ISSN No.2244-2057 PCAARRD Farm Primer No. 1/2012 Innovations on Chevon Recipes and Canning Procedures PHILIPPINE COUNCIL FOR AGRICULTURE, AQUATIC AND NATURAL RESOURCES RESEARCH AND DEVELOPMENT Department of Science and Technology CAGAYAN VALLEY AGRICULTURE AND RESOURCES RESEARCH Innovations onAND Chevon Recipes and Canning Procedures DEVELOPMENT CONSORTIUM (CVARRD) Isabela State University 1 pcaarrd.(63) (049) 536-0016/536-7922 2F Metrology Center. and programs for science and technology-based research and development in the different sectors under its concern. and specialized agencies. Philippines 4030 Los Baños . 2011 through the consolidation of the Philippine Council for Agriculture. It also supports the National Agriculture.dost. and exchange of scientists. MAILING ADDRESS TELEPHONES FAX MANILA OFFICE TELEFAX E-MAIL WEBSITE PHILIPPINE COUNCIL FOR AGRICULTURE. and natural resources (AANR) sectors. information and technologies.gov. ITDI. It coordinates. As such PCAARRD has been a potent arm in catalyzing the Philippine AANR sectors toward self-sufficiency and global competitiveness. and national organizations and funding institutions for joint R&D.gov. It also allocates government and external funds for R&D and generates resources to support its program. Forestry and Natural Resources Research and Development (PCARRD) and the Philippine Council for Aquatic and Marine Research and Development (PCAMRD).About PCAARRD The Philippine Council for Agriculture. cooperating stations. Laguna.(63) (049) 536-0014/536-1956/536-2305/ 536-2383/536-5907/536-6980/536-7927 Los Baños . Aquatic and Resources Research and Development Network (NAARRDN) composed of national multi. plans. technical assistance.ph http://www. Taguig City (63) (02) 837-1651 pcaarrd@pcaarrd. The Council formulates policies.dost. aquatic. evaluates. Aquatic and Natural Resources Research and Development (PCAARRD) is one of the sectoral councils under the Department of Science and Technology (DOST). regional. Bicutan. PCAARRD is engaged in active partnerships with international. human resource development and training. AQUATIC AND NATURAL RESOURCES RESEARCH AND DEVELOPMENT Los Baños. PCAARRD was established on June 22.ph . and monitors the national research and development (R&D) efforts in the agriculture.and singlecommodity and regional R&D centers. Canning procedures were also enhanced.OFFICE OF THE EXECUTIVE DIRECTOR Dear Reader: Chevon or goat meat is rapidly gaining popularity as a healthy meat in the country. It is also easier to digest. chicken or lamb. calories and cholesterol than beef. The original recipes were enhanced and the nutritional values studied to ensure that each is a healthy alternative to the traditional one. saturated fat. pork. One of these is the innovation in preparing and canning of different traditional recipes. adobo. and kilawin. PATRICIO S. Entrepreneurs can therefore use this as a guide to a healthy and profitable enterprise. Although at the moment. This publication introduces three traditional recipes—chevon kaldereta. Enhancement of Artificial Insemination and Meat Processing Technologies towards Production of Quality Slaughter Goats in Cagayan Valley. demand has increased over the years. Because of these advantages. FAYLON Executive Director . which is an output of the program. supply of goat in the country is low. various value adding activities have been readied in preparation for the influx of supply. Sincerely yours. It is leaner than beef and is lower in fat. . PCAARRD Farm Primer No. 1/2012 Innovations on Chevon Recipes and Canning Procedures Philippine Council for Agriculture. Laguna 2012 . Aquatic and Natural Resources Research and Development (PCAARRD) Department of Science and Technology (DOST) Cagayan Valley Agriculture and Resources Research and Development Consortium (CVARRD) Isabela State University Los Baños. Laguna: PCAARRD-DOST. 1/2012) ii . 8p. .First Edition 2012 ISSN 2244-2057 Bibliographic Citation: Philippine Council for Agriculture. CVARRDISU. Aquatic and Natural Resources Research and Development.(PCAARRD Farm Primer No. Los Baños. 