Activity 5B
Quick Cured Meat Slices (Tocino)
Name: Trisha Jamaica A. De Leon
A. Complete the table
Ingredients Formulation for 1000 Formulation for 500 Household Measure for
g Meat g Meat 500 g Meat
Rock Salt 40.0 g 20.0 g 1 tbsp + 1/3 tsp
Sugar 200.0 g 100.0 g 7 tbsp + 1 tsp + ¾ tsp
Phosphate 5.0 g 2.5 g ½ tsp
Nitrite (curing salt) 1.0 g 0.5 g 1/8 tsp
Black pepper 5.0 g 2.5 g 1 tsp + 1/8 tsp
MSG 1.0 g 0.5 g 1/8 tsp
Soy sauce 5.0 mL 2.5 mL 1/8 tsp
Vinegar 10 mL 5 mL 1 tsp
Water 150 mL 75 mL 5 tbsp + 1/8 tsp
Note: Based on the procedure for Treatment II by Prof. Geraldine Tayag, MSG is not included
in the ingredients.
B. Cured Meat
Treatment II Treatment I
C. Data for Treatments
a. Cost incurred in processing 500 g of meat
The cost of 500 g meat that I used in this activity is P 170 and for the ingredients,
the cost is P 70. The total cost of raw materials and ingredients is P 240.
Raw ingredients/ materials Price
Meat cut (pork) 170.00
Rock salt 5.00
Sugar 11.00
Phosphate 12.00
Nitrite (curing salt) 12.00
Black pepper 5.00
MSG 4.00
Soy sauce 6.00
Vinegar 5.00
Water 10.00
Total cost P 240
b. Yield of the final product
Yield = 4 / 4
= 1 x 100
= 100%
I made 4 final products of Tocino using 500 g of pork.
c. Selling price if the mark up is 30% of the total cost of raw materials and ingredients
The selling price will be P 72.
Raw ingredients/ materials Price
Meat cut (pork) 170.00
Rock salt 5.00
Sugar 11.00
Phosphate 12.00
Nitrite (curing salt) 12.00
Black pepper 5.00
MSG 4.00
Soy sauce 6.00
Vinegar 5.00
Water 10.00
Total cost P 240.00
P 240.00 x .30 = P 72.00
P 240.00 + P 72.00 = P 312.00
P 312.00 / 4 packs = P 78.00
The selling price if the mark up is 30% of the total cost of raw ingredients and
materials is P78.00 pesos each.
d. Color of the meat
After application of ingredients
Treatment I
Treatment II
After curing overnight
After cooking
Treatment I Treatment II
e. Evaluation of the family
When the Tocino is cooked I ask my family how it taste and ask them to scale it
from 1 to 9. We are a family of 5 and my grandmother rate 8 while me, my
younger sister and my mom rate 7 because it is a little bit salty but for the overall
taste it is delicious consider that it is my first time making a Tocino and my father
rate 9 because everything taste good for him.
Family members Scale of 1-9
Mother 7
Father 9
Grandmother 8
Me 7
Younger sister 7
Activity Report
A. Introduction
Pork Tocino is a type of Filipino cured meat made of beef, chicken or pork. It's
typically served as an all-day breakfast meal as a primary component of the
popular combo, tocilog, which is a portmanteau for tocino, sinangag (garlic fried
rice), and itlog (sunny side up eggs). Tocino is adopted from the Spanish that's
typically made of belly pork that's been marinaded/cured with a sweet mixture.
Making tocino is an ideal business to start with limited capital but with big profit.
Tocino or pork tocino is one of the popular pork dishes for Pinoys but this dish,
or maybe just the name was one of the Spanish influences that we inherited.
Actually “tocino” is a Spanish word for “bacon” but when it comes to our cuisine,
it is sweetened cured pork. The objective of this activity is to know how to
compute the proper household measure for 500 g Meat that needed to make a
Tocino. It is important to know the proper measure because the taste and
quality will depend on it.
B. Materials and Procedure
Materials for both treatments are:
Rock salt
Sugar
Phosphate
Nitrite (curing salt)
Black pepper
MSG
Soy sauce
Vinegar
Water
Note: Based on the procedure for Treatment II by Prof. Geraldine Tayag, MSG
is not included in the ingredients.
Procedures
Treatment I
Slice the meat into 1⁄4-inch thickness.
Measure the ingredients accurately and mix them all together.
Sprinkle the mix ingredients into the meat slices.
Pile the meat slices in suitable container and cover.
Cure overnight.
Treatment II
Slice the meat into 1⁄4-inch thickness.
Put the rock salt in the meat and then mix well with your hands.
Dissolve the phosphate in water and then pour it in the meat.
Mix the other ingredients such as curing salt, black pepper, soy sauce and
sugar then put in the meat. Mix all ingredients in the meat.
Put the vinegar in the meat and mix well.
Cure overnight.
C. Gathered Data
When the Tocino is cooked I ask my family how it taste and ask them to scale it
from 1 to 9. We are a family of 4 and 2 of them rate 8 while me and the other
one rate 7 because the Treatment II is a little bit salty but for the overall taste it
is delicious consider that it is my first time making a Tocino.
D. Discussion of Results
For the overall result of the Tocino, the taste, based on the gathered data is not
that bad. It is really taste like other Tocino that we buy in the market but the
only problem is that the treatment II is a little bit salty but it tastes good. I got
excited while cooking the Tocino I made because I don’t know what it tastes
because it is my first time making it but luckily my family enjoyed it and because
of that, I made another set of Tocino again for our stock.
E. Conclusion
While doing the procedures for both Treatments, I noticed something different.
The Treatment I, I did not feel the stickiness and feels like I’m mixing the meat
with a water but for the Treatment II, I felt the stickiness and I think it is so much
better that the treatment II. I guess what Prof. Geraldine said in the video is
really true. The salt and phosphate help to take out the stickiness of the meat. I
thought Treatment II will be better than Treatment I but it turns out that
Treatment II is a little bit salty while the Treatment I, I can say that it is taste just
right. For the overall activity, I did enjoy doing it and I have learned so many
things especially making a tocino. I can use these learnings if I decide to make a
business on my own and the first experience of me making it will not fade. I will
also remember what our teacher teaches us because it will help us in our future.
F. Appendices
