Dairy product: Permeates - Dairy Product Solids

Prawn Cracker

INGREDIENTS

PRAWN CRACKER

 

U.S. Whey Permeate
Tapioca Flour
Hot water, 90 to 100°C
Frozen prawn, thawed
Salt
Sugar
Monosodium Glutamate (MSG)
Prawn Flavour 
Total

Control


186.8g
186.9g
  96.0g
    8.3g
12.5g
4.5g
5.0g
500g

Permeate

 2.1g
186.8g
186.9g
96g
6.3g
12.5g
4.5g
5.0g
500g

PREPARATION

Preparation of Ready-To-Fry Prawn Cracker

  1. Mince the prawn in paste form and add the prawn paste into tapioca flour. Blend well.
  2. Add some hot water to dissolve salt, sugar, MSG and whey permeate completely.
  3. Add the solution, remaining water and prawn flavour into the mixture. Blend until well mixed.
  4. Fill the mixture into heat-resistant plastic casing with width of 4.7 cm and length of approx. 30 cm.
  5. Seal the casing, tying the sealed end tightly to form a cylindrical shape.
  6. Steam at 90°C for 1.5 hours and allow the dough to chill.
  7. Remove the casing from the dough and allow to dry at 40°C for 3 hours. 
  8. Place the dough in chiller for at least 2 hours to further set the dough for easy slicing.
  9. Slice the dough with a thickness of approx. 0.15 mm to 0.20 mm per piece.
  10. Dry them at 60°C for 2 hours until moisture is at 8.50 to 9.50%.
  11. Pack the ready-to-fry prawn cracker and store at ambient conditions.

Frying Instruction

  1. Fry the prawn crackers at 180°C for 10 to 15 seconds.

Rice Cracker

INGREDIENTS

RICE CRACKER

 

U.S. Whey Permeate
Glutinous Rice Flour
Rice Flour
Hot water, 90 to 100°C
Salt
Monosodium Glutamate (MSG)
Sugar
Total

Control


136.2g
135.2g
210.1g
12.5g
2.9g
4.2
500g

Permeate

3.1g
135.2g
135.2g
210.1g
9.4g
2.9g
4.2
500g

PREPARATION

Preparation of Ready-To-Fry Rice Cracker

  1. Add all the dry ingredients in mixing bowl.
  2. Add hot water into dry ingredients while mixing at medium speed until a dough is formed.
  3. Roll the dough to 0.15 to 0.17 mm.
  4. Steam the sheeted dough at 90°C for 15 minutes.
  5. Cool the dough and place in the chiller for at least 2 hours to set.
  6. Remove from chiller and cut dough to desired shape.
  7. Dry the dough pieces in a dehydrator at 60°C for 3.5 hours until the moisture content reaches 8.5 to 9.0%.
  8. Pack the ready-to-fry rice cracker and store at ambient conditions. 

Frying Instruction

  1. Fry the rice crackers in oil at 180°C for 12 to 15 seconds.

Cheesy Popcorn

INGREDIENTS

CHEESE SEASONING

 

U.S. Whey Permeate
Fine Salt
Fine Sugar
Monosodium Glutamate (MSG)
Parmesan Powder
Cheddar Powder
Maltodextrin
Total

Control


15.00g
 8.00g
 4.00g
12.00g
36.00g
5.00g
80g

Permeate

10.88g
9.12g
8.00g
4.00g
12.00g
36.00g

80g

CHEESY POPCORN

Corn Kernel
Vegetable Oil
Cheese Seasoning
Total

20g
16g
4g
40g

PREPARATION

Preparation of Cheesy Popcorn

  1. Sift all ingredients and add into a mixer.
  2. Mix at low speed for about 3-5 minutes until homogenous.
  3. Set aside the cheese seasoning for use later.

Preparation of Cheesy Popcorn

  1. Place popcorn in a tumbler drum at speed 2 and at 45° angle.
  2. Sprinkle cheese seasoning into the rotating tumbler.
  3. Tumble for at least 1 minute until seasonings are well distributed.
  4. Pack the cheesy popcorn and seal tightly. Store at ambient conditions.

Five Spice Adobo French Fries

INGREDIENTS

FIVE SPICE ADOBO SEASONING

 

U.S. Whey Permeate
Fine Salt
Fine Sugar
Monosodium Glutamate (MSG)
Liquid Soy Sauce Flavour
Five Spice Liquid Extract
Chicken Flavour Powder
Acidulants
Soy Sauce Powder
Maltodextrin
Herbs & Spices
(Garlic, Onion, Black Pepper, Five Spice)
Total

Control


19.20g
16.00g
8.00g
0.96g
0.24g
1.28g
2.16g
1.20g
24.00g
6.96g


80g

Permeate

32.80g
12.00g
14.40g
8.00g
0.96g
0.24g
1.28g
2.16g
1.20g

6.96g


80g

FIVE SPICE ADOBO FRENCH FRIES

Shoestring French Fries
Five Spice Adobo Seasoning
Total

100g
6g
106g

PREPARATION

Preparation of Five Spice Adobo Seasoning

  1. Sift salt, sugar, MSG into a mixer.
  2. Add liquid extracts into the mixer.
  3. Mix at low speed for about 3-5 minutes.
  4. Combine remaining ingredients and sift into the mixer. Mix at low speed for about 3-5 minutes until homogenous.
  5. Set aside the five spice adobo seasoning for use later.

Preparation for Five Spice Adobo French Fries

  1. Deep fry shoestring French fries at 175°C for 3–5 minutes.
  2. Drain excess oil from fries.
  3. Sprinkle the five spice adobo seasoning on the fries immediately. Toss till evenly coated.
  4. Consume immediately.

