MINISTRY OF EDUCATION AND TRAINING

NONG LAM UNIVERSITY

FACULTY OF CHEMICAL ENGINEERING AND FOOD TECHNOLOGY

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MEAT PROCESSING TECHNOLOGY

PRACTICAL REPORT

Name : Nguyễn Thị Ngọc Huyền

Group : 3
Student’s ID : 19125516
Class : DH19TP
Instructors : Dr. Lê Trung Thiên
PhD. Nguyễn Thị Phước Thủy
Course : Meat Processing Technology

Year : 2022-2023

Ho Chi Minh, March, 6th, 2023

Table of Contents
LESSON 1: CHINESE SAUSAGE .................................................................... 1
I. INTRODUCTION ..................................................................................... 1
II. MATERIALS AND EQUIPMENTS ...................................................... 1
III. PROCESSING ........................................................................................... 2
IV. RESULTS................................................................................................... 5
V. DISCUSSION .............................................................................................. 6
LESSON 2: CHICKEN LAP.............................................................................. 7
I. INTRODUCTION ..................................................................................... 7
II. MATERIALS AND EQUIPMENTS ....................................................... 7
III. PROCESSING ........................................................................................... 8
IV. RESULTS................................................................................................. 11
V. DISCUSSION .......................................................................................... 11
LESSON 3: PORK FLOSS .............................................................................. 13
I. INTRODUCTION ................................................................................... 13
II. MATERIALS EQUIPMENTS ................................................................ 13
III. PROCESSING ......................................................................................... 14
VI. RESULTS................................................................................................. 17
V. DISCUSSION .......................................................................................... 17
LESSON 4: CHICKEN BOLOGNA ............................................................... 18
I. INTRODUCTION ................................................................................... 18
II. INGREDIENT ......................................................................................... 18
III. PROCESSING ......................................................................................... 19
IV. RESULTS................................................................................................. 24
V. DISCUSSION .......................................................................................... 24
Figure 1 Hand-cranked sausage sizzle machine ...........................................................1
Figure 2 Mixer machine.................................................................................................1
Figure 3 Meat grinder ....................................................................................................1
Figure 4 Hot air dryer ....................................................................................................1
Figure 5 Procession flow for production of Chinese sausage ......................................2
Figure 6 Handing pork intestine....................................................................................2
Figure 7 Pork intestine after handling ..........................................................................3
Figure 8 Grinding meat ..................................................................................................3
Figure 9 Mix ...................................................................................................................3
Figure 10 Collagen .........................................................................................................4
Figure 11 Pork intestine .................................................................................................4
Figure 12 Before drying .................................................................................................4
Figure 14 Final product .................................................................................................5
Figure 13 After cooking Chinese sausage .....................................................................5
Figure 15 Refrigerator ...................................................................................................7
Figure 16 Procession flow for production of Lap Ga ...................................................8
Figure 17 Weighing chicken leg before remove bone ..................................................8
Figure 18 After take out of the fridge ..........................................................................10
Figure 19 After 1 hours ................................................................................................10
Figure 20 After 2 hour ................................................................................................10
Figure 21 After 3 hours ................................................................................................10
Figure 22 Weigh Lap Ga after drying .........................................................................11
Figure 23 Cooking Lap Ga ..........................................................................................11
Figure 24 Procession flow for production of Pork Floss ...........................................14
Figure 25 Seasoning the meat......................................................................................15
Figure 26 Final product of Pork Floss ........................................................................17
Figure 27 Procession flow for production of Chicken Bologna ................................19
 LESSON 1: CHINESE SAUSAGE
I. INTRODUCTION
Chinese sausage, or “lap cheong,” is an all-around name for dried, cured sausages that
originated from China. It is important to note that there are various types of Chinese
sausage, but the most popular one is lap cheong, which translates to “wax sausages”
because of its slick outer layer.

Lap cheong, known for its sweet and savory combination, is typically made from pork
and pork fat, and seasoned with soy sauce and rice wine. This sweet sausage is so
popular, it is spread to various regions of Asia, like Vietnam and the Philippines. In
Vietnam, lap cheong is called lạp xưởng and usually eaten with sticky rice.

