Chevon Recipes and Canning Procedures.pdf

7/21/2019 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


3/19

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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5/19

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


6/19

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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iii

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


8/19

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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v

Contents

Foreword ............................................................................................. iii

Acknowledgment ................................................................................ iv

Introducon ..........................................................................................1

Chevon Kaldereta ...............................................................................2

Chevon Adobo ....................................................................................3

Chevon Kilawin ...................................................................................4

Canning.................................................................................................5

References ...........................................................................................7


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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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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


15/19


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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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


19/19


Documents

Chevon Recipes and Canning Procedures.pdf