Have you ever dreamt of putting up a meat processing business? Though it seems you?ll need a hefty amount of money to invest in one, you can actually launch it as a home-based business. 

Rosa Foods, a meat processing company based in Kalibo, Aklan, began as a backyard business, starting out with only 5kg of meat, but now has an HACCP-accredited factory that processes around 300kg of meat every day.

Why not start your own meat-processing venture now, using this recipe to help you get started in your own business.  You'll only need around P500 to buy the ingredients and the packaging materials.

INGREDIENTS:

• 1 kg    Lean Chicken meat, ground finely

Curing Mix:

• 1 tablespoon  Salt
• 1/2 teaspoon  Curing salt
• 1 teaspoon  Phosphate
• 1/4 teaspoon  Vitamin C powder
• 1/4 cup  Chilled water

Extenders:

• 1/4 cup   TVP (textured vegetable protein)
• 1 tablespoon  Isolate
• 1/2 teaspoon  Carageenan

Seasonings:

• 3/4 cup  White sugar
• 1/2 tablespoon Ground black pepper
• 2 tablespoons  Garlic, finely chopped
• 2 tablespoons  Anisado wine
• 2 tablespoons  Pineapple juice
• 1/2 teaspoon  Meat enhancer
• 1 teaspoon  BF Blend
• 1 teaspoon  Powdered flavor mix (we used Meaty Ginisa)

Most of the ingredients are available in public markets and supermarkets. Other ingredients such as those for the extenders and curing mix are available in Divisoria and at Ultima Entrepinoy.

Step 1:

Step 2: Soak the TVP in 1/4 cup chilled water for 3 minutes. You'll notice that the TVP softens as it absorbs the water. Then, add the carageenan and the isolate. Mix well and also set aside.

Step 3: Prepare the seasonings and mix all the ingredients in a bowl. Set aside.

Step 4: Add the extender to the cured meat, mixing continuously until well blended.

Step 5: Afterwards, transfer this mixture to the bowl containing the seasonings. Knead the meat until all seasonings are well blended in.Once all the ingredients are well blended into the meat, cure it for 8 to 10 hours at room temperature or for 8 to 12 hours if refrigerated.

Step 6: After curing, it is now ready to be packed. Spread out paperlyne or cut wrap onto a clean tray then, put 2 tablespoons of the mixture on each.

Step 7: Spread out the mixture to elongate it to your desired size. Then cover it with the edge of the paperlyne, then start rolling to wrap it. Insert the excess paperlyne on both ends. Do the same to the rest.

Step 8: Pack 6 pcs or 250g of longganisa in each plastic bag, seal and then freeze. You may also do 1/2 kg or 1kg packs, depending on your market.

This recipe yields 1.4 kg or around 33 pieces of longganisa. When we did this recipe, our production cost totaled P180.20. Add 12% for the utilities and add another 30% to 50% markup. Skinless chicken longganisa is usually sold at about P45 per pack of 6. You may adjust your pricing depending on your market.