4/29/2016 ANNEXIRECIPESFORPROCESSEDMEATPRODUCTS

Producedby:RegionalOfficefor
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Title:Meatprocessingtechnologyforsmallto
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Moredetails

ANNEXI
RECIPESFORPROCESSEDMEATPRODUCTS
Freshmeatproducts
Boerwors/SouthAfricanBBQsausage 383
Longganisa/PhilippineBBQsausage 384
Merguez/FrenchBBQsausage 385
ChorizoCriollo/LatinAmericanBBQsausage 386
SalchichaMadrillena/SpanishBBQsausage 387
Bratwurst/GermanBBQsausage 388
ThuringianBBQsausage 389
BeefBurger(premium) 390
Juicyburger(premium,Philippines) 391
Juicyburger(extended,Philippines) 392
Chickennuggets(Asiansmallscale) 393
Rawfermentedsausages
Chorizo/mediumtermripenedrawsausage 394
Muttonsalami/mediumtermripenedrawsausage 395
Summersausage/quickcuredrawsausage 396
Cervelatsausage/quickcuredrawsausage 397
Salamisausage(meatgrinderonly) 398
Salamisausage(meatgrinderbowlcutter) 399
Rawcookedmeatproducts
Frankfurters(mixedproduct) 400
Viennasausages(premium) 401
Chickenviennas(premium) 402
Beeffrankfurters(purebeef) 403
Lyoner/finehamsausage 404
Coarsehamsausage 405
Whitesausage/Vealsausage 406
Krakowsausage 407
Buffalosausage 408
Mortadella(withslaughterbyproducts) 409
Beeffrankfurters(moderatelyextended) 410
Beefhotdog(substantiallyextended) 411
Chickenhotdog(substantiallyextended) 412
Breakfastsausage(moderatelyextended) 413
Meatloaves/meatballs 414
Precookedcookedproducts
Cornedbeef(traditionalmethod,SouthAmerica) 415
Cornedbeef(premium,Philippines) 416
Cornedbeef(substantiallyextended,Philippines) 417
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Cornedbeef(substantiallyextended,Philippines) 417
Fineliversausage/Liverpate 418
Coarseliversausage 419
Bloodsausage(CentralEuropean) 420
Blodkorv(extendedbloodsausage,Sweden) 421
Curedmeatcuts
Cookedham(entiremusclepieces,standard) 422
Rawfermentedhams 423
Porkbacon 423
Beefbacon 423
Indigenousmeatproducts
Lupcheong/Chinesedryporksausage 424
Naem(Nham)/fermentedprosausage(SAAsia) 425
Isaansausage/herbsausage(quickcured) 426
Isaansausage/herbsausage(fresh) 427
Listofotherproductswithdetailsinchapters 428

Pleasenote:

ThetermNITRITECURINGSALTusedinsomeoftherecipesreferstoastandardmixture
of common salt with the curing agent sodium nitrite. The premix consists of 99.5% salt
and0.5%nitrite.

FRESHMEATPRODUCTS

BOERWORS/SouthAfricanBBQsausage

(Freshsausagetype,coarsemixture)
INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
90.00% Beeftrimmingswithouttendons 9.000kg
Extenders:
4.00% Rusk(bakedandcrushedwheatflour 0.400kg
3.00% Water,potable 0.300kg
3.00% Vinegar 0.300kg
Additives:
(perkgofrawmaterials) (totalfor10kg)
18.00g Commonsalt(refined) 180.00g
Seasonings:
(perkgofrawmaterials) (totalfor10kg)
2.00g Whitepepper,ground 20.00g
1.50g Coriander,ground 15.00g
0.50g Thyme 5.00g
PROCESSING
CUT Freshmeattrimmingsintosmallpieces
SOAK Ruskinaddedpotablewater
MIX Meattrimmings,rusk,vinegarandseasonings
GRIND Mixture3mm
STUFF Intonaturalsheepcasings(2628mm)
PORTION Linkintosausagesofdesiredsize(60100g)
STORE Below+4C,shelflife<4days
PREPARE Fryinafryingpanorroastonagrill

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LONGGANISA/PhilippineBBQSausage**

(Freshsausagetype,coarsemixture)

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
60.00% Porktrimmings,fresh 6.000kg
40.00% Porkbellywithoutrind 4.000kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor10kg)
7.00g Nitritecuringsalt 70.00g
7.00g Commonsalt(refined) 70.00g
2.50g Phosphate 25.00g
Seasonings:
(perkgofrawmaterials) (totalfor10kg)
50.00g Sugar(refined) 500.00g
20.00g Pineapplejuice 200.00g
10.00g Anisadowine 100.00g
20.00g Garlic,fresh 200.00g
5.00g Blackpepper,ground 50.00g
PROCESSING
CUT Freshmeatsintosmallpieces
MIX Freshmeats,additives,seasonings
GRIND Meat/seasoningsmixture5mm
MIX Allgroundmaterialsthoroughly
STUFF Intonaturalsheepcasings(2224mm)
PORTION Linktosausagesofdesiredsize(60100g)
STORE Below+4C,shelflife<4days
PREPARE Fryinafryingpanorroastonagrill
** CHICKENLONGGANISA seepage191
MERGUEZ/FrenchBBQSausage

(Freshsausagetype,coarsemixture)

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
40.00% Beefmeattrimmings 4.000kg
35.00% Muttonmeattrimmings 3.500kg
10.00% Beefmuscleandbrisketfat 1.000kg
5.00% Muttonfats 0.500kg
5.00% Greenpepper,fresh 0.500kg
5.00% Onions,fresh 0.500kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor10kg)
15.0g Commonsalt(refined) 150.00g
Seasonings:
(perkgofrawmaterials) (totalfor10kg)
2.0g Blackpepper,ground 20.00g
1.0g Chilli,ground 10.00g
5.0g Garlic,fresh 50.00g
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PROCESSING
CUT Freshmeatsandfatsintosmallpieces
GRIND Meatandonions13mm,muscleandbrisketfat5mm
MIX Groundmeatandfatwithseasonings
GRIND Meat/seasoningsmixture5mm
STUFF Intonaturalsheepcasings(2224mm)
PORTION Linktosausagesofdesiredsize(60100g)
STORE Below+4C,shelflife<4days
PREPARE Fryinafryingpanorroastonagrill
CHORIZOCRIOLLO/LatinAmericanBBQsausage

(Freshsausagetype,coarsemixture)

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
75.00% Porkmeattrimmings 7.500kg
20.00% Beefmeattrimmings 2.000kg
5.00% Porkbackfat 0.500kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor10kg)
16.00g Commonsalt(refined) 160.00g
Seasonings:
(perkgofrawmaterials) (totalfor10kg)
4.00g Pepper,ground 40.00g
3.00g Pepper,brokencorns 30.00g
3.00g Redwine 30.00g
1.00g Canesugar 10.00g
1.00g Garlic,fresh 10.00g
PROCESSING
CUT Freshmeattrimmingsintosmallpieces
MIX Meattrimmings,additivesandseasonings
GRIND Mixture5mm
STUFF Intonaturalhogcasings(2426mm)
PORTION Linktosausagesofdesiredsize(60100g)
STORE Below+4C,shelflife<4days
PREPARE Fryinafryingpanorroastonagrill
SALCHICHAMADRILENA/SpanishBBQsausage

(Freshsausagetype,coarsemixture)

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
50.00% Porkmeatwithouttendons,lean 5.000kg
50.00% Porkbellywithoutrind,fresh 5.000kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor10kg)
18.00g Commonsalt(refined) 180.00g
Seasonings:
(perkgofrawmaterials) (totalfor10kg)
10.00g Paprika,sweetred
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10.00g Paprika,sweetred 100.00g
3.00g Redpepper 30.00g
3.00g Marjoram 30.00g
0.50g Garlic,fresh 5.00g
PROCESSING
CUT Freshmeattrimmingsintosmallpieces
MIX Meattrimmingsandseasonings
GRIND Mixture3mm
STUFF Intonaturalsheepcasings(2024mm)
PORTION Linktosausagesofdesiredsize(60100g)
STORE Below+4C,shelflife<4days
PREPARE Fryinafryingpanorroastonagrill
BRATWURST/GermanBBQsausage

(Freshsausagetype,coarsemeatmixture)

