A PROCESS OF MAKING GALUNGGONG (Decapterus macrosoma) LONGANISA

Fecha de publicación: 10/09/2021
Fuente: WIPO Wine
The process of making galunggong (Decapterus macrosoma) longanisa comprises the steps of cleaning the raw ingredient, filleting, draining, grinding, preparing all the ingredients and materials, mixing all ingredients respectively (72.36 pcnt ground fish meat, 0.43 pcnt refined salt, 0.22 pcnt curing salt, 0.29 pcnt phosphate, 4.27 pcnt chilled water, 0.07 pcnt vitamin C powder, 14.54 pcnt white sugar, 1.23 pcnt garlic 0.07 pcnt ground black pepper, 2.17 pcnt anisado wine, 2.17 pcnt pineapple juice, and 2.17 pcnt soy sauce) until well-blended, curing the mixture in a refrigerator for 12 to 24 hours, weighing to a standard weight of 250 grams per pack and dividing it with uniformity into six parts.