Chicken Curry

FST 305 FOOD PROCESSING

TITLE

: CANNING OF CURRY BEEF

NAME

: NURFADHILAH BINTI JAAFAR

ID NUMBER

: 2013698078

GROUP

: AS 1165A2

SUBMITION DATE : 11TH SEPTEMBER 2015 LECTURER’S NAME: MADAM NURSABRINA BT MUNAWAR

TITLE Canning of curry beef OBJECTIVE 1. To learn the processing method for canning of curry beef 2. To determine the yield of the canning of curry beef 3. To determine the colour, texture, aroma, taste and the overall acceptance of the canned curry beef 4. To compare the canned curry beef between different formulations.

INTRODUCTION

The sterilization of the food products during canning is related to the destructions of all contaminating bacteria including their spores unlike the pasteurized cooked product where the het resistant microorganism may survive in the food products.

The spores of Clostridium

Botulinum and Bacillus can be killed and inactivate with appropriate heat treatment ranging from 110oC to 121oC depending on the type of products and the size of the containers. When these practices are followed along with recommended methods, they control potential spoilage by removing oxygen, destroying enzymes, destroying and or preventing the growth of undesirable bacteria, yeasts, and molds, and by helping form a high vacuum in jars. Good vacuums form tight seals which keep the food in the jars and keep air and microorganisms from re-entering (Schafer, 2014).

The acidity, or pH, of foods determines how they must be processed for canning. Acid foods such as fruits and pickles with a pH of 4.6 or lower may be canned in a water bath canner. Low-acid foods such as vegetables and meats with a pH above 4.6 must be processed in a pressure canner. Clostridium botulinum bacteria are the main reason why low-acid foods must be pressure canned to be safe. Clostridium botulinum spores can survive boiling water (212 °F) and grow in a sealed jar of low-acid food (Schumutz, 2015). Some foods, such as figs and tomatoes, may be processed as acid foods, but because they may have pH values slightly above 4.6, lemon juice or citric acid must be added before canning.

PROCEDURE

The shallots, garlic and potatoes are peeled.

The shallots,garlic and chillies are blended separately in a blender. The potatoes and beef are then cut into suitable sizes.

Some water added into curry powder and make into paste. The shallots and garlic are fried with the oil until slightly brownish and the curry leaves are added.

The chili and curry pastes are added and keep frying until well done with fragrance. Some water added and followed by cocunut milk or yogurt.

The potatoes and the beef pieces are added into the curry and are heated for about 5-10 minutes. Salt and sugar are added to taste.

The potatoes and beef pieces are filled into strelized cans and covered with hot curry. Then, the cans are exhausted for 7 minutes.

The cans are immediately seamed and the cans are inverted. The cans are processed at 121oC using a retort for 45 minutes.

The cans are cooled in running water till about 37OC. The cans are then stored in a cool place.

DISCUSSIONS

Commercial canned food is prepared using fresh ingredients that are cooked quickly at high temperatures and sealed in sterile containers, eliminating the need for preservatives. In this practical, the canned curry beef were produced by 4 different groups (F1, F2, F3, F4) with the same formulation. The weights of product per cans for each group are ranging between 240 g270 g with the yield of 3 cans per group. The colour of the canned curry beef are brown, dark brown. The texture of the curry beef for the F1, F2 F3 and F4 are produced the tender beef and potato and the curry is not smooth. In the term of taste, F1 produced the curry beef with slightly salty and spicy while, F2 has less salty and spicy of curry beef. On the other hand, F3 and F4 have the spicy taste of curry. The taste of the curry is depending on the ingredients added during the cooking of the curry beef. Some may add more curry powder and chilli for the spicy effect, and some other group may lack of those ingredients, hence producing the curry beef with plain taste. The characteristics of curry may come with different sweetness, spiciness and saltiness. The sterilized cans are filled with the curry and are then left for the exhausting process. Objective of exhausting containers is to remove air so that the pressure inside the container following heat treatment and cooling will be less than atmospheric. The reduced internal pressure helps to keep the can ends drawn in, reduces strain on the containers during processing, and minimizes the level of oxygen remaining in the headspace. It also helps to extend the shelf life of food products and prevents swollen of the cans. Vacuum in the can may be obtained by the use of heat or by mechanical means. Products may be preheated before filling and sealed hot.

After heat sterilization, the canned curry is quickly cooled to prevent overcooking. Containers maybe quick cooled by adding water to the cooker under air pressure or by conveying the containers from the cooker to a rotary cooler equipped with a cold-water spraying. In the overall acceptance, all the production of curry beef from different groups is acceptable in the term of sensory attributes for its yield and the weight of the products per can.

CONCLUSIONS In conclusion, all the production of canned curry beef are acceptable in the overall acceptance. The weight per cans for is ranging between 240 g- 270 g and produced with brown curry colour, tender beef and potato along with the spicy taste.

REFERENCES 1. Schafer, W. (2015, August 13). Canning Basics 1: Introduction. Retrieved September 5, 2015, from http://www.extension.umn.edu/food/food-safety/preserving/canning/canningbasics-1/ 2. Schumutz, P. (2015, July 18). Canning Foods-the pH Factor. Retrieved September 5, 2015,from http://www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3030.html 3. Quality characteristics of raw and canned goat meat in water, brine, oil and Thai curry during storage