Advantages and disadvantages of a family business

A family business is not all good and not all bad. It can be a great idea or a downright horrible idea. Like anything, a family business has both advantages and disadvantages. The best you could do before starting a family business is to know all the pros and cons and prepare yourself for the road ahead.

A family business can work for you, but it also can ruin you. The best you can do is to prepare yourself for it.

A family business has its pros and cons, and I can't blame you for the reservations that you feel in setting up one.

On the surface, starting a family business company seems like a good idea — young family members don't need to worry about applying for jobs. You work with people you know very well and you can trust. However, what binds a family enterprise together can also be the wedge that can tear it apart. Family dynamics inevitably impact on the operation of the family owned business. Personal and business problems are intertwined so that they are extremely difficult to identify, much less resolve.

Upsides and downsides

We hear horror stories about families feuding about money, commercial decisions, succession, etc. However, for every horror story, I think you would find a success story — where families are able to make a go of an enterprise without undermining their relationships.

You might wish to meet with your brothers to weigh the advantages and disadvantages of setting up a family enterprise. Here are some of them:

Advantages:

How to Make Fruit Wine

Fruit wine is now popular in the country. Recently, I have been to a few gatherings that fruit wine was served. Sadly, most were imported wines, when we have lots of fruits in the country that can be made into wine.

Fruits can be transformed into wine through a process called fermentation. All it takes is heating to bring about the chemical reaction plus other ingredients

Choice of fruit varieties. Grape is not the only fruit which we can make good-quality wine. Natives fruits such as cashew (kasoy), duhat, pineapple, guava, banana and bignay can be also processed into good wine. Other less familiar, yet excellent sources of wine are lipote, balubat, and katuria. IMO, all the fruits that are abundant in Mindanao can be made into wine! We just have to develop the technology how to do it.

The lipote resembles the duhat, except for its round shape and black skin. Its white flesh become sweet when ripe and it also known as duhat matsing.

Another native fruit, the balubat, is like siniguelas, green when unripe and reddish-orange when mature. It has white flesh with seeds like that of prunes and taste very sour even when ripe.

Home Based Meat Processing Technologies (Compiled) and Ingredients Suppliers

These are home based meat processing technologies that anyone can try, experiment on, and use for small and home based meat processing business. Methods include guide on how to make bacon, how to make boneless ham, how to make chicharon, how to make skinless sausage, how to make tocino, how to make corned beef, how to make hamburger, and how to make tapa, and how to make chicken ham. This methods are useful for those who want to set up meat shops or for persons who want to create meat products for small business.


HOW TO MAKE BACON

INGREDIENTS:

pork belly (liempo) 1 kg
salt 21/3 tbsp
sugar ¾ tbsp
prague powder ¼ tsp
ascorbic acid ½ tablet

UTENSILS:

knife weighing scale
chopping board mixing bowl
measuring spoon tray

PROCEDURE:

1. Mix dry ingredients thoroughly.
2. Rub the ingredients on the skin side of the trimmed bacon, and then on the fleshly portion.
3. Pack the slabs skin down on an enameled or non-corrosive container.
4. Cure in the refrigerator for 1 week.
5. After curing, soak the slabs for a few minutes in warm water.
6. Drain the bacon and freeze.
7. Slice thinly.
8. Cook by frying in its own lard.


HOW TO MAKE BONELESS HAM

INGREDIENTS:

pork meat (kasim or pigi) 2 kg

Injecting Solution:
water 1 cup
salt ½ cup
sugar (white) ¼ cup
monosodium glutamate/vetsin (optional) 250 mg
ham spice 1 tsp
prague powder 3 tsp
ascorbic acid ½ tablet

Curing Solution:
(cover pickle)
water 8 cup
salt 2 cup
sugar (brown) ½ cup
prague powder 2 tbsp

or Dry Curing Mixture
salt 1 cup
brown sugar ¼ cup
prague powder 2 tbsp

Cooking Mixture per kg of ham
beer ¾ cup
cloves 2 pc
bay leaves 2 pc
pineapple juice 1 cup
sugar (brown) 1 cup
water enough to cover

UTENSILS:

mixing bowl chopping board
casserole tray
measuring cup carajay
measuring spoon turner/blow torch
syringe weighing scale
knife stove

