How to Make Juicy Burger, Beef and Pork

Recipe 1

JUICY BURGER (Beef/pork mixture, premium, Philippines)
Fresh processed meat product, coarse mixture

INGREDIENTS
Raw materials: (calculated for 5 kg batch)
40.00 % Beef lean, ground 2.000 kg
45.00 % Pork lean, ground 2.250 kg
10.00 % Pork back fat 0.500 kg
5.00 % Potable water 0.250 kg

Additives:
(per kg of raw materials) (total for 5 kg)
12.00 g Common salt 60.00 g
2.00 g Phosphate 15.00 g

Seasoning:
(per kg of raw materials) (total for 5 kg)
10.00 g Sugar, refined 50.00 g
11.00 g Garlic, chopped 55.00 g
5.00 g Black pepper ground 25.00 g
1.50 g Monosodium glutamate (MSG) 7.50 g
1.00 g Celery powder 5.00 g
130.00 g Onion, chopped 650.00 g
30.00 g Wheat flour 150.00 g
2 pcs Eggs, fresh 10 pcs

PROCESSING

  1. CUT Lean meat and pork back fat into small pieces
  2. MIX Lean meat, back fat, additives and seasoning
  3. GRIND Mixture 3mm
  4. FORM Into patties (50 g per patty) in paperlyne
  5. PACK In PE bag and seal
  6. STORE In freezer at -18°C
  7. PREPARE Fry in shallow oil or grill on charcoal

How to Make Chicken Nuggets

CHICKEN NUGGETS / Asian small-scale product

Fresh processed meat product, coarse mixture

INGREDIENTS
Raw materials: (calculated for 5 kg batch)
95.00 % Chicken meat, boneless 4.750 kg
5.00 % Chicken skin (from breast) 0.250 kg

Additives:
(per kg of raw materials) (total for 5 kg)
12.00 g Common salt 60.00 g
3.00 g Phosphate 15.00 g
50.00 g Potable water (chilled) 250.00 g

Seasonings:
(per kg of raw materials) (total for 5 kg)
10.00 g Sugar (refined) 50.00 g
20.00 g Garlic fresh, chopped 100.00 g
6.00 g White pepper, ground 30.00 g
1.00 g Monosodium glutamate (MSG) 5.00 g

PROCESSING

  1. GRIND Chilled chicken skin 3mm
  2. Chilled chicken meat, 5 mm
  3. MIX Ground raw materials, additives and seasonings
  4. MOULD Mixture in a rectangular tray, 10-15 mm thick
  5. FREEZE At -7°C to facilitate cutting into nuggets
  6. CUT Into desired size (e.g. 20×30 mm)
  7. ROLL In breading or in bread crumbs
  8. STORE Packed and deep-frozen at -18°C
  9. PREPARE Deep-fry at +180°C until golden brown

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

How to Make Mutton Salami Sausage

MUTTON SALAMI / Medium-term ripened raw sausage
(Raw-fermented sausage type, coarse mixture)

INGREDIENTS
Raw materials: (calculated for 10 kg batch)
80.00 % Mutton meat without tendons, fresh 8.000 kg
20.00 % Beef fat, fresh 2.000 kg

Additives:
(per kg of raw materials) (total for 10 kg)
22.00 g Nitrite curing salt 220.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
2.00 g Black pepper, ground 20.00 g
1.00 g White pepper corns 10.00 g
0.50 g Cardamom, ground 5.00 g
1.00 g Fresh garlic 10.00 g

PROCESSING

  1. CUT Meat and fat into small pieces and keep at –4°C
  2. MIX Frozen meat and fat pieces and seasonings
  3. GRIND Meat/seasonings mixture 5 mm
  4. STUFF Natural sheep or beef casings (28-34 mm)
  5. PORTION Link into sausages of desired size (60-100 g)
  6. RIPEN 3-5 days at +20°C
  7. SMOKE Cold smoke (<+22°C) for 6 hrs. on day 2/5
  8. (weight loss 30-35 %)
  9. STORE In a dry and cool place (below + 25°C)

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

How to Make Cervelat Sausage

CERVELAT SAUSAGE / Quick-cured raw sausage
(Semi-dry, raw-fermented sausage type, fine particles)
Meat grinder/ bowl cutter combined use

INGREDIENTS
Raw materials: (calculated for 10 kg batch)
40.00 % Pork meat, lean 4.000 kg
30.00 % Beef trimmings, lean 3.000 kg
30.00 % Pork back fat 3.000 kg

