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MINISTRY OF EDUCATION AND TRAINING NONG LAM UNIVERSITY FACULTY OF CHEMICAL ENGINEERING AND FOOD TECHNOLOGY - LAB REPORT Ho Chi Minh, Jan, 10th, 2023 LESSON 1: Chinese sausages I INTRODUCTION Chinese sausage dates back to the period of Northern and Southern Dynasties (~300–500 AD) An almanac from the period describes a unique starch-free sausage-filling technique developed to preserve meat and is still followed today Chinese sausage is a broad umbrella category encompassing many types of sausage, both air-cured and smoked, from all parts of China, Vietnam, and Thailand It can be made from fresh pork, pork fat, livers, and, sometimes, chicken, and tends to be as sweet as it is savory, with a rich, dense, emulsified texture II MATERIALS III PROCESSING IV RESULTS V DISCUSSION LESSON 2: LAP GA I INTRODUCTION II MATERIALS Ingredients Chicken leg have been removed bone Mei Kuei Lu Chiew wine Five spice flavor powder Soy sauce Salt Pepper powder Sugar Oyster sauce Amount 50g 5g 20g 5g 50g 7g 20g III PROCESSING Preliminary treatment Firstly, chicken legs were cleaned with water Next, the chicken legs have been removed bone to take the lean part Figure weighing chicken leg before remove bone Spice mixing Mix the ingredients well including Mei Kuei Lu Chiew wine, Five spice flavor powder, Soy sauce, Salt, Pepper powder, Sugar, Oyster sauce Chicken marinated The lean chicken was mixed with the seasoning, cover the bowl with plastic wrap, and placed in the refrigerator overnight for the chicken to absorb the spices 4 Drying After 24 hours, the chicken lean meat was taken out of the fridge and then dried in a hot air drying machine Figure After take out of the fridge Every hour take the chicken meat out and observe Figure After hour drying Figure After hours Figure After hours Preservation and cooking The chicken was taken out of the hot air drying machine after 27 hours and weighed Cooking with water until the water completely evaporates IV RESULTS V DISCUSSION LESSON 3: MEAT FLOSS I INTRODUCTION