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Behind the Charcuterie Board
Behind the Charcuterie Board SID WAINER & SON We present to you an exquisite collection SALAMI of premium charcuterie specialties that are sure to adorn your cheese and charcuterie JANSAL VALLEY boards and drive deep savory flavor into WILD BOAR SALAMI culinary creations of your choice. 100% Texas wild boar meat, mixed with fresh herbs and wine for an authentic If you are in search of an item that you do Mediterranean flavor. not see within the following presentation, #346360 6/5.5 oz please do not hesitate to contact us. It will JANSAL VALLEY be our pleasure to find it for you. CURED DUCK SALAMI 100% duck meat with red wine and black peppercorns, aged for 2 months. Bon appétit, #346370 6/6 oz Sid Wainer & Son CREMINELLI BAROLO SALAMI Uncured Italian salami, made with Barolo red wine and crafted without the use of artificial ingredients. #349120 9/5.5 oz CREMINELLI FINOCCHIONA SALAMI Coarsely ground salami mixed with organic fennel and spices, crafted without artificial ingredients. #349140 3/2.75 lb CREMINELLI SOPRESSATA SALAMI Uncured Italian salami, with no artificial ingredients, using a northern Italian recipe with garlic and wine. #349150 9/5.5 oz CREMINELLI SOPRESSATA TARTUFO SALAMI Uncured Italian salami, infused with black JANSAL VALLEY summer truffles and crafted without the use SWEET BABY SOPRESSATA of artificial ingredients. Crafted from coarsely ground premium pork #349180 9/5.5 oz and made without the use of additives or fillers. Each piece is dry aged for a minimum of 30 days DOMAINE DE PROVENCE to develop a firm texture and well-balanced SAUCISSON SEC SALAMI savory taste. -
Meat and Muscle Biology™ Introduction
Published June 7, 2018 Meat and Muscle Biology™ Meat Science Lexicon* Dennis L. Seman1, Dustin D. Boler2, C. Chad Carr3, Michael E. Dikeman4, Casey M. Owens5, Jimmy T. Keeton6, T. Dean Pringle7, Jeffrey J. Sindelar1, Dale R. Woerner8, Amilton S. de Mello9 and Thomas H. Powell10 1University of Wisconsin, Madison, WI 53706, USA 2University of Illinois, Urbana, IL 61801, USA 3University of Florida, Gainesville, FL 32611, USA 4Kansas State University, Manhattan, KS 66506, USA 5University of Arkansas, Fayetteville, AR 72701, USA 6Texas A&M University, College Station, TX 77843, USA 7University of Georgia, Athens, GA 30602, USA 8Colorado State University, Fort Collins, CO 80523, USA 9University of Nevada, Reno, NV, 89557, USA 10American Meat Science Association, Champaign, IL 61820, USA *Inquiries should be sent to: [email protected] Abstract: The American Meat Science Association (AMSA) became aware of the need to develop a Meat Science Lexi- con for the standardization of various terms used in meat sciences that have been adopted by researchers in allied fields, culinary arts, journalists, health professionals, nutritionists, regulatory authorities, and consumers. Two primary catego- ries of terms were considered. The first regarding definitions of meat including related terms, e.g., “red” and “white” meat. The second regarding terms describing the processing of meat. In general, meat is defined as skeletal muscle and associated tissues derived from mammals as well as avian and aquatic species. The associated terms, especially “red” and “white” meat have been a continual source of confusion to classify meats for dietary recommendations, communicate nutrition policy, and provide medical advice, but were originally not intended for those purposes. -
1 Dry-Fermented Sausages and Ripened Meats: an Overview, 3 Fidel Toldrá and Y.H
