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<channel>
	<title>Tips and Guides &#187; Boil</title>
	<atom:link href="http://negosyopinoy.info/tag/boil/feed/" rel="self" type="application/rss+xml" />
	<link>http://negosyopinoy.info</link>
	<description>A library of tips and guides on aquaculture, agriculture, home business, franchising, manufacturing etc.</description>
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			<item>
		<title>NATA DE COCO (coconut water)</title>
		<link>http://negosyopinoy.info/248/nata-de-coco-coconut-water/</link>
		<comments>http://negosyopinoy.info/248/nata-de-coco-coconut-water/#comments</comments>
		<pubDate>Wed, 30 Dec 2009 14:07:00 +0000</pubDate>
		<dc:creator>arnx</dc:creator>
				<category><![CDATA[Agri-Business]]></category>
		<category><![CDATA[Agri-technology]]></category>
		<category><![CDATA[Guides (How to's)]]></category>
		<category><![CDATA[Medium Enterprise]]></category>
		<category><![CDATA[Basins]]></category>
		<category><![CDATA[Boil]]></category>
		<category><![CDATA[Cheesecloth]]></category>
		<category><![CDATA[Coconut Water]]></category>
		<category><![CDATA[Cubes]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Ferment]]></category>
		<category><![CDATA[Glacial Acetic Acid]]></category>
		<category><![CDATA[Grated Coconut]]></category>
		<category><![CDATA[Kilo]]></category>
		<category><![CDATA[Mixture]]></category>
		<category><![CDATA[Ml]]></category>
		<category><![CDATA[Nangka]]></category>
		<category><![CDATA[Nata De Coco]]></category>
		<category><![CDATA[Pineapple Tidbits]]></category>
		<category><![CDATA[Plastic Trays]]></category>
		<category><![CDATA[Raw Materials]]></category>
		<category><![CDATA[Refined Sugar]]></category>
		<category><![CDATA[Tap Water]]></category>
		<category><![CDATA[Water Tap]]></category>

		<guid isPermaLink="false">http://negosyopinoy.info/2006/08/01/nata-de-coco-coconut-water/</guid>
		<description><![CDATA[ RAW MATERIALS:
1 kg. fresh coconut, grated
325 mL or 1¼ cups glacial acetic acid
600 g or 3 cups refined sugar
500 ml or 2 cups coconut water
12 L tap water
2 L nata starter*
PROCEDURE:
1. Mix grated coconut with water. Strain thru cheesecloth.
2. Add the rest of the ingredients and mix.
3. Pour the mixture into clean sterile fermenting [...]]]></description>
		<wfw:commentRss>http://negosyopinoy.info/248/nata-de-coco-coconut-water/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Making Banana Wine</title>
		<link>http://negosyopinoy.info/268/making-banana-wine/</link>
		<comments>http://negosyopinoy.info/268/making-banana-wine/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 15:29:00 +0000</pubDate>
		<dc:creator>arnx</dc:creator>
				<category><![CDATA[Agri-Business]]></category>
		<category><![CDATA[Agri-technology]]></category>
		<category><![CDATA[Farming]]></category>
		<category><![CDATA[30 Minutes]]></category>
		<category><![CDATA[Banana Peel]]></category>
		<category><![CDATA[Boil]]></category>
		<category><![CDATA[Demi John]]></category>
		<category><![CDATA[Double Boiler]]></category>
		<category><![CDATA[Ferment]]></category>
		<category><![CDATA[Glass Container]]></category>
		<category><![CDATA[Inoculate]]></category>
		<category><![CDATA[Liquid Filter]]></category>
		<category><![CDATA[Liters]]></category>
		<category><![CDATA[Piece Of Paper]]></category>
		<category><![CDATA[Processed Products]]></category>
		<category><![CDATA[Pulp]]></category>
		<category><![CDATA[Red Star]]></category>
		<category><![CDATA[Ripe Bananas]]></category>
		<category><![CDATA[Star Yeast]]></category>
		<category><![CDATA[Steam Bath]]></category>
		<category><![CDATA[Sugar Content]]></category>
		<category><![CDATA[Sugar Sugar]]></category>
		<category><![CDATA[Tablespoon]]></category>

