Mushroom Burger

Mushroom have a similar taste and texture to meat when cooked. No doubt, it created a big wave when introduced to the market.

This is a welcome alternative for those who prefer a healthy lifestyle. It is because of its capacity to lower cholesterol levels and also a good source of minerals.

Starting this business from your home only needs small capital. A kilo of mushroom burger will gave a yield of 1800 grams.

Patties could be prepared in various sizes (30, 40, 50 and 100 grams). Different variety of mushrooms are available at the market. All you need is choose which can yield best according to your preferences.

Other organic fibers such as bamboo fibers, soy protein and other plant fiber can also be added to increase profit and lower the cost.

Here are the materials needed:

• Metal bowls
• Measuring spoons
• Measuring cup
• Weighing scale
• Burger molders
• Spatula
• Potato Masher
• Tray

For the ingredients:

Meat materials:

• 700 g Beef lean or pork lean, ground finely
• 300 g Mushroom, ground

Curing Mix (dissolved in 1/4 cup water):

• 1 1/4 tsp Salt, refined
• 1 tsp Phosphate

Extenders:

• 1/4 cup TVP
• 1/4 cup Qualicel
• 1/2 cup Versagel
• 1 1/2 cup water if beef or 1 1/4 cup if pork or chicken

Seasonings:

• 1 1/2 tbsp Sugar, refined
• 1 tbsp Black pepper, ground
• 2 tbsp Garlic, chopped (or 2 tsp garlic powder)
• 1/2 tsp Vetsin (MSG)
• 1/2 tsp Meat enhancer
• 3/4 cup Onion, chopped finely
• 1/2 tsp Celery powder
• 2 tsp Hamburger seasoning
• 3 tbsp Milk or whey powder
• 2 pcs Egg, fresh medium

The following ingredients should be added in the last mixing:

• 1/2 cup Bread crumbs
• 4 tbsp Potato starch
• 1/2 tsp Beef aroma
• 1/2 tsp Meaty ginisa
• 1 tsp BF blend

Procedures:

1. Select good quality raw materials. Grind meat and mush room finely.
2. Add salt and phosphate (dissolve in 1/4 cup water). Mix until tacky.
3. Add extenders: TVP, Versagel and Qualicel. Mix again until homogenous mixture is attained.
4. Add seasonings and remix.
5. To attain firm patties, chill mixture for 1-2 hours in the refrigerator.
6. Form into the patties with the use of hamburger molder
7. (50 grams per patty), i kg. should contain 20 pieces. For 30 grams patty - i kg. should contain 33 pieces.
8. Freeze patties before packing. Store in freezer. Cook with little amount of fat.

Yield: i kg. = 1.5 to 1.8 kgs.

Meat Processing - Chicken Ham

INGREDIENTS:

• whole chicken
• Stock of Saturated Salt Solution (SSSS)
• 2 cup salt
• 8 cup water
• 5 cup boiled water

Pumping Injecting Solution:

• 1 cup S.S.S.S.
• ½ cup boiled water
• 2 tsp prague powder
• 2 tbsp sugar (white)
• 1 tsp ham spice
• ½ tablet ascorbic acid (250 mg)

Pickling Solution:

• 6 cup S.S.S.S.
• 4 cup boiled water
• 2 cup salt
• 2 tsp prague powder
• 8 tbsp sugar (brown)

Cooking Mixture:

• 1 - 1½ cup pineapple juice
• 1 cup water
• 1 - 2 pc cloves
• ¾ cup beer
• 1 - 1½ cup sugar
• 2 pc bay leaves

UTENSILS:

• mixing bowl
• chopping board
• casserole
• tray
• measuring cup
• turner/blow torch
• measuring spoon
• carajay
• syringe
• weighing scale
• knife
• stove

PROCEDURE:

1. Prepare the injecting solution.
2. Inject the solution into the lean portion of the chicken, and massage slightly.
3. Pour the cover solution consisting of 6 cups saturated salt solution, 4 cups boiled water, 8 tbsp brown sugar, 2 tsp prague powder and 2 cups salt. Submerge the carcass into the mixture.
4. Cure for 2 days at room temperature, or 5 days under refrigeration.
5. Wash off excess salt several times and drain. Parboil (nearly boiling) it in casserole for 2 minutes and discard the cooking water. (Remove the scum of the meat.)
6. Cook in a solution of 1½ cups pineapple juice, 1 cup water, 1 pc clove, 1 cup sugar and 2 pc laurel leaves until tender.
7. Drain and rub with brown sugar, then bake in the oven at 232°C (450°F) until golden brown.