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
50.00% Porktrimmings,lean,fresh 5.000kg
30.00% Porkbellywithoutskin,fresh 3.000kg
20.00% Beeftrimmings,lean 2.000kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor10kg)
15.00g Commonsalt(refined) 150.00g
1.50g Phosphate,plain(>pH7.3) 15.00g
Seasonings:
(perkgofrawmaterials) (totalfor10kg)
50.00g Onions,fresh 500.00g
2.00g Whitepepper,ground 20.00g
0.30g Ginger,ground 3.00g
0.30g Cardamom,ground 3.00g
0.20g Nutmeg,ground 2.00g
PROCESSING
CUT Porkmeatsandonionsinsmallpieces
GRIND Beeftrimmings3mm
MIX Freshporkmeat,onions,groundbeef,seasonings
GRIND Meat/onion/seasoningsmixture5mm
MIX Allgroundmaterialsthoroughly
STUFF Intonaturalporkcasings(2628mm)
PORTION Linktosausagesofdesiredsize(60100g)
STORE Below+4C,shelflife<2days
PREPARE Fryinafryingpanorroastonagrill
THURINGIANBBQSAUSAGE

(Freshsausagetype,coarsemeatwithbinder,wateradded)

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
50.00% Porktrimmings,lean,fresh 5.000kg
30.00% Porkbellywithoutskin,fresh 3.000kg
15.00% Beeftrimmings,lean 1.500kg
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15.00% Beeftrimmings,lean 1.500kg
5.00% Ice(potablewater) 0.500kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor10kg)
15.00g Commonsalt(refined) 150.00g
1.50g Phosphate,plain(>pH7.3) 15.00g
Seasonings:
(perkgofrawmaterials) (totalfor10kg)
50.00g Onions,fresh 500.00g
2.00g Whitepepper,ground 20.00g
0.30g Ginger,ground 3.00g
0.30g Cardamom,ground 3.00g
0.20g Nutmeg,ground 2.00g
PROCESSING
GRIND Beeftrimmingsandonions3mm
CHOP Groundbeefwithiceandalladditives
Untilafineleanbatterisachieved
CUT Porkmeatandbellyinsmallpieces
MIX Freshporkmeat,onions,groundbeef,seasonings
GRIND Meat/onion/seasoningsmixture5mm
MIX Allgroundmaterialsandfinebeefbatterthoroughly
STUFF Intonaturalsheepcasings(2224mm)
PORTION Linktosausagesofdesiredsize(60100g)
STORE Below+4C,shelflife<2days
PREPARE Fryinafryingpanorroastonagrill
BEEFBURGER(traditionalrecipe,premium)**

(Freshprocessedmeatproduct,coarsemixture)

INGREDIENTS
Rawmaterials: (calculatedfor5kgbatch)
100.00% Leanbeefmeat,lowconnectivetissue 5.000kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor5kg)
12.00g Commonsalt 60.00g
Seasonings:
(perkgofrawmaterials) (totalfor5kg)
5.00g Blackpepperground 25.00g
PROCESSING
CUT Leanbeefmeatintosmallpieces
MIX leanbeefmeat,additivesandseasoning
GRIND Mixture3mm
SHAPE Intopatties(50100gperpatty)inpaperlyne
PACK InP.E.bagandseal
STORE Infreezerat18C
PREPARE Fryinshallowoilorgrilloncharcoal
** CHICKENBURGERS seepage191,202
LOWCOSTBURGERS seepage201
JUICYBURGER(Beef/porkmixture,premium,Philippines)
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(Freshprocessedmeatproduct,coarsemixture)

INGREDIENTS
Rawmaterials: (calculatedfor5kgbatch)
40.00% Beeflean,ground 2.000kg
45.00% Porklean,ground 2.250kg
10.00% Porkbackfat 0.500kg
5.00% Potablewater 0.250kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor5kg)
12.00g Commonsalt 60.00g
2.00g Phosphate 15.00g
Seasonings:
(perkgofrawmaterials) (totalfor5kg)
10.00g Sugar,refined 50.00g
11.00g Garlic,chopped 55.00g
5.00g Blackpepperground 25.00g
1.50g Monosodiumglutamate(MSG) 7.50g
1.00g Celerypowder 5.00g
130.00g Onion,chopped 650.00g
30.00g Wheatflour 150.00g
2pcs Eggs,fresh 10pcs
PROCESSING
CUT Leanmeatandporkbackfatintosmallpieces
MIX Leanmeat,backfat,additivesandseasoning
GRIND Mixture3mm
FORM Intopatties(50gperpatty)inpaperlyne
PACK InPEbagandseal
STORE Infreezerat18C
PREPARE Fryinshallowoilorgrilloncharcoal
JUICYBURGER(Beef/porkmixture,extended,Philippines)

(Freshprocessedmeatproduct,coarsemixture)

INGREDIENTS
Rawmaterials: (calculatedfor5kgbatch)
25.00% Beeflean,ground 1.250kg
25.00% Porklean,ground 1.250kg
20.00% Porkbackfat,ground 1.000kg
Extenders: (totalfor5kg)
8.00% TVP(texturedvegetableprotein) 0.400kg
21.50% Waterforhydration 1.075kg
0.50% ISP(isolatedsoyprotein) 0.025kg
8.00% TVP(texturedvegetableprotein) 0.400kg
21.50% Waterforhydration 1.075kg
0.50% ISP(isolatedsoyprotein) 0.025kg
Additives:
(perkgofrawmaterials) (totalfor5kg)
12.00g Commonsalt 60.00g
2.00g Phosphate 10.00g
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50.00g Potablewater 250.00g

Seasonings:
(perkgofrawmaterials) (totalfor5kg)
10.00g Sugar,refined 50.00g
1.00g Celerypowder 5.00g
5.00g Blackpepperground 25.00g
100.00g Onion,chopped 500.00g
30.00g Allpurposeflour 150.00g
10.00g Garlic,chopped 50.00g
2pcs Eggs,fresh 10pcs
PROCESSING
HYDRATE TVPandISPwithpotablewater
CUT Leanmeatandporkbackfatintosmallpieces
GRIND Porkbackfatandleanmeat3mm
MIX MeatandfatwithhydratedTVP/ISP,additives,seasonings
FORM Intopatties(50g)inpaperlyne
PACK InP.E.bagandsealbags
STORE Infreezerat18C
PREPARE Fryinshallowoilorgrilloncharcoal
CHICKENNUGGETS/Asiansmallscaleproduct

(Freshprocessedmeatproduct,coarsemixture)

INGREDIENTS
Rawmaterials: (calculatedfor5kgbatch)
95.00% Chickenmeat,boneless 4.750kg
5.00% Chickenskin(frombreast) 0.250kg
Additives:
(perkgofrawmaterials) (totalfor5kg)
12.00g Commonsalt 60.00g
3.00g Phosphate 15.00g
50.00g Potablewater(chilled) 250.00g
Seasonings:
(perkgofrawmaterials) (totalfor5kg)
10.00g Sugar(refined) 50.00g
20.00g Garlicfresh,chopped 100.00g
6.00g Whitepepper,ground 30.00g
1.00g Monosodiumglutamate(MSG) 5.00g
PROCESSING
GRIND Chilledchickenskin3mm
Chilledchickenmeat,5mm
MIX Groundrawmaterials,additivesandseasonings
MOULD Mixtureinarectangulartray,1015mmthick
FREEZE At7Ctofacilitatecuttingintonuggets
CUT Intodesiredsize(e.g.20x30mm)
ROLL Inbreadingorinbreadcrumbs
STORE Packedanddeepfrozenat18C
PREPARE Deepfryat+180Cuntilgoldenbrown
RAWFERMENTEDSAUSAGES

CHORIZO/Mediumtermripenedrawsausage

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(Rawfermentedsausagetype,coarsemixture)

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
50.00% Porkmeatwithouttendons,lean 5.000kg
50.00% Porkbellywithoutrind,fresh 5.000kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor10kg)
28.00g Commonsalt(refined) 280.00g
0.50g Sugar 5.00g
0.50g GdL(gluconodeltalactone) 5.00g
Seasonings:
(perkgofrawmaterials) (totalfor10kg)
5.00g Paprika,sweet,red 50.00g
1.50g Chilli,ground 15.00g
PROCESSING
CUT Meatandbellyintosmallpieces,keepat4C
MIX Rawmaterials,additivesandseasonings
GRIND Mixture8mm
STUFF Intonaturalsheepcasings(2832mm)
PORTION Linkintosausagesofdesiredsize(100200g)
RIPEN For7daysat+1822C(weightloss2530.0%)
SMOKE Coldsmoke(<+22C)for6hrs.onday2/5
(weightloss3035%)
STORE Inadryandcoolplace(below+25C)
MUTTONSALAMI/Mediumtermripenedrawsausage

