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Application filed by Don Mariano Marcos Memorial State Univ, Anabella G ValdezfiledCriticalDon Mariano Marcos Memorial State Univ
Priority to PH22016000268UpriorityCriticalpatent/PH22016000268Y1/en
Publication of PH22016000268U1publicationCriticalpatent/PH22016000268U1/en
Publication of PH22016000268Y1publicationCriticalpatent/PH22016000268Y1/en
A process of producing chevon sisig comprising the steps of: washing and slicing the chevon skin in small pieces, setting aside; weighing of the different ingredients for seasoning: ginger, garlic, onion, black pepper, salt, sugar, soy sauce, vinegar, siling labuyo and egg; sauteing the ginger, garlic, onion and siling labuyo in a pan together with the chevon skin; seasoning the chevon sisig with black pepper, salt, sugar, soy sauce, vinegar cooking chevon sisig in a slow fire; adding the egg in the moderately cooked chevon sisig; cooling slightly and place in retortable stand up pouches, 3/4 full; Sealing the chevon sinampalukan filled retort pouch with a band sealer; processing the chevon sisig in retortable stand up pouch in the water retort at 121oC for 47 minutes with Fo value of 6 minutes; cooling of the processed chevon sisig in retort pouch; labelling the individual pack of chevon sisig, and; storing the packaged chevon sisig at room temperature, particularly in a cool, dry, place.
PH22016000268U2016-05-042016-05-04A process of producing chevon sisig
PH22016000268Y1
(en)