Kepoin Pabrik Pembuatan Sosis Jerman Karawaci | SI UNYIL (05/01/21)
Summary
TLDRThe video script details the production process of German-style bratwurst with mozzarella filling in Indonesia. The factory in Karawaci, Tangerang, uses 500 kg of raw materials daily, producing up to 25 tons of sausages. The process includes mixing meat with other ingredients, adding mozzarella, and using collagen casings for a modern twist. The sausages are then smoked, cooled, and vacuum-sealed for a shelf life of six months. The script also discusses the traditional German cooking methods and the nutritional benefits of the high-protein sausages, adapted to Indonesian tastes.
Takeaways
- 🍖 The video discusses the production of a German-style sausage, specifically one filled with mozzarella cheese, which is being produced in Indonesia.
- 🏭 The production process takes place in a factory located in Karawaci, Tangerang, where they use around 500 kg of raw materials per batch, with a daily capacity of up to 25 tons.
- 🥩 The first step in the process involves mixing the raw meat and other ingredients in a mixer, with water ice added to keep the mixture cool and preserve the protein quality.
- 🧀 A significant amount of mozzarella cheese is used, with one large box being emptied into the mixture.
- 🌭 The sausage casings are made from collagen derived from bones and animal skin, which is edible and beneficial for health, particularly for skin and bone health.
- 🤖 The filling process is automated, eliminating the need for manual insertion of the mixture into the casings.
- 🔥 After filling, the sausages are cooked using a 'smoking' process at 85 degrees for 45 minutes to kill microorganisms and ensure the sausages are safe to eat.
- 🌡️ The sausages are then cooled down using a blower to reduce the temperature to around 35 degrees.
- ✋ The long sausages are cut into individual units by a machine, which is part of the automated process.
- 📦 The final step involves packaging the sausages using thermoforming and vacuum sealing, which helps to keep the sausages fresh by preventing bacterial growth and extends their shelf life to six months when stored at -20 degrees Celsius.
- 🍳 The video mentions that the sausages are already cooked but suggests that they are best enjoyed after being heated, and they can be prepared by grilling or frying, which is a common method in Germany.
Q & A
What are the main ingredients used in making the German-style sausages mentioned in the script?
-The main ingredients include meat, water ice to maintain a low temperature during mixing, and mozzarella cheese.
Why is water ice added during the mixing process of the sausages?
-Water ice is added to keep the temperature of the mixture low, ensuring that the protein content in the meat does not get damaged during the mixing process.
What is the significance of the collagen used in the sausage casings?
-The collagen used in the sausage casings is derived from bones and skin, and it is edible. It is beneficial for health, good for skin health, and helps prevent osteoporosis.
How is the sausage filling process automated?
-The filling process is automated, where the mixture is directly filled into casings without the need for manual insertion one by one.
What is the traditional skin material used for bratwurst, and how does the modern method differ?
-Traditionally, animal skin was used for bratwurst casings. However, the modern method uses collagen, which is more advanced and resembles plastic wrapping.
How much does the production process consume in terms of raw materials per day?
-The production process can consume up to 25 tons of raw materials per day.
What is the purpose of the smoking process in the sausage production?
-The smoking process, which lasts for 45 minutes at 85 degrees, is used to kill microorganisms, ensuring the sausages are safe for consumption.
How is the temperature of the sausages reduced after the smoking process?
-The temperature of the sausages is reduced by cooling them in front of a blower for about 15 minutes until the temperature drops to around 35 degrees.
What is the method used for packaging the sausages, and how does it help in preservation?
-The method used for packaging is thermoforming and vacuum sealing, which helps in preserving the sausages by removing air and preventing bacterial growth.
How long can the mozzarella bratwurst be stored, and at what temperature?
-The mozzarella bratwurst can be stored for up to six months at minus 20 degrees Celsius.
What is the nutritional benefit of consuming the mozzarella bratwurst, and how much protein does it provide?
-The mozzarella bratwurst is high in protein. Consuming just two slices can fulfill 33 percent of the daily protein requirement.
Outlines
🌭 Production of Indonesian-style German Bratwurst
This paragraph introduces the process of making German-style sausages with mozzarella cheese, locally produced in Indonesia. The manufacturing takes place in a factory in Karawaci, Tangerang, which uses approximately 500 kg of raw materials daily, amounting to up to 25 tons. The process begins with mixing various ingredients including meat and other components in a mixer, while adding ice water to maintain a low temperature and preserve the meat's protein quality. A significant amount of mozzarella cheese is then added, with a whole box being used. The mixture is then filled into casings made of collagen derived from bones and skin, which is edible and beneficial for health, promoting skin elasticity and preventing osteoporosis. The sausages are then automatically filled into casings, weighed, and placed into a smoking chamber. The smoking process kills microorganisms, making the sausages safe for consumption. After smoking, the sausages are cooled and cut into individual units. The final step involves vacuum sealing the sausages to preserve freshness and prevent bacterial growth, allowing the sausages to last up to six months when stored at -20°C. The paragraph also mentions that the sausages are already cooked but are typically reheated before consumption, and they are high in protein, with two slices providing 33% of the daily protein requirement.
Mindmap
Keywords
💡Sosis
💡Mozzarella
💡Karawaci
💡Mixing
💡Casing
💡Filling
💡Thermoforming
💡Vacuum Sealing
💡Protein
💡Bratwurst
Highlights
Sosis production in Indonesia uses locally produced mozzarella cheese, eliminating the need for importation.