Handbook of Fermented Meat and Poultry Handbook of Fermented Meat and Poultry Second Edition Editor-in-Chief Fidel Toldrá Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain Consulting Editor Y. H. Hui Science Technology System, West Sacramento, CA, USA Associate Editors Iciar Astiasarán Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain Joseph G. Sebranek Food Science and Human Nutrition, Iowa State University Ames, IA, USA Règine Talon INRA, UR454 Microbiologie, Saint-Genès Champanelle, France This edition first published 2015 © 2015 by John Wiley & Sons, Ltd Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Designations used by companies to distinguish their products are often claimed as trademarks. -
Wisconsin” of the Betty Ford White House Papers, 1973-1977 at the Gerald R
The original documents are located in Box 13, folder “4/4-5/76 - Wisconsin” of the Betty Ford White House Papers, 1973-1977 at the Gerald R. Ford Presidential Library. Copyright Notice The copyright law of the United States (Title 17, United States Code) governs the making of photocopies or other reproductions of copyrighted material. Betty Ford donated to the United States of America her copyrights in all of her unpublished writings in National Archives collections. Works prepared by U.S. Government employees as part of their official duties are in the public domain. The copyrights to materials written by other individuals or organizations are presumed to remain with them. If you think any of the information displayed in the PDF is subject to a valid copyright claim, please contact the Gerald R. Ford Presidential Library. THE WHITE HOUSE WASHINGTON April 2, 1976 MEMORANDUM FOR: MRS. FORD VIA: RED CAVANEY FROM: PETER SORUM SUBJECT: YOUR VISIT TO WISCONSIN Sunday & Monday, April 4-5, 1976 Attached at TAB A is the Proposed Schedule for the subject event. APPROVE DISAPPROVE BACKGROUND Your trip to Wisconsin is essentially a campaign tour which begins with an airport greeting from the Grand Rapids Friends of the First Family. At the Edgewater Hotel, you will present plaques to Madison area participants in the 1976 Winter Olympics at ceremonies sponsored by the Greater Madison Chamber of Commerce and attend a brief, private reception for Wisconsin PFC Leadership. On Monday you will fly to Milwaukee to visit Marquette University Campus and see a Chapel built in the 15th Century that was moved, brick by brick from France to the Campus. -
Open Mckinney Thesis 4 1.Pdf
The Pennsylvania State University The Graduate School College of Agricultural Sciences INVESTIGATION OF FOOD SAFETY PARAMETERS FOR FERMENTED SEMI-DRY AND DRY SAUSAGE PRODUCTS A Thesis in Animal Science by Samantha R. McKinney 2017 Samantha R. McKinney Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science May 2017 The thesis of Samantha R. McKinney was reviewed and approved* by the following: Jonathan A. Campbell Assistant Professor of Animal Science Extension Meat Specialist Thesis Advisor Catherine N. Cutter Professor of Food Science Food Safety Extension Specialist – Muscle Foods Nancy M. Ostiguy Associate Professor of Entomology Terry D. Etherton Distinguished Professor of Animal Nutrition Head of the Department of Animal Science *Signatures are on file in the Graduate School ii ABSTRACT Fermentation and drying are two methods utilized by humans for thousands of years to preserve food. Fermented semi-dry and dry sausages are safe, ready-to-eat (RTE) meat items produced using strict government regulations. One of these regulations requires meat processing establishments to create and have a scientifically-validated Hazard Analysis Critical Control Point (HACCP) plan. HACCP plans are validated utilizing a combination of data collected in the plant and scientific literature to ensure that process controls exist for identified food safety hazards. When little or incomplete data exists for very specific products or processes, challenge studies may be conducted to investigate the safety of the processes used to produce the food item. Three experiments were conducted to determine the effects of varying fermented semi-dry and dry sausage production parameters on the reduction of three pathogenic bacteria: E. -
