Agriculture Reference
In-Depth Information
Table 13.9
Bolognese sauces for use in a ready meal - typical formulation build
Block
Ingredient
Rationale
% level in the fi nished
hydrated sauce
% level in dry
mix sauce
E
Cracked black
pepper
Visual appeal and
fl avour
0.05%
0.30
E
Rubbed
oregano
Visual appeal and
fl avour
0.07%
0.42
E
Rubbed basil
Visual appeal and
fl avour
0.09%
0.54
E
Rubbed
marjoram
Visual green fl akes
0.07%
0.42
E
Dried minced
onion
Flavour and texture
0.10%
0.60
D
Onion powder
Savoury fl avour
0.50%
3.00
D
Ground black
pepper
Flavour
0.05%
0.30
D
Tomato
powder
Tomato fl avour,
texture and appearance
6.42%
38.52
D
Garlic powder
Savoury fl avour
0.75%
4.50
C
Yeast extracts
Savoury background
and MSG replacement
Enhancing yeast
extract 0.15% meaty
yeast extract 0.15%
Enhancing
0.90 + meaty
0.90
B
Salt
Flavour
1.25%
7.50
B
Sugar
Flavour
3.00%
18.0
A/B
Heat treated
wheat fl our
Thickener and to
make sauce cloudy
1.00%
6.00
A
Clean label
functional cook
up maize starch
Thickener
3.00% cook up
maize starch
18.00
consommés (Codex 2001) when developing these products. Table 13.10
demonstrates the building of a dried chicken bouillon based on 25 grams dry
bouillon mix being hydrated to 1000 grams with hot water. The fi nal column is
again produced by compounding the fi gures in the third column.
Injection marinade lemon pepper fl avour
Injection marinades are designed to be fully water-soluble and are injected into
whole muscle proteins to provide fl avour throughout the protein rather than just
on the surface. Table 13.11 shows the formulation using the pyramid approach of
an injection marinade with a lemon and black pepper fl avour. The total of 4% dry
ingredients in column three is dissolved in cold water and needle injected into the
whole muscle. This is usually followed by tumbling to distribute the marinade
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