HIGHER POLYTECHNIC SCHOOL OF

CHIMBORAZO
FACULTY OF PUBLIC HEALTH
GASTRONOMY SCHOOL

1. PERSONAL DATA:

CHAIR: Meat Processing

SEMESTER: Third “A”

DATE OF REALIZATION: DATE OF DELIVERY:

15/10/2018 29/10/2018

MEMBERS:
María de los Ángeles Morocho 171698

Lucia Marquez 171711

Pablo Narvaez 171724

Angela Penarreta
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7
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 PRACTICE No. 2: Fine Pasta – Mexican Cake

1. INTRODUCTION

The origin of meat production dates back to the most remote times of human beings. Because the life
of meat is not very long, man has sought ways to preserve food since ancient times.
However, we cannot begin to talk about the history of sausages until the discovery of salt. The use of
salt as food is documented in the year 2670 BC in the time of the Chinese emperor Huangdi with the
discovery of the first salt mine. In that period, seasoned meats and fish began to be marketed.
The production of sausages evolved as an effort to save and preserve meat that could not be
consumed fresh. In the era of the Roman Empire, sausages and sausages were prepared for ritual
purposes and consumed in festivals related to fertility and paganism, such as botulus, a sausage
similar to blood sausage and salami. (Elma, 2011)
There are many ways to prepare a meat pie, we almost dare to say that each manufacturer uses a
different technique. The cooked preparation called “meatloaf” is a product composed of a mixture of
meat trimmings and fats, generally starch, and cooked in rectangular or round molds or in the
mandolin molds of the cooked ham.
The raw materials are meat from trimmings, tendons, aponeurosis and fats. Tendon and aponeurosis
meats must be pre-cooked beforehand, to increase their tenderness, and finely chopped so that they do
not appear too visible in the mosaic of the pasta. Fats should be fresh frozen and firm in consistency,
and must be tempered in hot water before being chopped.
When cooking is done with water, the molds are placed in it at 90°C for 10 minutes, letting the
temperature drop to approximately 80°C until the end of cooking. Its duration is in relation to the
diameter of the molds, which for the normally used 100 mm ones should be about two hours. The end
of cooking will be checked with a needle thermometer that will show a temperature of no less than
67°C. (Martínez, 2018)
Considered like bologna the carcinogenic sin. It has bacon, all pork and all beef, chopped, ground and
made into a sausage. The World Health Organization would say that it causes colon, prostate, kidney
and belly cancer. Meanwhile, mothers ask for it in thick slices and make it breaded. Sometimes they
order it in thin slices and serve it like ham. It has a texture like dishwashing fiber. (William, 2015)
 2.
OBJECTIVES
2.1 GENERAL OBJECTIVE

Adequately prepare the Mexican pie by incorporating the ingredients established in the standard
recipe and through the appropriate process taught by our teacher with basic but essential meat
processing techniques to offer a quality product, identifying the production processes and sensory
characteristics. of the final product.

2.2 SPECIFIC OBJECTIVES

1. Know the different equipment, materials, additives and condiments used in the
preparation of Mexican cake.
2. Prepare Mexican cake that is suitable for human consumption and that provides energy
to consumers.
3. Chop, grind, cut the beef, to obtain a fine dough which is necessary for the preparation
of the Mexican cake.
4. Take into account the processes and materials used, as this will help our product to have
organoleptic characteristics acceptable to consumers.

3. DATA OBTAINED
RAW MATERIAL WEIGHTS OBTAINED ACTUAL
REAL WEIGHTS (TEACHER) (CHOOSED) TEMPERATURE
Beef 2000g 1000kg
Pork Meat 700g 350g
Fat 700g 350g
CONDIMENTS
Cumin 3.75g 1,9
Oregano 3.75g 1,9
MSG 7.5g 3,75
fresh garlic 52.5g 26,25
fresh onion 52.5g 26,25
Black pepper 3g 1,5
White pepper 12g 6
Nutmeg 11.3g 5,65
Ground cinnamon 6g 3
Salt 60g 30
Fresh Red Pepper 52.5g 26,25
Fresh Green Pepper 52.5g 26,25
Chili pepper 50 25
CHEMICALS
Poly phosphates 5g 2,5
Sorbic acid 2g 1
 4. RESULTS

RULES OF THREE
RAW MATERIAL
Beef:
2000g x 1800g Total
2000g 3600 total 3600g Total = 1000g
x 1800 total
Pork Meat:
700g x 1800g Total
700g 3600 total 3600g Total = 350g
x 1800 total
Fat:

700g 3600 total 700g x 1800g Total

3600g Total = 350g
x 1800 total

CONDIMENTS
Original recipe New recipe
3600g (MP) 1800g (MP)

Cumin:
3.75g 3600 total 3.75g x 1800g Total
x 1800 total x = -------- ---------- ----- 1.9g
Oregano: --------------------=

