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A Bi-Monthly Newsletter from Malabar Super Spice Co. Ltd. Summer2008 Check out our New Site! Malabar is pleased to launch our new, updated website, featuring a vastly expanded product range. www malabarsuperspice.com The MeaT of IT In the News Prime Minister pushes for tougher food safety laws. In a statement released April 8, Prime Minister Stephen Harper announced that the federal government will boost consumer protection with a ‘tough’ and ‘comprehensive’ set of food safety laws. The proposed changes in legislation amends the Food and Drugs act as well as creating a new Canada Consumer Product Safety Act. The result will be a crack down on negligent manufacturers, importers and retailers who knowingly endanger their customers. Upcoming Events June 8 – 10, 2008 The Purchasing Seminar: Marinades, Rubs & Glazes “Where Food Ingredient Buyers and Sellers Meet” Marinades Marinades, rubs Marinades can range from the hot and peppery to the sweet and citrus, and Kansas City, MO. & glazes offer cover much territory in between the two. Marination (or marinating) is defined This three day event will be held at the by Wikipedia as the process of soaking foods in a seasoned, often acidic, liquid the added variety Intercontinental Hotel and will feature before cooking. Acid causes tissue breakdown, which tenderizes the meat, and 24 speakers and panelists speaking to of flavours, allows more moisture to be absorbed, resulting in a juicier product. Marinades the current volatility and risk in world great taste and themselves are a balance of herbs & spices, acidic liquids and oil. A traditional ingredient markets. convenience to marinade consists of a flavourful solution of oil, sugar, salt, spices and acid and www.purchasingseminar.com any summer BBQ! is used to soak beef, chicken, fish and vegetables, usually from 1 – 24 hours. The acid liquid can also be replaced with water, as is commonly the case for tumble marinades. June 18 – 19, 2008 While marinating meat is widely practiced in many cultures around the world, the evidence for how marinades Ontario Pork Congress, originated is hard to find. However, it is clear that the use of marinades is not relegated to one particular region. Stratford, Ontario In Western cultures, the marinade is said to date back to the Renaissance, when people marinated meat and The Ontario Pork Congress celebrates seafood in vinegar and spices to both preserve and flavour it. However, in Asia, Koreans have been marinating its 35th year in a new facility for this beef in soy sauce, sugar, garlic, scallions and sesame oil since the 1500’s. The Spaniards learned to make and use year’s annual event. ‘escabeche’, a bright vinegar or wine-based marinade spiced with garlic, peppers and onions, and introduced it www.porkcongress.on.ca to Latin America in the 16th century. In Asia, the use of soy sauce, which has been traditionally used to marinate meat, can be traced back over 3000 years. Others point to the origins of the word ‘marinade’ and note that the word alludes to the use of brine (aqua marina) in the pickling process, which led to the technique of adding Canada Day flavour by immersion in liquid. Today marinades are used extensively, not only to tenderize meat, but to bring flavour and a moist mouth-feel Malabar will be closed Tuesday, July 1st to the meats we enjoy. In addition, marinating meat seems to reduce the production of potentially dangerous to celebrate Canada Day. heterocyclic amines (HCA’s), produced when meat is flame-cooked at high temperatures. In a study conducted continued on page 3 Fr oM t he LAb beefsteaks. In general, 10 – 15% absorption can be expected without the use of functional ingredients. Over-filling does not give the meat enough room to expand and will not allow for proper pick up. The marinade liquid mixture must be ice cold and completely dissolved before use. Recommended tumbling time for small pieces of meat is 1 ½ hours (less than one hour will not allow enough time for maximum pick up). The Art & Science of Marinating Preparing the Meat Using cut meat pieces is ideal to provide maximum surface exposure in order to maximize the effectiveness of marination. Temperature of the meat is also critical, and must be very cold, at between 0-2°C. Dry Powdered Marinades Additional Ingredients A dry powder marinade may contain salt and spices. Salt is applied The addition of phosphate may also be considered for