This week, we were require to study the technical ingredients and choose the suitable technical ingredients to be use in our dumpling filling. The type of technical ingredients we are using is the Coyote Brand "Locus Bean Gum" and " Coyote Brand Stabilizer "CT-D100" from Gum Technology.
These two were used due to the function of the both ingredients provide are able to prevent the water juice to leak from the meat filling and causes the meat to shrink to a smaller size, and also provide a juicy and firmer texture to the beef filling itself.
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| Locust Bean Gum |
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| Stabilizer CT-D 100 |
After various test, we found out that Locust Bean Gum (LBG) provide a better results than stabilizer CT-D100 (SD 100) as it have a better capability to trap water and provide a firm and juicy texture to the meat filling. In this week, we decided to pre-cook our filling before freezing as it is easier to prepared during assembling the 3 layers of filling and the layers will attach with each other so it will not separate easily. After sensory test among our group, we agreed that 0.3% of LBG used for the filling as too high amount will cause the meat to be too soft and too little amount of LBG will have a dryer meat.
This week we have finalize our technical ingredients used in both dumpling skin and fillings, we decided to use Crisp film on our dumpling skin and locust bean gum on our dumplinf filling. On the following week, we are required to conduct a sensory test to compare our gold standard product and commercial product.
This week we have finalize our technical ingredients used in both dumpling skin and fillings, we decided to use Crisp film on our dumpling skin and locust bean gum on our dumplinf filling. On the following week, we are required to conduct a sensory test to compare our gold standard product and commercial product.
