Quiz 3

Quiz 3. DUE NOV 21.

Select your favorite product with a minimum 5 ingredients, list the ingredients, method of preparation and functionality of 4 ingredients mentioned in the recipe. Make sure to write 4-5 sentences per ingredient. Mention what will you change in the recipe to make it marketable as per the existing food trends. 20 Points

Favorite product:

As of right now, my favorite product has to be the Tex-Mex Tamales Group 2 has made in Poultry Processing lab.

Ingredients:

Boneless/Skinless Chicken Thighs

Salt

Whole Corn Flour

Eggs

Salsa Roje (red mild sauce)

Frank’s Red Hot Sauce

Chili Powder

Method of Preparations:

One pound of B/S Chicken Thighs baked at 400 degrees Fahrenheit for 15-20 minutes. Check to see if meat has reached 165 degrees Fahrenheit using a thermometer. Shred chicken using two forks then place in a bowl. Add a bottle of Salsa Roje and a tablespoon of salt. Mix thoroughly. Take a small ball of chicken and roll in a plate of whole corn flour mixed with chili powder to make a predust. Next, dip the ball into a cup of eggs with 2 tablespoons of Frank’s Red hot sauce added into the egg mixture. Place the ball back into the predust, which is now considered the batter. Preform the coating one more time. Fry the balls until desire coating color, estimate about 5 to 8 minutes depending on size of balls.

Functionality:

• Salt- Adding salt helps increase product flavor. Salt also helps with moisture retention. This is crucial adding it to the thigh meat to help assist in the mild sauce pick up in the meat, which enhances flavor. This is created when we stir the chicken for a period of time with the salt, which unfolds myofibrillar proteins.

• Whole Corn Flour- As a predust, it assists in absorbing free water on the surface. This helps the product form and stay together as a ball, in other words helps in adhesion. Furthermore, the predust layer holds in flavor because it is furthest from the frying portion, which we added chili powder to added flavor in the predust. Lastly, the flour increases coating pickup due to the absorption of free water and again, helps the formation of the ball to stay together.

• Eggs- Eggs are used as a batter. It helps in adhesion for the outsider breader to the predust and assists in coating pickup. Furthermore, helps in keeping the product form. Also, the eggs are used for taste in which we used red hot sauce to enhance flavor.

• Boneless/Skinless Chicken Thighs- We used thighs in our product to utilize a meat that is excess and not as popular in the United States. Further, we can decrease our product cost because of dark meat being cheaper than white meat. Next, chicken is a great product to use because it absorbs predust efficiently than other types of meat. Also, because it is chicken, we can add salt to assist in myofiber unraveling leading to greater adhesion of the product. Lastly, a majority of the population loves the tenderness and flavor of chicken which also chicken is consumed by all religions.

Change in the recipe to make it marketable:

As a group, we noticed that a trend in the population is taking towards food products, which is a fast, delicious food product. The Tex-Mex Tamlaes is created for after school snacks and quick meals for the family. So to address the issue, we can create our product where consumers do not have to fry this product at home but only bake. To do this, after formation of the product, the product needs to be parfried. This will allow the product to stay together and give a nice brown color that makes the product desirable. Consumers will only have to bake for 15-20 minutes at 400 degrees Fahrenheit. The product is ready to eat then. This will make the ease and desire of the product greater among consumers.