Food Processing Lab Manual PDF

# PRACTICUM 4 ## Processed Meat Product: Burger patties ### AIM To demonstrate the application of comminution technique to produce palatable fish product. ### INTRODUCTION Fish is one the primary source of proteins consumed worldwide. There are a great number of fish species ranging from very small...

# PRACTICUM 4 ## Processed Meat Product: Burger patties ### AIM To demonstrate the application of comminution technique to produce palatable fish product. ### INTRODUCTION Fish is one the primary source of proteins consumed worldwide. There are a great number of fish species ranging from very small to the very big species. For thousands of years human has consumed fish for the purpose of meeting protein need for growing and to maintain health. Commercially fish are catch from open water such as rivers, seas, and oceans. At present, the volume of fish catch from the open water has been levelled by the volume of fish produced through commercial culture. Fish meat is biochemically characterised by its high-water content and lower stroma proteins, rendering it highly perishable and prone to rapid deterioration. To address this, various preservation techniques have been developed, including drying, freezing, chilling, fermentation, and canning, all of which effectively extend the shelf life of preserved fish. In this practical activity, utilising frozen-thaw fish, students will gain hands-on experience with the unit operations necessary for producing formulated fish products, with a focus on producing fish burger patties as a specific example. ### Fish hamburger patties #### Materials | Ingredients | Quantity | |---|---| | Fish fillet | 250 g | | Fat (olive oil) | 10 mL | | Cooking yoghurt | 10 g | | Garlic (finely chopped) | 10 g | | Onion (finely chopped) | 20 g | | Salt to taste | 5 g | | Chili powder | 0.5 g | | Garam masala | 1 g | | Bread crumb | 20 g | **Note:** Record the weight of all raw materials before preparation begins. The preparation steps may include trimming and will results in loss of ingredients. This is normal in food preparation. The records will enable us to calculate the yield of the products and be used for marketing purposes. #### Equipment - Meat grinder/mincer - Burger press - Knife and chopping board - Weighing scale - Spatula - Thermometer and timer - Frying pan #### Methods 1. Record the weight of all the ingredients. 2. Mince the boneless fish fillet using meat grinder to uniform consistency. 3. Add the rest of ingredients and mix until well combined. Rest in the freezer for 15 minutes. *Note: You can use a blast freezer instead.* 4. Divide the mixture into small portions (±100 g/patty) and mould them using the burger press. 5. Pan fry the burgers (until internal temperature reach 75 °C and above) and perform sensory analysis. # PRACTICUM 6 ## Ice Cream Product ### Aim To demonstrate the principle of aeration in the processing of dairy food ingredients. ### Introduction Ice cream is a frozen dessert made by aeration of dairy products, such as milk and cream with other ingredients mostly sweeteners, fruits, and flavouring agents. The sweeteners used in ice cream manufacture are mostly sugar, although artificial sweeteners are also added. The smoothly textured semi-solid is pliable and scoopable at frozen stage. This property is the results from aeration process by means of mixing/stirring resulting in the entrapments of air and the formation of ice-crystals. The composition of ice cream mix is more than 10% milkfat, between 10% and 16% fat, 9 to 12% milk solids-not-fat (MSNF) or serum solids which are proteins (caseins and whey proteins) and carbohydrates (lactose) that are usually found in milk, 12 to 16% sweeteners usually sugar, but can also be a combination of sugar and glucose-based corn syrup sweeteners, 0.2 to 0.5% stabilisers and emulsifiers, 55% to 64% water which comes from the milk and other ingredients. However, there are variations in the composition that related very much to health concern such as high fat content and heart related disease hence the reason to produce low fat ice cream. Another variation is the inclusion of viable bacteria that can exhibit health benefits to consumers. ### Ice cream making #### Materials | Ingredients | Quantity | |---|---| | Full cream milk | 1 L | | Skimmed milk powder | 30 g | | Whipping cream | 200 g | | Lecithin (soybean base) | 2 g | | Strawberry jam (optional) | 1½ can | | Xanthan gum or carrageenan (either one) | 1.6 g | | Sodium alginate | 2.4 g | | Sugar | 150 g | | Corn syrup | 50 g | | Vanilla extract | 5 mL | #### Equipment, utensils, and other consumables - Electric mixer and mixing bowl - Boiling pot and spatula - Thermometer - Ice cream maker #### Methods 1. Mix the ingredients (full cream milk, skimmed milk powder and whipping cream). 2. Pasteurise, or heat, the mix to kill any harmful bacteria. Boil the milk in boiling pot until temperature reached approximately 95°C. Keep the milk from over boiling by reducing the heat. Stir continuously. 3. Using an electric mixer, mix vanilla extract, sweetener, emulsifier, and stabiliser, then add a little amount of heated milk into the mixture. 4. Cool the mix in an ice bath. Sample out some ice cream mix for viscosity and density measurement (weight a known volume of mix, record your data). 5. Transfer the ice cream into ice cream machine and start whipping (no longer than 8 minutes). Sample out some freshly whipped ice cream and measure the density. *Note: Please use the same container as the ice cream mix to perform the density measurement.* 6. Stir in other solid/semi-solid flavouring ingredients such as strawberry jam and continue whipping until smooth. 7. Transfer the ice cream into plastic container and freeze. Sample out some fresh made ice cream for sensory analysis. *Note: You can use blast freezer.* #### Ice cream processing variations - Step 3: Mix for 10 minutes - Step 3: Mix for 20 minutes