Meat Processing - Butterball Chicken

INGREDIENTS:

• 1 kg dressed chicken
• ½ tsp white pepper
• ¼ cup water
• 2½ tsp sugar
• 1½ tsp salt
• 1 tbsp corn oil
• 4 tbsp butter oil
• 1/5 tsp paprika
• ½ tsp mace

UTENSILS:

• syringe
• weighing scale
• mixing bowl
• tray
• measuring spoons
• cheesecloth
• measuring cups
• oven

PROCEDURE:

1. Combine ½ tsp white pepper and ½ tsp mace. Steep in ¼ cup water overnight.
2. Filter thru cheesecloth to obtain about 2 tsp filtrate.
3. Dissolve 2½ tsp sugar and 1½ tsp salt in the filtrate and combine with 1 tbsp corn oil and 4 tbsp butter oil. Homogenize by beating with an egg beater.
4. Using a veterinary syringe, inject the homogenized emulsion into various parts of the chicken (1 kg dressed chicken).
5. Rub 1 g (1/5 tsp) paprika and bake in a 177oC (350oF) preheated oven for 1 hour.

Meat Processing - Hamburger

MATERIALS:

• House Measures Weight in Grams
• ½ kg 500.0 grams beef lean, ground
• ½ kg 500.0 grams pork lean, ground

INGREDIENTS:

• 1½ tbsp 18.0 grams salt
• 1 tbsp 10.0 grams sugar, refined
• 1 tbsp 3.0 grams phosphate
• ¼ cup 61.0 grams water
• 1 tbsp 3.3 grams celery, chopped fresh or celery powder
• ½ cup 128.0 grams onion, chopped
• 1 tbsp 11.0 grams garlic, chopped finely
• 1 tbsp 5.0 grams ground black pepper
• 4 tbsp 28.0 grams flour
• 2 pc fresh egg

PROCEDURE:

1. Select good quality raw materials. Trim and weigh.
2. Grind the meat.
3. Add salt and phosphate dissolve in ¼ cup of water with the meat and mix well until tacky (sticky as glue).
4. Add the rest of the ingredients and mix until well blended.
5. Form into patty. Freeze and pack for storage.
6. Fry if to be served with bread.

Yield: 1.3 kg

Meat Processing - Tocino

INGREDIENTS:

• 1 kg pork (kasim or pigi)
• 2 tbsp salt
• 5-8 tbsp sugar
• 1 tbsp rhum or gin
• ¼ - ½ tsp prague powder
• ½ - 1 tsp vetsin (optional)
• ½ tablet ascorbic acid (250 mg)

UTENSILS:

• mixing bowl
• measuring spoon
• knife
• weighing scale
• chopping board

PROCEDURE:

1. Slice meat to about 0.63 cm (¼ inch) thick.
2. Mix all above ingredients for curing.
3. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture.
4. Arrange the pieces in a bowl and cover.
5. Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure (the slices may be dried under the sun after curing to prolong shelf life).

Meat Processing - Skinless Sausage (Longganisa)

INGREDIENTS:

• ¾ kg lean pork
• ¼ kg fat
• 2 tbsp salt
• 1½ -2 tsp garlic
• 1 ¼ tsp accord powder
• ½ tablet ascorbic acid (250 mg)
• 5 tbsp brown sugar
• ¼ - ½ tsp prague powder
• 1½ - 2 tsp black pepper
• 1 tbsp anisado wine or gin
• 1 tbsp vinegar
• 1 tbsp soy sauce
• ½ tsp vetsin (optional)

UTENSILS:

• mixing bowl
• measuring spoon
• knife
• tray
• chopping board
• weighing scale
• meat grinder

PROCEDURE:

1. Mix the above ingredients well with the meat until mixture becomes tacky. Chill.
2. Form into 2-3 inches long sausage.
3. Wrap in paperlane plastic.
4. Allow to cure in the refrigerator for 2-3 days.
5. For longganisa in casings, stuff the meat mixture into sausage casings and tie with string to form 2-3 inches sausage links.
6. Hang to dry in a cool, dry place.