The manufacturing process takes place in a factory located in Karawaci, Tangerang, Indonesia.
The factory consumes approximately 500 kg of raw materials daily, with a total production capacity of up to 25 tons per day.
The mixing process involves combining meat and other ingredients, with ice water added to maintain a low temperature and preserve protein quality.
Mozzarella cheese is a significant ingredient, with a whole box being used in the mixing process.
The casing for the sausages is made from collagen derived from bones and animal skin, which is edible and beneficial for health.
The filling process is automated, requiring no manual input, ensuring consistency and efficiency.
The sausages are then weighed and packed, with the room capable of producing one ton of bratwurst.
The smoking process uses a timer for 45 minutes at 85 degrees Celsius to kill microorganisms and ensure the sausages are safe for consumption.
The sausages are cooled using a blower to reduce the temperature to around 35 degrees Celsius.
The cutting process is highly automated, with machines cutting the long sausages into individual units.
The packaging method involves thermoforming and vacuum sealing, which helps to prevent bacterial growth and extends the shelf life.
The bratwurst with mozzarella can last up to six months when stored at minus 20 degrees Celsius.
Although the bratwurst is already cooked, it is recommended to heat it before consumption for optimal taste.
The traditional German way to enjoy bratwurst is by grilling or frying, while in Indonesia, it is often pan-fried.
The bratwurst is made from minced meat, traditionally pork or beef, and the spices used have been adapted to suit Indonesian palates.
The bratwurst is not only delicious but also a high-protein food, with two slices providing 33 percent of the daily protein requirement.
Transcripts
Hai Oke deh Sekarang kita bikin sosis
Jerman isi keju mozarellanya yuk nggak
perlu jauh-jauh ke Jerman ke berat kursi
sudah diproduksi di Indonesia tepatnya
di pabrik yang terletak di Karawaci
Tangerang sekali produksi pabrik ini
menghabiskan bahan baku sekitar 500 kg
kalau ditotal sehari bisa sampai 25 ton
Wih banyak banget ya Pantesan mesinnya
segede ini proses pertama kita campurkan
dulu bahan-bahan berat wordnya daging
dan campuran bahan lain dimasukkan ke
dalam mixer lalu tuang air es pemberian
air es ini untuk menjaga suhu adonan
tetap rendah Jadi kandungan protein
dagingnya gak rusak selama proses mixing
setelah diaduk hingga kalis lanjut kita
masukan bahan yang gak kalah penting
yaitu mozarella Wah baju yang dipakai
banyak juga ya sampai habis 1 kotak
besar
Hai YouTubers sudah tercampur rata nih
kita lanjut ke proses filling adonan
grade ini dimasukkan ke dalam selongsong
sosis bratwurst tradisional sih kulitnya
masih menggunakan khusus hewan tapi
kalau yang ini sih sudah canggih pakai
kolagen yang berasal dari tulang dan
kulitnya one Mbah kayak bungkus plastik
kolagen yang dijadikan kulit sosis ini
bisa dimakan dan bagus untuk tubuh loh
bermanfaat untuk menjaga kesehatan kulit
persendian dan mencegah tulang kropos
proses filling ini berjalan secara
otomatis gak perlu masukan 1 persatu
pakai tangan sekali pencet langsung
terisi deh 81 buah berat Wars Setelah
semua adonan tercatat berat furs kita
masukkan kedalam kotak ini nih otak
sebesar ruangan ini bisa membuat satu
ton bratwurst teman-teman nah di kota
inilah bratwurst akan di WhatsApp Proses
pemasakan ini menggunakan
tim atau opened selama 45 menit pada
suhu 85° proses tim ini akan membunuh
mikroorganisme sehingga sosis aman untuk
dikonsumsi Hah sudah matang nih Wah
masih ngebul banget tuh nah Biar suhu
berat kursinya turun diangin-anginkan
dulu di depan blower ini setelah 15menit
suhu akan turun hingga sekitar 35° let's
go kita ke proses cutting berat word
yang masih panjang-panjang gini dipotong
hingga berbentuk satuan tuh mesinnya
sudah canggih langsung keluar deh
grabfoodnya lanjut ke proses packing
metode petingnya dinamakan thermoforming
dan vacuum sealing dengan bantuan panas
otomatis wadah berat word akan tercetak
udara didalamnya pun langsung tersedot
biar kedap udara jadi bisa menghentikan
pertumbuhan bakteri meski
the pengawet buatan bratwurt mozarella
ini tahan hingga enam bulan disuruh
minus 20° teman-teman bratwurt mozarella
ini juga sebenarnya sudah matang kok
tapi sebelum dimakan sih lebih baik
dipanaskan Dulu beda kayak orang
Indonesia yang sering memasak sosis
dengan cara defrag kalau di negara
asalnya sih bratwurst dinikmati dengan
dipanggang atau ditumis dalam bahasa
Jerman memanggang atau menggoreng dengan
wajan disebut blaten inilah yang
dikaitkan dengan bratwurst yang berasal
dari kata berat atau daging cincang dan
word atau sosis aslinya sih berat kurs
dibuat dari daging babi atau sapi Kalau
yang ini hal-hal kau teman-teman rempah
yang digunakan pun sudah disesuaikan
dengan lidah Indonesia Hihihi selain
memanjakan lidah bratwurst mozarella ini
juga termasuk makanan tinggi protein loh
cukup Makan 2 Potong sudah bisa memenuhi
33 persen
protein harian kita wah pas banget nih
buat jadi sumber gizi
[Musik]
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