pudding full process
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Answer:
A pudding composition particularly adapted to production of a sterile, aseptically packaged pudding product comprising an aqueous admixture of a sugar component, a starch component, a material selected from the group consisting of kappa-carrageenan, iota-carrageenan and mixtures thereof, and milk solids. In the preferred processing, the admixture is heated to elevated temperatures sufficient to sterilize the composition and effect cooking/solubilization of the starch, and then cooled to a temperature, preferably from about 70° F. to 110° F., suitable for aseptic filling and sealing in suitable containers. The final packaged pudding product of the invention exhibits stability against microbial contamination and changes in product characteristics, and possesses texture and organoleptic properties similar to (and often preferred to) those of homemade cooked-starch puddings.
Answer:
pudding meat products are also popular in Ireland and in the United Kingdom and contribute a special feature of the traditional Irish and British breakfast (Ayto, 1990). Also called Oatmeal pudding (white pudding), popular in Europe and America, is a processed meat product containing generally pork meat, fat, seasonings, bread, oatmeal and other cereal grains. These puddings can be filled into large sausage casings, formed into a semi-solid congealed loaf or encased in an animals’ stomach and cooked whole, cut into slices, fried or grilled. Recipes and servings differ dramatically from country to country (Fellendorf et al., 2015, 2016). In general, it is manufactured from lean pork meat, pork fat, grains, onions, salt and seasonings, and is similar in nature to black pudding products, but lacks the blood component present in the latter form. The fat content of commercial available white puddings range from 6.0% to 22.4% though the majority of the products contain between 12% and 18% fat (unpublished data, 2013; Fellendorf et al., 2015, 2016). White pudding is generally served accompanying black pudding with an Irish breakfast. Some innovative processed meat producers (Rudd’s, Birr, Ireland) have even combined the two by producing a black pudding with a white pudding core.
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