Spicy Curry Mixed Nuts

INGREDIENTS

CURRY SEASONING

 

U.S. Whey Permeate
Fine Salt
Fine Sugar
Monosodium Glutamate (MSG)
Curry Masala Liquid Extract
Capsicum Liquid Extract
Non-dairy Creamer
Curry Flavour Powder
Chicken Powder
Soy Sauce Powder
Dextrose
Maltodextrin
Herbs & Spices
(Chilli, Garlic, Onion,
Coriander, Black Pepper,
Turmeric, Cumin, Paprika,
Ginger, Cinnamon, Nutmeg)
Total

Control


24.80g
11.86g
2.37g
0.16g
0.24g
1.78g
0.08g
0.40g
1.20g
3.20g
16.80g
17.10g




80g

Permeate

30.98g
12.40g
11.86g
2.37g
0.16g
0.24g

0.48g
0.40g
1.20g
3.20g

17.10g




80g

SPICY CURRY MIXED NUTS

Almond
Peanut
Cashew Nut
Vegetable Oil
Curry Seasoning
Total

30g
30g
30g
9g
11.25g
110.25g

PREPARATION

Preparation of Curry Seasoning

  1. Sift salt, sugar, MSG into a mixer.
  2. Add liquid extracts into the mixer.
  3. Mix at low speed for about 3-5 minutes.
  4. Combine remaining ingredients and sift into the mixer. Mix at low speed for about 3-5 minutes until homogenous.
  5. Set aside the curry seasoning for use later.

Preparation for Spicy Curry Mixed Nuts

  1. Place nuts in a tumbler drum at speed 2 and at 45° angle.
  2. Spray a coat of warmed oil and sprinkle seasoning into rotating tumbler.
  3. Tumble for at least 1 minute until seasoning are well distributed.
  4. Pack the spicy curry mixed nuts and seal tightly. Store at ambient conditions.

Spicy Curry Protein Crisps with Anchovies and Peanuts

INGREDIENTS

CURRY SEASONING

 

U.S. Whey Permeate
Fine Salt
Fine Sugar
Monosodium Glutamate (MSG)
Curry Masala Liquid Extract
Capsicum Liquid Extract
Non-dairy Creamer
Curry Flavour Powder
Chicken Powder
Soy Sauce Powder
Dextrose
Maltodextrin
Herbs & Spices
(Chilli, Garlic, Onion, Coriander, Black Pepper, Turmeric, Cumin, Paprika, Ginger, Cinnamon, Nutmeg)
Total

Control


24.80g
11.86g
2.37g
0.16g
0.24g
1.78g
0.08g
0.40g
1.20g
3.20g
16.80g
17.10g



80g

Permeate

30.98g
12.40g
11.86g
2.37g
0.16g
0.24g

0.48g
0.40g
1.20g
3.20g

17.10g



80g

SPICY CURRY PROTEIN CRISPS WITH
ANCHOVIES AND PEANUTS

U.S. Dairy Protein Crisps
Peanut
Vegetable Oil
Curry Seasoning
Anchovy
Total

100g
40g
14g
17.5g
40g
211.5g

PREPARATION

Preparation of Curry Seasoning

  1. Sift salt, sugar, MSG into a mixer.
  2. Add liquid extracts into the mixer.
  3. Mix at low speed for about 3-5 minutes.
  4. Combine remaining ingredients and sift into the mixer. Mix at low speed for about 3-5 minutes until homogenous.
  5. Set aside the curry seasoning for use later.

Preparation for Spicy Curry Protein Crips with Anchovies and Peanuts

  1. Deep fry anchovies until golden brown.
  2. Drain excess oil from anchovies.
  3. Place anchovies, dairy protein crisps and peanuts in a snack tumbler at speed 2 and at 45° angle.
  4. Sprinkle curry seasoning into the rotating tumbler.
  5. Tumble for at least 1 minute until seasonings are well distributed.
  6. Pack the spicy curry protein crisps and seal tightly. Store at ambient conditions.

BBQ Potato Chips

INGREDIENTS

BBQ SEASONING

 

U.S. Whey Permeate
Fine Brown Sugar
Fine Salt
Monosodium Glutamate (MSG)
Citric Acid
Chicken Powder
Tomato Powder
Grilled Meat Flavour Powder
Chicken Flavour Powder
Dextrose
Maltodextrin
Herbs & Spices
(Smoked Paprika, Onion, Garlic, Black Pepper, Cayenne Pepper, Mustard & Cumin)
Total

Control


36.62g
13.25g
5.38g
0.32g
0.86g
7.38g
1.08g
0.13g
4.66g
6.46g
3.86g



80g

Permeate

22.24g
27.46g
6.62g
5.38g
0.32g
0.86g
7.38g
1.08g
0.13g
4.66g

3.86g



80g

BBQ POTATO CHIPS

Unsalted Potato Chip
BBQ Seasoning
Total

100g
8g
108g

PREPARATION

Preparation of BBQ Seasoning

  1. Sift ingredients and place into a mixer.
  2. Mix at low speed for about 3-5 minutes until homogenous.
  3. Set aside the BBQ seasoning for use later.

Preparation for BBQ Potato Chips

  1. Place warmed potato chips into a tumbler drum at speed 2 and at 45° angle.
  2. Sprinkle BBQ seasoning into the rotating tumbler.
  3. Tumble for at least 1 minute until seasonings are well distributed.
  4. Pack the BBQ potato chips and seal tightly. Store at ambient conditions.