* Note 1 cup " 250 mL (applicable only on liquid)

1 cup " 150 g (salt)

PROCEDURE:

A. Meat Curing
1. Dissolve salt and sugar in boiling water for injecting solution.
2. Cool then strain thru clean cloth.
3. Add vetsin, hamspice, prague powder and ascorbic acid.
4. Inject all of the injecting solution into different parts of the meat.
5. If curing solution is used, soak in curing solution for 4-5 days in the refrigerator.
6. If dry curing mixture is used, sprinkle and rub ½ part of the dry curing mixture and stand overnight in a curing rack at room temperature. On the 2nd day, rub the remaining ½ part of curing mixture and stand again for another 12-24 hours.

B. Ham Cooking
1. After curing, wash off the excess salt several times and finally soak in warm water. Drain.
2. Boil the ham in enough water for 5 minutes.
3. Discard water.
4. Finally cook the ham in the cooking mixture for about one hour or until tender.
5. Cover the ham with brown sugar and caramelize by placing in an oven or using hot "siyanse" or blow torch.


HOW TO MAKE CHICHARON

INGREDIENTS:

pork 2 kg
salt 1 tbsp
vinegar 4 tbsp
pepper (optional)
vetsin (optional)

UTENSILS:

mixing bowl casserole
tray measuring spoons
knife carajay
chopping board stove

PROCEDURE:

1. Add salt, vinegar and dashes of pepper and vetsin to pork skin.
2. Add water just enough to cook it until tender.
3. Cool and scrape off fat.
4. Cut into desired sizes.
5. Dry under the sun until pork skin is hard.
6. Fry at 188oC (370oF).


HOW TO MAKE SKINLESS SAUSAGE (Longganisa)

INGREDIENTS:

lean pork ¾ kg
fat ¼ kg
salt 2 tbsp
garlic 1½ -2 tsp
accord powder 1 ¼ tsp
ascorbic acid (250 mg) ½ tablet
brown sugar 5 tbsp
prague powder ¼ - ½ tsp
black pepper 1½ - 2 tsp
anisado wine or gin 1 tbsp
vinegar 1 tbsp
soy sauce 1 tbsp
vetsin (optional) ½ tsp

UTENSILS:

mixing bowl measuring spoon
knife tray
chopping board weighing scale
meat grinder

PROCEDURE:

1. Mix the above ingredients well with the meat until mixture becomes tacky. Chill.
2. Form into 2-3 inches long sausage.
3. Wrap in paperlane plastic.
4. Allow to cure in the refrigerator for 2-3 days.
5. For longganisa in casings, stuff the meat mixture into sausage casings and tie with string to form 2-3 inches sausage links.
6. Hang to dry in a cool, dry place.


>HOW TO MAKE TOCINO

INGREDIENTS:

pork (kasim or pigi) 1 kg
salt 2 tbsp
sugar 5-8 tbsp
rhum or gin 1 tbsp
prague powder ¼ - ½ tsp
vetsin (optional) ½ - 1 tsp
ascorbic acid (250 mg) ½ tablet

UTENSILS:

mixing bowl measuring spoon
knife weighing scale
chopping board

PROCEDURE:

1. Slice meat to about 0.63 cm (¼ inch) thick.
2. Mix all above ingredients for curing.
3. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture.
4. Arrange the pieces in a bowl and cover.
5. Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure (the slices may be dried under the sun after curing to prolong shelf life).


HOW TO MAKE CORNED BEEF

INGREDIENTS:

beef (punta y pecho, tadyang,
tapadera or paypay) 1 kg
salt 2 tbsp
vetsin (optional) ¼ - ½ tsp
prague powder ¼ - ½ tsp
sugar 1 tsp
ascorbic acid (250 mg) ½ tablet

UTENSILS:

fork pressure cooker
knife stove
chopping board mixing bowl
measuring spoon

PROCEDURE:

1. Wash meat thoroughly.
2. Cut the meat into 2.54 cm (1 inch) cubes.
3. Mix salt, vetsin, prague powder, sugar and ascorbic acid.
4. Mix curing ingredients with the cubed meat.
5. Place in covered container and cure in the refrigerator for 3-4 days.
6. Wash the meat, add water (1/3 of its volume) and cook for 20 minutes. Remove the foam like formation on the broth.
7. Continue boiling until meat is soft and tender.
8. For faster cooking use a pressure cooker and cook beef for 30 minutes at 10- lb. pressure.
9. Drain and cool.
10. Flake with fork (the flaked meat is ready for consumption).
11. Pack meat into bottles/cans and add 1 tbsp broth, leave 0.63 cm (¼-inch) head space.
12. Exhaust at 82°C.
13. Seal.
14. Process at 10-lb. pressure for 40 minutes.
15. Cool cans under running water; air cool bottles at room temperature.
16. Label and store in a cool place.