(Rawfermentedsausagetype,coarsemixture)

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
80.00% Muttonmeatwithouttendons,fresh 8.000kg
20.00% Beeffat,fresh 2.000kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor10kg)
22.00g Nitritecuringsalt 220.00g
Seasonings:
(perkgofrawmaterials) (totalfor10kg)
2.00g Blackpepper,ground 20.00g
1.00g Whitepeppercorns 10.00g
0.50g Cardamom,ground 5.00g
1.00g Freshgarlic 10.00g
PROCESSING
CUT Meatandfatintosmallpiecesandkeepat4C
MIX Frozenmeatandfatpiecesandseasonings
GRIND Meat/seasoningsmixture5mm
STUFF Naturalsheeporbeefcasings(2834mm)
PORTION Linkintosausagesofdesiredsize(60100g)
RIPEN 35daysat+20C
SMOKE Coldsmoke(<+22C)for6hrs.onday2/5
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SMOKE Coldsmoke(<+22C)for6hrs.onday2/5

(weightloss3035%)
STORE Inadryandcoolplace(below+25C)
SUMMERSAUSAGE/Quickcuredrawsausage

(Semidry,rawfermentedsausagetype,coarsemixture)

Meatgrinderuseonly

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
30.00% Porkmeat,lean 3.000kg
30.00% Beeftrimmings,lean 3.000kg
20.00% Porkbellywithoutskin 2.000kg
20.00% Porkbackfat 2.000kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor10kg)
28.00g Nitritecuringsalt 280.00g
1.00g Startercultures(e.g.Staphylococcus) 10.00g
3.00g GdL(gluconodeltalactone) 3.00g
Seasonings:
(perkgofrawmaterials) (totalfor10kg)
3.00g Whitepepper,ground 30.00g
2.00g Mustardseeds 20.00g
1.00g Coriander,ground 10.00g
0.50g Pimento 5.00g
PROCESSING

(meatgrinderonly)
CUT Porkmeatintosmallpiecesandkeepbelow4C
Backfatintodices(1020mm),keepbelow4C
GRIND Leanbeeftrimmings3mm
MIX Rawmaterials,additivesandseasonings
GRIND Mixture5mm
STUFF Beefmiddles(3545mm)
Fibrous/collagecasings(5060mm)
RIPEN At<+2426Cfor47days
SMOKE Coldsmoke(<+22C)ondays2,4and6
(weightlossapprox.2530%)
KEEP Inadryandcoolplace
CERVELATSAUSAGE/Quickcuredrawsausage

(Semidry,rawfermentedsausagetype,fineparticles)

Meatgrinder/bowlcuttercombineduse

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
40.00% Porkmeat,lean 4.000kg
30.00% Beeftrimmings,lean 3.000kg
30.00% Porkbackfat 3.000kg
Extenders:
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Extenders:
Additives:
(perkgofrawmaterials) (totalfor10kg)
28.00g Nitritecuringsalt 280.00g
1.00g Startercultures(e.g.Staphylococcus) 10.00g
3.00g GdL(gluconodeltalactone) 3.00g
Seasonings:
(perkgofrawmaterials) (totalfor10kg)
3.00g Whitepepper,ground 30.00g
1.00g Coriander,ground 10.00g
PROCESSING
CUT Porkmeatintosmallpieces,keepbelow12C
50%beefmeatintopieces,keepbelow12C
Backfatintodices(1020mm),keepbelow12C
GRIND Remainingleanbeef2mm,keepchilled
CHOP Athighspeedthefrozenleanpork,beef,backfat
includingstarterculturesandseasonings
(untilfineparticlesizeisachieved)
ADD Atslowspeedthegroundbeeftrimmingsand
distributethoroughly,nowaddthecuringsaltand
continuechopping(finaltemperature46C)
STUFF Beefbungsorfibrous/collagencasings(6075mm)
RIPEN At<+2426Cfor4days,at+22Cfor5days
SMOKE Coldsmoke(<+22C)ondays2,5and8
(weightlossapprox.3035%)
KEEP Inadryandcoolplace
SALAMISAUSAGE/Longtermripenedrawsausage

(Rawfermentedsausagetype,coarsemixture)

Meatgrinderuseonly

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
35.00% Porkmeat,lean 3.500kg

35.00% Beeftrimmings,lean 3.500kg

30.00% Porkbackfat 3.000kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor10kg)
28.00g Nitritecuringsalt 280.00g
1.00g Startercultures(mixtures) 10.00g
3.00g Sugar(lactoseglucose) 3.00g
Seasonings:
(perkgofrawmaterials) (totalfor10kg)
3.00g Whitepepper,ground 30.00g
2.00g Mustardseeds 20.00g
1.00g Coriander,ground 10.00g
0.50g Pimento 5.00g
PROCESSING
CUT Porkmeatintosmallpiecesandkeepbelow4C
Backfatintodices(1020mm),keepbelow4C
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Backfatintodices(1020mm),keepbelow4C
GRIND Leanbeeftrimmings3mm
MIX Rawmaterials,additivesandseasonings
GRIND Mixture5mm
STUFF Beefmiddles(3545mm)
Fibrous/collagecasings(5575mm)
PORTION Link,tie/clipandhang(4002000g)
REDDEN 6daysat+2025C(lowertemperaturefromday4)
RIPEN At<+14Cfor10days
SMOKE Coldsmoke(<+22C)ondays2,4and6
(weightloss3040%)
KEEP Inadryandcoolplace
SALAMISAUSAGE/Longtermripenedrawsausage

(Rawfermentedsausagetype,coarsemixture)

Meatgrinder/bowlcuttercombineduse

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
35.00% Porkmeat,lean 3.500kg
35.00% Beeftrimmings,lean 3.500kg
30.00% Porkbackfat 3.000kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor10kg)
28.00g Nitritecuringsalt 280.00g
1.00g Startercultures(mixtures) 10.00g
3.00g Sugar(lactoseglucose) 3.00g
Seasonings:
(perkgofrawmaterials) (totalfor10kg)
3.00g Whitepepper,ground 30.00g
2.00g Mustardseeds 20.00g
1.00g Coriander,ground 10.00g
0.50g Pimento 5.00g
PROCESSING
CUT Porkmeatintosmallpiecesandkeepbelow10CBackfatinto
dices(20mm),keepbelow12C
GRIND Leanbeeftrimmings3mm,keepchilled(0C)
CHOP Atmediumspeedtheleanporkmeat,backfatincludingstarter
culturesandseasonings(untilfatdisplaysdesiredparticlesize)
ADD Atslowspeedthegroundbeeftrimmingsanddistribute
thoroughly,nowaddthecuringsaltandcontinuechopping(final
temperature4/6C)
STUFF Fibrous/collagencasings(5575mm)
REDDENRIPENSMOKESTORE
RAWCOOKEDMEATPRODUCTS

FRANKFURTERS(mixedbeef/porkproduct)

(Rawcookedsausagetype,finelychoppedbatter)

INGREDIENTS
Rawmaterials:
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Rawmaterials: (calculatedfor30kgbatch)
30.00% Porkmeattrimmings,lean 9.000kg
20.00% Beefmeattrimmings,lean 6.000kg
25.00% Fattyporktissues 7.500kg
25.00% Ice(drinkingwater) 7.500kg
Additives:
(perkgofrawmaterials) (totalfor30kg)
18.00g Nitritecuringsalt 540.00g
3.00g Phosphate(pH>7.3) 90.00g
0.30g Ascorbicacid 9.00g
Seasonings:
(perkgofrawmaterials) (totalfor30kg)
3.00g Whitepepper,ground 90.00g
1.00g Nutmeg,ground 30.00g
0.50g Cardamom,ground 15.00g
0.20g Coriander,ground 6.00g
PROCESSING
GRIND Meatsandfatsseparately3mm
CHILL Meatsandfatsovernightat<+4C
CHOP Groundmeat,iceandadditivesfor1015rounds
Addfatsandseasoningsandchopuntil+12C
STUFF Sheepcasings(24/26mm)orpigcasings(26/28mm)
LINK Todesiredlengthandtwist
SMOKE At+65Cfor40min.
COOK Inwaterorsteam+76Cfor>30min.
(coretemperature>+72Cforallproducts)
COOL Undercoldshowerorinwateruntil<+20C
STORE Inchillerbelow+4C,shelflife<14days

VIENNASAUSAGES(premiumquality,mixedbeef/porkproduct)

(Rawcookedsausagetype,finelychoppedbatter)

