BUFFERGLUCOSE SYRUP ®
SISTEMA MELHORADO DE PROCESSAMENTO SANITÁRIO
SISTEMA MELHORADO E ATUALIZADO DE PROCESSAMENTO SANITÁRIO COM BUFFERGLUCOSE SYRUP ®
PARA A CURA DE BACON E PALETAS/PRESUNTOS COZIDOS
EXCLUSIVE SAFETY AND HEALTHIER MEAT PROCESSING
WITH BUFFERGLUCOSE SYRUP
Esta nova aplicação contém 50% menos de cloreto de sódio e 50% menos de nitrito (KNO2) no produto acabado.
|
|
LINE PRODUCTION OF HEATED HAMS AND
DIEETHAM |
Composição da salmoura para bacon |
|
Composição da salmoura para presuntos |
100 kg |
de bacon fresco |
|
100 kg |
de carne de músculo de porco |
1,5 kg |
de sal de nitrito (cloreto de sódio) |
|
1,5 kg |
de sal de nitrito (cloreto de sódio) |
0,5 kg |
de cloreto de potássio |
|
0,5 kg |
de cloreto de potássio |
1 kg |
de Bufferglucose Syrup |
|
1 kg |
de Bufferglucose Syrup |
0,7 kg |
de Buffferphosphate 60152 |
|
0,7 kg |
de Buffferphosphate 60152 |
10 kg |
de água pura |
|
0,2 kg |
de carraginatos |
|
|
1,6 kg |
Red Star Pickle Binder |
113,7 kg |
bacon fresco acabado |
|
30 kg |
de água pura |
|
|
|
|
|
|
|
135,5 kg |
de paleta/presunto frescos acabados |
Buffer table with Bufferglucose Syrup.
Buffer table | products | min. - max. |
Buffer code 1 | salami products | Buffer pH 4.8 - 5.1 |
Buffer code 2 | curing products | Buffer pH 5.3 - 5.6 |
Buffer code 3 | heated cutter products:meat sausages | Buffer pH 5.9 - 6.2 |
Buffer code 4 | heated liver preparations | Buffer pH 5.9 - 6.2 |
Buffer code 5 | all heated ham preparations | Buffer pH 5.9 - 6.2 |
Buffer code 6 | canned products | Buffer pH 6 - 6.2 |
Rest KNO2 and KNO3 after cooking and curing |
Per kg finished product | KNO2 PPM's Min - Max per kg | KNO3 Min - Max per kg |
All heated ham preparations | 10 - 20 ppm | - |
All heated liver preparations | 8 - 25 ppm | - |
All heated cutter meat products | 12 - 18 ppm | - |
All heated canned products | 5 - 15 ppm | - |
All salami products | 8 - 20 ppm | 18 - 30 ppm |
Cured products fresh- and smoked bacon etc ... | 7 - 25 ppm | 15 - 25 ppm |
Per 100 kg finished product | sodium chloride | potassium salt |
All heated ham preparations | 3/4 | 1/4 |
All heated liver preparations | 3/4 | 1/4 |
All heated cutter meat products | 3/4 | 1/4 |
All heated canned products | 3/4 | 1/4 |
All salami products | 3/4 | 1/4 |
Cured products fresh- and smoked bacon etc ... | 3/4 | 1/4 |
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.
Para qq informação sobre o sistema de processamento do acabamento final de bacon e presuntos, contacte-nos em info@ph-liquid.com à de atenção de Walther Van Kerrebroeck, tecnologia e estratégia de PH Liquid Belgium Nv.