Week 3 trial 6

Trial flow chart
- 10 / 9/ 2015

So on this trial we tried to fill in the flavors into the sausage together with the coating itself.

1. BBQ Teriyaki Sausage + beancurd skin
- we tried on brush the skin with the sauce then we tried to bake. However the result is still unsatisfied which is the skin not crispy enough
-we tried on half fry on the plain skin and sausage and then we brushed the skin with BBQ and teriyaki sauce then we bake it but the result is still easily burnt as well cause of the sauce may content sugar and cause the caramelization during the baking time
- we tried on marinated the sausage inside the skin then wrap it and deep fry it then put in microwave to the doneness. The result of this is it has a good texture of the beancurd skin but the taste still not there... so we decided to marinate in 24 hours and try to fry again on the next day.. so we came back to check bout the taste on the sausage. and after we Fried.. it all ON POINT!!!

2. Buttermilk Sausage

- on this time we tried to do the buttermilk to filled inside the sausage but when we tried the taste still not enough. so the another way that we tried is to coat the sausage with the buttermilk sauce an coat with nestum and cornflakes. ( 150 : 50 )

Japanese curry

With the same recipe like last trial, now we tried to reduce more the Japanese curry and make it more thicken then combine it with sausage,This recipe gave a total yield of 186 grams with duration of cooking 35 minutes. When we tried it with 100 grams of minced chicken meat with 70 grams of Japanese Curry mix. On the end , when we tried to mix it to the minced meat the result shows that the minced meat is good combination in terms of flavor with the meat. In terms of texture it still too soft and easy to break, that's why we added Bread cumb. So in 100 g of minced meat we mixed it 4 g of Bread crumb to help the sausage to bind together. it has a texture. The result after combine the bread crumb into it is the sausage texture is bind and started to form the shape, after i stuffed the sausage into the sausage casing and cook it, and wrap with noodle. But the end result it still too soft.

So we identified the problem occur cause because of the potato content and water in the curry mix.
So the corrective action that we take to solve this problem is we reduce the amount of the potato and the water as well.. so rather than made into the curry paste what are we trying to do isjus melt the curry paste in little amount of water. so in the mixture of the sausage wont be content so much of water that can effect the texture of the sausage after that.

the final recipe for this is..

the total yield is 286 grams, once the curry mix is cooked then 100 grams of minced meat for 30 grams of cooked curry mix. SO once it stuffed inside the sausage we cooked it and we tested on the texture..

It tasted much better and firm better than the last trial.