2012. Innovations on chevon recipes and canning procedures. different R&D initiatives were conducted to provide long term solutions to the problems of production. FAYLON Executive Director PCAARRD-DOST iii . and kilawin. Regional Research and Development Coordinating Committee (RRDCC) CVARRD and President. A regional program. ROMEO R. there is limited information on the carcass and meat characteristics of different breeds of goats. product development. chevon kaldereta. It is our hope that these outputs will serve as a guide to entrepreneurs in developing a healthy and profitable chevon canning enterprise. Enhancement of Artificial Insemination and Meat Processing Technologies towards Production of Quality Slaughter Goats in Cagayan Valley has formulated ways and means to improve quality of chevon for marketing. ISU PATRICIO S.Foreword Goat production is a promising enterprise in Cagayan Valley because of the region’s wide and fertile land resources. This publication introduces three traditional recipes. With the industry’s importance in the countryside. and marketing. QUILANG Chair. This is mainly because goats in the Philippines are sold on a per head basis and their carcasses seldom undergo standard fabrication procedures. adobo. At present. Canning procedures were also enhanced. The original recipes were enhanced and the nutritional values studied to ensure that each is a healthy alternative to the traditional one. One of these is the innovation in preparing and canning of different traditional recipes. for collaborating with ISU in the fabrication of the cuts. Value-adding of Goat Meat Products through Processing and Packaging. The following institutions are highly appreciated for their contribution to the project and the production of this publication: l The Animal Products and Development Center-Bureau of Animal Industry (APDC-BAI). for project collaboration. iv . l To the different goat raisers’ associations and private entrepreneurs for signifying their interest to be part of the commercialization of chevon in the country. (FGASPAPI). Inc. and. l The Federation of Goat and Sheep Producers and Associations of the Philippines.Acknowledgment This publication is a result of the project. for contributing positive inputs to the standardization of chevon meat cuts and recipes. l The Cagayan State University (CSU). ..........................................................7 v .........................................4 Canning..............................................................................1 Chevon ‘Kaldereta’....................................................................................................................................................................Contents Foreword............................................ iv Introduction.................................................................. iii Acknowledgment........................................................................................................ 5 References .3 Chevon ‘Kilawin’..........................................................................................................................................2 Chevon ‘Adobo’........... . b) vacuum-packed cuts. Value adding of goat meat products through processing and packaging. The different value-added goat-based products. labeling. and c) canned products. aims to improve the local communities’ existing trade secrets in goat meat products’ culinary craft through valueadding services. a) choice cuts. vacuumpackaging. Innovations on Chevon Recipes and Canning Procedures 1 . and nutrition fact assessment can greatly influence the marketability of chevon products in the local and even in the global market scene. the nutritional contents of each refined recipe were studied to ensure the health benefits that can be derived from them. As such.Introduction Value-adding components such as product canning. 1. a) b) c) Fig. The project. Furthermore. three recipes were enhanced and packed in tin cans ready for commercialization. Add the marinated meat. Wipe dry and label. In a saucepan. Cool in running water. chili.25 g 0. diced Cheese. diced Red bell pepper. 4. 7. canned Potatoes. pineapple tidbits. Add liver spread. 