Meatballsfinal 130910103113-phpapp02

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Published on February 22, 2014

Author: khoirul46

Source: slideshare.net

MEAT BALLS RIA NISAR:11FET1007 SHREYASI BHAGWAT: 11FET1008 AMMAR BABAR:11FET1009

MEAT BALLS • • In recent times, there has been a tendency for consuming convenience store food among consumers and chicken, beef meatballs have become one of the choices that fulfill consumers’ protein needs. In general, beef meatballs are high in protein and carbohydrate content, which are important macronutrients required by the human body. Names of Beef Meat balls Country Bebola Malaysia Bakso Indonesia Kung-wan Taiwan Koefte Turkey Nem nuong Vietnam polpette Italy kofta India Konigsberger Klopse Germany

MANUFACTURING Key raw material: Standardised meat compositions are consistent raw material solutions that can be immediately processed, requiring no further refining processes. Ref: www.ding-han.com

ADDITIVES • Meatballs are commonly produced by emulsifying fine ground meat (Asian-style) or minced meat( western-style) with starch of some sort, mixing, salt and herbs specific to the ethnic cuisine, using ingredients like bread crumbs, eggs and finally shaping the product into balls. They are then cooked in boiling water, steamed, or deep fried. extender fillers

Chemical substances Non-meat ingredients of animal origin Ingredients of plant origin Salt (for taste, extract salt-soluble proteins, thus increasing the binding and juiciness of the product. , shelf-life) Nitrite (for curing colour, flavour, shelf-life) Ascorbic acid (to accelerate curing reaction) Phosphates (for protein structuring and water binding) Chemical preservatives (for shelflife) Antioxidants (for flavour and shelf-life) Monosodium glutamate MSG (for enhancement of flavour) Food colouring substances (synthetic and of plant origin) Milk caseinate have functional water and fat binding properties) Whole milk or non-fat dried milk Gelatine (binding properties and meat extender) Eggs (extender and binding ingredient for meat pieces) Transglutaminase* (exclusively binding properties) Spices Binders: isolated soy protein (90% protein) and wheat gluten (80% protein) and, less importantly, protein isolates from other legumes. Meat extenders: Soy flour (50% protein) Soy concentrate (70% protein) Other food legumes (beans, peas, lentils), used for special products only Fillers:Cereal flours :wheat, rice and corn Starches from wheat, rice, corn, potato and cassava Breadcrumbs Rusk (derived by mixing and baking wheat flour) Roots and tubers, e.g. cassava, sweet potato Vegetable and fruits, e.g. onions, bell pepper, carrots, green vegetables, bananas Polysaccharides (Hydrocolloids): Carrageenan (max. 1%, improves sliceability and cohesiveness). The substance can be considered both binder and filler.

PACKAGING AND STORAGE 1)PURPOSE microorganism Moisture control Influence on Color, text ure Toxic chemicals 2) MATERIAL OF PACKING PA EVOH PET Material O2 Permeability Water vapour PET + - PA - +

PACKAGING AND STORAGE 4) STORAGE Dewatered balls are subjected to freezing by liquid nitrogen. then they are packaged. They are stored at -16deg C Long storage it starts loosing is color, texture etc 3) PACKAGING Vacuum MAP vacuum is drawn to prevent the damaging effects of oxygen such as rancidity or discoloration of the packed product. A mixtures of gases is the introduced into the air-free space before sealing The gas mixture commonly used is 20%-30% CO2 and 70%-80% N2 CO2, has a protective function, as it inhibits to some extend the growth of bacteria and moulds.

QUALITY CONTROL . GMP •GMP outlines the measures to be taken to ensure that premises, equipment, transport and employees do not contribute to or become food safety hazards. •Gmp are not factory specific. HACCP •HACCP takes into consideration the possible hazards during the production process of a particular product. •HACCP is factory specific.

PROCESS STEP HAZARD CRITICAL LIMIT MOTORING PROCEDURE CORRECTIVE ACTION RECORDS Reception of raw meat materials. CCP Physical , Chemic al, biologic al Internal meat temperature ≤4 C Should be free from any sensorial defects. Check purchase specification. Inspection of meat surfaces by random sampling. Check internal meat temperature. Reject delivery, if target levels not met. Physical characteristics of meat received, certificate of sanitary status and origin of meat. Meat temperature recordings. Storage in reception chiller Biologic al chiller temperature ≤4 C. Meat internal temperature ≤4 C Temperature control of chilling room and meat (internal). Minor temperature deviation: Adjust chiller temperature Major temperature deviation: Reject meat. Temperature/ti me recordings of chiller. Temperature recordings of meat.

