Making Commercial Beef Tapa (Meat Processing)

Meat Material:
Beef lean pigue, cut into strips

Weight (gms)
1000

Curing Mix:
Salt refined, 1 T
Curing salt, 1/2t
Phospate , 1t
Vit. C powder, 1/4t
Chilled water, 1/4 cup

Extenders
Isolate, 1T
Carageenan, 1t
Water chilled, 1/2 cup
FIBRIL, 1/4 C

Seasonings
Meat Enhancer, 1/2t
MSG, 1/2t
sugar, refined, 1 cup
garlic, chopped finely, 6T
anisado wine, 2T
pineapple juice, 1/2cup
meat tenderizer, 1t
Paprika 2t
Black Pepper, ground 1T

Procedure:

1. Select good quality raw materials
2. slice raw materials
3. Mix meat with first four ingredients. Add the extenders and mix well until it dries up
4. Add the rest of the ingredients and mix again. Cure at room temp for 8-10 hours
5. Pack in polyethylene