2. sauté in margarine the garlic and onion. grated Pineapple tidbits (canned) Bayleaf Chili ‘labuyo’ Amount 1 kg 33 ml 50 ml 4g 1. Heat cans for 1 hour in an autoclave or pressure cooker at 15 pounds per square inch (psi). 2 Innovations on Chevon Recipes and Canning Procedures . cheese. Marinate chevon with the next eight ingredients for 30 minutes. Simmer for 30 minutes. squared Carrots. and the rest of the vegetables.5 g 50 g 100 g 75 g 150 g 85 g 100 g 45 g 100 g 1–2 pcs 3 g (2–3 pcs) Procedure 1. 6.5 g 88 g 5. bayleaf.5 g 50 g 9g 5. Fill each 211 x 300-sized cans with 200 g of this mixture. 3. 5.Chevon ‘Kaldereta’ Marinade For Sauteing After Sauteing Ingredients Chevon Vinegar Soy sauce Salt Black pepper Monosodium glutamate (MSG) Tomato paste Garlic (fresh) Onion Margarine Garlic (fresh) Onion Liver spread Chick peas. Marinate meat with the first seven ingredients and half the amount of onion and garlic for 30 minutes. In a saucepan. Innovations on Chevon Recipes and Canning Procedures 3 . Wipe dry and label. 2. 3.15 g 10 g 2. 7. sauté the remaining garlic and onions and add the marinated meat.Chevon ‘Adobo’ Ingredients Chevon Soy sauce Vinegar Black pepper MSG Bayleaf Brown sugar Salt Onions (fresh) Garlic (fresh) Liver spread Oil Procedure Amount 1 kg 90 ml 50 ml 3g 1g 0. 4. Fill each 211 x 300-sized cans with 200 g of this mixture 5.50 g 100 ml 1. Add liver spread and simmer for 30 minutes. Cool in running water. Heat cans for 1 hour in an autoclave or pressure cooker at 15 psi.5 g 50 g 11 g 42. 6. 2.Chevon ‘Kilawin’ Ingredients Meat Marinade Salt Black pepper Garlic Vinegar MSG For Sautéing Oil Garlic Onion After Sautéing Onions Ginger MSG Salt Calamansi juice Liver spread Amount 1 kg skin 2 kg lean meat 12.5 g Procedure 1. and liver spread. 10. Boil skin until tender. Sauté skin and lean meat with garlic and onions. Cut into small strips.5 g 275 g 3.5 ml 127.5 g 182. MSG. Heat cans for 1 hour in an autoclave or pressure cooker at 15 psi.75 g 17. 6. 5. 9. Cool in running water. Mix until uniformly blended.5 g 2. Marinate lean meat with the marinade ingredients for 30 minutes. 7. ginger. Wipe dry and label. salt. Fry in oil and cut into strips just like the skin. After sauteing. 4. and calamansi juice. 8. 3. Fill each 211 x 300-sized cans with 200 g of the mixture while it is hot. add chopped onions.5 ml 2g 100 ml 40 g 50 g 365. 4 Innovations on Chevon Recipes and Canning Procedures .5 g 10 g 77. At present. glass jars. as they are easily available as ready-to-use consumer goods and easily stored and transported. through heat application. canned foods have become desirable commercial items.Canning Canning is the preservation of foods in hermitically sealed containers such as tin cans. endangering consumers’ health. The primary objective of thermal processing of canned foods is to ensure the destruction of all living organisms and naturally occurring enzymes capable of spoiling the food. Innovations on Chevon Recipes and Canning Procedures 5 . or other suitable containers. Canning Procedure 6 Selecting and inspecting raw materials Preparation of raw materials Filling into tin cans Pre-cooking Sealing/Can seaming Heat processing using autoclave (at 15 psi for 1 hour) Labelling Cooling Innovations on Chevon Recipes and Canning Procedures . Reference Nayga. Innovations on Chevon Recipes and Canning Procedures 7 . 2011. — (Terminal Report. PCARRD-ISU-funded). CVARRD regional program on the enhancement of artificial insemination and meat processing technologies towards production of quality slaughter goats in Cagayan Valley.N. J. PCAARRD Layout Artist • Marina T. CVARRD • Anna Marie P. Supervising Science Research Specialist.Production Team Writers • Aubrey Joy M. de Ramos. Valdez. Andres. CVARRD Regional Program on Goat • Edwin C. Joven. PCAARRD • Joel Eneristo A. Director. Villar. CVARRD • Beulah Estrada. Carriedo. PCAARRD Volume Editors • Vanessa V. PCAARRD . Livestock Research Division (LRD). CVARRD • Mila R. Applied Communication Division (ACD). Program Leader. CVARRD • Emelita B. LRD. Alo. Regional Applied Communication Office Coordinator. Nayga. Balbin. ACD. CVARRD Technical Experts • Jonathan N. Innovations on Chevon Recipes and Canning Procedures 9 .
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