Movie clips
Take a look at some of our different videos to see how it works
Preparation
The preparation time needed depends very much on the dish you are preparing. For example, if you are making kebabs or other strips, it is advisable to bake these when it suits the planning in the kitchen and then shred and cook on the day of serving.
Mixing can be done in a Varimixer/Björn, a cooking pot or by hand.
When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot.
NOTE! When mixing with poorer stirring (cooking pot or by hand), make sure that water, oil and all "wet ingredients" are mixed together a little before stirring is started for best results.
1. mix all the dry ingredients
2. add all other ingredients
3. start the mixing at low speed and when all the liquid has entered the powder, increase the speed.
4. Finished after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 1 minute in the cooking pot. If you're making steaks or buns, don't go too long as the texture can become too chewy.
5. Transfer the finished product to one or more inks, or form steaks or buns. 5 kg per ink is usually the right amount.
6. Then cook the finished product in the Combi oven according to the specific recipe.
7. If you are making a kebab or other shreds, allow the tempered product to cool overnight and then shred with the appropriate tool in a shredder.
Texture
Meat consists of muscle fibers that are mostly made up of proteins. It is mainly these that give the meat its structure. The texture of Simsufood's products is created by the proteins in the product creating bonds with each other, which can be seen by an increasingly chewy and stringy product.
The texture of the finished product is affected by a number of different factors:
1. kneading: Kneading accelerates the formation of more bonds between proteins. The longer and more intense the kneading, the harder and tougher the texture.
2. time: A harder and tougher texture is also achieved by letting the dough rest after mixing. This is to give additional time for more bonding between the proteins.
3. Oil: Increasing the amount of oil gives a softer and looser texture. If the dough is perceived as too loose, the amount of oil can be reduced for the next mix.
4. amount of water: If the amount of water is too high when kneading, the formation of the protein bonds is impeded and the texture is impaired. If the amount of water is too low, the dough becomes too hard and it is difficult to incorporate the other ingredients.
5. Salt: Increasing the amount of salt gives a softer and looser texture. Keep in mind that many wet ingredients contain salt (e.g. soy).
6. acidity: Adding acid such as vinegar, vinegar etc gives a softer texture and looser texture.
7. sugars: An increased amount of sugars gives a softer and looser texture.
