UID:
almahu_9948026536502882
Format:
1 online resource (104 p.)
ISBN:
1-280-37329-6
,
9786610373291
,
1-85573-716-7
Series Statement:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Content:
Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to s
Note:
Description based upon print version of record.
,
Front Cover; Sausage Manufacture: Principles and Practice; Copyright Page; Table of Contents; Foreword; About the author; About the book; Figures; Tables; Introduction; Chapter1. Definition of sausages; 1.1 Shape; 1.2 Type; 1.3 Varieties of sausage; 1.4 Meat content; Chapter2. Sausage market trends; Chapter3. Product formulation; 3.1 Recipe information; 3.2 Recipe information for a skinless frankfurter; 3.3 Recipe information for premium pork sausage; 3.4 New meat regulation; 3.5 Meat content calculations: fat-free meat; 3.6 Meat content calculations: connective tissue
,
3.7 Meat content calculations: allowed meat3.8 Using meat content calculations; 3.9 Functional ingredients/additives in sausage manufacturing; Chapter4. Production stages; 4.1 Raw material procurement; 4.2 Raw material intake; 4.3 Raw material storage and preparation; 4.4 Bowl chopping; 4.5 Vacuum filling; 4.6 Cooking; 4.7 Smoking; 4.8 Peeling; 4.9 Packaging, labelling and palletisation; 4.10 Metal detection; 4.11 Frozen storage/distribution; Chapter5. Sausage quality and safety management; 5.1 Sausage quality management; 5.2 Sausage safety management; Chapter6. Novel products
,
6.1 New sausage product development6.2 Organic sausages; 6.3 Vegetarian sausages; 6.4 Low fat sausages; 6.5 Low salt/sodium sausages; 6.6 Exotic/gourmet recipes; Appendix 1: List of permitted food additives with their serial numbers (EC numbers); Appendix 2: Supplier information and evaluation form; Appendix 3: Delivery inspection record for meat; Appendix 4:Delivery inspection record for dry goods; Appendix 5:Delivery inspection record for packaging; Appendix 6: HACCP process flow diagram: cooked sausages; Appendix 7:HACCP plan for cooked sausages; Bibliography; Index
,
English
Additional Edition:
ISBN 1-85573-715-9
Language:
English