HOW TO MAKE HAMBURGER

RAW MATERIALS:

beef lean, ground ½ kg 500.0 grams
pork lean, ground ½ kg 500.0 grams

INGREDIENTS:

salt 1½ tbsp 18.0 grams
sugar, refined 1 tbsp 10.0 grams
phosphate 1 tbsp 3.0 grams
water ¼ cup 61.0 grams
celery, chopped fresh or celery powder 1 tbsp 3.3 grams
onion, chopped ½ cup 128.0 grams
garlic, chopped finely 1 tbsp 11.0 grams
ground black pepper 1 tbsp 5.0 grams
flour 4 tbsp 28.0 grams
fresh egg 2 pc

PROCEDURE:

1. Select good quality raw materials. Trim and weigh.
2. Grind the meat.
3. Add salt and phosphate dissolve in ¼ cup of water with the meat and mix well until tacky (sticky as glue).
4. Add the rest of the ingredients and mix until well blended.
5. Form into patty. Freeze and pack for storage.
6. Fry if to be served with bread.

Yield: 1.3 kg


HOW TO MAKE DRIED MEAT (TAPA)

INGREDIENTS:

beef 1 kg
salt 3 tbsp
sugar 3½ tbsp
prague powder ½ tsp
vetsin (optional) ¼ tsp
garlic 1½ - 2 tsp
ground pepper ½ - 1 tsp

UTENSILS:

knife measuring spoons
chopping board tray
mixing bowl

PROCEDURE:

1. Slice meat 1/8 - ½ cm thick.
2. For every kilo of sliced meat, mix salt, sugar and other ingredients.
3. Pierce meat with bamboo sticks and expose under the sun until dry.
4. Place dried meat in clean container.
5. Store at room temperature for 2 days in a clean dry place.

HOW TO MAKE BUTTERBALL CHICKEN

INGREDIENTS:

dressed chicken 1 kg
white pepper ½ tsp
water ¼ cup
sugar 2½ tsp
salt 1½ tsp
corn oil 1 tbsp
butter oil 4 tbsp
paprika 1/5 tsp
mace ½ tsp

UTENSILS:

syringe weighing scale
mixing bowl tray
measuring spoons cheesecloth
measuring cups oven

PROCEDURE:

1. Combine ½ tsp white pepper and ½ tsp mace. Steep in ¼ cup water overnight.
2. Filter thru cheesecloth to obtain about 2 tsp filtrate.
3. Dissolve 2½ tsp sugar and 1½ tsp salt in the filtrate and combine with 1 tbsp corn oil and 4 tbsp butter oil. Homogenize by beating with an egg beater.
4. Using a veterinary syringe, inject the homogenized emulsion into various parts of the chicken (1 kg dressed chicken).
5. Rub 1 g (1/5 tsp) paprika and bake in a 177oC (350oF) preheated oven for 1 hour.


HOW TO MAKE CHICKEN HAM

INGREDIENTS:

whole chicken

Stock of Saturated Salt Solution (SSSS)
salt 2 cup
water 8 cup
boiled water 5 cup

Pumping Injecting Solution
S.S.S.S. 1 cup
boiled water ½ cup
prague powder 2 tsp
sugar (white) 2 tbsp
ham spice 1 tsp
ascorbic acid (250 mg) ½ tablet

Pickling Solution
S.S.S.S. 6 cup
boiled water 4 cup
salt 2 cup
prague powder 2 tsp
sugar (brown) 8 tbsp

Cooking mixture
pineapple juice 1 - 1½ cup
water 1 cup
cloves 1 - 2 pc
beer ¾ cup
sugar 1 - 1½ cup
bay leaves 2 pc