		<guid isPermaLink="false">http://negosyopinoy.info/2006/09/07/making-banana-wine/</guid>
		<description><![CDATA[
Banana wine is one of the latest processed products of banana to enter the market. The procedure how to make banana beer is known (it is somewhere here in this blog), but how do we make  banana wine?
Procedure:
* Peel ripe bananas and slice thinly
* Measure. To every one part sliced bananas, add one-and-one-a-half parts [...]]]></description>
		<wfw:commentRss>http://negosyopinoy.info/268/making-banana-wine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SOY SAUCE</title>
		<link>http://negosyopinoy.info/245/soy-sauce/</link>
		<comments>http://negosyopinoy.info/245/soy-sauce/#comments</comments>
		<pubDate>Tue, 15 Dec 2009 01:18:00 +0000</pubDate>
		<dc:creator>arnx</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[30 Minutes]]></category>
		<category><![CDATA[Agriculture Forestry]]></category>
		<category><![CDATA[Boil]]></category>
		<category><![CDATA[Cheesecloth]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Kaolin]]></category>
		<category><![CDATA[Kikkoman]]></category>
		<category><![CDATA[Mixture]]></category>
		<category><![CDATA[Mold]]></category>
		<category><![CDATA[Molds]]></category>
		<category><![CDATA[Natural Resources Research]]></category>
		<category><![CDATA[Pressure Cooker]]></category>
		<category><![CDATA[Research And Development]]></category>
		<category><![CDATA[Rice Bran]]></category>
		<category><![CDATA[Salt Solution]]></category>
		<category><![CDATA[Solution 6]]></category>
		<category><![CDATA[Soy Sauce]]></category>
		<category><![CDATA[Soybean]]></category>
		<category><![CDATA[Soybeans]]></category>
		<category><![CDATA[Tbsp]]></category>

		<guid isPermaLink="false">http://negosyopinoy.info/2006/07/31/soy-sauce/</guid>
		<description><![CDATA[
MATERIALS:

Soybeans &#8211; ½ kg
Salt solution &#8211; 6 li or 24 c
Mold (Aspergillus Oryzae)
Flour &#8211; ½ kg
Rice bran &#8211; ½ tsp
&#8220;Kaolin&#8221; &#8211; 8 tbsp
PROCEDURE:
Clean, wash and soak soybeans overnight. Drain well. Put soybeans in a casserole and cook until soft. Cook soybeans in a pressure cooker (15-lb pressure) for 1 hour or cook until tender. Mix [...]]]></description>
		<wfw:commentRss>http://negosyopinoy.info/245/soy-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>KALABASA PEEL VINEGAR</title>
		<link>http://negosyopinoy.info/242/kalabasa-peel-vinegar/</link>
		<comments>http://negosyopinoy.info/242/kalabasa-peel-vinegar/#comments</comments>
		<pubDate>Mon, 31 Jul 2006 00:38:00 +0000</pubDate>
		<dc:creator>arnx</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Acidity]]></category>
		<category><![CDATA[Alcohol Content]]></category>
		<category><![CDATA[Alcohol Solution]]></category>
		<category><![CDATA[Boil]]></category>
		<category><![CDATA[C Sugar]]></category>
		<category><![CDATA[C Water]]></category>
		<category><![CDATA[Chopping Board]]></category>
		<category><![CDATA[Cloth Paper]]></category>
		<category><![CDATA[Cores]]></category>
		<category><![CDATA[Cup Vinegar]]></category>
		<category><![CDATA[Decant]]></category>
		<category><![CDATA[Ferment]]></category>
		<category><![CDATA[Glass Jars]]></category>
		<category><![CDATA[Kalabasa]]></category>
		<category><![CDATA[Measuring Cup]]></category>
		<category><![CDATA[Niu]]></category>
		<category><![CDATA[Pasteurize]]></category>
		<category><![CDATA[Sediments]]></category>
		<category><![CDATA[Thermometer]]></category>
		<category><![CDATA[Yeast Starter]]></category>