Ethnic.Sausage.Pdf
Ethnic Sausage 65 South Barrington Road | Barrington, IL 60010 | www.rosepacking.com | ph (847) 381-5700 | Toll Free (800) 323-7363 | fax (847) 381-9436 Italian Sausage Rose Italian Sausage is made with 70% lean fresh pork trimmings, whole and cracked fennel seed and natural seasonings. Our sausage is MSG Free, allergen free and have no cereal or soy fillers. Description Pack Size Italian Links 4:1 10 LB Box Frzn talian Links 5:1 10 LB Box Frzn Italian Rope 2 x 5 LB coils 10 LB Box Frzn Italian Bulk 2 x 5 LB Bags 10 LB Box Frzn Italian Link 4:1 HOT 10 LB Box Frzn Italian Rope HOT 2 x 5 LB coils 10 LB Box Frzn Italian Bulk HOT 2 x 5 LB Bags 10 LB Box Frzn Italian Bulk HOT 4 x 2.5 LB Bags 10 LB Box Frzn Fully Cooked Italian 4:1 Links 10 LB Box Frzn Fully Cooked Italian 5:1 Links 10 LB Box Frzn Fully Cooked Italian Sausage Bias Sliced 10 LB Box Frzn Bratwurst Rose authentic Bratwurst comes in both Wisconsin style course ground Bratwurst, and German style White Bratwurst. Delicious grilled and served on a bun, in a salad, or on a bed of sauerkraut. If you love Brats, you’ll love Rose Brats! Description Pack Size Rose Bratwurst Links 4:1 10 LB Box Frzn Rose Bratwurst Links 5:1 10 LB Box Frzn Rose Fully Cooked Bratwurst Links 4:1 10 LB Box Frzn Rose Fully Cooked Bratwurst Links 5:1 10 LB Box Frzn Rose Cooked White Bratwurst 2 x 5 LB Bags 10 LB Box Frzn More information about Rose Ethnic Sausages call 847-381-5700 Specialty Ethnic Knockwurst – One of the great German sausages, an authentic blend of pork and beef with a hint of garlic. -
Summer Sausage a Walton's Favorite Recipe
SUMMER SAUSAGE A WALTON'S FAVORITE RECIPE MEAT: 25 lbs. of 80/20 Beef Trim or 18 lbs. Venison and 7 lbs. Pork Fat INGREDIENTS: 1 Bag Excalibur Summer Sausage Seasoning (for 25 lbs. of meat) 1 Bag Sure Cure (1 oz. cure package is included with seasoning) 2 lbs. Ice Cold Water 6 oz. Sure Gel Binder or 12 oz. Soy Protein Blend Optional: 2.5 lbs. Hi-Temp Cheese Optional: 4 oz. Encapsulated Citric Acid (Gives the traditional "tang" flavor and eliminates the need to hold for 12 hours) WWW.WALTONSINC.COM / 800-835-2832 / WICHITA, KS PROCESS: • Grind beef/venison mixture through a ⅜" grinder plate • Grind a second time through a ⅛" plate • Mix Sure Gel (or Soy Protein Blend), Sure Cure, and seasoning into the water • Add water/seasoning mixture and optional cheese to ground meat until very sticky (approximately 8 minutes by machine, double time if by hand) • Add (optional) Encapsulated Citric Acid and mix for an addi- tional 45-60 seconds. DO NOT REGRIND. STUFF: Stuff mixture into Fibrous Sausage Casings that have been presoaked in approximately 90°F water for 20 minutes. Make sure to tie or clip as snug as possible. Hang on smoke sticks. HOLD: If you used Encapsulated Citric Acid, you must skip the holding period and cook immediately. If not, hold in the refrigerator overnight or 12 hours. ö öö COOK TIME: Stage Oven Smoke Shower Time 1 125°F On Off 1hr 2 140°F On Off 1hr 3 155°F On Off 2hr Until internal meat 4 175°F On Off temp. -
Hopleaf's Menu As of Oct. 3, 2020 Saturday 6Pm Charcuterie — $22