INGREDIENTS
Rawmaterials: (calculatedfor30kgbatch)
40.00% Porkmeattrimmings,lean 12.000kg
16.00% Beefmeattrimmings,lean 4.800kg
22.00% Fattyporktissues 6.600kg
22.00% Ice(drinkingwater) 6.600kg
Extenders:
Additives:
(perkgofrawmaterials) (totalfor30kg)
18.00g Nitritecuringsalt 540.00g
3.00g Phosphate(pH>7.3) 90.00g
0.30g Ascorbicacid 9.00g
Seasonings:
(perkgofrawmaterials) (totalfor30kg)
3.00g Whitepepper,ground 90.00g
1.00g Nutmeg,ground 30.00g
0.50g Cardamom,ground 15.00g
0.20g Coriander,ground 6.00g

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PROCESSING
GRIND Meatsandfatsseparately3mm
CHILL Meatsandfatsovernightat<+4C
CHOP Groundmeat,iceandadditivesfor1015rounds
Addfatsandseasoningsandchopuntil+12C
STUFF Sheepcasings(20/22mm)
LINK Todesiredlengthandtwist
SMOKE At+65Cfor40min.
COOK Inwaterorsteam+76Cfor>30min.
(coretemperature>+72Cforallproducts)
COOL Undercoldshowerorinwateruntil<+20C
STORE Inchillerbelow+4C,shelflife<14days
CHICKENVIENNAS(premiumquality,purepoultryproduct)

(Rawcookedsausagetype,finelychoppedbatter)

INGREDIENTS
Rawmaterials: (calculatedfor30kgbatch)
50.00% Chickenmeattrimmings,lean 15.000kg
10.00% Vegetableoil 3.000kg
20.00% Chickenfatemulsion(1:6:6) 6.000kg
20.00% Ice(drinkingwater) 6.000kg
Extenders:
Additives:
(perkgrawmaterialsandextenders) (totalfor30kg)
10.00g Nitritecuringsalt 300.00g
2.00g Phosphate 60.00g
0.10g Sodiumerythorbate 3.00g
1.00g Foodcolouring(liquid) 30.00g
Seasonings:
(perkgrawmaterialsandextenders) (totalfor30kg)
2.00g Whitepepper,ground 60.00g
0.30g Nutmeg,ground 9.00g
0.60g Garlicpowder 18.00g
PROCESSING
GRIND Meattrimmings3mm
EMULSIFY Chickenskin/fats,chillemulsionsat<0C
CHILL Meattrimmingsandvegetableoilovernight
CHOP Meats,ice,extendersandadditivesfor1015rounds
Addfatemulsionandseasoningsandchopuntil+12C
STUFF Intosheeporcollagencasings,2022mmandlink
SMOKE Dryfor30min.at+45C,smokeat+65Cfor30min.
COOK Inwaterorsteamat+75Cfor20min.
COOL undercoldshowerorinwater,vacuumpackandchill
STORE <+4C,shelflifelessthan10days
*Partoftheleanchickenmeatisoftenreplacedbyotherpoultrymeats,
mostlyturkey,toimprovetexture,colourandbindingsubjecttoavailability.
BEEFFRANKFURTERS(purebeefproduct)

(Rawcookedsausagetype,finelychoppedbatter)

INGREDIENTS
Rawmaterials:
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Rawmaterials: (calculatedfor30kgbatch)
40.00% Beefmeattrimmings,lean 12.000kg
20.00% Beefmeattrimming,fatty 6.000kg
15.00% Vegetableoil 4.500kg
25.00% Ice(drinkingwater) 7.500kg
Extenders:
Additives:
(perkgrawmaterialsandextenders) (totalfor30kg)
18.00g Nitritecuringsalt 540.00g
3.00g Phosphate(pH>7.3) 90.00g
0.30g Ascorbicacid 9.00g
Seasonings:
(perkgrawmaterials) (totalfor30kg)
3.00g Whitepepper,ground 90.00g
1.00g Nutmeg,ground 30.00g
0.50g Cardamom,ground 15.00g
0.20g Coriander,ground 6.00g
PROCESSING
GRIND Beefmeats3mm
CHILL Meatsandvegetableoilovernightat<+4C
CHOP Groundmeats,iceandadditivesfor25rounds
Addvegetableoilandseasonings,chopuntil+12C
STUFF Insheeporcollagencasings,24/26mm
LINK Todesiredlengthandtwist
SMOKE At+65Cfor40min.
COOK Inwaterorsteam+76Cfor>30min.
(coretemperature>+72C)
COOL Undercoldshowerorinwateruntil<+20C
STORE Inchillerbelow+4C,shelflife<14days
LYONER/Finehamsausage

(Rawcookedsausagetype,finelychoppedbatter)

INGREDIENTS
Rawmaterials: (calculatedfor30kgmediumbatch)
40.00% Porkmeattrimmings,lean 12.000kg
15.00% Beefmeattrimmings,lean 4.500kg
22.50% Fattyporktissues 6.750kg
22.50% Ice(potablewater) 6.750kg
Extenders:
Additives:
(perkgrawmaterials) (totalfor30kg)
18.00g Nitritecuringsalt 540.00g
3.00g Phosphate(pH>7.3) 90.00g
0.30g Ascorbicacid 9.00g
Seasonings:
(perkgrawmaterials) (totalfor30kg)
2.00g Whitepepper,ground 60.00g
0.50g Nutmeg,ground 15.00g
0.50g Mace,ground 15.00g
0.30g Cardamom,ground 9.00g
PROCESSING
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PROCESSING
GRIND Meatsandfatsseparately3mm
CHILL Meatsandfatsovernightat<+4C
CHOP Groundmeat,iceandadditivesfor1015rounds
Addfatsandseasoningsandchopuntil+12C
STUFF Plasticcasings,60mmorCattlerounds,40mm
SMOKE N/Aat+65Cfor40min.
COOK At+76Cfor75min.at+76Cfor40min.
(coretemperature>+72Cforbothcasingformats)
COOL Undercoldshowerorinwateruntil<+20C
STORE Inchillerbelow+4C,shelflife<14days
COARSEHAMSAUSAGE

(Rawcookedsausagetype,finelychoppedbatterwithcoarsemeats)

INGREDIENTS
Rawmaterials: (calculatedfor30kgbatch)
50.00% Lyonersausagemix(rawbatter) 15.000kg
40.00% Porkmeat,lean,notendons 12.000kg
10.00% Porkbellywithoutskin(50/50) 3.000kg
Extenders:
Additives:
(perkgporkmeatandbelly15kg) (totalfor15kg)
18.00g Nitritecuringsalt 270.00g
3.00g Phosphate 45.00g
Seasonings:
(perkgporkmeatandbelly15kg) (totalfor15kg)
2.00g Whitepepper,ground 30.00g
0.50g Mace,ground 7.50g
0.50g Coriander,ground 7.50g
0.50g Ginger,ground 7.50g
PROCESSING
CUT porkmeatandbellyinsmallpieces
MIX porkmeat,belly,saltandspices
GRIND Mixture813mmandstoreovernightincoldroom
MIX Lyonerbatterandgroundmixture
STUFF Plasticcasings,60mmorcattlerounds,40mm
SMOKE N/Aat+65Cfor60min.
COOK At+75Cfor75min.at+76Cfor40min.
(coretemperature>+72Cforbothcasingformats)
COOL Undercoldshowerorinwater,drainandairdry
STORE Inchillerbelow+4C,shelflife<14days
WHITESAUSAGE/VealSausage(Bavaria)

(Rawcookedsausagetype,finelychoppedbatter)

INGREDIENTS
Rawmaterials: (calculatedfor30kgbatch)
30.00% Vealtrimmings 9.000kg
20.00% Porktrimmings 6.000kg
25.00% Porkfat,softfattytissue 7.500kg
25.00% Ice(drinkingwater) 7.500kg
Extenders:
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Extenders:
Additives:
(perkgrawmaterials) (totalfor30kg)
18.00g Commonsalt 540.00g
3.00g Phosphate 90.00g
Seasonings:
(perkgrawmaterials) (totalfor30kg)
1.00g Whitepepper,ground 30.00g
0.50g Ginger,ground 15.00g
0.50g Mace,ground 15.00g
0.50g Lemonskin 15.00g
1.00g Parsleyleaves,fresh 30.00g
3pieces Onions,fresh
PROCESSING
CUT Meatsandfattytissuesinsmallpieces
CHILL Meatsandfatsovernightat<+4C
GRIND Meatsandfatsseparately3mm
CHOP Groundmeat,iceandingredientsfor10
rounds.Addfatsandseasoningsandchopuntil+12C
STUFF Inhogcasings26/28mm
COOK Inwaterat+74Cfor40min.
COOL Undercoldshowerorincoldwater
PREPARE Traditionallyeatenimmediatelyafterproduction
Heatedinsimmeringwater
STORE Optional:Inchillerbelow+4C,shelflife<5days
KRAKOWSAUSAGE(Polishtraditionalproduct)*

