Learning One's Pride

Group #2

AGSC 6

Slaughter of Animals and Meat Processing

Laboratory Exercise #5

Vigan Longganisa Making

INTRODUCTION

      The Vigan longganisa is of course a pride of Vigan, Ilocos. It’s an example of processed meat products. In this case, the distinguishing characteristic of this product, with the respect to the origin, is the significantly garlicky flavor. It is indeed an exemplification of value-adding, preserving, and culture expression.

OBJECTIVES

      The following goals are to be fulfilled in this laboratory activity.

v  To perform the proper step-by-step procedures making vigan longganisa.

v  To know the basic ingredients in making vigan longganisa.

v  To learn the effects derived from different ingredients being involved.

v  To determine the importance of vigan longganisa industry.

MATERIALS

v  1 kilo ground pork pigue

v  ¼ cup garlic, crushed

v  1 Tbsp. onions, chopped

v  ¾ cup of Sugar

v  2 & ½  tsp. salt

v  1 tsp. black pepper, ground

v  1/3 cup soy sauce

v  2 & ¼ Tbsp. vinegar

v  Sausage casing (for cased longganisa)

v  2 eggs

v  Bread crumbs

PROCEDURE

1.      Prepare all the necessary ingredients.

2.      In a mixing bowl, combine the mixture of pork lean and pork fat, and all other ingredients except egg and bread crumbs.

a)      Garlic- for distinctive flavor, applied in greater proportions.

b)     Onions- additional flavor.

c)      Sugar- natural preservative and adds sweet flavor.

d)     Salt- another natural preservative and gives salty flavor.

e)      Ground black pepper- balances flavor with its taste.

f)       Soy sauce/ Soy paste- flavoring agent.

g)      Vinegar- favoring agent, also has preservation benefits

3.      Mix them thoroughly such that the components are not that noticeable.

4.      Wait for one (1) hour for the flavor to set in properly.

5.      Add egg and bread crumbs.

a)      Egg- binding agent.

b)     Bread crumbs- also a binding agent, enables the mixture to be shaped, and an extender as well on some instances.

6.      Mix them again thoroughly.

7.      Put the desired amount of mixture on wax paper and wrap it in such a way that it will be secured from leaking or malformations.

a)      Too much mixture per piece may be time-consuming upon cooking.

b)     Too small amount will be of course unsatisfactorily in nature.

DISCUSSION

In making a vigan longganisa, a series of steps must be done properly to achieve a very tasty product. Certain amounts of ingredients must be considered to avoid the adverse effects, be it on flavor, texture, visual quality, or whatsoever.

CONCLUSION

v  It has been made clear that the vigan longganisa making opens a lot of opportunity on the market for its characteristic that had been tickling the tastebuds of the Filipinos for years.

v  The process involved in making this product is not that difficult, but still requires carefulness.

v  The ingredients  regarding to this recipe indeed plays roles vital to the production of a quality processed meat.