Week 2 Trial 3

On this week we are testing on seasoning of the sausage. The casing we used is Cellulose.
At first we are testing the seasoning of the salt whether we need to add more salt / reduce the salt content or replace it with chicken stock.

Finally the result we decided to used only SALT.  it has a role to add an extra taste into the meat,  as binding between the water holding capacity, also has a capacity to destroy a microorganism,  and to preserved the sausage during storage.

On the first trial on seasoning we tried on :

Base on our testing among the members showed that = 
- need more salt
- need some extra spices to enhance the flavour

on the 2nd test we tried on :

So based on this recipe, the result that we tested before we added more 2 grams of salt and 0.1 grams of all spices to help in enhancing the flavour. also the blackpepper we used by this time we use the blackpepper powder. 

So, the result of this was :
better than the test before about the taste.

Beside we are testing on the seasoning we are tested on the flour also. Flour plays an important role as a holding the texture of the sausage. It helps to maintain the texture and to absorb more water capacity from inside the sausage.



the result shows between CB and CS:

 So, we decided to use bread crumb instead of the Soy Flour. On this day also we were having sensory test where we are required to find a panel list and get their feed back about out sausage and what we need to improve on the sausage. 

On this day we are testing on Japanese curry and BBQ TERIYAKI sauce. the Japanese curry we used is the instant japanese curry sauce . we are tested on different brand which is House foods: Vermont Curry (Mild) and Kukure vege curry
we did a sensory test on BBQ teriyaki sauce + sausage and tested on the curry sauce which one most of the people more prefered.