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 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.

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.


 

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E-mail: info@ph-liquid.com

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