PROCESS STEP HAZARD CRITICAL LIMIT MOTORING PROCEDURE CORRECTIVE ACTION RECORDS Weighing Physical Visibly clean nonof nonChemical meat ingredients. meat ingredient s Check salt, spices and extenders for impurities. Reject suspected batches of non-meat ingredients. Record of status and expiration dates for non-meat ingredients. Grinding the meat Check △t. Check for abnormal tissues and post-dressing contamination Improvement in product flow. Discard meat parts with abnormal tissues, post dressing contaminatio n △ t, temp recording Biological Room temperature ≤10 C. △t<= 20 minutes. Meat free of grossly abnormal tissues and postdressing contamination

PROCESS STEP HAZARD CRITICAL LIMIT MOTORING PROCEDUR E CORRECTIVE ACTION Mixing of meat with ingredient s. CCP Biological RT≤+10 C. △ t<=30 minutes. Temperature of meat/meat ingredients mix ≤+10 C Check △ t . Check mix temperature . Adjust time/temperature regime. Major deviations: Reject batch Ball molding Biological Carry out immediately after mixing. No significant product temperature increase Temp/time control Increase process speed. Return mix to chiller if immediate molding cannot be done. RECORDS Product flow, temperature recording

PROCESS STEP HAZARD CRITICAL LIMIT MOTORING PROCEDURE CORRECTIVE ACTION RECORDS Freezing CCP Biological Blast freezer at -35 C Temp control Adjust freezer temperature Record blast freezer temperature s. Packaging Biological Clean packaging materials Check packaging failures Adjust packaging machine in case of insufficient vacuum packaging Results of packaging Freezer storage Biological Temperature of storage freezer -18 C to -30 C Continuous temparature check Identify and transfer to alternative storage freezer if long-term problem. Continuous freezer temperature records

MARKET

LABEL INFORMATION VENKY’S CHICKEN MEAT BALLS  CATEGORY: Fry & Serve  INGREDIENTS: Chicken Meat (60.49 %), Water, Breadcrumbs ( Wheat Flour, Yeast, Iodized Salt, Dextrose, Antioxidant – INS 300), Textured Vegetable Protein, Spices and Condiments, Iodized Salt, Seasonings (Antioxidant – INS 300), Isolated Soy Protein, Stabilizer – INS 452(i)  GENERAL SPECIFICATIONS:11-13g+1g per pc  SPECIFIC SPECIFICATIONS: Color – Light golden brown Free from banned antibiotic, pesticides, residues and sanitizer residues. No Preservatives / additives used.  PACKAGING SPECIFICATIONS : 200g, 500g & 1000g packaging. APPLICABLE LEGISLATIONS  MFPO LICENSE NUMBER : 412  CATEGORY : A  Best before : 3 months

CLAIMS!!! 1) FREE FROM: antibiotic pesticide sanitizer residue 2) NO ADDED PRESERVATIVE/ ADDITIVE 3) NO MSG ALLERGENS – GLUTEN, SOY, CONTAINS SPICES. Chicken Meat (60.49 %) rest is Soy isolate protein and textured Vegetable protein.

COOKING 1) INSTRUCTIONS FOR USE Fry Chicken meat balls in a pan with little oil / heat in a non stick pan and it is ready to eat as a snack. Thaw the packet in refrigerator at 6 to 8 degrees centigrade for 8 hours, or thaw in a microwave. 2) Kofta Curry The thawed meat balls can be put into curry and served as Chicken Kofta curry garnished with fresh cream. Serve hot with chappati/roti/rice. 3) Other applications:

REFERENCE • http://groceries.asda.com/asdawebstore/landing/home.shtml#/search/me atball • http://www.fao.org/docrep/010/ai407e/AI 407E15.htm • http://www.venkys.com/products/fmcg/pro cessed-chicken/chicken-meat-balls/ • http://www.tsjx.cn/en/product.asp?catalog =56&catalogname=Meat%20Ball%20Prod uction%20Flow%20Chart

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