greater weight at a recommended level of 1.3 – 1.5%, or 13-15g per kilogram of gain, as the salts and phosphate activate the meat proteins which are meat. Keep in mind that the loss of weight during grilling or frying then able to immobilize the added water. Xanthan gum can be added to leads to an increase in salt within the cooked product. To prepare a control the viscosity and to delay run-off of the marinade from the meat liquid blend from the dry powder mixture, you may mix with water or product. Potassium or sodium lactate may be added to extend shelf life oil, or a combination of both. Many water-oil marinades have a pH of by reducing the microbial activity, when added to a meat product that is approximately 4.0 which makes them microbiologically stable without fully cooked when sold to the consumer. adding a sour taste. For more information, contact our technical specialist at Tumbling 1-888-456-6252, or via email at firstname.lastname@example.org. Tumbling is recommended, to maximize the marination process. With tumbling, the air is removed causing the meat fibers to expand, The information provided is accurate and reliable and the agitation works the meat protein allowing the marinade to to the best of our knowledge, but is offered solely for penetrate and to be absorbed. Some cuts of meat have a higher affinity consideration, without warranty or guarantee. to absorb water, including skinless poultry breast, pork loins and Malabar Partners with Delft blue in Offering Co-Packing Services to Smaller Processors Malabar will partner with Delft Blue to provide • Developing full case-ready programs seasonings and technical support for customers • MAP/ Overwrap/ Gas flush/ Vacuum packaging taking advantage of Delft Blue’s co-packing (Including Ground Beef/ Veal/ Pork, Lamb) capabilities. Delft Blue offers a wide range of • Automated kebob/brochette capabilities co-packing services to give companies an alternative • Portion control steaks, chops schnitzel, cutlets to in-house production - a perfect solution for and medallions companies looking to outsource these services due to • Meatballs, Meat loaves limited capacity, space, equipment and/or manpower. • Sausage and stuffed products With a federally inspected facility, state of the art • Full breading/ batter capabilities equipment and skills, and a dedicated workforce, Delft Blue is able to cover the entire processing • Automated Digital Portion control/ dicing/ spectrum, from idea to finished product, or to slicing produce a single component for you. • Fully cooked/ par-fry/ IQF capabilities Delft Blue offers the following capability in the • Injection/ Marinating processing of beef, pork, veal, lamb, and poultry products. Delft Blue plants are federally inspected and HACCP recognized. For more information go to: www.delftblue.ca, or contact Josh van Bladel, Co-Packing Coordinator at 519-740-8327 ext: 209, or via email at email@example.com Malabar Chosen by Marinades, Rubs & Glazes Canadian bbQ Champions continued from page 1 Steve Adams is BBQ obsessed - just ask his friends! Together, Steve Adams, Daryl Maybanks and Mike Adams make up the champion BBQ by the American Institute for Cancer Research, HCA’s in barbequed meat were reduced by 92-99% sensation Team Cedar Grilling, winners of when the meat was first marinated for as little as 40 minutes. multiple awards, and ‘everyday guys’ with a Marinade Components passion for the perfect BBQ’d meal. When The Acids: These include all types of vinegar, fruit juices and cultured milk products like buttermilk and Main Ingredient (MI) caught up with Steve, yoghurt. Among the more exotic acids used we find pomegranate juice, common in the Middle East, he was spending the morning ‘testing’ and the Coca Cola, used in BBQ sauce in North America, and buttermilk, used to marinate catfish in the weekend, well; it was a ‘cooking weekend’. For Southern USA. Steve, this means 4 days of testing formulations, Aromatics: These add a distinctive character with spicy, hot, sour or sweet flavours. Here is where rubs, recipes and detailed cook-time profiles to the seasonings and sweeteners come into play. For a sense of various styles from around the world, come up with the perfect result. In his words, it’s consider the following general guidelines: For Asian-inspired marinades, ginger will dominate, along the pursuit of perfection, and it the results are with options of lemongrass, green onion and soy sauce. Marinades in the