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Comminuted meat products involve preparation of meat emulsion, a mixture in which
finely divided meat constituents are dispersed throughout fat-in-water emulsion.
Simple technologies developed by NRC Meat for processing chicken emulsion will provide
the answer. Minced chicken or chicken kheema, minced chicken by-products (heart
+ gizzard + skin), chicken fat, ice flakes, salt, sodium tri-polyphosphate, refined
wheat flour or maida, spice mix, condiments (onion: garlic; 3:1), sugar and sodium
nitrite were chopped and mixed in a bowl chopper till the desired consistency as
follows:
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Chilled meat
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Mincing/comminution (Kheema)
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Blending with salt, phosphate, sugar, spices, condiments etc.
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Emulsion
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Ready for preparing various products
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The part of meat portion can be replaced with vegetables like potato, cabbage, bottle-guard
etc. Natural polyphenols containing antioxidant, heart healthy, anti-hypertensive
and anti-cancerous ingredients like pomegranate juice or rind powder, green tea
extract, honey, drumstick leaves extract can be incorporated to improve the keeping
quality and consumer’s health. Dietary fibres extracted from grapes, citrus fruits,
different cereals and pulses may successfully utilized to increase fibre content
in meat products.
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A single emulsion can be used for preparation of more than 10 varieties of products:
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1. Stuff the emulsion into steel, rectangular-tiffin boxes smeared with oil and
cooks it in a cooker for 20-25 minute under steam, but without pressure. After cooling,
take out the cooked block and slice in the form of nuggets, bites or burger slices
with sharp knife.
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2. Place 50 g of emulsion over a idly making plate smeared with oil, press with
fingers to give the shape of idly and cook it for 20-25 minute in a idly cooker;
meat idly will be ready
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3. Mould 75-80 g of emulsion in a petri-plates in the form of burger-patties with
your hands and dry cook in micro-oven under grilling for 15-20 minute or under microwave
for 3-4 minute. Cooked patties can be placed between bread slices or inside the
bun along with slices of onion, tomato and green leaves for a nice burger.
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4. A 35 g emulsion was moulded in the form of round balls with hand and placed into
boiled water containing 1.5% salt in a vessel and cook for 20 minute under medium
flame. The meat balls/koftas can be used for direct consumption or can be made into
kofta-curry.
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5. 50 g of emulsion was pressed over a skewer (iron rod) smeared with oil and cooked
in gas tandoor or oven with rotation of skewer in between till the desired colour
develops. Hot, seekh kebabs can be tasted with chutney and salad.
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6. Cut onion, garlic, ginger, coriander, curry leaves into small pieces and mix
with chicken emulsion. Fry the small portions of mixture in the form pakoda (around
5 g) in refined sun-flower oil for 3-4 minute to get crispy, crunchy croquettes.
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7. Smear thin layer of emulsion over boiled chicken eggs with hand and place them
in boiled water containing 1.5% salt in a vessel and cook for 5 minute for emulsion
to coagulate. These cooked eggs can now be fryed for few minutes in sunflower oil
and the delicious enrobed eggs are ready.
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8. Besides these you can try using the emulsion for samosa, spring rolls, dosa,
gonthu pongal/paniyaram and many other innovative products as per your choice.
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Emulsion prepared as per standard procedures under hygienic conditions can be stored
for 9 days in low-density polyethylene (LDPE) pouches or polyethylene teraphthalate
(PET) boxes and 20 days in vacuum bags at refrigeration (4ºC) temperature. Under
frozen conditions (-20 ºC) you can keep the emulsion in LDPE packs for 3 months.
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