Emulsion preparation
Frozen deboned meat, fat and by-products are tempered at 0° to 4° C for 12to 15 hr and cut into pieces and coarse minced by passing through 8, 10 or 13 mm plate. Bowl chopper is used to make the emulsion. As per the formulation, pre weighed quantity of minced meat along with salt and phosphate is placed in the bowl and chopped for 1to 2 minutes. By-products mince is added and chopping continued for another 1to 2 min. and then fat, condiments (onion and garlic paste), spice mix and binder/extender/filler are incorporated. Chopping continued till uniform dispersion of all ingredients and desired consistency of emulsion is obtained. A variety of emulsion based chicken products could be produced by changing the formulations of emulsion and final consistency of emulsion (coarse, medium or fine). Properly packaged emulsion could be stored in a refrigerator for 3 to 4 days and in freezer for up to 30 days. A number of convenience meat products (both raw and cooked) could be produced from the emulsion.