3.75g 3600 total 3.75g x 1800g Total

= 1.9g
x 1800 total x = -------- ---------- -----
MSG: --------------------=

7.5g 3600 total 7.5g x 1800g Total

x 1800 total x = -------- ---------- ----- ------= 3.75g
3600g Total
Fresh garlic:
52.5g 3600 total 52.5g x 1800g Total
x 1800 total x = -------- ---------- ----- ------= 26.25g
3600g Total
Fresh onion:
52.5g 3600 total 52.5g x 1800g Total
x 1800 total x = -------- ---------- ----- ------= 26.25g
3600g Total
Black pepper:
3g 3600 total
x 3g x 1800g Total
x 1800 total = 3600g Total 59
White pepper:
12g 3600 total 12g x 1800g Total
x 1800 total = _____________—=-----:-----=6g
x 3600g Total
Nutmeg:
11.3g 3600 total 11.3g x 1800g Total ----- ————
x 1800 total ------.----------------= 5.65 a
x= 3600g Total ’
Ground cinnamon:
6g 3600 total
x 1800 total 6g x 1800g Total x = - ——= : =3 to
3600g Total
Salt:
60g 3600 total 60 qx 1800 q Total
x 1800 total = --- -=-----------—:-------=30 q
x 3600g Total
Fresh Red Pepper:
52.5g 3600 total
52.5 qx 1800 q Total ----= —
x 1800 total -------= 26.25 or
x= 3600g Total ’
Fresh Green Pepper:
52.5g 3600 total 52.5 qx 1800 q Total ----= —
x 1800 total -------= 26.25 or
x= 3600g Total ’
Chili pepper:
50g 3600 total 50gx 1800g Total
x 1800 total = _ __ _ . = 25q
x 3600g Total

CHEMICALS
Original recipe New recipe
3600g (MP) 1800g (MP)

Polyphosphates:
5g 3600 total 1. INTRODUCTION.......................................2
x 1800 total
2.1................................GENERAL OBJECTIVE
Sorbic acid: ..........................................................................3
3600 total 2.2...............................SPECIFIC OBJECTIVES
1800 total ..........................................................................3
RULES OF THREE RAW MATERIAL.....................................................4
Polyphosphates:............................................................................................5
PERFORMANCE.........................................................................................7
TASTING SHEET........................................................................................7
Calculations:.................................................................................................8
6. CONCLUSIONS...................................................................................9
7. RECOMMENDATIONS......................................................................9
8. BIBLIOGRAPHY...............................................................................10
9. ANNEXES..........................................................................................10

3600g Total
 PERFORMANCE
Pes 0
%R = end × 100
Initial
Weight
%R = 1676g
2687.1g
× 100

%R = 62.37
TASTING SHEET
CHIMBORAZO HIGHER POLYTECHNIC SCHOOL
FACULTY OF PUBLIC HEALTH
GASTRONOMY SCHOOL
PREPARATION: MEXICAN CAKE
SHEET #1

MEXICAN CAKE TASTING SHEET

Taster: Various Date: 10/15/2018
Instructions: Select with an X the characteristics that you can observe in the food, taking into account
your opinion, write the problem in observations.
ORGANOLEPTIC CHARACTERISTICS

SCALE COLOR SMELL FLAVOR TEXTURE ACCEPTABILITY

Yeah No
Very good 1 x x x x
Well 2 x
I neither like nor 3
dislike
Bad 4
Very bad 5
Total score x
Observation: A good characteristic color was obtained, the smell and flavor could be appreciated according to the
taste of the tasters, which could be easily achieved thanks to the combination of each of the ingredients of the
product, in general we obtained a very good and appreciable rating. consumer.

Signature Professor Signature of the student/taster

 Calculations:
Table 1 .
Variable Frequency Percentage
1 (Very good) 15 83,33%
2 (Good) 3 16,66%
3 (I neither like nor dislike) 0 0%
4 (Bad) 0 0%
5 (Very bad) 0 0%
Total 18 100%
Source: Mexican Cake tasting sheet
Prepared by: Group #4

Analysis: Fifteen of 100% of students think that the final product made
such as the Mexican cake is very good in terms of flavor, smell, color,
texture, while three of them consider that in terms of the product it is good
taking into account the mentioned features. Therefore, it can be deduced
that the final product meets the established consumption standards through
a sensory analysis, making it totally acceptable.

FLOWCHART
 5.
In our finished product, we have a yield of 62.37%, which is not as good a yield as that of
DISCUSSION
mortadella, but it is still within the acceptable range, meaning that it will come out with a good price
if it were the case. be able to market it, we can also add that without knowing the product as such,
its organoleptic characteristics are very good, and it would be a good marketing product.
Like mortadella, the Mexican cake, taking into account the percentage of yield, which can be
defined as the relationship that exists between the product in its raw state (gross weight) and a pre-
prepared product (net weight) or a completely prepared product, is You can deduce that the product
prepared on this occasion, such as the Mexican cake, had a good percentage of performance,
managing to rule out a minor loss or shrinkage due to the ingredients, meat and fat that were used as
such for its preparation, including here what they are. condiments and chemicals that help the
composition of the sausage itself.