(Rawcookedsausagetype,finelychoppedbatterwithcoarsemeats)

INGREDIENTS
Rawmaterials: (calculatedfor30kgbatch)
10.00% Beeftrimmings,highcollagencontent 3.000kg
10.00% Porktrimmings,highcollagencontent 3.000kg
10.00% Ice(potablewater) 3.000kg
50.00% Porkmeat,lean,notendons 15.000kg
20.00% Porkbellywithoutskin 6.000kg
Extenders:
Additives:
(perkgrawmaterials) (totalfor30kg)
18.00g Nitritecuringsalt 540.00g
3.00g Phosphate 90.00g
Seasonings:
(perkgporkmeatandbelly15kg) (totalfor30kg)
2.00g Blackpepper,ground 60.00g
0.20g Cardamom,ground 6.00g
0.50g Mace,ground 15.00g
PROCESSING
CUT Leanporkmeatandbellyinsmallpieces
MIX Leanmeat,belly,remainingadditives,seasonings
GRIND Mixture13mmandstoreovernightincoldroom
GRIND Beefandporktrimmings3mm
CHOP Groundtrimmingswithice,and30%additives
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CHOP Groundtrimmingswithice,and30%additives
Inbowlcutteruntilafineleanbatterisachieved
MIX Fineleanbatterandchilledgroundmixture
STUFF Intofibrousorcollagencasings6075mm
SMOKE Hotat+65Cfor60min.
COOK At+75Cfor7590min.(coretemp.>+72C)
COOL Undercoldshowerorinwater,drainandairdry
SMOKE Coldat+1822Cthefollowingday
STORE Incoldroombelow+12C
*Duetocontinuingmoistureloss,theproductcanbecomesemidryand
displayareasonableshelflifeatcoolertemperatures
BUFFALOSAUSAGE(nonporkproduct)

(Rawcookedsausagetype,finelychoppedbatterwithcoarsemeats)

INGREDIENTS
Rawmaterials: (calculatedfor30kgbatch)
45.00% Leanbuffalomeat 13.500kg
35.00% Buffalotrimmings(30%fat) 10.500kg
10.00% Buffalobrisketfatorbeefhumpfat 3.000kg
10.00% Ice(drinkingwater) 3.000kg
Extenders:
Additives:
(perkgofmaterial) (totalfor30kg)
18.00g Nitritecuringsalt 540.00g
3.00g Phosphate 90.00g
0.30g AscorbicAcid 9.00g
Seasonings:
(perkgofmaterial) (totalfor30kg)
3.0g Whitepepper,ground 30.00g
1.0g Nutmeg,ground 10.00g
0.5g Coriander,ground 5.00g
0.5g Chilli,ground 5.00g
2.0g Garlic,fresh 20.00g
PROCESSING
GRIND Leanbuffalomeat3mm,trimmings5mm,fats13mm
Storeovernightincoldroom
CHOP Leanbuffalomeat,ice,additives,spicesuntilfinebatter
Addfatanddistributeinslowgearevenly
Addtrimmingsanddistributeinslowgearevenly
STUFF Intoplasticcasingsintotinplatecans
Diameter75mmsize73/110
COOK At+75Cfor90min.at+121Cfor120min.
(coretemp+72C)(coretemp+114C,Fvalue12)
COOL Undercoldshowerorincoldwater,drainandairdry
STORE Incoldroomsbelow+4Cbelow+40C
Shelflife<14daysshelflife1yearas
fullysterilizedcans
MORTADELLA(withslaughterbyproducts,Italy)

(Rawcookedsausagetype,finelychoppedbatter)
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INGREDIENTS

Rawmaterials: (calculatedfor30kgbatch)
30.00% Beeftrimmings 9.000kg
20.00% Pork/beef(gullet,skirt,cheeks) 6.000kg
15.00% Fattytissues 4.500kg
10.00% Softbyproducts(lung,spleen,etc.) 3.000kg
15.00% Ice(potablewater) 4.500kg
Extenders: (calculatedfor30kgbatch)
10.00% Wheatflour 3.000kg
Additives:
(perkgrawmaterials) (totalfor30kg)
18.00g Nitritecuringsalt 540.00g
3.00g Phosphate 90.00g
0.30g Ascorbicacid 9.00g
Seasonings:
(perkgrawmaterials) (totalfor30kg)
2.50g Whitepepper,ground 75.00g
1.00g Nutmeg,ground 30.00g
0.50g Cardamom,ground 15.00g
0.50g Coriander,ground 15.00g
0.20g Cloves,ground 6.00g
0.20g Freshgarlic 6.00g
PROCESSING*
CUT Meat,fatsandbyproductsinsmallpieces
GRIND Meat,fatsandbyproductsseparately3mm
CHOP Meat,byproducts,iceandadditivesfor10to15rounds
Addfattytissue,seasoningsandchopuntil+12C
STUFF Intoplasticcasingsdiameter120240mm
COOK At+80Cfor>150280min.(coretemp.>+72C)
COOL Undercoldshowerorincoldwater,drainandairdry
STORE Incoldroombelow+4C,shelflife<14days
*Sometimessmallbackfatcubes(5mm)andpistachioareadded
BEEFFRANKFURTERS(moderatelyextended)

(Rawcookedsausagetype,finelychoppedbatter)

INGREDIENTS
Rawmaterials: (calculatedfor30kgbatch)
33.00% Beefmeattrimmings,lean 9.900kg
20.00% Beeftrimmings,fatty 6.000kg
20.00% Vegetableoil 6.000kg
25.00% Ice(drinkingwater) 7.500kg
Extenders: (calculatedfora30kgbatch)
2.00% Wheatflour 0.600kg
Additives:
(perkgrawmaterialsandextenders) (totalfor30kg)
18.00g Nitritecuringsalt 540.00g
3.00g Phosphate(pH>7.3) 90.00g
0.30g Ascorbicacid 9.00g
Seasonings:
(perkgrawmaterials) (totalfor30kg)
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(perkgrawmaterials) (totalfor30kg)
3.00g Whitepepper,ground 90.00g
1.00g Nutmeg,ground 30.00g
0.50g Cardamom,ground 15.00g
0.20g Coriander,ground 6.00g
0.50g Garlic,fresh 15.00g
PROCESSING
GRIND Meatandfattytrimmingsseparately3mm
CHILL Meats,fatsandvegetableoilovernightat<+4C
CHOP Groundmeats,iceandadditivesfor1520rounds
Addslowlyvegetableoil,seasoningschopuntil+12C
STUFF Sheeporcollagencasings,2024mm
LINK Todesiredlengthandtwist(60100g)
SMOKE At+65Cfor40min.
COOK Inwaterorsteam+76Cfor>30min.
(coretemperature>+72C)
COOL Undercoldshowerorinwateruntil<+20C
STORE Inchillerbelow+4C,shelflife<14days
BEEFHOTDOG(substantiallyextended)

(Rawcookedsausagetype,finelychoppedbatter)(seealsopage204)

INGREDIENTS
Rawmaterials: (calculatedfora30kgbatch)
35.00% Beefmeattrimmings,lean 10.500kg
14.00% Fatemulsion(1:6:6) 4.200kg
20.00% Ice(drinkingwater) 6.000kg
Extenders: (calculatedfora30kgbatch)
18.00% WaterforhydrationofTVP(1:3) 5.400kg
6.00% TVP(TexturedVegetableProtein) 1.800kg
0.50% ISP(IsolatedSoyaProtein) 0.150kg
5.00% Potatostarch 1.500kg
1.50% Skimmedmilk 0.450kg
Additives:
(perkgrawmaterialsandextenders) (totalfor30kg)
10.00g Nitritecuringsalt 300.00g
2.00g Phosphate 60.00g
2.00g Carrageenan 60.00g
0.10g Sodiumerythorbate 3.00g
Seasonings:
(perkgrawmaterialsandextenders) (totalfor30kg)
2.00g Whitepepper,ground 60.00g
0.30g Nutmeg,ground 9.00g
0.60g Garlicpowder 18.00g
0.35g Paprika 10.50g
0.35g Mustardseeds,ground 10.50g
PROCESSING
GRIND Meattrimmings3mmandchillovernight
EMULSIFY ISP,waterandvegetableoil,chillemulsionat<0C
HYDRATE TVPbymixingwithcoldwater1:3
CHOP Meats,ice,extendersandadditivesfor1015rounds
Addfatemulsionandseasoningsandchopuntil+12C
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Addfatemulsionandseasoningsandchopuntil+12C
STUFF Intopeelingcasingsdiameter2022mmandlink
SMOKE Dryfor30min.at+45C,smokeat+65Cfor30min.
COOK Inwaterorsteamat+75Cfor20min.
COOL undercoldshowerorinwater,vacuumpackandchill
STORE <+4C,shelflifelessthan14days
CHICKENHOTDOG(substantiallyextended)

