PH22014000557U1 - A process of producing chevon with tamarind soup (sinampalukan) in retort pouch - Google Patents

Abstract

A process of producing chevon with tamarind fruit extract comprising the steps of: washing and slicing the chevon lean meat across the grain, setting aside; weighing of the different ingredients: garlic, onion, black pepper, onion, salt, sugar, lemon grass and tamarind extract; putting the chevon meat in a deep pan with water, garlic and onion; adding the lemon grass leaves to the mixture, bringing to boiling for 45 minutes at 90oC; seasoning the chevon with salt, white sugar and black pepper to taste; adding the tamarind extract to the mixture and simmering again for about 3-5 minutes at 80oC; cooling slightly and place in retortable pouches, 3/4 full; sealing the retort pouch with a band sealer; sterilizing or heating the chevon with tamarind fruit extract in retort pouch in the water retort at 121oC for 47 minutes with Fo value of 6 minutes; cooling of the sterilized chevon with tamarind fruit extract in retort pouch; labelling the individual pack of chevon with tamarind fruit extract, and storing the packaged chevon with tamarind fruit extract at room temperature, particularly in a cool, dry, place.