II. MATERIALS AND EQUIPMENTS

1. Ingredients
Ingredients Amount
Lean meat 3 kg
Fat 500 g
Sugar 300 g
Mei Kuei Lu Chiew Wine 80 g
Salt 60 g
Pepper powder 10 – 20g
Flesh pork intestine 761.51g (665 cm)

2. Equipments
- Tray, spoon, chopsticks
- Electronic scales
- Meat grinder
- Mixer machine
- Hand-cranked sausage sizzle machine Figure 1 Hand-cranked sausage
sizzle machine Figure 2 Mixer machine

- Hot air dryer

Figure 4 Meat grinder Figure 3 Hot air dryer

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III. PROCESSING

Figure 5 Procession flow for production of Chinese sausage

Step 1: Handling pork intestine for sausage casings
- First, snip away the inner layer of whitish skin-
look-alike thing that originally joint together with
the intestine. Once snipped away, your small
intestine will then turn into a long and straight
piece. Then, use hand to press the food residue out
of the intestine.
- Rinse with the water and salt to remove some of
the slimy and greasy residue and smell. Repeat

this at least twice to ensure they are well Figure 6 Handing pork intestine
cleaned.

- Flip the intestine inside out and wash the inner part. Repeat the washing until they
are well cleaned. Finally, it is cleaned by using a spoon to break the lining inside
and subsequently wash with salt and runing water.

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 Figure 7 Pork intestine after handling

Step 2: Preparation for production of Chinese sausage.

- Weigh ingredients according to the recipe
- Grinding the lean meat and fat

Figure 8 Grinding meat

- Mix the seasonings with the ground meat and fat mixture using a mixer.

Figure 9 Mix
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- Stuff the above mixture into the prepared intestine casing and collagen casing.

Figure 11 Pork intestine Figure 10 Collagen

- Pre-blanch the product before drying

Figure 12 Before drying

Step 3: Drying at 55 oC

1st drying time 4 hours 40 mins

2nd drying time 7 hours
3rd drying time 5 hours 52 mins

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 IV. RESULTS
➢ Before cooking

Figure 14 Final product

➢ After cooking

Figure 13 After cooking Chinese sausage

- Color: dark red, before cooking has a more eye-catching color
- Smell: The smell of Mei Kuei Lu Chiew wine is strong
- Slightly salty, with a sweet taste
- Dried meat
- Sausages whose shells are crisper collagen than sausages whose shells are pork
intestine.

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V. DISCUSSION
- Increase the percentage of fatty meat to make sausages less dry
- Add pepper to enhance the flavor
- Using Pork intestine will be more flavorful. Using collagen shells is more cost-
effective because the processing time of intestines is very long
- When using collagen shells, the shell should not be left for too long because it is
easy to tear when stuffing.

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 LESSON 2: CHICKEN LAP
I. INTRODUCTION
Lap Ga is a typical dish of Chinese cuisine that is often present during the holidays.
They have eye-catching colors and delicious and strange flavors. Lap Ga is made with
boneless chicken. Then, marinate spices, making up the characteristic scent. Lap Ga is
often used to change the taste of family meals, simple processing does not take much
time.

II. MATERIALS AND EQUIPMENTS

1. Materials

Ingredients Amount
Chicken leg have been removed bone 774.50 g
Mei Kuei Lu Chiew wine 50g
Five spice flavor powder 5g
Soy sauce 20g
Salt 5g
Pepper powder 50g
Sugar 7g
Oyster sauce 20g

2. Equipments

- Tray, spoon, chopsticks

- Electronic scales

- Fridge

- Hot air dryer

Figure 15 Refrigerator

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III. PROCESSING
➢ Procession flow for production of Lap Ga

Figure 16 Procession flow for production of Lap Ga

➢ PROCESSING
1. Preliminary treatment

Firstly, chicken legs were cleaned with water. Next, the chicken legs have been
removed bone to take the lean part.

Figure 17 Weighing chicken leg before remove bone

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2. Spice mixing

Mix the ingredients well including Mei Kuei Lu Chiew wine, Five spice flavor
powder, Soy sauce, Salt, Pepper powder, Sugar, Oyster sauce

3. Chicken marinated

The lean chicken was mixed with the seasoning, cover the bowl with plastic wrap, and
plced in the refrigerator overnight for the chicken to absorb the spices.

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 4. Drying
After 24 hours, the chicken lean meat was taken out of the fridge and then dried in a
hot air-drying machine.

Figure 18 After take out of the fridge

Every hour takes the chicken meat out and observe.

Figure 21 After 1 hours Figure 20 After 2 hour Figure 19 After 3 hours

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5. Preservation and cooking

The chicken was taken out of the hot air-drying machine after 27 hours and weighed.

Figure 22 Weigh Lap Ga after drying

Cooking with water until the water completely evaporates.