Hopleaf’s Menu as of oct. 3, 2020 Saturday 6pm Please wear your mask when engaging with staff anywhere at Hopleaf and when you get up from your table. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SANDWICHE S all w/our Pommes Frites Charcuterie — $22 Nueske Ham—$ 18 capicola, calabrese salami, finocchiona, Prairie Breeze cheese, w/ rustic polenta bread, on pumpernickel w/gruyere cheese, tarragon slaw olive oil & antipasto olives & herb aioli Kielbasa CBJ—$ 18 —$15 on sourdough w/housemade cashew butter, fig jam, house-made and -smoked Kielbasa sausage, w/fried potatoes covered in & raclette; w/Stilton mac-&-cheese garlic-herb aioli, smoky pickled red cabbage & whole grain mustard Grass-fed Brisket—$ 18 Belgian-style Mussels For One— / For Two— on light rye w/whole-grain mustard & dill pickle $15 $26 cooked in Unibroue’s Blanche de Chambly , shallots, celery, thyme & bay leaf; Brat Burger—$15 w/Pommes Frites house-ground bratwurst-spiced pork patty seared off w/sautéed kraut 'n'onions & emmentaler; on ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ onion bun w/mustard aioli & lemon Tabasco pickles SPECIALS Pork Schnitzel —$15 * while they last! buttermilk-brined pork loin pounded thin & coated • Smoked Chicken Flatbread — $13 in breadcrumbs, fried crispy; on a pretzel bun, pulled smoked chicken thigh meat w/red pepper-toasted pepita romesco, butternut w/smoky pickled cabbage & mustard aioli squash & goat cheese. Topped w/arugula & pickled aji dulce peppers. Catfish Hoagie—$16 • Roasted -
Sausages and Food Safety
Sausages and Food Safety Summer sausage, kielbasa, bologna, bratwurst: The list goes on and on. There are so many varieties of sausage. How long can you store them — and where? Are they fully cooked or not? The following background information will answer these questions and others. Use the chart as a guideline for safe storage. Types of Sausages Sausages are either uncooked or ready to eat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages. To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F. Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages may be smoked, unsmoked or cooked. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Cooked sausages (for example, bologna and frankfurters) are cooked and may also be smoked. Who inspects sausages? USDA's Food Safety and Inspection Service (FSIS) inspects all sausages in interstate commerce and all sausages that are exported to other countries. If sausages are made in a retail establishment (such as a grocery store, meat market or restaurant) and are sold within the State where the establishment is located, the sausage may be under the jurisdiction of that State's health or agriculture department. What is on the label? The label provides consumers with information about a product at the time of sale. -
“Without a Doubt the Word Kielbasa Has Worldwide Recognition Yet It Is Just One of Many Wonderful Meat Products That Have Been Produced for Centuries in Poland
Polish Sausage! “Without a doubt the word kielbasa has worldwide recognition yet it is just one of many wonderful meat products that have been produced for centuries in Poland. It is also often misunderstood. Kielbasa is the Polish general name for a sausage. You cannot walk into a Polish store and say please give me a pound of kielbasa. The salesperson surrounded by 50 types of kielbasa will inevitably reply which one?” – from “Polish Sausages” by Stanley Marianski The traditional kielbasa made for Easter, and many other holidays, is White Sausage – Kielbasa Biala Surowa. Or as we often call it, Fresh Polish. Many of us grew up eating and loving Busia and Dziadzia’s fresh Polish sausage. Their recipe was hopefully handed down to the next one, two. or three generations. If you were unlucky enough not to watch and learn the methods and obtain a family recipe, take heart. Master sausage maker Michael Krass will share his expertise and his family recipe with you. Michael has taught sausage making at Polish Fest, Poland Under Glass, and previously at the Polish Center. Michael will be teaching at the Polish Center of Wisconsin on Monday, March 26th at 6:30 PM. He will instruct you on the raw materials – the correct type and cut of meat and seasonings. He will show you the basic equipment required to produce your own sausage. He will share his sausage making wisdom with you and take questions. Tickets can be obtained at the Polish Center, by phone, or on the Polish Center website - $5.00 for members, $10.00 for non-members. -
