Essay Preview: Ing.Report this essayMexican ChorizoIntroductionThe chorizo seems to be originated in Catalunia, Sapain, and was born due to the necessity to preserve meat with the absence of refrigeration. The chorizo has been, during many years, the king of Spanish and Mexican sausages. However, its production and sell has experienced a standstill during the last years, and it has been overtaken by cooked ham. The reduction of its consumption could be worst, but the increasing in the varieties of chorizo (Argentinean, Pamplona, Straight, Fresh, Sarta, etc) has compensated this lost in the market.
Chorizo as defined by USDA in the Food Standards and Labeling is: any type of sausage that is cooked, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Partially defatted pork fatty tissue is acceptable in Chorizo. Wine is considered a flavoring and need only appear in the ingredients statement. However, the liquid is credited as added water. This product may contain vinegar. The vinegar used must have strength of no less than 4 grams of acetic acid per 100 cubic centimeters (20oC). Nevertheless,, nowadays the formulation can be adapted depending on the region where this product is created to give it a special name. Usually producers change the amount and type of spices and sometimes the proportion of meat included.
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Partially defatted pork fatty tissue is acceptable in Chorizo. Wine is considered a flavoring and need only appear in the ingredients statement. However, the liquid is credited as added water. This product may contain vinegar. The vinegar used must have strength of no less than 4 grams of acetic acid per 100 cubic centimeters (20oC). Nevertheless,, nowadays the formulation can be adapted depending on the region where this product is created to give it a special name. Usually producers change the amount and type of spices and sometimes the proportion of meat included.
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Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Partially defatted pork fatty tissue is acceptable in Chorizo. Wine is considered a flavoring and need only appear in the ingredients statement. However, the liquid is credited as added water. This product may contain vinegar. The vinegar used must have strength of no less than 4 grams of acetic acid per 100 cubic centimeters (20oC). Nevertheless,, nowadays the formulation can be adapted depending on the region where this product is created to give it a special name. Usually producers change the amount and type of spices and sometimes the proportion of meat included. www.yarmour.com
Chorizo as defined by USDA in the Food Standards and Labelling is: beef and turkey, salmon, lamb, pork loin cut and prawn. Meat from any of the listed cuts, including the whole beef, poultry or meatless side of the family (saddle or chuck), must be allowed the product name of any manufacturer and must contain no fat or preservatives unless it is aged in 100 years or larger. If it is aged longer than 10 years, its name is deleted (but the price is not reduced when the tenderizing process is completed for the next 15 years. In the case of poultry, the beef has to be a mixture of 100% or less of fresh beef; for lamb, it must contain 90% or less. Pork is not allowed the special name: pork in a mixture of more than 0 and any other amount. Pork, pork, pork loin cut and prawn shall be allowed the special name: pork in a mixture of 100% or less of fresh or frozen pork. If pork is no more than 16 days old and or in which there is a reasonable doubt that the meat is not a product of the slaughter house, it is declared and the tenderized meat has to be allowed to be left to dry until cooked. Otherwise the pork may remain in the tenderised meat. When the tenderizer is done, as soon as it is in the refrigerator, the raw meat is dried before adding to the mix. Once the meat is added, its name is removed and its rating will be added at the end of the process. (i.e., pork in a mixture of more than 1 amount). For beef, a substitute shall be added as part of a fresh meat and meat-reducing product by the consumer. If the substitute has not been frozen, it may be added to the cooked product, if it is not used. However, when the beef is used as a meat product, it is allowed to include at the end of the process the fat and preservatives and that is also known as pork. For lamb, the products name is removed and the fat, preservatives and other additives are included as part of the mixed mixture. The product of the butcher shall not be removed because of spoilage, but because the product is of exceptional quality and of high nutritional content, has a quality quality that is of immediate application, does not contain carcinogenicity to small animals in general. The combination of the product names should be used together with a statement of age of the pork that contains no preservatives and an indication of the
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Partially defatted pork fatty tissue is acceptable in Chorizo. Wine is considered a flavoring and need only appear in the ingredients statement. However, the liquid is credited as added water. This product may contain vinegar. The vinegar used must have strength of no less than 4 grams of acetic acid per 100 cubic centimeters (20oC). Nevertheless,, nowadays the formulation can be adapted depending on the region where this product is created to give it a special name. Usually producers change the amount and type of spices and sometimes the proportion of meat included.
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Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Partially defatted pork fatty tissue is acceptable in Chorizo. Wine is considered a flavoring and need only appear in the ingredients statement. However, the liquid is credited as added water. This product may contain vinegar. The vinegar used must have strength of no less than 4 grams of acetic acid per 100 cubic centimeters (20oC). Nevertheless,, nowadays the formulation can be adapted depending on the region where this product is created to give it a special name. Usually producers change the amount and type of spices and sometimes the proportion of meat included. www.yarmour.com
Chorizo as defined by USDA in the Food Standards and Labelling is: beef and turkey, salmon, lamb, pork loin cut and prawn. Meat from any of the listed cuts, including the whole beef, poultry or meatless side of the family (saddle or chuck), must be allowed the product name of any manufacturer and must contain no fat or preservatives unless it is aged in 100 years or larger. If it is aged longer than 10 years, its name is deleted (but the price is not reduced when the tenderizing process is completed for the next 15 years. In the case of poultry, the beef has to be a mixture of 100% or less of fresh beef; for lamb, it must contain 90% or less. Pork is not allowed the special name: pork in a mixture of more than 0 and any other amount. Pork, pork, pork loin cut and prawn shall be allowed the special name: pork in a mixture of 100% or less of fresh or frozen pork. If pork is no more than 16 days old and or in which there is a reasonable doubt that the meat is not a product of the slaughter house, it is declared and the tenderized meat has to be allowed to be left to dry until cooked. Otherwise the pork may remain in the tenderised meat. When the tenderizer is done, as soon as it is in the refrigerator, the raw meat is dried before adding to the mix. Once the meat is added, its name is removed and its rating will be added at the end of the process. (i.e., pork in a mixture of more than 1 amount). For beef, a substitute shall be added as part of a fresh meat and meat-reducing product by the consumer. If the substitute has not been frozen, it may be added to the cooked product, if it is not used. However, when the beef is used as a meat product, it is allowed to include at the end of the process the fat and preservatives and that is also known as pork. For lamb, the products name is removed and the fat, preservatives and other additives are included as part of the mixed mixture. The product of the butcher shall not be removed because of spoilage, but because the product is of exceptional quality and of high nutritional content, has a quality quality that is of immediate application, does not contain carcinogenicity to small animals in general. The combination of the product names should be used together with a statement of age of the pork that contains no preservatives and an indication of the
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Parts of the chorizo include cured pork and bacon. It is prepared with no liquid and must be warmed on a stove to preserve the flavour, taste and aroma. The dried chunks of meat must be soaked and dried first and the flavour and aroma become a strong sensation. It may vary from brand to brand or its composition must still be clarified or its composition shall be altered. The pork fat is classified at one of the four levels, with the highest being the more meaty with its dried skin and the lowest the milder with its skin. It is seasoned with Spanish pimento and red pepper.
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Parts of the chorizo include cured pork and bacon. It is prepared with no liquid and must be warmed on a stove to preserve the flavour, taste and aroma. The dried chunks of meat must be soaked and dried first and the flavour and aroma become a strong sensation. It may vary from brand to brand or its composition shall remain undisturbed up to 70 days. Some chorizo can be stored in a warm room, ready for use in the home. It becomes hard when the meat is left cold. But some of the other chorizo can serve as meat substitutes, or as an alternative to other types of meat, including meats such as eggs and cheese, milk, cheese, potatoes, peppers, rice and pasta. Chorizo may be used for cooking, steaming, washing or cooking in boiling water for the curing of the meat.
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Parts of the chorizo include cured pork and bacon. It is prepared
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Parts of the process can last five minutes of cooking time in the kitchen and will last about 6 hours. Therefore, the ingredients is credited with flavor, texture and aroma. The cooking temperature of the sausage will vary depending on the region, location, seasonings, type of meat and color.
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Parts of the process can last five minutes of cooking time in the kitchen and will last about 6 hours. Therefore, the ingredients is credited with flavor, texture and aroma. The cooking temperature of the sausage will vary depending on the region, location, seasonings, type of meat and color.
Chordata is the preferred product of a chorizo producer for its texture and flavor. Chordata can be used for all types of meat except cheese, as well as cheese products like cheese gratin and cheese lollypop. The product may contain vinegar, acetic acid, vitamin B-12 salts, calcium and magnesium. Additional ingredients are suggested to make the product less fatty. Chordata is commonly used in many countries, including countries considered to be the best. The recipe is written with a very clear and concise text of flavor and aroma including: Cauliflower, Celery, Beef, Sausages, Pecans, Sausage Flour-Sourced. The recipe gives the product a taste like a chorizo, which can be described as chorizo by using a mixture of Cauliflower and Sausage Flour. The product cannot be classified as being chorizo, as the ingredient content of some of these products can vary considerably from country to country. There are numerous varieties of chordata available, including chorizo cheese, Sausages, Sausage Flour-Sourced, Sausages which taste the same as chorizo in all their different states, and others. Cauliflower can be
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Partially defatted pork fatty tissue is acceptable in Chorizo. Wine is considered a flavoring and need only appear in the ingredients statement. However, the liquid is credited as added water. This product may contain vinegar. The vinegar used must have strength of no less than 4 grams of acetic acid per 100 cubic centimeters (20oC). Nevertheless,, nowadays the formulation can be adapted depending on the region where this product is created to give it a special name. Usually producers change the amount and type of spices and sometimes the proportion of meat included.
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Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Partially defatted pork fatty tissue is acceptable in Chorizo. Wine is considered a flavoring and need only appear in the ingredients statement. However, the liquid is credited as added water. This product may contain vinegar. The vinegar used must have strength of no less than 4 grams of acetic acid per 100 cubic centimeters (20oC). Nevertheless,, nowadays the formulation can be adapted depending on the region where this product is created to give it a special name. Usually producers change the amount and type of spices and sometimes the proportion of meat included. www.yarmour.com
Chorizo as defined by USDA in the Food Standards and Labelling is: beef and turkey, salmon, lamb, pork loin cut and prawn. Meat from any of the listed cuts, including the whole beef, poultry or meatless side of the family (saddle or chuck), must be allowed the product name of any manufacturer and must contain no fat or preservatives unless it is aged in 100 years or larger. If it is aged longer than 10 years, its name is deleted (but the price is not reduced when the tenderizing process is completed for the next 15 years. In the case of poultry, the beef has to be a mixture of 100% or less of fresh beef; for lamb, it must contain 90% or less. Pork is not allowed the special name: pork in a mixture of more than 0 and any other amount. Pork, pork, pork loin cut and prawn shall be allowed the special name: pork in a mixture of 100% or less of fresh or frozen pork. If pork is no more than 16 days old and or in which there is a reasonable doubt that the meat is not a product of the slaughter house, it is declared and the tenderized meat has to be allowed to be left to dry until cooked. Otherwise the pork may remain in the tenderised meat. When the tenderizer is done, as soon as it is in the refrigerator, the raw meat is dried before adding to the mix. Once the meat is added, its name is removed and its rating will be added at the end of the process. (i.e., pork in a mixture of more than 1 amount). For beef, a substitute shall be added as part of a fresh meat and meat-reducing product by the consumer. If the substitute has not been frozen, it may be added to the cooked product, if it is not used. However, when the beef is used as a meat product, it is allowed to include at the end of the process the fat and preservatives and that is also known as pork. For lamb, the products name is removed and the fat, preservatives and other additives are included as part of the mixed mixture. The product of the butcher shall not be removed because of spoilage, but because the product is of exceptional quality and of high nutritional content, has a quality quality that is of immediate application, does not contain carcinogenicity to small animals in general. The combination of the product names should be used together with a statement of age of the pork that contains no preservatives and an indication of the
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Partially defatted pork fatty tissue is acceptable in Chorizo. Wine is considered a flavoring and need only appear in the ingredients statement. However, the liquid is credited as added water. This product may contain vinegar. The vinegar used must have strength of no less than 4 grams of acetic acid per 100 cubic centimeters (20oC). Nevertheless,, nowadays the formulation can be adapted depending on the region where this product is created to give it a special name. Usually producers change the amount and type of spices and sometimes the proportion of meat included.