(Rawcookedsausagetype,finelychoppedbatter)

INGREDIENTS
Rawmaterials: (calculatedfora30kgbatch)
20.00% Chickenmeattrimmings,lean 6.000kg
20.00% ChickenMDM 6.000kg
20.00% Chickenfatemulsion(1:6:6) 6.000kg
18.00% Ice(drinkingwater) 5.400kg
Extenders: (calculatedfora30kgbatch)
12.00% WaterforhydrationofTVP(1:3) 3.600kg
4.00% TVP(TexturedVegetableProtein) 1.200kg
0.50% ISP(IsolatedSoyaProtein) 0.150kg
4.00% Potatostarch 1.200kg
1.50% Skimmedmilk 0.450kg
Additives:
(perkgrawmaterialsandextenders) (totalfor30kg)
10.00g Nitritecuringsalt 300.00g
2.00g Phosphate 60.00g
0.10g Sodiumerythorbate 3.00g
1.00g Foodcolouring(liquid) 30.00g
Seasonings:
(perkgrawmaterialsandextenders) (totalfor30kg)
2.00g Whitepepper,ground 60.00g
0.30g Nutmeg,ground 9.00g
0.60g Garlicpowder 18.00g
PROCESSING
GRIND Meattrimmings3mmandchillovernight
EMULSIFY Vegetableoilandchickenfats,chillemulsionsat<0C
HYDRATE TVPbymixingwithcoldwater1:3
CHOP Meats,ice,extendersandadditivesfor1015rounds
Addfatemulsionandseasoningsandchopuntil+12C
STUFF Intopeelingcasingsdiameter2022mmandlink
SMOKE Dryfor30min.at+45C,smokeat+65Cfor30min.
COOK Inwaterorsteamat+75Cfor20min.
COOL Undercoldshowerorinwater,vacuumpackandchill
STORE <4C,SHELFLIFELESSTHAN10DAys
BREAKFASTSAUSAGE(moderatelyextended)

(Rawcookedsausagetype,finelychoppedbatter)

INGREDIENTS
Rawmaterials: (calculatedfora30kgbatch)
30.00% Beefmeattrimmings,lean 9.000kg
20.00% Porkmeattrimmings,lean 6.000kg
Fattyporktissues
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20.00% Fattyporktissues 6.000kg

18.00% Ice(potablewater) 5.400kg
Extenders: (calculatedfora30kgbatch)
6.00% Wheatflour 1.800kg
4.00% Rusk(bakedandcrushedflour) 1.200kg
2.00% Cornstarch 0.600kg
Additives:
(perkgrawmaterials) (totalfor30kg)
16.0g Commonsalt 480.00g
3.0g Phosphate 90.00g
0.3g Ascorbicacid 9.00g
0.5g MSG(monosodiumglutamate) 15.00g
Seasonings:
(perkgrawmaterials) (totalfor30kg)
2.0g Whitepepper,ground 60.00g
0.3g Nutmeg,ground 9.00g
0.3g Mace,ground 9.00g
0.2g Coriander,ground 6.00g
0.2g Ginger,ground 6.00g
PROCESSING
CUT Meattrimmingsandfattytissuesinsmallpieces
CHILL Meattrimmingsandfatsovernight
GRIND Meattrimmingsandfatsseparately3mm
CHOP Meatmince,fats,ice,spicesandadditivesto+12C
STUFF Intocollagencasings2628mm,link50g
PACK 1020pieces(0.51.0kg)inplasticpouches
STORE Indeepfreezerbelow18C,shelflife3to6months
Storedrawfrozen,heattreatedonlypriorto
consumption

MeatloAves

Thecommonformulationsforrawcookedsausagescanbeusedinprincipleforthefabricationof
productmixesformeatloaves.Therearemeatloavesentirelycomposedoffinelychoppedbatter
andvarietiesconsistingoffinebattermixedwithcoarsemeatmaterials(usuallyground512mm).
Meat loaves are subject to intensive heat treatment when they are baked in ovens at +150C,
resultinginsomeweightloss(waterevaporation).Usuallythesaltcontentisslightlyreduced(from
18gto16gcalculatedperkgoftotalrawmaterials).

Commonrecipesusedforthefabricationofmeatloavesarefrankfurters(page400)andcoarse
hamsausage(page405),withtheabovementionedadjustmentonsaltcontent.

MEATBALLS

Rawcooked meat mixes are used for the material, from which meat balls are shaped. These
mixesaremainlyfabricatedwithoutcuringsubstancesbutwithcommonsalt,asforthemajorityof
suchproductsagreycolourisrequired.Formulationsusuallyhavehighcontentsofleanmeat(fat
andwatercontentssignificantlyreduced)tomaketheseproductsfirmelastic.Thesaltcontentis
reducedto1012gperkiloandoftenherbsareadded.

EspeciallyinAsia,thereareseveralvarietiesoflowcostmeatballsonthemarket.Thesemeat
ballsareusedasstreetfoodandinfastfoodoutlets.Onecommonformulationisshownbelow:

Rawmaterials: (calculatedfora10kgbatch)
Porkmeattrimmings,lean
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40.00% Porkmeattrimmings,lean 4.000kg

20.00% TVP(rehydrated1:3) 2.000kg
10.00% Wheatflour 1.000kg
10.00% Ice(potablewater) 1.000kg
15.00% Fattyporktissues 1.500kg
5.00% Potatoorcornstarch 0.500kg
Additivesandspices: (perkgrawmaterials)
10.0g Commonsalt
2.0g Phosphate
2.0g Whitepepper,ground 60.00g
0.2g Coriander,ground 6.00g
0.2g Ginger,ground 6.00g
PRECOOKEDCOOKEDPRODUCTS

CORNEDBEEF(traditionalmethod,SouthAmerica)

(Precookedcookedmeatproduct,coarsemixture)

Thedescribedprocedureisasmallscaleprocessingmethod.Industrial
processingmethodseepage169.

INGREDIENTS
Rawmaterials: (calculatedfora10kgbatch)
80.00% Beefmeatpieces,lean 8.000kg
20.00% Beefmeattrimmings 2.000kg
Curingbrine(10litres):
(perlitrebrine) (totalfor10kg)
22.00g Nitritecuringsalt 220.00g
2.00g Sugar 20.00g
PROCESSING
CUT Beefmeatinuniformbigstripes
CURE Meatfor4daysincuringbrineat+10C
COOK Beefmeatstripesat+82C*
CHECK Meatfortendons,removeifnecessary
GRIND Cookedmeatthroughkidneyplate,reverseknife
STUFF Intotypicalcans(compactproperly)andseal
COOK SterilisecanstoFvalue1214
COOL Onairorinwater
STORE atambienttemperature
*Cookinglossaround3035%,oftensmalllayerofcookedfatsisaddedon
top.
CORNEDBEEF(premiumquality,spicedvariety,Philippines)

(Precookedcookedmeatproduct,coarsemixture)

SimilarvariationsarecommonalsoonthePacificislands.Thecornedbeefis
preparedwithonions,garlicandoftenpotatopiecesandconsumedhot
togetherwithcooked/steamedrice.