		<guid isPermaLink="false">http://negosyopinoy.info/2006/07/31/kalabasa-peel-vinegar/</guid>
		<description><![CDATA[ MATERIALS:
kalabasa peels &#38; cores 1 kg
sugar 1 ½ c
yeast ½ tsp
vinegar starter 1 c
UTENSILS:
measuring cup
measuring spoon
knife
chopping board
casserole
stovecheese
clothwide-mouthed glass jars
thermometer
PROCEDURE:
1. Wash peels and cores of kalabasa, add three (3) parts water for every part of peel. Boil for 15 minutes.
2. Strain, add 4 c water for every 4 cups of strained liquid from boiled peels/core.
3. [...]]]></description>
		<wfw:commentRss>http://negosyopinoy.info/242/kalabasa-peel-vinegar/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to make smoked fish (Tinapa)</title>
		<link>http://negosyopinoy.info/122/how-to-make-smoked-fish-tinapa/</link>
		<comments>http://negosyopinoy.info/122/how-to-make-smoked-fish-tinapa/#comments</comments>
		<pubDate>Sat, 27 Oct 2007 23:43:29 +0000</pubDate>
		<dc:creator>arnx</dc:creator>
				<category><![CDATA[Aquaculture]]></category>
		<category><![CDATA[Fish/Fisheries]]></category>
		<category><![CDATA[Guides (How to's)]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Small Business]]></category>
		<category><![CDATA[Boil]]></category>
		<category><![CDATA[Brine Solution]]></category>
		<category><![CDATA[Charcoal]]></category>
		<category><![CDATA[Chopping Board]]></category>
		<category><![CDATA[Coals]]></category>
		<category><![CDATA[Cup Salt]]></category>
		<category><![CDATA[Embers]]></category>
		<category><![CDATA[Fishnet]]></category>
		<category><![CDATA[Kilo]]></category>
		<category><![CDATA[Milkfish]]></category>
		<category><![CDATA[Piece Of Cloth]]></category>
		<category><![CDATA[Salt Water]]></category>
		<category><![CDATA[Saucepan]]></category>
		<category><![CDATA[Sieve]]></category>
		<category><![CDATA[Smoked Fish]]></category>
		<category><![CDATA[Smokehouse]]></category>
		<category><![CDATA[Smoking Fish]]></category>
		<category><![CDATA[Solid Particles]]></category>
		<category><![CDATA[Washbasin]]></category>
		<category><![CDATA[Water Use]]></category>

		<guid isPermaLink="false">http://negosyopinoy.info/2007/10/27/how-to-make-smoked-fish-tinapa/</guid>
		<description><![CDATA[Ingredients and Equipment :
4 cups salt
Water
Strainer
Knife and chopping board
2 kilos fresh milkfish
Smokehouse

Procedure:
1. Wash and clean the fish thoroughly. Place in strainer to drain.
2. Cut and open the stomach. Remove the inwards. Wash and clean the insides
thoroughly. Set aside.
3. In a bowl, mix two cups of water to make the brine solution. For every two (2) [...]]]></description>
		<wfw:commentRss>http://negosyopinoy.info/122/how-to-make-smoked-fish-tinapa/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tamarind Processing</title>
		<link>http://negosyopinoy.info/207/tamarind-processing/</link>
		<comments>http://negosyopinoy.info/207/tamarind-processing/#comments</comments>
		<pubDate>Tue, 10 Jun 2008 22:18:16 +0000</pubDate>
		<dc:creator>arnx</dc:creator>
				<category><![CDATA[Agri-Business]]></category>
		<category><![CDATA[Guides (How to's)]]></category>
		<category><![CDATA[Medium Enterprise]]></category>
		<category><![CDATA[Small Business]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Boil]]></category>
		<category><![CDATA[Cellophane]]></category>
		<category><![CDATA[Clover]]></category>
		<category><![CDATA[Cup Sugar]]></category>
		<category><![CDATA[Cup Water]]></category>
		<category><![CDATA[Enamel Basin]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Insects]]></category>
		<category><![CDATA[Low Temperature]]></category>
		<category><![CDATA[Mixture]]></category>
		<category><![CDATA[Moderate Fire]]></category>
		<category><![CDATA[Nutmeg]]></category>
		<category><![CDATA[Pulp]]></category>
		<category><![CDATA[Ripe Fruits]]></category>
		<category><![CDATA[Sieve]]></category>
		<category><![CDATA[Slow Cooking]]></category>
		<category><![CDATA[Solar Drier]]></category>
		<category><![CDATA[Squares]]></category>
		<category><![CDATA[Sugar Water]]></category>
		<category><![CDATA[Sweet Potato]]></category>