Meat Processing - Corned Beef

INGREDIENTS:

• 1 kg beef (punta y pecho, tadyang,tapadera or paypay)
• 2 tbsp salt
• ¼ - ½ tsp vetsin (optional)
• ¼ - ½ tsp prague powder
• 1 tsp sugar
• ½ tablet ascorbic acid (250 mg)

UTENSILS:

• fork
• pressure cooker
• knife
• stove
• chopping board
• mixing bowl
• measuring spoon

PROCEDURE:

1. Wash meat thoroughly.
2. Cut the meat into 2.54 cm (1 inch) cubes.
3. Mix salt, vetsin, prague powder, sugar and ascorbic acid.
4. Mix curing ingredients with the cubed meat.
5. Place in covered container and cure in the refrigerator for 3-4 days.
6. Wash the meat, add water (1/3 of its volume) and cook for 20 minutes. Remove the foam like formation on the broth.
7. Continue boiling until meat is soft and tender.
8. For faster cooking use a pressure cooker and cook beef for 30 minutes at 10- lb. pressure.
9. Drain and cool.
10. Flake with fork (the flaked meat is ready for consumption).
11. Pack meat into bottles/cans and add 1 tbsp broth, leave 0.63 cm (¼-inch) head space.
12. Exhaust at 82°C.
13. Seal.
14. Process at 10-lb. pressure for 40 minutes.
15. Cool cans under running water; air cool bottles at room temperature.
16. Label and store in a cool place.

Meat Processing - Chicharon

INGREDIENTS:

2 kg pork
1 tbsp salt
4 tbsp vinegar
pepper (optional)
vetsin (optional)

UTENSILS:

mixing bowl
casserole
tray
measuring spoons
knife carajay
chopping board
stove

PROCEDURE:

1. Add salt, vinegar and dashes of pepper and vetsin to pork skin.
2. Add water just enough to cook it until tender.
3. Cool and scrape off fat.
4. Cut into desired sizes.
5. Dry under the sun until pork skin is hard.
6. Fry at 188oC (370oF).

This is perfect with chili, vinegar and lemonade (kalamansi).

Meat Processing - Boneless Ham

INGREDIENTS:

• 2 kg pork meat (kasim or pigi)

Injecting Solution:

• 1 cup water
  ½ cup salt
• ¼ cup sugar (white)
• 250 mg monosodium glutamate/vetsin (optional)
• 1 tsp ham spice
• 3 tsp prague powder
• ½ tablet ascorbic acid

Curing Solution:

• (cover pickle)
• 8 cup water
• 2 cup salt
• ½ cup sugar (brown)
• 2 tbsp prague powder

or

Dry Curing Mixture

• 1 cup salt
• ¼ cup brown sugar
• 2 tbsp prague powder

Cooking Mixture per kg of ham

• ¾ cup beer
• 2 pc cloves
• 2 pc bay leaves
• 1 cup pineapple juice
• 1 cup sugar (brown)
• water enough to cover

UTENSILS:

• mixing bowl
• chopping board
• casserole
• tray
• measuring cup carajay
• measuring spoon
• turner/blow torch
• syringe
• weighing scale
• knife
• stove

* Note 1 cup " 250 mL (applicable only on liquid)
1 cup " 150 g (salt)

PROCEDURE:

A. Meat Curing

1. Dissolve salt and sugar in boiling water for injecting solution.
2. Cool then strain thru clean cloth.
3. Add vetsin, hamspice, prague powder and ascorbic acid.
4. Inject all of the injecting solution into different parts of the meat.
5. If curing solution is used, soak in curing solution for 4-5 days in the refrigerator.
6. If dry curing mixture is used, sprinkle and rub ½ part of the dry curing mixture and stand overnight in a curing rack at room temperature. On the 2nd day, rub the remaining ½ part of curing mixture and stand again for another 12-24 hours.

B. Ham Cooking

1. After curing, wash off the excess salt several times and finally soak in warm water. Drain.
2. Boil the ham in enough water for 5 minutes.
3. Discard water.
4. Finally cook the ham in the cooking mixture for about one hour or until tender.
5. Cover the ham with brown sugar and caramelize by placing in an oven or using hot "siyanse" or blow torch.

Meat Processing - Bacon

INGREDIENTS:

• pork belly (liempo)
• 1 kg salt
• 21/3 tbsp sugar
• ¾ tbsp prague powder
• ¼ tsp ascorbic acid
• ½ tablet

UTENSILS:

• knife
• weighing scale
• chopping board
• mixing bowl
• measuring spoon
• tray

PROCEDURE:

1. Mix dry ingredients thoroughly.
2. Rub the ingredients on the skin side of the trimmed bacon, and then on the fleshly portion.
3. Pack the slabs skin down on an enameled or non-corrosive container.
4. Cure in the refrigerator for 1 week.
5. After curing, soak the slabs for a few minutes in warm water.
6. Drain the bacon and freeze.
7. Slice thinly.
8. Cook by frying in its own lard.