Emulsion in Food Processing Part 2

Oil, is the important part of the emulsion. It is make the dough more elastic and play a big role as water loss retention. Adding the oil / fat into the system is tricky, if the water-protein not solved or extracted enough amino acid, or the pouring the oil / fat not take slowly. With the shear force, who opened the system where the oil must enter, there no need to rush. If you rushing the step where you adding the fat, there is not much time left with average shear force to adding the fat.

Another critical step of processing the food emulsion is the temperature. Food emulsion will breach, if the temperature of dough reaching more than 17°C even it not breach 17°C but it is not a good food emulsion. I recommended using 12°C below temperature, where the emulsion is in the good shape.

Let me explain some sausage emulsion procedure below:

1.       Adding the lean meat (best if you grind it before)

2.       Adding phosphate (as a binding agent)

3.       Adding curing salt (salt containing nitrite and sodium erythorbate)

4.       Chop with 1/3 part ice in food processor

5.       Adding the pork back fat (best fat ever, best in cube form), or you can use vegetable oil.

6.       Mixed until the emulsion forming (elastic dough)

7.       Adding the seasoning

8.       Adding some starch

9.       Remember to kept the dough below 12°C

You can test the emulsion is forming or not, using a plastic casing and stuff the dough, and cook with stem or boiled water and see if the emulsion was not created successfully, there is a sign of separation in the stuffed dough.

Ok, enough of emulsion, I am starting to vomit when try to remember how it works.