Kepoin Pabrik Pembuatan Sosis Jerman Karawaci | SI UNYIL (05/01/21)

EDUTAINMENT TRANS7 OFFICIAL

27 Jan 202104:09

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

00:00

🌭 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

Sosis, or sausage, is a type of food made from ground meat, often seasoned and stuffed into casings. In the context of the video, sosis refers to a specific type of sausage being produced, which is a German-style sausage filled with mozzarella cheese. The video describes the production process of this sausage, highlighting its ingredients and the steps involved in making it, such as mixing the meat with other ingredients and the use of mozzarella cheese.

💡Mozzarella

Mozzarella is a type of cheese that is typically made from the milk of water buffalo but can also be made from cow's milk. It is known for its soft and elastic texture and mild flavor. In the video, mozzarella is used as a key ingredient in the sosis, adding a unique flavor and texture to the sausage. The script mentions the use of a whole box of mozzarella, indicating the significant role it plays in the final product.

💡Karawaci

Karawaci is a district in Tangerang, Indonesia. The video mentions that the sosis production takes place in a factory located in Karawaci, emphasizing the local production of what is typically considered a German food item. This highlights the globalization of food production and the ability to produce international cuisines in different parts of the world.

💡Mixing

Mixing in the context of sausage making refers to the process of combining the ground meat with other ingredients such as spices and moisture. The video describes the initial step of mixing the ingredients, which is crucial for ensuring a uniform distribution of flavors and textures within the sausage. The script mentions the use of a mixer and ice water to keep the mixture cold, which is important for preserving the quality of the protein in the meat.

💡Casing

A casing is a covering used to contain the meat during the sausage-making process. Traditionally, natural casings made from animal intestines were used, but the video mentions the use of collagen casings, which are derived from bones and animal skin. These synthetic casings are edible, and the video highlights their benefits, such as being good for health and skin, and their role in preventing bone fragility.

💡Filling

Filling in sausage production refers to the process of stuffing the meat mixture into casings. The video describes this process as being automated, where the mixture is filled into the casings without the need for manual intervention. This step is essential for forming the sausages into their final shape before cooking and packaging.

💡Thermoforming

Thermoforming is a manufacturing process where plastic is heated and then formed into a specific shape by using a mold. In the context of the video, thermoforming is used to create the packaging for the sausages. The script mentions that the packaging is formed using heat, which also helps in vacuum sealing the sausages, ensuring they are airtight and protected from air, thus preventing bacterial growth.

💡Vacuum Sealing

Vacuum sealing is a method of packaging that removes air from the package before sealing it, which helps to extend the shelf life of the food by reducing oxidation and bacterial growth. The video describes the use of vacuum sealing in the packaging process of the sausages, which is crucial for preserving the quality and freshness of the product.

💡Protein

Protein is an essential nutrient that is necessary for the growth and repair of body tissues. The video highlights that the sausage, due to its high meat content, is a good source of protein. It mentions that consuming just two slices of the sausage can fulfill 33 percent of a person's daily protein needs, emphasizing its nutritional value.

💡Bratwurst

Bratwurst is a type of German sausage made from a mixture of finely ground meat, often pork, and seasoned with a variety of spices. The video discusses the production of a variant of bratwurst that includes mozzarella cheese. The script explains that the traditional way of enjoying bratwurst is by grilling or frying, and it also touches upon the etymology of the word, which comes from the German words for 'meat' and 'sausage'.

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.