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Chicken Creole Sausage Prototype Presentation

Chicken Creole Sausage Prototype Presentation. David D. White Nack and White Sausage Team April 5, 2005. SO FAR…. Consumer Survey – sequential screening Ingredient Procurement from Vendors Prototypes Formulated and Produced Qualitative Descriptive Analysis for Intensity Attributes

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Chicken Creole Sausage Prototype Presentation

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  1. Chicken Creole Sausage Prototype Presentation David D. White Nack and White Sausage Team April 5, 2005

  2. SO FAR…. • Consumer Survey – sequential screening • Ingredient Procurement from Vendors • Prototypes Formulated and Produced • Qualitative Descriptive Analysis for Intensity Attributes • Market Potential • Profit

  3. Chicken Thighs Onions Jalapeno Peppers Mushrooms Garlic Sugar Salt Red Pepper Flakes Parsley Cayenne INGREDIENTS • Hog Casings

  4. PREPARATION • Place chicken in freezer until firm • Grind and place in freezer until firm • Grind again • Add all remaining ingredients, mix well, freeze again • Set up sausage stuffer, load rinsed casings and then load chicken mix • Stuff casings, forming 4 oz. links

  5. AROMA cooked chicken overall herby APPEARANCE color size overall TEXTURE chewy grainy juicy FLAVOR creole chicken spicy QDA FOR ATTRIBUTE INTENSITY

  6. SHELF LIFE • Fresh sausage is placed on styrofoam tray and sealed • Four days in display case then frozen • Six months in freezer • Keep cold • Keep airtight • Keep handling to a minimum • Keep rotation of product current

  7. Sugar Salt Red Pepper Flakes Parsley Cayenne Pepper Fresh Onions Jalapeno Pepper Mushrooms Chopped Garlic Fresh Chicken Thighs, Bnls Grind Stuffer Mixer Refrigerate Packaging Freeze

  8. RECOMMENDATIONS • Agree on Final Formulation • Equipment is Available • Ingredients are Available • Capital is Available • Market Place is Available • Time is Available • MAKE THE DAMN SAUSAGE

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