NONG LAM UNIVERSITY – HO CHI MINH CITY

FACULTY OF CHEMICAL ENGINEERING AND FOOD TECHNOLOGY



MEAT PRODUCT TECHNOLOGY

LAB REPORT

Instructor: Dr. Le Trung Thien

Msc. Nguyen Thi Phuoc Thuy

Student - ID’s: Mai Thi Gia Gia – 19125511

Partner- ID’s:
Tran Thu Thao – 19125530
Nguyen Thi Hoang Luong – 19125517
Nguyen Hoang Tuyet Anh –19125508
Tran Thi Hai Yen – 19125539
Mai Thi Cam Tien – 19125533
Nguyen Thi Duyen – 19125510

Ho Chi Minh, March 2023

 LESSON 1: Manufacture Cha Lua
I. Purpose
- Processing techniques, principles of creating emulsions from meat,
operating principles of meat grinders, sweeping equipment, sterilization
equipment, freezers and how to use additives in processing Cha Lua
- Meat food quality and hygiene.
- Grasp practical skills: how to handle raw materials, Implement the
processing process
- Calculate the ratio of ingredients and additives
II. Introduction
Cha Lua , also known as spring rolls, are a popular dish of Vietnamese
people. This is not only a dish used frequently in daily meals but also
popular in parties, holidays, Tet, family gatherings,... With its easy-to-use,
easy-to-preserve advantages Silk is increasingly loved by many Vietnamese
people. Trending in Vietnamese cuisine from North to South as a dish that
is both popular and luxurious, spring rolls are crispy and fragrant with the
smell of fresh boiled meat plus the characteristic smell of fresh boiled
banana leaves.
III. Method and Materials
1. Materials
Cha Lua from fatback Cha Lua from oil
Lean meat 3kg Lean meat 3kg
Grease 600g Oil 280ml
Sugar 120g Sugar 90g
Fish sauce 120ml Fish sauce 120ml
Ground pepper 10-15g Ground pepper 10-15g
Corn flour/potato flour 90g Corn flour/potato flour 90g
K7 salt 10g K7 salt 10g
Salt 8g Ice 300g
Ice 300g
 - Tools and equipments
+ Banana leaves, plastic bags, lanyards, knives, cutting boards, plastic
baskets, cups, spoons, electronic scales, mixers, blenders, autoclaves,
freezers
2. Methods
Step 1: Material selection
- Selection of fresh ingredients of the day
- Raw materials should be purchased from reputable establishments such as
supermarkets or convenience stores to ensure hygiene
Step 2: Weight materials
- Since the weight is only 1 kg, I will divide it into 6 weighings
 For Cha Lua from fatback

1.1004kg 1.005kg

1.004kg
- Total 1.004 + 1.005+1.004 ≈ 3.013 kg for Cha Lua from fatback

 For Cha Lua from oil

1.014kg 1.013kg

1.001kg
- Total 1.014kg + 1.013kg + 1.001kg≈ 3,028kg
  Fatback

632g
 Spice scales

- Salt, Ground pepper, Fish sauce, Sugar, Corn flour/potato flour

Step 3: Grind chicken
 For Cha Lua from fatback
 Chicken Fat

 For Cha Lua from oil

Step 4: Mix

 For Cha Lua from fatback

- Mix the mixture with the pre-weighed seasoning in the mixer
- Then put it in the freezer for 8 to 10 hours

 For Cha Lua from oil

- Create an emulsion with oil

Sewing to create emulsion

Step 5: Continue mixing

- After taking it out from the freezer, put it in the mixer and continue with
300g of ice until it thickens

Step 6: Leaf wrapping

Wash the leaves → Blanch the leaves in boiled water (about 50 °) → Let cool and
dry the leaves→ Arrange leaves → Package

Package
Step 7: Steam

- Steam the product in the autoclave for 2 hours

- Then let it cool and then put it in the fridge for later use

Autoclave Sterilizer
IV. Result
1. Product quality assessment
- The color of both products is beautiful
- There is a certain consistency
- The grease product is tougher and more flexible than the oil product
- Both products are quite dry