French style will feature a anything to go by, it’s worth it. ‘mirepoix’, finely minced onions, carrots, celery and leeks in red wine vinegar. Wild game marinades Team Cedar Grilling often feature juniper berries, while Latin marinades benefit from chilies, garlic, cumin, and lime are two-time “Grand juice. Coarse flakes and spice granules also add visual appeal. Champions” of the Fats: Fats help to seal in flavour and keep foods moist during grilling. Note that lighter oils with Canadian Open BBQ mono- and diglycerides, such as olive oil, penetrate deeper and faster. The balance between the Championships, as strength of the fat flavour and the acid used should be considered in choosing ingredients for well as veteran winners marinades – for example, use a heavily flavoured olive oil with a hearty balsamic vinegar, and a on the Ontario BBQ lighter oil with rice wine vinegar. circuit. In fact, in 2007 the team competed Mix & Match Marinades in two invitational Acidic Oils & Sweeteners Seasonings competitions in the US – the Jack Daniel’s Vinegar, beer, wine, bourbon, Olive oil, grape seed oil, Salt, fresh ground pepper, brown World Championship in Worcestershire sauce (in smaller tomato paste, maple syrup, sugar, garlic, honey, rosemary, Lynchburg, Tennessee quantities), unsweetened pineapple juice, hoisin sauce, molasses, onion, season salt, mustard, apple, orange, lime or lemon juice, sherry honey, soy sauce, jams & stock, tamarind, cumin, ginger, and the ‘Best of the (or water, with tumble marinades) jellies chili, curry powder Best’ BBQ Invitational Source: www.cottagemania.ca in Douglas Georgia, where the team Tips for Marinating: represented Canada. 1. Use non-reactive container like stainless steel, porcelain, clay or plastic – not cast iron or As for the passion behind it, Steve has been aluminum. (Note that plastic containers may pick up residual flavours.) bringing it to the table for a long time. He’s got 2. Food does not need to be completely submerged, but turned often to ensure that every surface recipes for sauces and rubs he’s experimented area comes into contact with the marinade. with that go back more than 10 years. In addition, he’s just as particular about all the details of the 3. Marinating times: Pork & lamb: 5-8 hours Fish: No more than 1 hour preparation of his meats, and keeps records of Chicken: 2-3 hours Steak: Overnight, or up to 24 hours lid openings, heat zones, winds, temperature etc. ** For heavier meats like steak, venison and lamb, cut into cubes, or ‘steaks’ not more than 1 inch thick to Team Cedar Grilling is the proud owner of an allow the marinade to permeate. IP-enabled ‘stoker’ BBQ, which allows the team The soaking method is well suited for use in meat counter containers, while tumble marination is to log in over the internet and adjust the BBQ’s preferred and more effective in large commercial processing operations. settings entirely remotely. Rubs Malabar is thrilled to have been chosen by Team Rubs are seasoning mixtures applied as exterior meat coatings, usually using carriers such as oil, Cedar Grilling to supply the team with spices, flour and maltodextrin. When rubs are applied, the seasonings draw the juices of the meat to the rubs and functional ingredients. To say the team surface, where they pick up some of the flavours and form a ‘crust’ which seals in the juices. is fussy about the ingredients they use is an understatement! According to Steve, the team uses Glazes only the best, and tests everything, right down to Glazes are applied to the outside of meat cuts to give a characteristic flavour and appearance. Glazes the croutons used in their salad side dishes. The are usually in liquid, or paste form, but a new ‘dry’ form is becoming increasingly popular. These team “sampled every crouton in Canada!” says ‘dry’ glazes contain flavours, seasonings, starches and gums that form a liquid glaze once they absorb Steve,. “Everything we use is tested, and has to the natural juices of the meat during cooking. Glazes can also increase the retention of the meat be the very best - otherwise, how can we expect juices in the finished cooked meat product. Salts are not required, as carbohydrates (starches and the best end result?” Team Cedar Grilling will be gums) are the ideal ingredient base. Dextrose or corn syrup may also be added to provide an added competing across Canada during the summer of browning effect when cooked or grilled. 