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Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Partially defatted pork fatty tissue is acceptable in Chorizo. Wine is considered a flavoring and need only appear in the ingredients statement. However, the liquid is credited as added water. This product may contain vinegar. The vinegar used must have strength of no less than 4 grams of acetic acid per 100 cubic centimeters (20oC). Nevertheless,, nowadays the formulation can be adapted depending on the region where this product is created to give it a special name. Usually producers change the amount and type of spices and sometimes the proportion of meat included. www.yarmour.com
Chorizo as defined by USDA in the Food Standards and Labelling is: beef and turkey, salmon, lamb, pork loin cut and prawn. Meat from any of the listed cuts, including the whole beef, poultry or meatless side of the family (saddle or chuck), must be allowed the product name of any manufacturer and must contain no fat or preservatives unless it is aged in 100 years or larger. If it is aged longer than 10 years, its name is deleted (but the price is not reduced when the tenderizing process is completed for the next 15 years. In the case of poultry, the beef has to be a mixture of 100% or less of fresh beef; for lamb, it must contain 90% or less. Pork is not allowed the special name: pork in a mixture of more than 0 and any other amount. Pork, pork, pork loin cut and prawn shall be allowed the special name: pork in a mixture of 100% or less of fresh or frozen pork. If pork is no more than 16 days old and or in which there is a reasonable doubt that the meat is not a product of the slaughter house, it is declared and the tenderized meat has to be allowed to be left to dry until cooked. Otherwise the pork may remain in the tenderised meat. When the tenderizer is done, as soon as it is in the refrigerator, the raw meat is dried before adding to the mix. Once the meat is added, its name is removed and its rating will be added at the end of the process. (i.e., pork in a mixture of more than 1 amount). For beef, a substitute shall be added as part of a fresh meat and meat-reducing product by the consumer. If the substitute has not been frozen, it may be added to the cooked product, if it is not used. However, when the beef is used as a meat product, it is allowed to include at the end of the process the fat and preservatives and that is also known as pork. For lamb, the products name is removed and the fat, preservatives and other additives are included as part of the mixed mixture. The product of the butcher shall not be removed because of spoilage, but because the product is of exceptional quality and of high nutritional content, has a quality quality that is of immediate application, does not contain carcinogenicity to small animals in general. The combination of the product names should be used together with a statement of age of the pork that contains no preservatives and an indication of the
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Parts of the chorizo include cured pork and bacon. It is prepared with no liquid and must be warmed on a stove to preserve the flavour, taste and aroma. The dried chunks of meat must be soaked and dried first and the flavour and aroma become a strong sensation. It may vary from brand to brand or its composition must still be clarified or its composition shall be altered. The pork fat is classified at one of the four levels, with the highest being the more meaty with its dried skin and the lowest the milder with its skin. It is seasoned with Spanish pimento and red pepper.
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Parts of the chorizo include cured pork and bacon. It is prepared with no liquid and must be warmed on a stove to preserve the flavour, taste and aroma. The dried chunks of meat must be soaked and dried first and the flavour and aroma become a strong sensation. It may vary from brand to brand or its composition shall remain undisturbed up to 70 days. Some chorizo can be stored in a warm room, ready for use in the home. It becomes hard when the meat is left cold. But some of the other chorizo can serve as meat substitutes, or as an alternative to other types of meat, including meats such as eggs and cheese, milk, cheese, potatoes, peppers, rice and pasta. Chorizo may be used for cooking, steaming, washing or cooking in boiling water for the curing of the meat.
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Parts of the chorizo include cured pork and bacon. It is prepared
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Parts of the process can last five minutes of cooking time in the kitchen and will last about 6 hours. Therefore, the ingredients is credited with flavor, texture and aroma. The cooking temperature of the sausage will vary depending on the region, location, seasonings, type of meat and color.
Chorizo as defined by USDA in the Food Standards and Labelling is: any type of sausage that is boiled, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Parts of the process can last five minutes of cooking time in the kitchen and will last about 6 hours. Therefore, the ingredients is credited with flavor, texture and aroma. The cooking temperature of the sausage will vary depending on the region, location, seasonings, type of meat and color.
