Processing Authority

Processing authority is a person who has an expert knowledge in the field of canning and microbiology. Thermal processes for canned foods shall be established by processing authority. In addition they must possess advanced testing equipment which will allow them to conduct heat penetration tests and /or innoculated pack studies. For example, fish can be packed in brine, sauce or oil and each method will affect the heating characteristics of the product. A product packed in oil needs longer processing times as bacterial spores receive extra protection from a thin film of oil that encapsulates them. A process is established for a particular food, formulation, thermal processing details, container type and size. Any changes to the formulation, process or container size must be evaluated and approved by a processing authority and not by the packer. Processing times that commercial producers use are much shorter in order not to overcook the food and preserve the best texture and color. Many factors are involved in designing a new recipe such as the properties of raw material, the amount of sugar, the percentage of fat, thickening materials (starch, flour), acidifying agents (lactic acid, citric acid, lemon juice) and more.

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The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish