chevon recipes and canning procedures.pdf
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1Innovations on Chevon Recipes and Canning Procedures
PHILIPPINE COUNCIL FOR AGRICULTURE, AQUATIC
AND NATURAL RESOURCES RESEARCH AND DEVELOPMENT
Department of Science and Technology
CAGAYAN VALLEY AGRICULTURE AND RESOURCES RESEARCH
AND DEVELOPMENT CONSORTIUM (CVARRD)
Isabela State University
ISSN No. 2244-2057
PCAARRD Farm Primer No. 1/2012
Innovations on ChevonRecipes and CanningProcedures
Innovations on ChevonRecipes and CanningProcedures
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MAILING ADDRESS PHILIPPINE COUNCIL FOR AGRICULTURE,AQUATIC AND NATURAL RESOURCES
RESEARCH AND DEVELOPMENT
Los Baos, Laguna, Philippines 4030TELEPHONES Los Baos - (63) (049) 536-0014/536-1956/536-2305/
536-2383/536-5907/536-6980/536-7927FAX Los Baos - (63) (049) 536-0016/536-7922MANILA OFFICE 2F Metrology Center, ITDI, Bicutan, Taguig CityTELEFAX (63) (02) 837-1651E-MAIL [email protected] http://www.pcaarrd.dost.gov.ph
The Philippine Council for Agriculture, Aquatic and Natural Resources
Research and Development (PCAARRD) is one of the sectoral councils underthe Department of Science and Technology (DOST). PCAARRD was established
on June 22, 2011 through the consolidation of the Philippine Council for
Agriculture, Forestry and Natural Resources Research and Development
(PCARRD) and the Philippine Council for Aquatic and Marine Research and
Development (PCAMRD).
The Council formulates policies, plans, and programs for science and
technology-based research and development in the different sectors under
its concern. It coordinates, evaluates, and monitors the naonal research anddevelopment (R&D) efforts in the agriculture, aquatic, and natural resources
(AANR) sectors. It also allocates government and external funds for R&D and
generates resources to support its program.
PCAARRD is engaged in acve partnerships with internaonal, regional, and
naonal organizaons and funding instuons for joint R&D, human resource
development and training, technical assistance, and exchange of scientists,
informaon and technologies.It also supports the Naonal Agriculture, Aquac and Resources Research
and Development Network (NAARRDN) composed of naonal mul- and single-
commodity and regional R&D centers, cooperating stations, and specialized
agencies.
As such PCAARRD has been a potent arm in catalyzing the Philippine
AANR sectors toward self-suciency and global compeveness.
About PCAARRD
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Dear Reader:
Chevon or goat meat is rapidly gaining popularity as a healthy meat
in the country. It is leaner than beef and is lower in fat, saturated fat,
calories and cholesterol than beef, pork, chicken or lamb. It is also easier
to digest. Because of these advantages, demand has increased over the
years.
Although at the moment, supply of goat in the country is low, various
value adding acvies have been readied in preparaon for the inux
of supply. One of these is the innovaon in preparing and canning
of dierent tradional recipes, which is an output of the program,
Enhancement of Arcial Inseminaon and Meat Processing Technologies
towards Producon of Quality Slaughter Goats in Cagayan Valley.
This publicaon introduces three tradional recipeschevon
kaldereta, adobo,and kilawin. The original recipes were enhanced and
the nutrional values studied to ensure that each is a healthy alternave
to the tradional one. Canning procedures were also enhanced.
Entrepreneurs can therefore use this as a guide to a healthy and
protable enterprise.
Sincerely yours,
PATRICIO S. FAYLON
Execuve Director
OFFICE OF THE EXECUTIVE DIRECTOR
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PCAARRD Farm Primer No. 1/2012
Innovaons on Chevon
Recipes and CanningProcedures
Philippine Council for Agriculture, Aquac and
Natural Resources Research and Development (PCAARRD)
Department of Science and Technology (DOST)
Cagayan Valley Agriculture and Resources Research and
Development Consorum (CVARRD)
Isabela State University
Los Baos, Laguna
2012
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ii
First Edion 2012
ISSN 2244-2057
Bibliographic Citaon:
Philippine Council for Agriculture, Aquac and Natural Resources
Research and Development. Innovaons on chevon recipes and
canning procedures. Los Baos, Laguna: PCAARRD-DOST, CVARRD-
ISU, 2012. 8p. - (PCAARRD Farm Primer No. 1/2012)
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Foreword
Goat producon is a promising enterprise in Cagayan Valley because
of the regions wide and ferle land resources. With the industrysimportance in the countryside, dierent R&D iniaves were conducted
to provide long term soluons to the problems of producon, product
development, and markeng.
At present, there is limited informaon on the carcass and meat
characteriscs of dierent breeds of goats. This is mainly because
goats in the Philippines are sold on a per head basis and their carcasses
seldom undergo standard fabricaon procedures. A regional program,
Enhancement of Arcial Inseminaon and Meat Processing Technologies
towards Producon of Quality Slaughter Goats in Cagayan Valleyhas
formulated ways and means to improve quality of chevon for markeng.
One of these is the innovaon in preparing and canning of dierent
tradional recipes.
This publicaon introduces three tradional recipes, chevonkaldereta, adobo,and kilawin. The original recipes were enhanced and
the nutrional values studied to ensure that each is a healthy alternave
to the tradional one. Canning procedures were also enhanced. It is
our hope that these outputs will serve as a guide to entrepreneurs in
developing a healthy and protable chevon canning enterprise.
ROMEO R. QUILANG PATRICIO S. FAYLON
Chair, Regional Research and Execuve Director
Development Coordinang PCAARRD-DOST
Commiee (RRDCC)
CVARRD and President, ISU
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iv
Acknowledgment
This publicaon is a result of the project, Value-adding of Goat Meat
Products through Processing and Packaging. The following instuonsare highly appreciated for their contribuon to the project and the
producon of this publicaon:
l The Animal Products and Development Center-Bureau of Animal
Industry (APDC-BAI), for collaborang with ISU in the fabricaon
of the cuts;
l The Federaon of Goat and Sheep Producers and Associaons of
the Philippines, Inc. (FGASPAPI), for contribung posive inputs to
the standardizaon of chevon meat cuts and recipes;
l The Cagayan State University (CSU), for project collaboraon; and,
l To the dierent goat raisers associaons and private
entrepreneurs for signifying their interest to be part of thecommercializaon of chevon in the country.
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Contents
Foreword ............................................................................................. iii
Acknowledgment ................................................................................ iv
Introducon ..........................................................................................1
Chevon Kaldereta ...............................................................................2
Chevon Adobo ....................................................................................3
Chevon Kilawin ...................................................................................4
Canning.................................................................................................5
References ...........................................................................................7
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1Innovations on Chevon Recipes and Canning Procedures
Fig. 1. The dierent value-added goat-based products; a) choicecuts; b) vacuum-packed cuts; and c) canned products.
Introducon
Value-adding components such as product canning, vacuum-
packaging, labeling, and nutrion fact assessment can greatly inuence
the marketability of chevon products in the local and even in the globalmarket scene. The project, Value adding of goat meat products through
processing and packaging,aims to improve the local communies
exisng trade secrets in goat meat products culinary cra through value-
adding services. As such, three recipes were enhanced and packed in n
cans ready for commercializaon. Furthermore, the nutrional contents
of each rened recipe were studied to ensure the health benets that can
be derived from them.
a) b)
c)
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2 Innovations on Chevon Recipes and Canning Procedures
Ingredients Amount
Chevon 1 kgMarinade Vinegar 33 ml Soy sauce 50 ml
Salt 4 g Black pepper 1.25 g
Monosodium glutamate (MSG) 0.5 g Tomato paste 88 g Garlic (fresh) 5.5 g Onion 50 gFor Sauteing Margarine 9 g Garlic (fresh) 5.5 g Onion 50 gAer Sauteing Liver spread 100 g
Chick peas, canned 75 g Potatoes, diced 150 g Red bell pepper, squared 85 g Carrots, diced 100 g
Cheese, grated 45 g Pineapple dbits (canned) 100 g Bayleaf 12 pcs Chili labuyo 3 g (23 pcs)
Procedure
1. Marinate chevon with the next eight ingredients for 30 minutes.2. In a saucepan, saut in margarine the garlic and onion. Add the
marinated meat.3. Add liver spread, cheese, pineapple dbits, bayleaf, chili, and the rest
of the vegetables. Simmer for 30 minutes.4. Fill each 211 x 300-sized cans with 200 g of this mixture.
