Week 3 Trial 5

the flow chart of today:
- Control sausage
- make all the 4 sauces
- combine all the sauces with the sausage and see how is it works

so based on the result of our last sensory: the result shows that for rendang they prefer more on 214, buttermilk on 102, Japanese curry on 838, and BBq is on 746

This day we were decided to fix our Gold standard for sausage. there is still have some problem occur during making our sausage last time, so we tried to figure it out.

So the next step taken was:
- we reduce half amount of the spices
- eliminate the duck fat. ( No more duck fat )

The result after we re-adjusted the recipe :
- texture was firm enough
- no more " duck smell"
- Taste is " ON POINT"

 


Sauce :
-  Japanese curry Sausage
1st trial :

- Cook for 20:40 seconds with final total yield is 242 grams
- then we trid on putting in the 100 grams of minced chicken with 30 gr, 50 gr, 70 gr

The result shows that

so when we decided on use 70 % of curry and we stuffed inside the sausage. So after that we tried and it' still break when we stuffed the meat inside.  so on the next trial we tried to reduce more the curry paste until more thicken.

Buttermilk

based on the sensory test, the result showed that they chose 102 the most. so on this day we were tested on 102 into the sausage and how it the taste if it is match with the sausage.

we tried to fill in the sauce inside of the sausage.
The result :
- the the taste is matching with the sauce
- but the sauce need more thicker to put more inside the sausage

Rendang paste

The final recipe is 214 where all the result from panel list they prefered 214 from rendang more than the others 3

Rendang recipe their prefer


we also tried to mix the rendang to the minced chicken:
in 100 grams of meat minced with e few different percentage 30%, 50%, 60%
and at the final we decided to chose 30% of the rendang paste into the 100 g of chicken minced

BBQ and Teriyaki sauce
 for this sauce based on the result of the paneli list they prefered 746 where the amount of the BBQ sauce is 40% and teriyaki sauce is 60%. in this case we are trying brush the skin with the sauce,
but once we fry it it very fast to turn burnt. we have tried so many method we tried to bake also, but oit turns not crispy at all
another try, we tried on pan sear, but it doesn't look appealing

This will continous on next trial