Products after autoclaving Cha Lua fat and Cha Lua oil
 2. Factors affecting product quality
- Sterilization time
- Quality of raw meat
- Ingredients of spices
- Pre-frying the meat
V. Discussion
- The condition of the spring rolls is friable after steaming is because
you choose substandard meat to make Cha Lua, the freshness of the
Cha Lua will also depend on the quality of the meat.
- The process of grinding the meat causes the Cha Lua to be broken
+ Due to the preliminary processing, the meat is not properly ground. If you
just bought meat and grind it and steam it right away, the broken protein
structures will make the meat less chewy, not only friable, and lose flavor.
- Solution
+ You should be careful and careful in deciding to buy qualified
chicken to make sausages.
+ You should freeze the pork first. After about 2-3 hours, remove the
meat and then proceed to puree the meat.
+ It is advisable to chill the grate first with ice before adding the meat
to the blender.
 LESSON 2: Manufacture Smoke Chicken
I. Puspose
- Processing technique, drying principle of the dryer
- Meat food quality and hygiene.
- Grasp practical skills: how to handle raw materials, Implement the
processing process
- Calculate the ratio of ingredients and additives
II. Introduction
Lap Duck is a famous dish of the Chinese people and especially a dish
in the Tet holidays of the Vietnamese people. Chicken Lap is the same
as Duck Lap which has a delicious taste, can cook many other delicious
dishes such as Chicken Lap as well as Duck Rice. Chicken Lap Fried
Rice, Chicken Lap Sticky Rice, Grilled Chicken Lap for a Drink and
many other delicious dishes. Similar to Sausage, Chicken Lap can be
kept for a long time, so it is often a reserve dish for Tet.
III. Materials and Methods
1. Materials
- Materials
Material Quantitative
Chicken (boneless) 1 kg
Mai Que Lo Wine 50g
Five Flavors Powder 5g
Soy Sauce 20g
Salt 5g
Sugar 40-50g
Pepper 5-7g
Oyster Oil 10-20g
Onion/Garlic optional
- Tools and equipments
+ Basket with Brass, Food wrap, Knife, Tray, Electronic Scales,
Refrigerator, Dryer
 2. Methods
Step 1: Material selection
- Selection of fresh ingredients of the day
- Raw materials should be purchased from reputable establishments such as
supermarkets or convenience stores to ensure hygiene

Step 2: Wash and debone

- Wash the chicken with salt water and remove the bones for meat

Step 3: Weight material

 Weighing spices

- Salt, Sugar, Pepper, Soy sause

 Weighting chickens
 Before weighing Boneless chicken 1.057 kg

Chicken with bones removed 668g

Step 4: Chicken marinade

- Prepare chicken that has been boned and marinated with previously
weighed seasoning
- Once mixed with seasoning, cover with cling film and refrigerate for 24
hours
 Seasoning
Step 5: Drying

- Take the chicken that has been incubated in the refrigerator, divide it evenly
into a tray, and finally put it in the dryer
- Dry at 55-60 degrees Celsius for 2 days
+ Day 1: From 8h50 to 15h30
+ Day 2 : From 8h to 13h50
- Take out once every hour

Put in the dryer Chickens are checked every hour

IV. Result
1. Product quality assessment
- The product has a nice color
- Has the aroma of five flavors, the spicy of chili
- The product has a certain softness, toughness, bold taste, still retains
the smell of chicken

Product after drying Raw data after drying

V. Discussion
Smoke Chicken is a food that is quite easy to make and easy to store,
can be stored in the refrigerator and preserved for 40 days. So very
popular in families. Because it is a familiar dish that can be made at
home, the quality of the product will also be higher. But to ensure the
best, we should buy chicken at reputable establishments and clean both
personal and raw materials.
 LESSON 3: Pork floss (traditional taste)

I. Introduction

Pork floss is also known as “Ruoc”. This is a dry dish originating from China. Made
from lean pork. Because the meat has been dried, no longer contains water, and under
the influence of salt, rubbing cotton brings a rich flavor. In addition, it can be
preserved for a long time, because bacteria are not able to grow in environments with
high salinity.

II. Methods and Materials:

1. Materials

Material Quantitative
Meat 1 kg
Salt 15g
Fish sauce 60g
Black paper 15g
Garlic powder 15g
Sugar powder 15g (optional)
White onion 1
Ginger 50g
Lemongrass plants 2-3
- Tools and equipments
+ Basket, brass, knife, pot, electronic scale, pan, gas stove, beater,
meat grinder, mixer
2. Method:
 Step 1: Wash meat under clean running water.

1.060kg the meat has been cleaned

Step 2: Marinate meat for 30 minutes with:

- 15g salt, 60g fish sauce, 15g black paper, 15g garlic powder, 15g
sugar powder (if you like), 1 white onion, 50g ginger, 2-3
lemongrass plants.

Step 3: Boil the meat

 - Put 200ml of water in the marinated meat pot, cook until the water runs out.

Step 4: Cooling
- Let the meat cool.

Step 5: Beat the meat

- Put the meat into the machine to beat it into fibers.

Beating machine
Step 6: Mix sauce

- Then drizzle the remaining sauce over the meat

Step 7: Roasting

- Roast the meat until dry.

Step 8: Beat the meat part 2

- Put the meat into the machine to beat it into fibers.

Step 9: Roasting part 2

- Roast the meat until the water dries up, the meat turns golden yellow.
Step 10: Cooling

- Let the meat cool and store in plastic wrap

Step 11: Storage

- Put cotton balls in the refrigerator.

