Carabeef (Carabao Meat) Meat Loaf

• ground black pepper - 2.0
• ground nutmeg - 1.2
• powdered garlic - 0.2
• prague powder* - 2.5
• monosodium glutamate (vetsin) - 0.9
• FOS** - 3.8
• ascorbic acid - 0.5
• Skim milk - 50.4
• ice water - 248.0 ml

Note:
* Pre-mix chemical ingredients containing both nitrate and nitrite.
** Pre-mix polyphosphate compound

Procedure:

1. Weigh and compute the amount of lean meat and fats to be used separately.
2. After cleaning thoroughly the partly frozen meats, and the ingredients, such as the curing mixture, seasoning mixture and binder.
3. Subject the mixture to an emulsifier and add ice water to cool to at least 15°C.
4. To cook, pack the meat emulsion in pans and put in the oven at a starting temperature of 82°C. Raise the oven temperature after one hour to 121°C until the internal temperature of the meat loaf reaches 65.5°C.
5. After cooking, allow the loaves to cool in pans, then remove from the pans and refrigerate. Take out of refrigeration as needed.