		<guid isPermaLink="false">http://negosyopinoy.info/2008/06/10/tamarind-processing/</guid>
		<description><![CDATA[
Tamarind Paste
1. Cook ripe fruits in a small amount of water until soft.
2. Process through a sieve to remove skins and seeds and to make the texture soft and fine.
3. Boil pulp with or without added sugar and/or spice. The usual proportion is one part sugar to two parts of pulp by weight. Spice like [...]]]></description>
		<wfw:commentRss>http://negosyopinoy.info/207/tamarind-processing/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to make Pastillas de Leche</title>
		<link>http://negosyopinoy.info/100/how-to-make-pastillas-de-leche/</link>
		<comments>http://negosyopinoy.info/100/how-to-make-pastillas-de-leche/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 11:39:20 +0000</pubDate>
		<dc:creator>arnx</dc:creator>
				<category><![CDATA[Guides (How to's)]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Small Business]]></category>
		<category><![CDATA[Boil]]></category>
		<category><![CDATA[Bond Paper]]></category>
		<category><![CDATA[Candy]]></category>
		<category><![CDATA[Carabo]]></category>
		<category><![CDATA[Corn Starch]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Fresh Milk]]></category>
		<category><![CDATA[How To Make Pastillas De Leche]]></category>
		<category><![CDATA[Japanese Paper]]></category>
		<category><![CDATA[Ladle]]></category>
		<category><![CDATA[Liter]]></category>
		<category><![CDATA[Milk Sugar]]></category>
		<category><![CDATA[Paper Source]]></category>
		<category><![CDATA[Pastillas De Leche]]></category>
		<category><![CDATA[Photo Courtesy]]></category>
		<category><![CDATA[Protein]]></category>
		<category><![CDATA[Uplb]]></category>

		<guid isPermaLink="false">http://negosyopinoy.info/2007/10/24/how-to-make-pastillas-de-leche/</guid>
		<description><![CDATA[Pastillas de leche is a milk candy made from fresh milk, sugar and stabilizer. It contains approximately 13% fat, 12% protein and 13 %moisture.
Materials:

fresh milk
sugar
pan and ladle
cup
bondpaper or Japanese paper
heated corn starch or flour

Procedure:

1. Heat the pan and pour one liter of fresh carabo’s milk.
2. Add 1-1/2 cup of sugar
3. Bring the milk to a [...]]]></description>
		<wfw:commentRss>http://negosyopinoy.info/100/how-to-make-pastillas-de-leche/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Canning Chicken or Rabbit</title>
		<link>http://negosyopinoy.info/56/canning-chicken-or-rabbit/</link>
		<comments>http://negosyopinoy.info/56/canning-chicken-or-rabbit/#comments</comments>
		<pubDate>Tue, 23 Oct 2007 00:57:12 +0000</pubDate>
		<dc:creator>arnx</dc:creator>
				<category><![CDATA[Agri-Business]]></category>
		<category><![CDATA[Guides (How to's)]]></category>
		<category><![CDATA[Medium Enterprise]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[1 Teaspoon]]></category>
		<category><![CDATA[Boil]]></category>
		<category><![CDATA[Brennand]]></category>
		<category><![CDATA[Chickens]]></category>
		<category><![CDATA[Extension Food]]></category>
		<category><![CDATA[Food And Nutrition]]></category>
		<category><![CDATA[Home Canning]]></category>
		<category><![CDATA[Hot Pack]]></category>
		<category><![CDATA[Lids]]></category>
		<category><![CDATA[Nutrition Specialist]]></category>
		<category><![CDATA[Rabbit]]></category>
		<category><![CDATA[Rabbits]]></category>
		<category><![CDATA[Raw Meat]]></category>
		<category><![CDATA[Raw Pack]]></category>
		<category><![CDATA[Steam]]></category>
		<category><![CDATA[Tablespoon]]></category>
		<category><![CDATA[Teaspoon Salt]]></category>
		<category><![CDATA[Two Thirds]]></category>
		<category><![CDATA[Usda Complete Guide]]></category>
		<category><![CDATA[Utah State University]]></category>