III. Result:
1. Product quality assessment
- Status: Cotton yarn, wet
- Taste: taste just right, salty and sweet
- odor: fragrant with fish sauce, slightly spicy, with a slight burning smell
- Color: pale yellow
IV. Discussion:
- Pork initially 1 kg after roasting, obtained 371g, loss and loss of water quite a
lot during roasting.
- The scrub is rich in flavor because it is marinated for 30 minutes in spices
- The shape of the cotton scrub is crushed because the first roasting process is
not dry enough, the fibers are broken into crumbs
 How to fix: need to roast more dry and stir evenly, avoiding
lumps and wetness
- Strong discharge smell, with a slight burning smell
 how to fix: need to roast evenly, roast on low heat and stir
quickly
 - Light yellow color
 How to fix: need to roast for another 5-10 minutes to make the
color more beautiful

LESSON 4:Chinese sausage

I. Introduction:

Chinese Sausage or Sausage is a Vietnamese dish originating from China.

Traditionally, sausages are made from lean meat and finely ground pork fat mixed
with alcohol, sugar and salt, then stuffed into dried pig intestines and then dried by
sun drying or hanging on the kitchen floor. Sun-dried or dried sausages are “dried
sausages”, and undried or dried sausages are “fresh sausages”. Pink or dark brown
sausage, sweet taste. Today, sausage production has changed a lot due to the
introduction of machines and alternative materials that make the production of
sausages more convenient, the quality of sausages has also been improved and the
variety of designs and varieties is diverse. more type. In China, Cantonese and
Sichuan sausages are very famous. In Vietnam, there are Soc Trang and Can Giuoc
sausages (Long An). Currently, Sausage in Vietnam is produced the most in Soc
Trang and has almost become a specialty duo with Pia cake.

II. Methods and Materials:

1. Materials
+ Pig intestines (uniform size, no holes, characteristic smell, no smell, no rot)
+ Tenderloin: 3kg (Lean meat meets quality standards according to TCVN
7046:2002)
+ Lard: 500g (milky white color, characteristic aroma of lard, fat is not
oxidized)
+ Sugar: 300g
+ Salt: 60g
 + Rose dew wine: 80g (has a characteristic color and taste without any strange
taste)
+ Black pepper: 15 – 20g (whole grain, characteristic aroma, no mold, no
termites)
- Tools and equipments
+ Basket, brass, cup, fork, spoon, chopsticks, funnel, knife, stuffer, blender,
mixer
2. Method:

Step 1: Wash

- Clean raw materials of lean meat, fat, intestines, remove impurities, pathogenic
microorganisms

The material has been cleaned

Step 2: Material handling

- Meat: Remove tendons, skin, cartilage and muscle membranes, cut into small
pieces
- Fat: Remove all skin, diced (0.5:0.5cm)
- Pork intestines:
+ The intestines turn upside down, clean the inside, remove impurities
+ Squeeze through salt
+ Rinse with water
 + Remove unsatisfactory sections
- Artificial intestine: remove unsatisfactory segments, dip in water before
filling

Untreated intestines (751g)

- Intestines after being processed

39g 84g 29g

Step 3: Grind ingredients

- Lean meat and fat are ground separately for each type, ground in a machine
with a diameter of 6mm

Step 4: Mixed

- Proceed to mix the excess meat with the fat before adding spices and additives,
- Let it rest for about 30 minutes to 1 hour.

Fat Spices Mixed mix

Step 5: Shape

- Put the filling in the stuffing machine.

- Insert the sheath into the tube.
- Proceed to put the meat in the wrap.
 - Use a tattoo needle to tattoo the sausage shell.
- Use rope to tie into short pieces about 20cm

Stuffing with a special machine Hand-stuffed meat

Clinch
Step 6: Ceiling
- Semi-finished ceiling through warm water, in order to remove dirt,
microorganisms contaminated during the shaping process.
Step 7: Drying
- Drying at 55 - 60 degrees Celsius. Drying 3 times:
+ Day 1: 10h50 to 15h
+ Day 2: 8h to15h30
+ Day 3: 8h to13h50

Step 8: Weighing Finished Products

1.342 kg 663g
- Total 1.342kg + 663g ≈2.006kg
III. Result:
1. Product quality assessment

Chinese Sausage from fresh intestine Chinese Sausage from collagen shells
shells
Color - The product has a characteristic - The product has a characteristic
red color of Chinese sausages red color of Chinese sausages
Odor - The smell of cinnamon apricot - The smell of cinnamon apricot
wine is quite strong, pepper is wine is quite strong, pepper is
quite strong quite strong
Taste - Soft, moderately sweet and salty - Drier, moderately sweet and
- Crunchy, tough salty
- Not tough
State - More humid - Drier
- Fatter - Thinner

IV. Discussion:
- In the process of shaping the intestine, there is no stuffing machine to stuff it
by hand, so the product creates a lot of air bubbles in the product
=> fix: use completely by machine to make products with uniform shape and
size
- Products from gelatin shells with low toughness, broken during shaping: need
to be soaked in water when stuffing to increase the plasticity of the shell.
- The product is dry and hard
=> Fix: should increase the amount of fat so that the finished product is
succulent