Forcemeat - Composition And Types

ForceMeat is the main ingredient for making galantine, sausage , pates , terrine and other charcuterier items. It is generally the fillings and charcuterier is the art of curing , preserving meat. Human being have learned the art of preserving meat before 6000 B.C. 
We can say Forcemeat is a mixture or combination of meat , fat , seasoning and other ingredients which are mixed together through grinding to form emulsion. The word forcemeat is also known by french word "Farce" which meant stuffing. It can also be defined as any raw meat or fish which has been finely grounded and emulsified with fat . 


Traditional Forcemeat is made of four parts-
1. The meat ( primary ingredients)
2. The binder 
3. Additives 
4. Seasoning and flavouring 

The primary ingredients, Meat is further divided into three elements:- The dominant meat, lean pork meat and pork fat. Dominant meat provides dominant flavour and name of the dish. Only prime cut and fresh quality of meat can be used as dominant meat. It have skin , bones removed and form 40% of meat component. 
Lean pork and pork fat form 30% ,30% of total meat component and provides richness, flavour , smoothness to the product. 

Similarly, additives like monosodium glutamate ( ajino moto) , nitrates and nitrites of sodium and potassium are added in Forcemeat to enhance colour , taste and also helps in increasing storing life . 

Also , binding agents tighten the forcemeat and gives finer texture. Binding agents are mainly used in making of poultry, fish , vegetables. 

Salt is used as Seasoning and flavouring agent which brings natural flavour. 20gm/kg is generally quantity of salt being used. Seasoning should not be too heavy to cover inferior/cheap quality of ingredients. 

Note :- The meat being used to make forcemeat should as well as equipment to grind should be absolutely chilled before use for clean grinding and should have cutting blade very sharp.


There are five  types of force meat which are  :-

1. Straight Forcemeat 

2. Champagne Forcemeat

3. Gratin Forcemeat

4. Mousseline 

5. 5|4|3 Emulsion Forcemeat

1. Straight Forcemeat :- Straight Forcemeat is a basic forcemeat and have equal part of lean pork meat along with pork fat and dominant meat. It have very fine textures and can be used for pates , terrine and galantines. Many types of dominant meat can be used but white poultry and fish is rarely used. 

2. Country style Forcemeat or campagne:-

The name country style or campagne are same. It generally used lean meat 2 part and fat 1 part along with eggs , cream and seasoning. Ratio of meat to fat is 2:1 generally an eggs and Panada form  20% weight. It is generally made out of pork and seasoning includes onion , garlic , black pepper, bayleaf , nutneg, mace e.t.c

3. Gratin Forcemeat :-

The meat is precooked  partially before grinding or pureeing generally. Livers are commonly used and the type of animal used gives the name to dish. Eggs , cream are used as binding agents. The ratio of lean meat , fat and binding agent are in ratio of 2:1:1. This style is used extensively to make pates. It is based on liver which is pre-booked before grinding. Often , liver of  veal and pork is used. 

4. Mousseline :- 

Mousseline Forcemeat and is light and delicate and used ingredients like eggs and cream. It is made of lean meat , poultry or fish and emulsified with cream and egg whites. It consists of 2 part of lean meat to 1 part of cream and egg whites ratio. Generally 1-2 eggs are added per 450 gram of lean meat. Generally the meat used is lean white or light meat or fish.

5. 5|4|3 Emulsion Forcemeat :- 

Thus types of Forcemeat is extensively used in making sausages like Bologna , knockwurst and Frankfurters and hardly used in hotel kitchen . The ratio is generally of meat , fat and ice in ratio of 5|4| 3 . It is made with any type of meat and varieties of binding agents like phosphate, sodium caseinate are used. 

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