		<guid isPermaLink="false">http://negosyopinoy.info/2007/10/23/canning-chicken-or-rabbit/</guid>
		<description><![CDATA[ Procedure: Choose freshly killed and dressed, healthy animals. Large chickens are more flavorful than fryers. Dressed chicken should be chilled for 6 to 12 hours before canning. Dressed rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart, and then rinsed. Remove excess fat. Cut the chicken or rabbit [...]]]></description>
		<wfw:commentRss>http://negosyopinoy.info/56/canning-chicken-or-rabbit/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to make Fish Sausage</title>
		<link>http://negosyopinoy.info/41/how-to-make-fish-sausage/</link>
		<comments>http://negosyopinoy.info/41/how-to-make-fish-sausage/#comments</comments>
		<pubDate>Sun, 21 Oct 2007 22:29:14 +0000</pubDate>
		<dc:creator>arnx</dc:creator>
				<category><![CDATA[Guides (How to's)]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Small Business]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[1 Tbsp]]></category>
		<category><![CDATA[Aluminum Foil]]></category>
		<category><![CDATA[Boil]]></category>
		<category><![CDATA[Cooking Oil]]></category>
		<category><![CDATA[Cornstarch]]></category>
		<category><![CDATA[Cup Sugar]]></category>
		<category><![CDATA[Cup Water]]></category>
		<category><![CDATA[Dalagang Bukid]]></category>
		<category><![CDATA[Fish Meat]]></category>
		<category><![CDATA[Fish Sausage]]></category>
		<category><![CDATA[Gm Fish]]></category>
		<category><![CDATA[Raw Materials]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Skin And Bones]]></category>
		<category><![CDATA[Soy Sauce]]></category>
		<category><![CDATA[Sweet And Sour Sauce]]></category>
		<category><![CDATA[Tbsp Pepper]]></category>
		<category><![CDATA[Tbsp Salt]]></category>
		<category><![CDATA[Tsp]]></category>
		<category><![CDATA[Vinegar]]></category>

		<guid isPermaLink="false">http://negosyopinoy.info/2007/10/21/how-to-make-fish-sausage/</guid>
		<description><![CDATA[Raw Materials:

Tilapia, Dalagang Bukid, Carp etc.
Ingredients:
500 gm fish meat (ground) ½ cup pork fat
¾ Tbsp. salt 2 Tbsp soy sauce
1 tsp vinegar 1 Tbsp anisado wine
1 Tbsp pepper (ground) 1 Tbsp garlic
¼ tsp salt cure ½ tsp MSG

Procedure:

1. Separate fish meat from the skin and bones.
2. Grind or chop fish meat and shrimp
3. Combine all [...]]]></description>
		<wfw:commentRss>http://negosyopinoy.info/41/how-to-make-fish-sausage/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Coconut Products</title>
		<link>http://negosyopinoy.info/429/coconut-products/</link>
		<comments>http://negosyopinoy.info/429/coconut-products/#comments</comments>
		<pubDate>Tue, 06 Mar 2007 11:53:00 +0000</pubDate>
		<dc:creator>arnx</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Amino Acids]]></category>
		<category><![CDATA[Boil]]></category>
		<category><![CDATA[Cast Iron Pan]]></category>
		<category><![CDATA[Coco]]></category>
		<category><![CDATA[Coconut Products]]></category>
		<category><![CDATA[Copra]]></category>
		<category><![CDATA[Deterioration]]></category>
		<category><![CDATA[Drink Nectar]]></category>
		<category><![CDATA[Food Products]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Nut Production]]></category>
		<category><![CDATA[Palms]]></category>
		<category><![CDATA[Receptacle]]></category>
		<category><![CDATA[Sap]]></category>
		<category><![CDATA[Spathe]]></category>
		<category><![CDATA[Tuba]]></category>
		<category><![CDATA[Value Food]]></category>
		<category><![CDATA[Vinegar]]></category>
		<category><![CDATA[Vitamins And Minerals]]></category>
		<category><![CDATA[Yeast]]></category>

		<guid isPermaLink="false">http://negosyopinoy.info/2007/03/06/coconut-products/</guid>
		<description><![CDATA[
Sequential toddy &#38; nut production (SCTNP) technology which produces toddy and nuts from the same spathe of the palms has provided the farmers to increase farm income without sacrificing the copra products and fully maximize the economic potential of the palms with the addition of another product which is the coconut sap or toddy. It [...]]]></description>
		<wfw:commentRss>http://negosyopinoy.info/429/coconut-products/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
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