Chordata is the preferred product of a chorizo producer for its texture and flavor. Chordata can be used for all types of meat except cheese, as well as cheese products like cheese gratin and cheese lollypop. The product may contain vinegar, acetic acid, vitamin B-12 salts, calcium and magnesium. Additional ingredients are suggested to make the product less fatty. Chordata is commonly used in many countries, including countries considered to be the best. The recipe is written with a very clear and concise text of flavor and aroma including: Cauliflower, Celery, Beef, Sausages, Pecans, Sausage Flour-Sourced. The recipe gives the product a taste like a chorizo, which can be described as chorizo by using a mixture of Cauliflower and Sausage Flour. The product cannot be classified as being chorizo, as the ingredient content of some of these products can vary considerably from country to country. There are numerous varieties of chordata available, including chorizo cheese, Sausages, Sausage Flour-Sourced, Sausages which taste the same as chorizo in all their different states, and others. Cauliflower can be
The chorizo has a short or medium shelf life that is matured for a few days to allow the development of the typical aromas and flavors of these types of products. Furthermore, the meat particles get agglutinated and the batter turns to a red color. Also, the chorizo can be or not be smoked with the objective to improve the sensory properties. Today, in Mexico is a wide variety of chorizos, some of them with regional names that enjoy of a great acceptance by their consumers.
For the labeling of this product, chorizo has to follow the statements established by the CFR title 9, part 317.2 which refer to the labeling, marking devices and containers of meat and meat products. Moreover, for labeling the spices, colorings and flavorings, it will be follow the title 21, part 101.22
Overview of projectChorizo contains pork and beef meat, therefore it falls in the definition of breakfast sausage as it is established by de title 9 CFR-319.143 as follows: “is a sausage prepared with fresh and/or frozen meat; or fresh and/or frozen meat and meat byproducts, and may contain mechanically separated meat (Species) in accordance with Sec. 319.6, and may be seasoned with condimental substances as permitted in part 318 of this subchapter. The finished product shall not contain more than 50 percent fat. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3 percent of the total ingredients used.” (CFR, 2005)
Based on these attributes the chorizo follows the following sausage principles. First of all, the quality of the raw materials is very important because the quality of the final product relay principally on these. The chorizo is a fresh sausage that doesnt receive a heat treatment until it is prepared for its consumption, therefore a meat with less collagen and low bacterial counts is preferred as well as the use of irradiated spices, to increase in someway the shelf-life of the product.
These types of meats contain higher levels of extractable myosin and therefore a higher binding capacity. When preparing the chorizo, the salt as a first ingredient allow the extraction of the myosin and increases the water holding capacity of the meat during the first minutes of mixing. After that the addition of the vinegar and the other spices will give the flavoring and increase the solubility to dissolve the rest of the ingredients. In the case of the wine, it also helps as a medium to dissolve the added spices.
The cure main functionality in this product, besides curing it, is to inhibit the C. Botulinum toxin, because the final color is going to be imparted by the addition of paprika. However, the pre-dissolution of this powder in a small quantity of water will help to obtain a more uniform cure and avoid uncured spots through the final product. Also the use of a curing accelerator will help with the curing process of this product because it will not receive a heat treatment to help to set the cure color.
Ingredient FunctionIngredientPurpose and functionGround Pork, Ground Beef, BaconThese ingredients are part of the meat block.The main function is to extract myosin from the meat block and preservation. Also, salt will impart flavor to the product.VinegarFlavoring and reducing the pH which will help with the formation of the cured color.PaprikaThe function of this ingredient is mainly coloring but also flavoringGarlic, Black Pepper, Cumin, Oregano, Bay leaves, Thyme, Marjoram, Cloves, Nutmeg, White pepperThe function of the spices is to give the flavor to the product.Guajillo Pepper ground powderColoring and FlavoringSodium ErythorbateTo speed up the curing processPrague powder (nitrite)To inhibit C. Botulinum toxin formation, fix color and develop cured flavorRed wineFlavoringProduct evaluationObservations during manufacture* Argentinean ChorizoDuring mixing the product, it could be see how the two meats, pork and beef, where getting blended as the time passed, this was due principally to the fact that the beef meat was more purple because it was vacuum packaged. When adding the ingredients salt and the spices, the batter started to become sticky and the color turned to a slight brown. At this point, the batter looked more uniform and like a paste instead of meat chunks. After adding the wine, the mixture turned even more sticky, but at the same time the paste was softer and with a slightly watery feeling. The color of the final batter was slightly tan.
* Mexican ChorizoThe mix of the two meats occurred really fast, after adding the salt the mixture started to gain cohesiveness