Making Sausage...The Steps to Follow
Wash your hands please
1. Wash the meat in the sink with cool water, allow to drain
Cut the meat into smaller cubes, trim any excess gristle/sinew/connective tissue.
2. Grind the meat (be careful with your fingers), if there are problems with the grinder, contact your teacher..
Keep these hints in mind -
1. don't force the meat through the grinder - it will grind at its own pace
2. you may have to stop grinding the meat to clean the discs and the blade occasionally, as there may be sinew caught around the blade
3. Using the food processor - chop onions if necessary
4. Prepare your garlic - clean the heads of garlic (outside covering off), and break into individual cloves.
Determine amount of garlic to add
Place in food processor, add 1 cup of water‹process until minced
5. Using a large bowl/pot/roaster , combine your recipe ingredients. It is critical that the ingredients are thoroughly mixed. Use your hands. Take turns within your group, if your hands get too cold.
6. To test your mixture - make a sample meat patty and fry it in a frying pan. Determine if any more seasonings are required.
REMEMBER - your seasonings will become stronger with time. DON'T OVER DO IT
7. Place one sausage casing on the sausage tube that has been installed on the grinder. Place oil into the casing as well as on the sausage tube. Place the casing on the tube.
8. Gradually add the meat mixture into the feeder compartment of the grinder. Tie a knot in the sausage casing after some meat has come out of the sausage tube. When the sausage link has reached the desired size leave 4" of empty casing, cut the casing and secure with a knot.
2. Drop a gummy bear into each of your prepared beaker or cup and place the beaker or cup
Step4: Put flour on a surface and roll the dough until its ¼ in thickness.
1) Always mix ingredients in small amounts. Do not try to make 10 Kg of black
5. Put the stirring wire through the second hole of the stopper. Insert the stopper, thermometer, and wire into the test tube. Make sure that the thermometer bulb is below the surface of the solution.
Now, assemble and arrange all of the needed supplies so that they are easily accessible. Connect the IV tubing to the solution bag and allow the fluid in the bag to run through the entire length of the tubing, also known as priming the tubing. When this is done, clamp the tubing closed. You will then need to tear several pieces of tape, six to eight inche...
Some packaged meat products may contain casein as a binder so make it a habit to read the label
Enforcing simple things like hand washing and requiring the use of hairnets were unheard of. Therefore the meat was often contaminated with sweat, dirt, and human hair. Many changes needed to be made this industry such as hiring more meat inspectors to check the condition of the meat before being sent to sell. Most important improve personal hygiene conditions and enforcing rules on it. This will help prevent diseases being passed on and contaminating meat products. Also changing the safety conditions and compensating workers from accidents caused during work and for
The ingredients are one 1lb of beef, ½ cup of olive oil, 1 large scallions, 1 half medium cabbage, 2 potatoes, 2 yams, 2 malanga, 2 butternut squash, 2 turnips, 1 stalk of celery, 3 medium carrots, 1 6 oz. package of spaghetti, 1 tablespoon of tomato paste 1 scotch bonnet pepper and 4 parsley springs. All of these ingredients can be found in every supermarket. Before we start we need to prepare the meat. First
Next, repeat steps 7-11 4 times however this time you don’t do it with hot water you do it with the cold water. To keep the cold water cold put ice cubes in the water if it starts to become warm. 14.
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
The word sausage is derived from the Latin word salsus meaning salted. The making and producing of sausage was started well over two thousand years ago. Some of the basic ways to make sausages are very old and the industry is always adapting to new ways to produce the sausages, because as time goes on, things have to change. The sausage was always part of man’s diet. They say that the first mentioned sausage was found in the Greek play the Orya, also known as the sausage. This play was written about 500 B.C.
5.) One at a time, place your test tubes in the water bath and heat the first test tube to 25 , the second to 50 , the third to 75, and the last to 100 degrees c. Remeber to stir with your stirring rod every so often.
Currently, meats and other foods have loose limitations on their quality. For example, a can of tomato soup can contain up to ten fly eggs in a normal sized glass cup. While this sounds horrid and abominable, current food policies have greatly increased in comparison to approximately a century or a little more ago. The inventions of different machinery that “cleanses” the meat, the changes of various slaughterhouses that have impacted the modern foods and other similar products as well as the usage of new chemicals to prevent growth and reproduction of harmful bacteria are few examples of recent advances. Improvements of meat and canned food quality have impacted the overall health of people and animals in both good and bad ways.
Bhat, Z.f., and Hina Bhat. "Animal-free Meat Biofabrication." American Journal of Food Technology 6.6 (2011): 441-59. Print.
2. Step 2: Heat the mixture: Make sure the agarose dissolves. Wait until it boils and when you are going to transfer the mixture, wear gloves to avoid getting burnt. Transfer the mixture to a removable gel tray. 3.