Agriculture Reference
In-Depth Information
Block F: Top notes and acids
At the very top of the formulation pyramid are top note fl avours, which are mainly
aromas and I have also included natural food acids in this block. The top notes are
added to restore the fl avours that are lost from a food when it is cooked, i.e. the
volatile components that hit the nose very quickly and then dissipate. These are
added either as essential oils, oleoresins or as proprietary top note fl avours. The
acids add sharpness to the overall fl avour.
13.3.2 Using the pyramid approach in building specifi c savoury products
The pyramid approach can now be used to build the ingredients in blocks to make
some simple savoury products. The ingredient levels given here are only a guide
and it is the skill and experience of the seasoning fl avourist, together with the
quality of the ingredients used, that develops a consumer-acceptable fi nal product.
British pork sausage
Table 13.7 shows how the fl avouring system of a typical British style pork sausage
with a spicy fl avour is built up from the various blocks A through to F. The levels
of ingredient in the fi nal column are then combined to produce a compounded dry
seasoning which may then be used to season the pork sausage. The seasoning may
either include or exclude the rusk or breadcrumb portion. The seasoning without
rusk is often engineered by including fi ller such as fi ne rusk or fl our to give an
application rate of 2.5%. Preservative has been included in this example but could
be omitted for a frozen product.
Chinese fl avourglaze for pork ribs or chicken portions
Table 13.8 shows the glaze/fl avouring system based on the addition of 10 grams
dry glaze to 90 grams protein substrate. As before, the fi gures in the third column
may be combined to produce a compounded dry glaze shown in the fi nal column.
The glaze may be applied to the protein substrate in a number of ways: dusting an
excess by hand, dusting by use of a preduster applicator, or by tumbling on using
a rotary tumbler for a short period - just suffi cient to enrobe the substrate as too
long a dwell time can cause the hygroscopic glaze to clump. The application rate
is generally 4-6% for hand or preduster application, or 8-10% for tumbling
application.
￿ ￿ ￿ ￿ ￿
Bolognese sauce for use in a ready meal
A Bolognese sauce is formulated as in Table 13.9. Combining the ingredients in
the third column produces a compounded dry sauce mix as shown in the fi nal
column. The dry mix can then be combined with cold water at a rate of one
part by weight dry mix to fi ve parts water and heated to thicken, simmering for
5-10 minutes to ensure that the starch is fully cooked out. The resultant sauce can
then either be poured over cooked pasta or used as a meat sauce by combining
with cooked minced beef at a ratio for example of one part made-up sauce to one
part meat. To convert this sauce mix into a cold thickening sauce, as is required by
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