pickles, however, are generally better in flavor. aroma, texture, and keeping quality when fermented. Bacterial growth in natural fermentation is controlled by certain imposed  environmental factors, such as salt and acid concentrations, temperature, duration of salting, and nutritional  requirements of the lactic acid bacteria.

The salting procedure to follow depends on the type of fruit to be treated. In general, 10-18% salt content induces good lactic acid production and controls many proteolytic and spoilage organisms.

The fermenting temperature influences the predominating microorganism in the brine. At low temperatures  (25o-27ºC), lactic-acid bacteria are encouraged to multiply. High temperature induce multiplication of  microorganisms that are not beneficial to the pickling process.

Fruits that are suitable for pickling are mango, siniguelas, kamias, papaya, and santol.

INSTRUCTIONS

1. Use only firm, fresh, unbruised, and underripe fruits.
2. For fermented, pickles, immerse clean fruits in 10.6% brine solution or 40% salometer. To prepare the solution, add 129 g salt to 1 liter of water. After three days, add 20 g (tbsp) of salt per liter of brine solution and every five days for three to four weeks. Process salted fruits according to specific directions for each type of fruits.
3. Submerge fruits in pickling solution at all times by placing them in plastic bags with water of any suitable coloring.
4. For unfermented pickles, follow the direction specific for each type of fruit.
5. Cook pickles in kettle or enamel, glass or stainless steel Do not use iron, copper, or zinc bottles because the metals discolor the pickles. Use long-handled spoon of wood or stainless steel for stirring.
6. Carefully follow time tables indicated in the procedure.
7. Pack pickles in glass jars seal them tightly.

technology provided by dost

Notes:
1. Percent salt concentration can be measured using salometer.
2. Adjust concentration using Pearson’s square formula.

How to Make Pickled Euchemia Seaweeds

eucheuma-seaweeds

This simple technology for processing of pickled eucheuma seaweeds was provided by Department of Agriculture.

eucheuma-seaweeds

 

Gather the needed ingredients:
eucheuma seaweeds
carrots
green and green pepper
garlic
ginger
pickling solution:1 cup vinegar + 1 cup sugar +1 tsp salt

Follow these procedures:
1. Soak eucheuma in fresh water overnight.
2. Drain and cut into desired length.
3. Blanch in lukewarm water for 5 minutes. Let it cool.
4. Boil the pickling solution for 5 minutes. Let it cool.
5. Mix all ingredients in a bowl except the pickling solution.
6. Pack in sterilized bottles
7. Pour the solution into filled bottles then seal completely.

Quality Control Notes:
Measure the following physico-chemical properties and and adjust accordingly to your set standard. This properties should be uniform every batch.
a. sugar content
b. pH
c. titrable acidity