Figure 23 Cooking Lap Ga

IV. RESULTS
- Color: slightly dark, dark look, not eye-catching

- Dried meat due to long drying

- The smell of five flavors is much

- Lack of salty taste

V. DISCUSSION
- Reduce soy sauce, increase salt to increase the salinity, and reduce the dark color of
the product

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- Increase the proportion of oyster sauce to give the product a more beautiful color

- Boil on the water before eating longer so that the product is crispy and golden on
both sides.

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 LESSON 3: PORK FLOSS
I. INTRODUCTION
Meat floss is a processed dried meat product that can be eaten by the general
population as a snack or in conjunction with other meals as a source of protein in their
daily diet. It has a decent nutritional value and varies in shelf stability at room
temperature. Pork floss can be packed easily, requires no extra cooking or preparation,
and has a light, fluffy texture. It is frequently made with pork.

With the main ingredient is pork along with typical Taiwanese spices that contribute to
the delicious Taiwanese pork cotton scrub introduced in the report. And it is a product
of choice besides the traditional flavored pork floss.

II. MATERIALS EQUIPMENTS

1. Materials
Ingredients Amount Ingredient Amount
Lean meat 955.31 g Mei Kuei Lu Chiew Wine 20 g
Salt 15 g Cashew nut oil 20 g
Ginger 50 g Soy sauce 70 g
Sugar 45 g Oyster sauce 40 g
Pepper 10 g Cooking oil 30 g
Chili powder 10 g Five-spice powder 10 g

2. Equipments

- Electronic scales

- meat floss machine

- food mixer

- pot, pan

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III. PROCESSING
❖ Flow chart of the production process of Pork Floss

Figure 24 Procession flow for production of Pork Floss

❖ Processing
Step 1: Raw material handling.

- The purpose of raw material processing is remove valuable parts from the raw
material or to facilitate further processing.

- Weigh 1 kg of lean meat, it must be removed from tendons, skin and muscle
membranes. Then rinse in water to remove impurities and some micro-organisms.
Then cut into pieces.

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- Prepare the marinated seasoning: salt, ginger, sugar, pepper, chili powder, five-spices
powder, Mei Kuei Lu Chiew Wine, cashew nut oil, soy sauce, oyster sauce, and
cooking oil.

Step 2: Seasoning and remove water.

- After weigh ingredient, mix them together into a solution mixture. Then, add the
meat and stir well

Figure 25 Seasoning the meat

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- Add to the mixture 250ml of water, then cook on the stove until almost all the water
is gone.

Step 3: Beat the meat

- After the water is almost completely drained, take the meat out on a tray to cool.

- Next, put the meat into the machine to beat it into fibers.

- Then drizzle the remaining sauce over the meat.

Step 4: Roasted and beaten

- Put the meat on the pan, roast until dry.

- Then put in mixer to beat the meat.

- After that, roast again until completely dry

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Step 5: Final product

- Cool, pack and weigh (420.91 g)

VI. RESULTS
- After the product is cooled packed into a bag
- Sensory

Figure 26 Final product of Pork Floss

V. DISCUSSION
Taiwan Traditional
Tastes Spicy, sweet Salty
Smell Five – spices powder too much aroma of lemongrass, onion
Colour deep red light yellow
Structure The same The same

Taiwanese-flavored pork floss has a unique taste. Feel more flavors than traditional
pork floss, the colors are also more eye-catching, easy to attract consumers who like
rich colors.
• Recomendation
- Reduce the amount of five-spices powder, to lighten the smell
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 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.
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.

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III. PROCESSING
❖ Flowchart of the production process of chicken bologna

Figure 27 Procession flow for production 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.

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- 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

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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 - 3⁰C).
- After putting it in the freezer. Next, take the frozen meat into the mixer with
300g of ice.
- Continue grinding until the meat turns pink and sticky.

Mix chicken and Add ice Grinding until turns

Grind chicken
pork fat pink and sticky.

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).
- Keep the mixer in low temperature. 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.

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 Grind chicken Add cooking oil

Add ice Grinding until turns pink and sticky.

Step 3: Shaping and wrapping the rolls

- 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 The rope to wrap tightly

bologna

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Step 4: Steam

- Steam Chicken bologna for 1 hour.

Steam 1 hour

Step 5: Product

- Let cool.
- Enjoy and rate.

Case 1 Case 2

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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.

- When wrapping Chicken Bologna with banana leaves, it is necessary to wrap your
hands tightly to make the texture more solid

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