2008 - for more information on where you can Marinades, rubs and glazes provide creative opportunities for a wide variety of flavourful and visually sample some Team Cedar Grilling BBQ, visit their tempting meat products. Your customers will be coming back for more! website at www.cedargrilling.com. Marinades OUR PRESIDENT’S Message of the Summer New Dry Seasoning Marinades I have recently returned from a business trip to Germany and to spice up your BBQ meat products! France. This trip included visits to two different spice processors Chili Lime MALCHLM-015 & blenders, where I took the opportunity to tour their processing Greek’s Choice MALGCM-010 facilities and to review how automation and new technology is Maple BBQ MALMBQ-019 changing the traditional spice industry. Curry MALCURM-001 I also had the pleasure of touring the manufacturing facilities of one Honey Dijon MALHDM-007 of the oldest and most respected artificial casing manufacturers, Sweet n Smokey Paprika MALSMM-086 Kalle GmbH. Located in Wiesbaden, Germany, Kalle began operations in 1863, and continues to be an innovator in casings, including Marinade Units for Tumbling polymer (plastic) casings for a wide variety of applications. My visit concluded with a partnership agreement between Kalle and our BBQ Tumble Marinade MALBBQTM-005 company, to distribute Kalle’s plastic casings in Canada. Mediterranean Tumble Marinade MALMTM-141 Lemon Herb Tumble Marinade MALLBT-001 In this issue of The Main Ingredient, we’re featuring the Nalo Bar and the Nalo Shape casings. Watch out for the introduction of many Wine & Herb Tumble Marinade MALWHM-141 additional types of Nalo casings throughout 2008. We are very proud to bring Kalle casings to you, as we continue to build on our To Order a Sample of any of the above or if you have a new reputation for excellence in service, product quality and variety! flavour you’d like to try, contact us at 1-888-456-6252, or email firstname.lastname@example.org. Summer Shutdown Notice: A reminder that Malabar Super Doris Valade Spice will be closed from August 4-8, inclusive. Please mark your calendars President and be sure to order in advance of our shutdown. Thank you! Malabar Super Spice Co. Ltd. Kalle Sausage Casings, from Malabar casings do not require further packaging and are a great replacement for the traditional moisture-proof fibrous casings. Malabar is proud to supply Kalle Sausage Casings to Canadian processors. Malabar has a long history of bringing world-renowned European NaloShape – NaloShape is ideal for use in metal moulds, and also for products to Canada and will make Kalle’s Nalo line of casings available D-shaped applications involving unsmoked shaped scalded processed meat across the country. products and cooked hams. NaloShape imparts long shelf-life without the need for secondary packaging and its smooth peelability is ideal for slicing NaloBar (and NaloBar Kranz, the ring form) – NaloBar’s unique applications. barrier qualities allows for a long shelf life for unsmoked scalded and cooked processed meats as well as processed cheese products, without Kalle has been manufacturing casings since 1863, and has become the the need for secondary packaging. NaloBar casings boast both an oxygen market leader in high-performance artificial casings for a wide variety of barrier and a water barrier. As a result, a product’s filling weight remains meat and food products. Kalle casings are printable in up to 8 colours, constant during storage. NaloBar casings come in a variety of colours, and and are available in Canada from Malabar Super Spice. For more information, or to request samples, or place an order, call 1-888-456-MALA (6252) or visit www.malabarsuperspice.com. are resistant to the growth of both bacteria and moulds. These polymer For more information on any of the subjects covered in Malabar’s newsletter, or to suggest topics you’d like to see covered in future editions, please contact Sara Alexander at email@example.com. Look for our next edition in Sept/Oct 2008. Malabar Super Spice Co. Ltd., 459 Enfield Road, Burlington, Ontario L7T 2X5 www.malabarsuperspice.com Malabar is certified to provide both Malabar takes your privacy very seriously, and we do everything in our power Kosher and Halal products, and is to safeguard it. We NEVER rent, sell, lend or otherwise circulate our mailing proud to be HACCP accredited. lists or other contact information to anyone outside of Malabar.
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