Oktoberfest-2018-Menu.Pdf
APPETIZERS & SOUPS LIVER DUMPLING OR GOULASH SOUP CUP 5 BOWL 7 JAUSEN PLATTE 18 (Serves 2) POTATO PANCAKES 8 Assortment of cured meats, farmer style cheeses Four of our famous homemade potato and imported pates accompanied by gherkins potato pancakes, served with and baguette toasts with applesauce and sour cream HACKEPETER 13 OKTOBERFEST PRETZEL 8 Freshly ground top sirloin with onions, capers, Served with a Stella Artois gouda cheese mustard, paprika and egg yolk served with rye bread dip and sweet and spicy honey mustard SAUSAGE SAMPLER 11 Bratwurst, thüringer, and cheese knackwurst sausages served with german mustards and a side of sauerkraut and pickled red cabbage ENTREES All entrees come with soup of the day Substitute soup of the day for house salad +$2, Goulash Soup or Liver Dumpling Soup +$3 EDELWEISS PLATTER 25 A sampler platter for all tastes! Includes Rinsrouladen, Pork Schnitzel, Kassler, Bratwurst and Roast Pork Loin served with German fries, red cabbage, sauerkraut and spatzle BAYERISCHER SCHWEINSHAXE (allow 25-30min) 27 Our famous three pound pork shank baked to crispy perfection and served atop our bock beer sauce; choice of three sides SCHNITZEL SAMPLER 21 A sampling of our rahm, jaeger and gyspy schnitzels; choice of two sides BAVARIAN BEER ROASTED PORK 21 Tender, juicy pork perfectly roasted in a Bavarian beer sauce with crispy top; choice of two sides PORK GOULASH 19 Tender pork in a paprika sauce; choice of two sides BEEF STROGANOFF 22 Tender beef served over pappardelle noodles in a rich sherry cream gravy with -
Appetizers Build Your
Express Menu Items Gluten Free available 12.95 (equivalent to a small) (excludes French Dip, Deep Dish & Grandma Sieg) Appetizers PIZZA Have your pizza cooked the traditional way; baked right on the stones for a crisper, CHEESY GARLIC BREAD thinner crust or have it baked on a pan for a thicker, softer crust. delicious homemade french bread served hot and fresh, topped with homemade garlic butter and mozzarella cheese. 7.95 MEAT PIZZA BBQ CHICKEN hamburger, pepperoni, salami, smoked chicken, mozzarella, onions, STUFFED JALAPENOS sausage, and mozzarella cheese. and bbq sauce. 8.95/17.95 jalapenos filled with a blend of cheese and 9.95/18.95 bacon. 8.95 FRENCH DIP CHICKEN ALFREDO monterey jack cheese sauce, seasoned FRIED CHEESE CURDS grilled chicken breast with our steak and mushrooms, topped with a served with ranch. 9.95 homemade white sauce and a blend second crust and served with a cup of of italian cheeses. 9.95/18.95 au jus. 10.95/20.95 FRESH BAKED PRETZELS four pretzel sticks served with homemade BOSS HOGG TACO beer cheese sauce. (2) 5.95 (4) 8.95 sausage, salami, bacon, kielbasa monterey jack cheese sauce, refried Try Them Stuffed! with cream cheese, sausage, and mozzarella. 9.95/19.95 beans, hamburger, and cheddar sausage, bruschetta tomatoes, provolone cheese. After it comes out of the oven cheese and a touch of salt, served with beer THE MAD RUSSIAN we top it with lettuce, tomato, and cheese sauce. (4) 11.95 a take on the traditional reuben with smashed Doritos®. 9.95/19.95 corned beef, sauerkraut, mozzarella, JALAPENO CORN FRITTERS swiss and russian dressing.