Discovering and Determining
- Sarah Miller
- Oct 26, 2016
- 3 min read
Our three products were chosen by first choosing three different countries. These countries were Germany, Brazil, and the Philippines. We decided on these countries because they have a large variety of cuisine. From these countries, our group chose 5 different native recipes. Of these 15 recipes we chose one product form each country that could be easily created, sold, and modified to serve a variety of consumers.
The foods that we chose from Germany were schnitzel, chicken paprikash, rouladen, chicken wellington, and bratwurst. Schnitzel is a meat that has been tenderized by pounding and then coated with egg and breadcrumbs and fried. Chicken paprikash is whole pieces of chicken cooked with paprika, sour cream, and vegetables that is served over potatoes or noodles. Rouladen is a meat dish in which meat is filled with bacon, onions, and pickles. Chicken wellington would be a take on beef wellington, wrapping a seasoned chicken breast in puff pastry. Bratwurst is a type of German sausage that we would make with chicken. Ultimately it was decided that our group would make a version of schnitzel as our recipe from Germany because of its versatility, ability to easily freeze, reheat, and package, and its appeal to consumers. There are similar products for sale currently on the market, such as Tyson chicken tenders, but our product will differ in its authenticity and unique flavors. We also have an idea to pair this product with a sauce of some sort to make a more cohesive product.
The foods that we chose from Brazil were coxinha, torta de frango, macarrão, a Brazilian inspired savory chicken salad, and enroladinho de calabres facíl. Coxinha is a chopped chicken covered in a potato dough shaped like a teardrop that is fried. Torta de frango is a type of chicken casserole made with lots of spices and peppers. Macarrão is a pasta and chicken dish served with a tomato sauce. Our Brazilian inspired chicken salad would use native spices in a chicken salad to make a savory dish. Enroladinho de calabres facíl is meat and cheese stuffed into a bread roll. For our project we have decided to make coxinhas because of the ability to easily freeze, reheat and package the product. Since coxinha is made out of fried potatoes, there are similar products, but there are no products that fit the description of this Brazilian staple.
The food that we chose from the Philippines were Siopao, empanadas, calamansi chicken, chicken binakol, and Lumpia shanghai. Siopoa is a steamed bun filled with meat. Empanadas are a fried pastry filled with meat and vegetables. Calamansi chicken is similar to orange chicken and is served over noodles or rice. Chicken binakol is a chicken soup made with coconut juice. Lumpia shanghai is a spring roll filled with ground meat and vegetables. For our project we chose lumpia shanghai as our dish from the phillapines because it can be easily adapted to used chicken and again easily frozen, reheated, and packaged. Egg rolls, taquitos, and other spring rolls would all create a high competition status for our product. The aspect that would make our product stand out is the filipino flavors that are not abundantly found in the United States.
The schnitzle tender, the coxinha, and the lumpia shanghai are all intended to be consumed by customers who enjoy a fast but nutritious meal. These foods would also introduce people who are scared to branch out and try foods from different cultures to simple cuisines from other countries.
The group decided on making a variation of schnitzel as the recipe from Germany. We will be using chicken tenders in order to make the product more tender and smaller in size. We researched different recipes and plan on testing two. One in which the breading is a combination of breadcrumbs and parmesan, and one in which the breading is a mixture of pretzel crumbs.
Our group also decided on testing out a variation of Lumpia Shanghai from the Philippines. This dish is normally created by first making a mixture of ground meat, in our case chicken, vegetables, and spices and then wrapping this mixture in spring rolls and frying it. We experienced some difficulties when frying the product because the spring rolls that we had were not made to be fried, only eaten fresh. While the ground chicken mixture was very delicious, we have decided against further developing this product because of the lack of ingredients in our area.
Lastly, our group decided on making Coxinha from Brazil. A Coxinha is a teardrop shaped fried ball of chicken and potato. The recipe that we are using is slightly more Americanized with the addition of the cream cheese added into the filing.
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