5. Heat cans for 1 hour in an autoclave or pressure cooker at 15 poundsper square inch (psi).
6. Cool in running water.7. Wipe dry and label.
Chevon Kaldereta
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Ingredients Amount
Chevon 1 kg
Soy sauce 90 ml
Vinegar 50 ml
Black pepper 3 g MSG 1 g
Bayleaf 0.15 g
Brown sugar 10 g
Salt 2.5 g
Onions (fresh) 50 g
Garlic (fresh) 11 g
Liver spread 42.50 g
Oil 100 ml
Procedure
1. Marinate meat with the rst seven ingredients and half the amount
of onion and garlic for 30 minutes.
2. In a saucepan, saut the remaining garlic and onions and add the
marinated meat.3. Add liver spread and simmer for 30 minutes.
4. Fill each 211 x 300-sized cans with 200 g of this mixture
5. Heat cans for 1 hour in an autoclave or pressure cooker at 15 psi.
6. Cool in running water.
7. Wipe dry and label.
Chevon Adobo
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4 Innovations on Chevon Recipes and Canning Procedures
Ingredients Amount
Meat 1 kg skin
2 kg lean meat
Marinade
Salt 12.5 g
Black pepper 2.5 g
Garlic 10 g
Vinegar 77.5 ml
MSG 2 g
For Sauting
Oil 100 ml
Garlic 40 g
Onion 50 g
Aer SautingOnions 365.5 g
Ginger 275 g
MSG 3.75 g
Salt 17.5 g
Calamansi juice 182.5 ml
Liver spread 127.5 g
Procedure
1. Boil skinunl tender. Cut into small strips.
2. Marinate lean meat with the marinade ingredients for 30 minutes.
3. Fry in oil and cut into strips just like the skin.
4. Saut skin and lean meat with garlic and onions.
5. Aer sauteing, add chopped onions, ginger, MSG, salt, and calamansi
juice, and liver spread.
6. Mix unl uniformly blended.7. Fill each 211 x 300-sized cans with 200 g of the mixture while it is hot.
8. Heat cans for 1 hour in an autoclave or pressure cooker at 15 psi.
9. Cool in running water.
10. Wipe dry and label.
Chevon Kilawin
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5Innovations on Chevon Recipes and Canning Procedures
Canning
Canning is the preservaon of foods in hermically sealed containers
such as n cans, glass jars, or other suitable containers, through heat
applicaon.
The primary objecve of thermal
processing of canned foods is to ensure
the destrucon of all living organisms
and naturally occurring enzymes capable
of spoiling the food, endangering consumers
health. At present, canned foods have become desirable commercial
items, as they are easily available as ready-to-use consumer goods and
easily stored and transported.
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Canning Procedure
Selecting and inspecting raw materials Preparation of raw materials
Pre-cookingFilling into tin cans
Sealing/Can seamingHeat processing using autoclave
(at 15 psi for 1 hour)
CoolingLabelling
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7Innovations on Chevon Recipes and Canning Procedures
Reference
Nayga, J.N. CVARRD regional program on the enhancement of arcial
inseminaon and meat processing technologies towards producon
of quality slaughter goats in Cagayan Valley, 2011. (TerminalReport; PCARRD-ISU-funded).
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Producon Team
Writers
Aubrey Joy M. Balbin, CVARRDEmelita B. Valdez, CVARRD
Mila R. Andres, CVARRD
Beulah Estrada, CVARRD
Technical Experts
Jonathan N. Nayga, Program Leader, CVARRD Regional Program
on Goat
Edwin C. Villar, Director, Livestock Research Division (LRD), PCAARRD
Volume Editors
Vanessa V. Carriedo, Regional Applied Communicaon Oce
Coordinator, CVARRD
Anna Marie P. Alo, Supervising Science Research Specialist, LRD,
PCAARRD
Joel Eneristo A. Joven, Applied Communicaon Division (ACD),PCAARRD
Layout Arst
Marina T. de Ramos, ACD, PCAARRD
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