Up to date meat industry.

Improved product composition of traditional and organic salami.


Formula with pork   Formula with beef
70 
kg pork  
70 
kg beef
30 
kg strips of lard  
30 
kg strips of lard
kg salt  
kg salt
500 
gr maltodextrin  
500 
gr maltodextrin
kg Gela Pur (meat proteins)  
kg Gela Pur (meat proteins)
1,2 
kg Bufferliquid Extract  
1,2 
kg Bufferliquid Extract
300 
gr Buffer phosphate 60152  
300 
gr Buffer phosphate 60152
15 
gr starting cultures (known to you)  
15 
gr starting cultures (known to you)
gr KNO_ (saltpetre ) = 40 ppm/kg  
gr KNO_ (saltpetre ) = 40 ppm/kg

 
107,019 kg   107,019 kg

Preparation :

Pre-cut the cooled meat and lard in accordance with the applicable standards, which are well-known to you. Add the Bufferliquid Extract, to which the starting cultures and the colouring solution have been added.

Also add : maltodextrin, Gela Pur, salt, Buffer phosphate 60152.

Dissolve the 4 g of KNO_ in 100 g of warm water (50 to 60 °C) in order to obtain a total solution, and add this to the Bufferliquid Extract in order to obtain a homogeneous distribution.

Add the lard and cut everything up into very small cubes. The smaller the cubes, the more homogeneous the colour, since almost no nitrates or nitrites are used.

Fill skin, calibre 60 or 110, as desired, with the mixture.
Further preparation possible in drying, sweating or smoking chamber, as you do for other, similar standard salamis
.

 

With PH Liquid Buffersystem and with Gela Pur C

Buffer pH : 4.8


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