Formulation and Development of Meat and Meat Products
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Fundamental meaning of formulation is putting together of components or ingredients in appropriate relationship or structures according to formula. Facilitate the learner to become conversant with the development and formulation of meat and meat products. Classification of meat ingredients : Meat Fat CLASSIFICATION OF NON MEAT INGREDIENTS Curing agent- salt, phosphates ,sugars ,nitrate ,nitrite ,ascorbate ,erythrobate Binding agent- binders (soy protein , milk protein ) and fillers (tubers ,starches) ,emulsifiers(sodium alginate) Spices ,seasoning and Flavouring substances ( coriander ,cumin ,red chilli etc) Other additives –antioxidants TYPE OF MEAT ON BASIS OF PROCESSING Comminuted- kabab ,sausage Non comminuted- ham ,bacon EQUIPMENT Mincer Chopper Sausage maker machine Tumbler MINCER Mixing and grinding is usually undertaken in a mincer. CHOPPER Chopping is usually undertaken in this. 2 types of chopper-rotatory chopper and stationary chopper Chopping –emulsion based meat product CHOPPER SAUSAGE MAKER MACHINE TUMBLER Tumbling is usually undertaken in tumbler. It is done to reduce the marination time . FORMULATION OF MEAT PRODUCTS 1) Sausages : food consisting of mixture of minced meat, seasoned and spiced with pepper and other substances and stuffed in casings. The word sausage derived from latin word “salsus” Sausages are cheaper CLASSIFICATION OF SAUSAGES Basis of sausage Sausage type classification Degree of chopping Coarsely grounded –fresh pork sausage Emulsion - frankfurters Amount of cooking Uncooked ;fresh smoked pork sausages Cooked –salami ,bologna Amount of smoking Unsmoked –breakfast sausage Smoked – fresh Amount of water added Without water-Italian pork sausage Added water – emulsion sausage Amount of curing Uncured-bockwurst Cured -frankfurters Amount of fermentation Unfermented-pork sausage Fermented-salami ,thuringer Amount of moisture in final Fresh –fresh beef & pork product sausage Smoked-smoked pork sausage Cooked -frankfurters Dry and semi dry-salami ,summer sausage Cured -frankfurters a) Dry sausages : fermented products . Have 35% moisture at the end. Formula of salami : Ingredients % weight Pork shoulder butt 40 Beef chuck ,lean 40 Pork back fat 20 salt 2 Dry milk powder 1.50 Corn syrup solids 0.40 Dextrose 0.27 Garlic 0.27 Prague 0.25 Coriander 0.24 White pepper 0.22 Black pepper 0.18 Mace 0.13 Starter 0.02 salami B)EMULSION TYPE SAUSAGES Have higher degree of acceptance Formula of bologna Ingradients %weight Cellulose casings - Chicken trimmings 35.18 Bull meat beef trimmings 26.39 Skimmed milk powder 4.18 Salt 2.65 Cure 2.42 Onions 2.20 Pepper 0.33 Coriander 0.11 Sage 0.05 Garlic 0.05 Ice as needed Cure Dextrose 67.15 Sodium nitrate 23.08 Water 7.67 Nitrite of soda 2.10 PROCEDURE Chopping Grinding of meat meat with ice salt and cure skimmed milk powder seasonings and chicken trimmings Stuffing smoke house SLICES OF BOLOGNA Tandoori chicken is a dry type cooking preparation. Young cockrels of 8-12 wks of age and 5-6 wks old broiler are ideal for this preparation. Basic ingradients: Chicken - 500g Rubbing ingradients: Table salt -1 tsp Lemon juice- 2 tsp Marinade ingradients: Cloves 6g Ginger 10g Coriander 1tsp Table salt ½ tsp Lemon juice 1tsp Red pepper 1tsp Curd 2tsp Sprinkling ingredients: Amchur 1/2tsp Black cumin ½ tsp Table salt 1/2tsp Lemon juice 1tsp Ground fenugreek seed 1/2tsp Ghee 1tsp PROCEDURE washing piercing Apply salt and lemon juice rubbing of marinade Baking sprinkling ingredients over baked chicken Tandoori chicken Mainly used in burger roll or sandwiches. Emulsion based ,contains <30% fat. Ingradients: % weight Lean meat 50-75 % pyrophosphates 0.3-0.5% Fat 10-20% Condiments 3-4% Table salt 1.5- 2.0% Binders and extenders 3-4% Spices 2% Ice 10-15% Sugar 0.5-1.0% PROCEDURE Mincing Mixing Dough patties frozen or baked in oven at 180C for 15-20 minutes Meat patties Surimi -fish based product ,means fish puree or slurry. Made from fish such as pollock that attains a rubbery texture when cooked. Ex- chikuwa ,crab stick ,fish ball ,hampen, kamaboko etc. PROCESSING Heading and gutting Mincing Washing Refining Dehydrating Mixing with cytoprotectants COMPOSITION OF FISH SURIMI components % contribution water 76 Protein 15 Carbohydrate 6.85 fat 0.9 cholesterol 0.03 kamaboko PRODUCTS OF SURIMI Crab stick chikuwa .