UTENSILS:

mixing bowl chopping board
casserole tray
measuring cup turner/blow torch
measuring spoon carajay
syringe weighing scale
knife stove

PROCEDURE

1. Prepare the injecting solution.
2. Inject the solution into the lean portion of the chicken, and massage slightly.
3. Pour the cover solution consisting of 6 cups saturated salt solution, 4 cups boiled water, 8 tbsp brown sugar, 2 tsp prague powder and 2 cups salt. Submerge the carcass into the mixture.
4. Cure for 2 days at room temperature, or 5 days under refrigeration.
5. Wash off excess salt several times and drain. Parboil (nearly boiling) it in casserole for 2 minutes and discard the cooking water. (Remove the scum of the meat.)
6. Cook in a solution of 1½ cups pineapple juice, 1 cup water, 1 pc clove, 1 cup sugar and 2 pc laurel leaves until tender.
7. Drain and rub with brown sugar, then bake in the oven at 232°C (450°F) until golden brown.


Meat Processing Ingredients

SUPPLIERS

Longganisa casing, curing ingredients, etc. 1. MGM
#61 Mariveles St., Mandaluyong City
Tel. Nos.: 531-3633; 533-5126

2. Spices and Foodmix
Nutrition Foundation of the Philippines
Ultima Entrepinoy Forum Center
107 E. Rodriguez Sr. Ave., QC
Tel. Nos.: 411-1349; 742-0826

Prague powder, accord, etc. 1. GRAMMIX Food International, Inc.
Mirasol Bldg., Apacible St., Taft, Manila (near LandBank, Bechaves Flower Shop, opposite PGH)
Tel. Nos.: 525-3080

2. Spices and Foodmix
Nutrition Foundation of the Philippines
Ultima Entrepinoy Forum Center
107 E. Rodriguez Sr. Ave., QC
Tel. Nos.: 411-1349; 742-0826

3. Edward Keller Phils. Group
Tel. Nos.: 810-0201; 864-1600

Source: DOST, photo from www.shop.com

How to make and cook Chinese-style ham and Quick-cured ham

Making Ham is easy. You can make a Chinese style ham and the quick-cured ham without using costly equipment.

How to make Chinese-style ham

You will need 2 pieces of pork legs weighing 5 kg each. Trim the legs but do not cut off the feet. Prepare the following pumping pickle ingredients.

• boiled water 1 - cup
• saturated salt solution - 4 cups
• salitre - 1/2 teaspoon + 1/8 teaspoon
• oil of cloves 1 drop
• oil of anise - 1 drop
• maplein - 2 drops
• Phos PT - 2 1/2 tablespoons

Dissolve the dry ingredients in a small amount of salt solution before mixing with the rest of the liquid. Then, stir thoroughly and strain the mixture. Now, prepare the following dry-cure mixture ingredients.

• refined salt - 3 tablespoon
• sugar - 1 tablespoon
• salitre - 1/16 teaspoon

Mix the three ingredients well. Then, with the use of syringe, inject the pickle into the lean portion, that which is closest to the joints and nearest to the bones. Use 1/2 cup of pickle solution for every kilogram of meat. With light pressure, massage the legs to distribute the pickle.
Apply the dry-cure mixture on the skin side and on the fleshy portions of the legs. Place them on wooden racks. Then, keep inside the middle portion of your refrigerator. on the 15th day, rub the dry cure mixture (this time without salitre) on the pork legs. Store again inside the refrigerator for 15 days.
After 15 days, take out from cold storage and soak in warm water, scrub to remove excess salt. Tie the leg at the joint portion with abaca twine or lubid. Dry for seven days in an artificial dryer maintaining the temperature at 110 F until dried. An artificial dryer is a chamber equipped with heating elements maintained at temperature of 110 F to 120 F and relative humidity of 85 per cent. Products dried here give better quality meat than those dried under the sun.

If you want to age the ham, store it in a clean and well- ventilated but screened room.

How to make Quick-cured ham

To prepare this type of ham, you will need 1 to 3 kg of hindleg or shoulder meat. Prepare the following pumping pickles ingredients.

