BUFFERGLUCOSE SIROOP ®

GEZONDER PRODUCTIE SYSTEEM MET BUFFERGLUCOSE SIROOP

VOOR GEROOKT SPEK EN VERHITTE HAM EN SCHOUDERHAM

EXCLUSIVE SAFETY AND HEALTHIER MEAT PROCESSING WITH BUFFERGLUCOSE SYRUP


 

 

Dit nieuwe toepassingssysteem heeft 50% minder natrium chloride en 50 % minder nitriet (KNO2) in het eindproduct.

LINE PRODUCTION OF HEATED HAMS AND DIEETHAM
Pekelsamenstelling voor spek Pekelsamenstelling voor verhitte ham
100 kg vers spek 100 kg vers varkens spiervlees
1,5 kg nitrietzout (natrium chloride) 1,5 kg nitrietzout (natrium chloride)
0,5 kg kalium chloride 0,5 kg kalium chloride
1 kg Bufferglucose Siroop 1 kg Bufferglucose Siroop
0,7 kg Bufferfosfaat 60152 0,7 kg Bufferfosfaat 60152
10 kg puur water 0,2 kg Carragenen

1,6 kg Red Star Pickle Binder
113,7 kg eindproduct vers spek 30 kg puur water

135,5 kg eindproduct verse ham

 

Buffer table with Bufferglucose Syrup.

Buffer tableproductsmin. - max.
Buffer code 1salami productsBuffer pH 4.8 - 5.1
Buffer code 2curing productsBuffer pH 5.3 - 5.6
Buffer code 3heated cutter products:meat sausagesBuffer pH 5.9 - 6.2
Buffer code 4heated liver preparationsBuffer pH 5.9 - 6.2
Buffer code 5all heated ham preparationsBuffer pH 5.9 - 6.2
Buffer code 6canned productsBuffer pH 6 - 6.2

Rest KNO2 and KNO3 after cooking and curing
Per kg finished productKNO2 PPM's
Min - Max per kg
KNO3
Min - Max per kg
All heated ham preparations10 - 20 ppm-
All heated liver preparations8 - 25 ppm-
All heated cutter meat products12 - 18 ppm-
All heated canned products5 - 15 ppm-
All salami products8 - 20 ppm18 - 30 ppm
Cured products fresh- and smoked bacon etc ...7 - 25 ppm15 - 25 ppm

Per 100 kg finished productsodium chloridepotassium salt
All heated ham preparations3/41/4
All heated liver preparations3/41/4
All heated cutter meat products3/41/4
All heated canned products3/41/4
All salami products3/41/4
Cured products fresh- and smoked bacon etc ...3/41/4




 

Bufferglucose Syrup for all preparations
of minced meat and sausages.
Dosage : 0,8% - 1 % for a stable buffer pH between 5.6 - 5.8
Sodium chloride : 0,8%
Potassium chloride : 0,8%
+ your usual spices.

Voor de finale afwerking van het toepasssingssysteem voor spek en gekookte schouderham, gelieve ons te contacteren op ons mailaddres info@ph-liquid.com ter attentie van Walther Van Kerrebroeck, technologie en strategie voor PH Liquid Belgium Nv.


 

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E-mail: info@ph-liquid.com

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