Additives:
(per kg of raw materials) (total for 10 kg)
28.00 g Nitrite curing salt 280.00 g
1.00 g Starter cultures (e.g. Staphylococcus) 10.00 g
3.00 g GdL (glucono-delta-lactone) 3.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
3.00 g White pepper, ground 30.00 g
1.00 g Coriander, ground 10.00 g

PROCESSING

  1. CUT Pork meat into small pieces, keep below –12°C
  2. 50% beef meat into pieces, keep below –12°C
  3. Back fat into dices (10-20 mm), keep below –12°C
  4. GRIND Remaining lean beef 2 mm, keep chilled
  5. CHOP At high speed the frozen lean pork, beef, back fat
  6. including starter cultures and seasonings
  7. (until fine particle size is achieved)
  8. ADD At slow speed the ground beef trimmings and
  9. distribute thoroughly, now add the curing salt and
  10. continue chopping (final temperature -4-6°C)
  11. STUFF Beef bungs or fibrous/collagen casings (60-75 mm)
  12. RIPEN At <+24-26°C for 4 days, at +22°C for 5 days
  13. SMOKE Cold smoke (<+22°C) on days 2, 5 and 8
  14. (weight loss approx. 30-35%)
  15. KEEP In a dry and cool place

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

cervelat sausage
via wikipedia

How to Make Salami Sausage

SALAMI SAUSAGE / Long-term ripened raw sausage
(Raw-fermented sausage type, coarse mixture)
Meat grinder / bowl cutter combined use

INGREDIENTS
Raw materials: (calculated for 10 kg batch)
35.00 % Pork meat, lean 3.500 kg
35.00 % Beef trimmings, lean 3.500 kg
30.00 % Pork back fat 3.000 kg

salami sausageAdditives:
(per kg of raw materials) (total for 10 kg)
28.00 g Nitrite curing salt 280.00 g
1.00 g Starter cultures (mixtures) 10.00 g
3.00 g Sugar (lactose-glucose) 3.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
3.00 g White pepper, ground 30.00 g
2.00 g Mustard seeds 20.00 g
1.00 g Coriander, ground 10.00 g
0.50 g Pimento 5.00 g

PROCESSING

  • CUT Pork meat into small pieces and keep below –10°C
  • Back fat into dices (20 mm), keep below –12°C
  • GRIND Lean beef trimmings 3 mm, keep chilled (0°C)
  • CHOP At medium speed the lean pork meat, back fat
  • including starter cultures and seasonings
  • (until fat displays desired particle size)
  • ADD At slow speed the ground beef trimmings and
  • distribute thoroughly, now add the curing salt and
  • continue chopping (final temperature -4°/-6°C)
  • STUFF Fibrous/collagen casings (55-75 mm)
  • REDDEN – RIPEN – SMOKE – STORE

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

How to Make Chicken Vienna Sausage

CHICKEN VIENNAS (premium quality, pure poultry product)
(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS
Raw materials: (calculated for a 30 kg batch)
50.00 % Chicken meat trimmings, lean 15.000 kg
10.00 % Vegetable oil 3.000 kg
20.00 % Chicken fat emulsion (1:6:6) 6.000 kg
20.00 % Ice (drinking water) 6.000 kg

Additives:
(per kg raw materials and extenders) (total for 30 kg)
10.00 g Nitrite curing salt 300.00 g
2.00 g Phosphate 60.00 g
0.10 g Sodium erythorbate 3.00 g
1.00 g Food colouring (liquid) 30.00 g

Seasonings:
(per kg raw materials and extenders) (total for 30 kg)
2.00 g White pepper, ground 60.00 g
0.30 g Nutmeg, ground 9.00 g
0.60 g Garlic powder 18.00 g

PROCESSING

  • GRIND Meat trimmings 3 mm
  • EMULSIFY Chicken skin/fats, chill emulsions at < 0°C
  • CHILL Meat trimmings and vegetable oil over night
  • CHOP Meats, ice, extenders and additives for 10-15 rounds
  • Add fat emulsion and seasonings and chop until +12°C
  • STUFF Into sheep or collagen casings, 20-22 mm and link
  • SMOKE Dry for 30 min. at +45°C, smoke at +65°C for 30 min.
  • COOK In water or steam at +75°C for 20 min.
  • COOL under cold shower or in water, vacuum pack and chill
  • STORE < +4 C, shelf life less than 10 days

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

vienna sausage