INGREDIENTS
Rawmaterials: (calculatedfora10kgbatch)
50.00% Beefmeatandbrisket) 5.000kg
50.00% Buffalomeattrimmings,lean 5.000.kg
Curingbrine: (2.500kgbrine,10%saltsolution)
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Curingbrine: (2.500kgbrine,10%saltsolution)
88.86% Potablewater 2.224.00g
10.00% Nitritecuringsalt 250.00g
1.00% Sugar,refined 25.00g
1.50% Phosphate(soluble) 37.50g
0.04% Sodiumerythorbate 1.00g
Seasonings:
(perkgrawmaterials) (totalfor10kg)
1.50g Groundblackpepper 15.00g
2.00g Choppedgarlic,fresh 20.00g
0.05g Bayleaf 0.50g
3.00g Oreganopowder 30.00g
PROCESSING
CUT Fresh/chilledmeatsinto50mmcubes
BRINE Mixcoldwater(+4C)withingredients,startwith
phosphate(soluble),thereafter
nitritecuringsalt,thereafter
sugar,sodiumerythorbate(seepage180)
CURE Meatinacleancontainersubmergedinbrine
at+4for1day
WASH Curedmeatoncewithpotablewater
COOK Meatwithseasoningsinpressurecookerfor1hour
FLAKE Meatpiecesandremixwithbroth(7:3)
STUFF Intocansandsterilizeat+110CtoFvalue12
STORE Atambienttemperature
CORNEDBEEF(substantiallyextended,spicy,Philippines)

(Precookedcookedmeatproduct,coarsemixture)(seealsopage212)

INGREDIENTS
Rawmaterials: (calculatedfora10kgbatch)
25.00% Beefmeatandbrisket) 2.500kg
50.00% Buffalomeattrimmings,lean 5.000kg
Extenders: (calculatedfor10kgbatch)
10.00% Porkskin 1.000kg
10.00% Potablewater(forrehydration) 1.000kg
5.00% TVP(texturedvegetableprotein) 0.500kg
0.50% Carrageenan 0.050kg
Curingbrine: (2.500kgbrine,10%saltsolution)
88.86% Potablewater 2.224.00g
10.00% Nitritecuringsalt 250.00g
5.00% Sugar,refined 125.00g
0.10% Sodiumerythorbate .50g
Seasonings:
(perkgrawmaterials) (totalfor10kg)
2.00g Groundblackpepper 20.00g
2.00g Choppedgarlic,fresh 20.00g
3.00g Oreganopowder 30.00g
1.00g Ginger,ground 10.00g
1.00g MSG(monosodiumglutamate) 10.00g
PROCESSING
CUT Fresh/chilledmeatsinto50mmcubes
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CUT Fresh/chilledmeatsinto50mmcubes
BRINE Mixbrinecomponents,startwith
phosphate(soluble),nitritecuringsalt,
sugar,sodiumerythorbate
CURE Meatinacleancontainersubmergedinbrine
at+4Cfor1day
REHYDRATE TVPwithpotablewaterallocation
COOK Meat,porkskinwithseasoningsfor1hour
FLAKE Meat,grindporkskin,remixwithbroth(7:3)
STUFF Intoplasticbags(250,500g)andseal
STORE Indeepfreezer,cookpriortoconsumption
FINELIVERSAUSAGE/LIVERPATE

(Precookedcookedsausagetype,finelychoppedbatter)

INGREDIENTS
Rawmaterials: (calculatedfora30kgbatch)
35.00% Porkliver,raw 10.500kg
50.00% Porkbelly,precooked 15.000kg
(freshweight19.5kg,cookingloss4.500kg)
15.00% Meatsoup(broth) 4.500kg
(compensationforcookingloss)
Extenders:
Additives:
(perkgmaterials) (totalfor30kg)
15.00g Nitritecuringsalt 450.00g
Seasonings:
(perkgmaterials) (totalfor30kg)
2.00g Whitepepper,ground 60.00g
0.50g Ginger,ground 15.00g
0.30g Cardamom,ground 9.00g
0.30g Mace,ground 9.00g
0.50g Vanillasugar 15.00g
1.00g Honey 30.00g
30.00g Onions,slightlyfriedinlard 900.00g
PROCESSING
CHOP Fresh,chilledporkliverwithnitritecuringsaltathigh
speeduntilfineandcreamytextureisachieved(bubbles)
CHILL Choppedliverovernightat<+4C
PRECOOK Porkbellyat+85C,grind13mm
CHOP Hotgroundporkbelly,onionsandhotbrothathigh
speed
ADD Below+45Caddcoldcuredliver,spicesandhoney
Completechoppinguntil+24C
STUFF Intoplasticcasings,diameter60mm
COOK At+82Cfor75min.toacoretemperature>+72C
COOL Undercoldshowerorincoldwater,drainandairdry
STORE Incoldroombelow+4C,shelflife<14days
COARSELIVERSAUSAGE

(Precookedcookedsausagetype,coarsematerials)
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INGREDIENTS
Rawmaterials: (calculatedfora10kgbatch)
15.00% Porkliverandkidneys,raw 1.500kg
35.00% Meatandporkbelly,precooked 3.500kg
15.00% Fattytissues,precooked 1.500kg
15.00% Pigheadmeat,precooked 1.500kg
10.00% Meatsoup(broth) 1.000kg
(compensationforcookingloss)
Extenders:
5.00% Wheatflour 0.500kg
5.00% Breadcrumbs(oldbreadorbreadrolls) 0,500kg
Additives:
(perkgmaterials) (totalfor10kg)
16.00g Commonsalt(refined) 160.00g
Seasonings:
(perkgmaterials) (totalfor10kg)
50.00g Onions,slightlyfriedinlard 500.00g
2.00g Whitepepper,ground 20.00g
1.50g Marjoram 15.00g
0.30g Ginger,ground 3.00g
0.30g Cardamom,ground 3.00g
0.20g Pimento(allspice),ground 2.00g
PROCESSING
PRE Meattrimmings,fattytissues,pigheads
COOK
DEBONE Pigheads(bewareofteeth,hardtissue)
MIX Cookedmaterials,freshliver,seasoningandadditives
GRIND Mixedmaterials3mm,mixagain
STUFF Intohogcasings2630mm,caps,middles
COOK At+84Ctoacoretemperature>+72C
COOL Undercoldshowerorincoldwater,drainandairdry
SMOKE Coldsmoke<+20Covernight
STORE Inchillerbelow+4C,shelflife<14days
BLOODSAUSAGE/CentralEuropeanproduct

(Precookedcookedsausagetype,coarsemixture)

INGREDIENTS
Rawmaterials: (calculatedfora10kgbatch)
20.00% Pigblood,raw 2.000kg
25.00% Porkheadmeat,precooked 2.500kg
25.00% Porkbelly,precooked 2.500kg
20.00% Porkskin,precooked 2.000kg
5.00% Meatsoup(broth) 0.500kg
5.00% Onions,raw 0.500kg
Extenders:
Additives:

(perkgmaterials) (totalfor10kg)
16.00g Nitritecuringsalt 16000
Seasonings:
(perkgmaterials) (totalfor10kg)
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(perkgmaterials) (totalfor10kg)
2.50g Whitepepper,ground 25.00g
1.00g Cloves,ground 10.00g
0.70g Marjoram 7.00g
0.50g Pimento(allspice),ground 5.00g
0.30g Nutmeg,ground 3.00g
PROCESSING
COOK Pigheads,porkskinandporkbelly
DEBONE Cookedpigheads(bewareofteeth)
CUT Pigheadmaterialandbellyintodicesorstripes
GRIND Cookedhotporkskin,onionsandbroth3mm
MIX a)fatandmeatdiceswithsaltandspices
b)spiceddiceswithgroundporkskinandaddblood
STUFF Intoporkintestinesofdesiredsize
COOK At+82Ctoacoretemperatureof+75C
COOL Onairandtransfertocoldroomfor24hours
SMOKE Coldsmokeat<+22Covernight
STORE Incoldroomat<+4C,shelflife<21days
BLODKORV/ExtendedBloodSausage(Sweden)

(Precookedcookedsausagetype,coarsemixture)

INGREDIENTS
Rawmaterials: (calculatedfora10kgbatch)
35.00% Pigblood,raw 3.500kg
10.00% Porklard 1.000kg
10.00% Porkbackfat,blanched 1.000kg
10.00% Meatsoup(broth) 1.000kg
Extenders: (calculatedfora10kgbatch)
25.00% Wheatflour 2.500kg
10.00% Sugar 1.000kg
Additives:
(perkgmaterials) (totalfor10kg)
16.00g Commonsalt 16000
Seasonings:
(perkgmaterials) (totalfor10kg)
1.00g Cloves,ground 10.00g
1.00g Cinnamon 10.00g
1.00g Raisins 10.00g
PROCESSING
MIX Blood,sugar,saltandseasonings
CUT Porkbackfatintodices58mm
BLANCH Porkbackfatdices(scalding)
MIX Wheatflour,lard,dicesintoheatedmeatsoup
Addthebloodmixalso
STUFF Intomediumsizebeefmiddles
COOK At+85Ctoacoretemperatureof+75C
COOL Onairandtransfertocoldroomfor24hours
SMOKE Coldsmokeat<+22Covernightandairdry
STORE Incoldroomat<+4C
CUREDMEATCUTS