6. CONCLUSIONS

➢ The preparation of the Mexican pie was properly executed by incorporating the ingredients
established in the standard recipe and applying basic meat processing techniques, offering a
final product acceptable to the consumer.

➢ The different equipment, materials, additives and condiments used in the preparation of the
Mexican cake were learned, which helped a lot in the process of achieving its flavor, color,
smell and texture.

➢ The Mexican cake was made, obtaining a product similar to the commercial one, whose
texture, color, smell and flavor were very good in the range established by the tasting sheet.

➢ The beef and pork were chopped, ground and cut, as well as the incorporation of seasonings
and chemicals, obtaining a fine dough necessary for the stuffing and pressing of the Mexican
cake.

➢ The indicated processes were carried out, achieving a very acceptable rating from the
consumer and making the assessment through the tasting sheet and the opinion of each of the
classmates.
7. RECOMMENDATIONS

➢ It is important to take into account the quantities established in the standard recipe or correct
implementation of the rule of three to obtain the correct quantities that should be
incorporated in the preparation of the Mexican cake.
 ➢ Equipment and materials must be used appropriately to obtain a good process and avoid
inconveniences, as well as additives and condiments through which the organoleptic
characteristics of the product are acquired.

➢ It is important to take into account that the product made has different sensory characteristics
than the previously known sausage, so the final analysis must be taken into account of the
product obtained.

➢ It is advisable to check the flavors before stuffing in order to obtain the appropriate flavor of
the product, the temperature of 7°C, the pasta as thin as possible, the cooking time and
properly bring the correct temperature in order to obtain a final product of quality.

8. BIBLIOGRAPHY

➢ Elma. (October 21, 2011). Obtained from http://www.elblogdeelma.es/historia-de-los-

embutidos/
➢ Guillermo, M. (October 27, 2015). Obtained from
https://www.chilango.com/general/carnes-procesadas-al-estilo-mexicano/#
➢ Martínez, M. N. (2018). Obtained from
https://es.scribd.com/document/354342637/Elaboracion-de-Pastel-Mexicano

9. ANNEXES

Image 1. Weighing of ingredients Image 2. Obtaining the fine paste.

Image 3. Stuffing and pressing of the fine paste Image 4. Cooking Mexican
for the mortadella cake
Table 2. Standard recipe
CHIMBORAZO HIGHER POLYTECHNIC SCHOOL
4/ FACULTY OF PUBLIC HEALTH (R 1
W.me, J. GASTRONOMY SCHOOL \r)s
STANDARD RECIPE SHEET
NAME OF THE PREPARATION/S: Mexican cake ENERGY SUPPLY: Kcal./serving: PREPARATION DATE: 10/15/2018 #pax:
MENU TYPE SNACK ENTRANCE DISH DESSERT MENU
Others
STRONG COMPLETE
(specify )
SAUSAGE

CONSERVATION atmosphere Refrigeration x Freezing others

CULINARY TECHNIQUE
Acronyms
PRODUCT AMOUNT UNIT MISE EN PLACE
Complete Menu COURT COOKING
METHOD APPLICATION
RAW MATERIAL
Beef 1000 grams Heavy, Washed It is used for fine pasta - mortadella
Pork Meat 400 grams Heavy, Washed It is used for fine pasta - mortadella
Fat 400 grams Heavy It is used for fine pasta - mortadella
CONDIMENTS
Cumin 7,5 grams Heavy Season the fine paste - mortadella at the time of grinding
Oregano 3,75 grams Heavy Season the fine paste - mortadella at the time of grinding
MSG 7,5 grams Heavy Season the fine paste - mortadella at the time of grinding
Garlic 52,5 grams Fresh, Washed, Chopped Brunoise Season the fine paste - mortadella at the time of grinding
Onion 52,5 grams Fresh, Washed, Chopped Brunoise Season the fine paste - mortadella at the time of grinding
Black pepper 2,25 grams Heavy Season the fine paste - mortadella at the time of grinding
White pepper 2,25 grams Heavy Season the fine paste - mortadella at the time of grinding
Nutmeg 3,75 grams Heavy Season the fine paste - mortadella at the time of grinding
Ground cinnamon 3,75 grams Heavy Season the fine paste - mortadella at the time of grinding
Salt 60 grams Heavy Season the fine paste - mortadella at the time of grinding
Red pepper 26,25 grams Fresh, Washed, Chopped Season the fine paste - mortadella at the time of grinding
Green pepper 26,25 grams Fresh, Washed, Chopped Season the fine paste - mortadella at the time of grinding
Chili pepper 25 grams Heavy Season the fine paste - mortadella at the time of grinding
CHEMICALS
Poly phosphates 5 grams Heavy Helps in the composition and preservation of mortadella
sorbic acid 2 grams Heavy Helps in the composition and preservation of mortadella
MOUNTING
TRADITIONAL NOT TRADITIONAL

IMPORTANT NOTES: 125 40 02