Week 1 Trial 2

On this trial we made BBQ sauce and Rendang sauce and together with the sausage with the percentage of 27% Fat. and to standardise the Gold Standard.

Control Sausage -

Chicken minced 250 g
Bread Crumb       50 g
Duck Fat             xxxx g
Salt                      1 g
Sugar                   15 g
Chicken Powder   5 g
Blackpepper         1 g
Garlic Powder       7.5 g
Onion powder       7.5 g
Olive Oil              30 ml
Casing  =  Cellulose

Result of the sausage 
- during steaming the water all comes out from inside the meat. The Fat and the meat was split. The sausage was not combine together. 
- Need more Salt

The reason was because of the meat contents too much water, content too much oil inside ( Duck Fat and olive oil ) , The sausage casing is the problem. when we were opened the sausage, it's all break.

The sauce making is  BBQ teriyaki sauce:
 BBQ and Teriyaki sauce 1 which is the amount of marmite is 2 grams

BBQ and Teriyaki sauce 2 which is the amount of marmite is 4 grams

The result after we were discusses among the classmates and other members we decided to used the Marmite with the amount of  4 grams.

On this day, we were having a sensory test on sausage, BBQ sauce and Rendang sauce. But the result showed not good in the result of sausage and rendang.

Sausage :
- split
- Looks Like mince meat

Rendang sauce :
- too rough
not smooth enough because of the lemon grass during the blending process..
based on the result of the comment said that the rendang paste must be more smoother than the rough one.