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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
•
•
