MINISTRY OF EDUCATION AND TRAINING

Contents
Lesson 1: Sausage.......................................................................................................................................2
I. Introduction.....................................................................................................................................2
II. Ingredient.........................................................................................................................................2
III. Processing....................................................................................................................................2
IV. Results.........................................................................................................................................2
V. Discussion.......................................................................................................................................2
Lesson 2: Lạp gà..........................................................................................................................................2
I. Introduction.....................................................................................................................................2
II. Ingredient.........................................................................................................................................2
III. Processing....................................................................................................................................2
IV. Results.........................................................................................................................................2
V. Discussion.......................................................................................................................................2
Lesson 3: Meat floss....................................................................................................................................2
I. Introduction.....................................................................................................................................2
II. Ingredient.........................................................................................................................................2
III. Processing....................................................................................................................................2
IV. Results.........................................................................................................................................2
V. Discussion.......................................................................................................................................2
Lesson 4: Chicken bologna.........................................................................................................................2
I. Introduction.....................................................................................................................................2
II. Ingredient.........................................................................................................................................2
III. Processing....................................................................................................................................3
IV. Results.........................................................................................................................................9
V. Discussion.......................................................................................................................................9

1
Lesson 1: Sausage
I. Introduction
II. Ingredient
III. Processing
IV. Results
V. Discussion

Lesson 2: Lạp gà
I. Introduction
II. Ingredient
III. Processing
IV. Results
V. Discussion

Lesson 3: Meat floss

I. Introduction
II. Ingredient
III. Processing
IV. Results
V. Discussion

Lesson 4: Chicken bologna

I. Introduction
Chicken bologna is a traditional product in Vietnam and has many names. This is a food that provides a
lot of energy and nutrients due to its high protein content. Chicken bologna can be used to eat directly or
eat with other dishes to create an attractive characteristic flavor.

II. Ingredient
Case 1

Ingredient name Amount Unit

Chicken breast 3 kg
Pork fat 600 g
Sugar 120 g
Fish sauce 120 ml
Ground pepper 10 – 15 g
Cornstarch 90 g
Salt K7 10 g
Salt 8 g
Ice 300 g
Banana leaves, fastener.

2
Case 2

Ingredient name Amount Unit

Chicken breast 3 kg
Cooking oil 280 ml
Fish sauce 120 ml
Sugar 90 g
Ground pepper 10 – 15 g
Salt K7 10 g
Cornstarch 90 g
Ice 300 g
Banana leaves, fastener.

Tools for processing: Meat grinder, mixer, freezer, pot

III. Processing
Flowchart of the production process of chicken bologna

The production process of Chicken bologna from preliminary processing to packaging goes through the
following steps:
Step 1: Prepare the ingredients

- Preliminary processing of ingredients.

3
 Cooking oil

Chicken breast
Pork fat

Sugar Ground pepper

Fish sauce

Cornstarch Salt Ice

4
 - Preparation of necessary ingredients with the ratio according to the recipe.
- Banana leaves are washed, blanched with boiling water, then dry thoroughly.

Blanching banana leaves

Dry the banana leaves

Step 2: Minced meat and marinated

In case 1

- Put the meat in the blender, and puree.

- Put the seasoning and minced meat into the mixer.
- Then add the fat and mix well.
- Put everything in a bag and put it in the freezer (2 - 3 ⁰C).
- After putting it in the freezer. Keep the mixer in low temperature. Next, take the frozen meat into
the mixer with 300g of ice.
- Continue grinding until the meat turns
pink and sticky.

Grind chicken Mix chicken and pork fat

Grinding until turns pink

5 and sticky.
 Add ice

In case 2

- Put the meat in the blender, and puree.

- Add spices and minced meat to the mixer.
- Put everything in a bag, and put it in the freezer (2 - 3⁰C).
- Then put the frozen meat in the blender to create an emulsion, add cooking oil, and mix well.
- Next put in it
300g of ice
- Continue
grinding
until the
meat turns
pink and
sticky.

Grind chicken Add cooking oil

Add ice Grinding until turns pink and sticky.

Step 3: Shaping and wrapping the rolls

6
 - Put the raw meat in the banana leaf (blanched) and wrap it into the shape of bologna.
- Use the rope to wrap tightly.

Wrap it into the shape of bologna

The rope to wrap tightly

Step 4: Steam

- Steam Chicken bologna for 1 hour.

Steam 1 hour

Step 5: Product

- Let cool.
- Enjoy and rate.

Case 1 Case 2
IV. Results
Sensory evaluation Case 1 (Pork fat) Case 2 (Cooking oil)
Structure Hard, less tough, tight soft, not tough, less tight
Color Pink white Light white
Surface Rough Smooth
Taste Bland Bland
Flavor smells good smells not good

V. Discussion
Add more pepper, add fish sauce to create flavor, add gum to create toughness.