Coconut Food Products (Processing)

Coconut macaroons, a type of popular meringue-like cookie which has an egg white base and prominently features dried (and often sweetened) coconut meat shavings. (Photo credit: Wikipedia)

This is a compilation of methods to process coconut food products. So, this is a very long post about coconuts. Procedures include, among others, the methods:

• How to Make Coconut Macaroons, 
• How to Make Masapan de Coco, 
• How to Make Coco Brittle, 
• How to Make Coco Candy, 
• How to Make Bukayo, 
• How to Make Coconut Syrup, 
• How to Make Coconut Honey, 
• How to Make Coconut Whey Syrup,
• How to Make Coco Jam, 
• How to Make Condensed Coconut Milk, 
• How to Make Coconut Chips, 
• How to Make Nata de Coco, 
• How to Make Buko Leather, 
• How to Make Coconut Kropeck, 
• How to Make Coco Burger, 
• How to Make Coconut Taho, and 
• How to Make Coco Vinegar.

HOW TO MAKE COCONUT MACAROONS

RAW MATERIALS and UTENSILS

• 3 eggs 
• ¾ cup condensed milk 
• 1 tsp vanilla 
• 4 cup desiccated coconut* 
• 2/3 cup sugar 
• 1 tbsp butter or margarine

• measuring cups and spoons
• oven
• mixing bowl
• egg beater
• wooden ladle

PACKAGING MATERIAL

• paper cups
• styrofor with plastic cover

PROCEDURE:

• Beat eggs till light and fluffy. Add butter or margarine and sugar, then beat thoroughly. 
• Add vanilla, condensed milk and desiccated coconut. 
• Grease paper cups and fill with the mixture. 
• Bake in a moderate oven 177°C (350°F) for 15 minutes or until slightly brown.

* Maybe prepared using oven-dried sapal.

HOW TO MAKE MASAPAN DE COCO

RAW MATERIALS and UTENSILS

• 1 cup grated coconut 
• 1 tbsp flour 
• ½ cup evaporated milk 
• 2 egg yolks 
• ¼ cup crushed pineapple
• 6 tbsp chopped toasted peanuts
• 1 tsp vanilla 
• ¾ cup sugar 
• oven
• measuring cups and spoons
• wooden ladle
• carajay/saucepan
• stove

 PACKAGING MATERIAL

• paper boxes

PROCEDURE:

1. Put and mix the coconut, sugar, peanuts, pineapple in a carajay or frying pan with constant stirring until almost dry.
2. Add milk. Cook over low heat with constant stirring.
3. Add the slightly beaten egg yolks and vanilla.
4. Continue stirring until thick enough to mold.
5. Pour into paper boxes for molding.
6. When boxes are filled, brush top with beaten eggs and bake until golden brown on top.
7. Serve hot or cold. 

HOW TO MAKE COCO BRITTLE

RAW MATERIALS and UTENSILS

• 2 cups toasted grated coconut 
• ½ tsp salt
• 1 cup sugar 
• saucepan
• wooden spoon
• oven
• measuring cups and spoons
• kneading board
• wide mouth jars 
• rolling pin

 PACKAGING MATERIAL 

• PP/PE bags

PROCEDURE:
1. Caramelize sugar and salt in a saucepan. Stir once in a while to prevent burning.
2. When melted and syrup-like, add toasted coconut and mix well until mixture does not stick to the sides of the pan.
3. Pour on well-greased board and roll with a well-greased rolling pin until very thin.
4. Cut to desired pieces and store in clean wide-mouth jars.

HOW TO MAKE COCONUT CANDY

RAW MATERIALS and UTENSILS

• 1 cup grated coconut 
• ½ cup whole milk 
• 1 cup sugar 
• 1 cup molasses
• stainless steel spoon
• stove   
• sharp knife
• mechanical grater
• carajay/saucepan
• pans
• cellophane 
• stainless steel basin

PACKAGING MATERIAL

• PE bags (0.003-in thickness)

PROCEDURE:
1. Pour and mix milk, molasses and sugar in a carajay and allow to boil.
2. Add grated coconut and cook over low heat with constant stirring.
3. Cook until a little of the mixture hardens when dropped into cold water.
4. Pour into butter-greased pans taking care to spread evenly to obtain uniform thickness. Allow to cool slightly.
5. Cut into small pieces or according to desired sizes and wrap in cellophane individually.

HOW TO MAKE BUKAYO

RAW MATERIALS and UTENSILS