AUTOMATIC COCKTAIL/MOCKTAILS MIXING AND DISPENSING MACHINE

摘要

Development of functional chevon nuggets started with the preparation of meat emulsion. Meat emulsion was prepared by adding minced goat meat in the bowl chopper and mixing with common salt (1.5- %), sodium tripolyphosphate (0.5 %), sodium nitrite (0.015 ) and sugar (0.3 %). Bowl chopper was started to chop the meat and added ingredients for 1-2 minutes. Then goat fat was added in the mix and chopped for 30 seconds followed by addition of refined sunflower oil and linseed oil and chopping for 1-2 minutes. Thereafter added condiment mix (4 %) followed by refined wheat flour and spice mix while chopping was on. Additional chopping for 1-2 minutes was don to get meat emulsion. The prepared emulsion was filled in stainless steel boxes followed by closing the lid and tying with the thread. The emulsion filled boxes were subjected to steam cooking for 35 minutes to achieve products core temperature 80±2 c. After cooking product was allowed to cool to the room temperature and subjected to analyses of various physicochemical, colour, textural and sensory properties as well as fatty acid profiling.