TEKNOLOGI DAGING

BRUEHWUERSTE

BAHAN KULIAH

TEKNOLOGI DAGING

OLEH

MUHAMMAD YUSUF

TEKNOLOGI PANGAN –

TEKNIK KIMIA – PNUP

2014

DIFINATION OF BRUEHWUERSTE

NOT ONLY EMULSION, BUT

POLYDISPERSION SYSTEM:MEAT, FIBER, ETC

SUSPENSIONEMULSIONSOLUTION

PROTEIN MATRIXTRAPPING

WATER, OIL/FATAND AIR

PROTEIN MATRIX

Raw Material

Daging

Sumber protein Cita rasa/Flavor

Tekstur

LemakPembentuk permukaan aktif

Mencegah pengkerutan protein

Mengatur konsistensi produk

Cita rasa

Lubrikan/mencegah denaturasi protein

Air/EsMedia pelarut

Medium pengembangan

Pengatur suhu

Pengatur tekstur

Standard Colagen pada Sosis

Standard Colagen pd Deli-produk

Standard Colagen pada Meat Loaf

BASIC FORMULA

•

Frankfurter Babi klas II 50% Lemak kl II 25 % Es 25 %

Warnakekuningan cerah

Wienero Sapi klas II 25 %o Babi klas II 25 %o Lemak kl II 35 %o Es 20 % Warna coklat

kekuningan (gelap)

Hot Dogo Sapi klas II 10 %o Sapi klas III30 %o Babi klas II 10 %o Lemak kl II 30 %o Es 20 %o Warna coklat

kekuningan (gelap)

Bratwurst (s. goreng)o Sapi klas II 30 %o Babi klas II 15 %o Lemak kl II 35 %o Es 20 %o Tanpa nitrito Warna : putih,

merah pucat

KUTTER

TEMPERATURE and TIME

• Protein solubility Optimum at - 4 until + 4 oC

• Normaly Kutter of Meat until 8 oC

• Finished Kutter at 12 oC

• Too high temp cause protein denaturation:– ==> Emulsion

breaking

– ==> High cooking loss

– ==> No texture

FILLING

• TYPE AND VISCOSITY OF EMULSION

• TYPE AND DIAMETER OF CASING

• WAITING TIME FROM KUTTER - FILLING

• TEMPERATURE OF FILLING

• METHODE AND TYPE OF FILLING MASHINE

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