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COOKEDHAM/Entiremusclepiecesformedtogether
Rawmaterials:
20.000kg Porktopsides(meatpiecefromhindleg),allconnectivetissue
andfatsremovedfromsurface,pHvalue5.7orhigher.
Brinecomposition:
7.000kg Potablewater
1.800kg Crushedice
1.200kg Nitritecuringsalt
0.200kg Phosphate(soluble)
0.100kg Sugar
0.100kg Carrageenan
0.020kg Sodiumascorbate
PROCESSING:
Meatischilled(+4C)priortobrineinjection

Brineispreparedandchilled(supportedbyaddingofcrushedice)
Withouttumbler:

Inject20%curingbrineinthemeat(basedonfreshmeat

weight)

Submergeinjectedmeatpiecesinremainingbrine

Keepinchillerfor48hours
Withtumbler:

Inject20%curingbrineinthemeat(basedonfreshmeat

weight)

Transferinjectedmeatpiecestotumbler

Tumbleunderrefrigerationfor12hours

58rpm,5minutesrotation/20minutesresting,+2C
Transfermeatpiecesintohammouldsandapplyfirmpressurewith

cover

Allowforrestingphaseof5hoursinchiller

Cookat+75Ctocoretemperatureof+70C(useDeltatcookingif

possible)

Coolunderrunningwater,transfertochillerovernight

Removehamsfromhammouldsandvacuumpackfinalproduct
RAWFERMENTEDHAMS

Productionprinciplesseepage172

PORKBACON
Rawmaterials:
20.000kg Porkbelly(meat/fatratio60/40)Ribbonesandsoftbonesare
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removedSkinleftonoralsoremoved.
Brinecomposition:
8.800kg Icewater
1.200kg Nitritecuringsalt
0.200kg Phosphate(soluble)
0.100kg Sugar
0.020kg Sodiumascorbate
PROCESSING
Bellyistrimmedandchilled(+4C)priortobrineinjection

Brineispreparedandchilled

20%curingbrineareinjectedinthemeat(basedonfreshmeatweight)

Injectedbelliesaresubmergedinremainingbrine

Keepinchillerfor3648hours

Belliesarehungandhotsmoked

Afterhotsmoking,cooldownatambienttemperatureandtransfertochiller
overnight

Slice24mmandvacuumpack
BEEFBACON
Rawmaterials:
20.000kg Beefsilversidetiporbrisket(meat6080%)Bonesandsoftbones
areremoved10mmlayerofbodyfatisleftonsilversidetip
Brinecomposition:
8.800kg Icewater
1.200kg Nitritecuringsalt
0.200kg Phosphate(soluble)
0.100kg Sugar
0.020kg Sodiumascorbate
PROCESSING
Seeporkbaconabove.
INGIGENOUSMEATPRODUCTS

LUPCHEONG/Chinesedryporksausage

(Driedsausagetype,coarsemixture)(seealsopage214)

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
60.00% Leanporkmeat(90/10) 6.000kg
40.00% Porkbellywithoutskin(60/40) 4.000kg
Extenders:
Additives:
(perkgmaterials) (totalfor10kg)
15.00g Commonsalt(refined) 150.00g
15.00g Sugar(saccharose) 150.00g
Seasonings:
(perkgrawmaterials) (totalfor10kg)

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10.00g Soysauce 100.00g

2.00g Ricewine 20.00g
1.00g Ginger,ground 10.00g
0.50g Cinnamon,ground 5.00g
PROCESSING
CUT Meatandbellyintosmallpieces,keepat2C
MIX Rawmaterials,additivesandseasonings
GRIND Mixture5mm
STUFF Naturalpigcasings(26mm)
PORTION Linkintosausagesofdesiredsize(60100g)
DRY +60Cfor2448hrs.,another48hours+4550C
(SMOKE)
KEEP Inadryandcoolplace(ifpossiblevacuumpacked)
NAEM(alsoNham)/FermentedPorkProduct(SEAsia)

(Fermentedsausagetype,coarsemixture)(seealsopage217)

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
60.00% Porkmeat,lean 6.000kg
20.00% Porkskin 2.000kg
Extenders: (calculatedfor10kgbatch)
20.00% Rice,mediumquality,cooked 2.000kg
Additives:
(perkgmaterials) (totalfor10kg)
23.00g Nitritecuringsalt 230.00g
1.00g MSG(monosodiumglutamate) 10.00g
Seasonings:
(perkgrawmaterials) (totalfor10kg)
15.00g Chilli,fresh 150.00g
2.00g Sugar 20.00g
80.00g Freshgarlic 800.00g
PROCESSING
PRECOOK Rice(cookinwaterorsteam)
Porkskininboilingwater
CUT Leanporkmeatinsmallerpieces
Cookedporkskininsmallstripes
GRIND Porkmeat,seasoningsandgarlic3mm
MIX Mixturewithcookedriceandporkskin
PORTION Wrapsmallquantitiesinbananaleaves(traditional)or
stuffinperforatedplasticcasings(35mm)
FERMENT Atroomtemperature(+2530C)for24days
STORE Underrefrigeration,shelflife2weeks
CONSUME Assnackoruseasingredienttomeals
ISAANSAUSAGE/HerbSausage(Thailand,recipe1)

(Quickcuredsausagetype,coarsemixture)

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
80.00% Porkbellywithoutskin,fresh 8.000kg
10.00% Potablewater 1.000kg
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Extenders:
10.00% Rice,mediumquality 1.000kg
Additives:
(perkgmaterials) (totalfor10kg)
12.00g Commonsalt 120.00g
2.00g Erythorbate 20.00g
Seasonings:
(perkgrawmaterials) (totalfor10kg)
6.00g Whitepepper,ground 60.00g
1.00g Sugar 10.00g
20.00g Freshgarlic 200.00g
1.00g MSG(monosodiumglutamate) 10.00g
PROCESSING
CUT Porkmeatinsmallpieces
SOAK Riceinwater
GRIND Porkmeat,seasoningsandgarlic5mm
MIX Porkmeat,garlic,seasoningandrice
STUFF Intonaturalporkcasings(2628mm)
CURE Atroomtemperature(+37C)for2days
STORE Underrefrigeration,shelflife2weeks
PREPARE Roastoncharcoalorgasgrill
ISAANSAUSAGE/HerbSausage(Thailand,recipe2)

(Freshsausagetype,coarsemixture)(seealsopage216)

INGREDIENTS
Rawmaterials: (calculatedfor10kgbatch)
80.00% Porkmeattrimmings,lean 8.000kg
20.00% Porkbellyandbackfat 2.000kg
Extenders:
Additives:
(perkgrawmaterials) (totalfor10kg)
10.00g Commonsalt 100.00g
2.00g Erythorbate 20.00g
Seasonings:
(perkgrawmaterials) (totalfor10kg)
1.00g Chillipaste 10.00g
1.50g Soysauce 15.00g
1.00g Shrimppaste 10.00g
1.00g Lemongrass 10.00g
10.00g Freshgarlic 100.00g
1.00g MSG(monosodiumglutamate) 10.00g
PROCESSING
CUT Porkmeatandbellyfattrimmingsinsmallpieces
MIX Porkmeat,fats,additivesandseasoning
GRIND Mixture5mm
STUFF Intonaturalporkcasings(2628mm)
STORE Underrefrigeration,selflife<2days
PREPARE Roastoncharcoalorgasgrill
RICESAUSAGE(Asiancerealsausage) seepage78
KEBAB seepage106
LOWCOSTFRESHSAUSAGES
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LOWCOSTFRESHSAUSAGES seepage113
TRADITIONALBLOODSAUSAGES seepage163
CHICKENPRODUCTS
a)Coated/breadedproducts seepage189
b)Chickenburger seepage191
MOOYOH(Asianfloursausage) seepage197
SPLEENLIVERSAUSAGE(Asianoffalsausage) seepage216
FLOSSYSHREDDEDPORK seepage217
SALAME(SouthAmerican,rawfermented) seepage219
MORCILLA(SouthAmericanbloodsausage) seepage219
SIMPLEDRIEDMEAT(withoutadditives) seepage233
CHARQUE(SouthAmericandriedmeat) seepage236
BILTONG(SouthAfricandriedmeat) seepage237
PASTIRMA(MiddleEastdriedmeat) seepage238
JERKY(NorthAmericandriedmeat) seepage239
KILISHI(Africandriedandprocessedmeat) seepage241

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