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

Summary

The 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.