Porkyum

Porkyum
Sophie Howell and Claire Krueger.
Brief:
Our aim is to create a Longaniza sausage to meet the needs
of the Filipino workers on a cruise ship that ANZCO Foods
provides meat for.
Evaluation:
If we had had more time we would have tried to do more
trialling and testing. We only had the opportunity to use our
focus group in one sensory evaluation session and that
has affected our final decision as we did not have a large
number of opinions at different stages of our project, and
this was because we were quite pressed for time. If we
had collected more opinions we would have had more
knowledge about different Filipino flavours and this would
have helped us a lot in deciding on which flavours we
needed to incorporate into our final product. We think that
if we had more time we would have looked further into
shelf life and preservation methods such as smoking the
product. We also would have looked into a variety of
cooking methods that compliment the product, such as
barbecuing and grilling. The next step we would have
taken would have been to send our sausage prototype to
Filipino cruise ships to see if it was fit for purpose.
Research:
Our research consisted of analyzing Filipino recipes which enabled
us to have more insight into the Filipino culture. We also
conducted several surveys in order to get different opinions on
what Filipinos like which will help us in the production of our final
recipe. We looked into food safety to make sure that our product
would be safe to eat and we followed the regulations stated and
the schools food safety policies.
Concepts:
Final Product Description
We used feed back from our research to come up with a range of
concepts which we then trialled. In our first trial we started off by making
the original Longaniza sausage, then we moved on to making a Pinoy
Longaniza which was our first concept. We liked this idea but we decided
to now make 5 different sausages to see what our focus group preferred.
That ended up being the Longaniza Cubano Caliente which was a pork
sausage spiced with Habana chili.
Our final product was a variation of the Longaniza Cubano
Caliente and we were incredibly happy with the outcome
and the smooth production. Through our research we
discovered that the Filipinos liked garlic and spices and we
wanted to make sure we incorporated those ideas into our
final product, which we did. The product has flavours of
spice from the chili, yet contains quite a sweet aftertaste
from the added sugar and garlic.
Development:
We decided to work on creating our own version of the spicy pork
sausage that the focus group preferred. We started out by looking
at the ingredients used from the Longaniza Cubano Caliente and
took out ingredients our focus group did not want in the sausage,
and added in ingredients that were still Filipino orientated but gave
the sausage a much stronger flavour, such as a lot more garlic,
some oregano, bay leaves, vinegar, a bit of cayenne pepper and
of course a lot more chili.
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0
Salty
Sweet
Garlic
Flavour
Pepper
Sour
0
Dry
Soft
Hard
Texture
Moist
Tough
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0
Beef
Lamb
Type of meat
Pork
Smoked
Fried
Boiled
Cooking method
Grilled
Baked