PH Liquid System
Bufferprocess of manufacturing cooked hams and shoulders.
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1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
10 |
Mechanical injection |
10% |
20% |
30% |
40% |
50% |
60% |
70% |
80% |
90% |
100% |
Pure ham -
shoulder muscle meat |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Liquid Mix |
|
Buffer phosphate 60151 |
Protex carrageen |
Soy-isolate Water-soluble |
Sodium casinate |
Whey protein |
Lactose |
Whey powder |
Dextrose |
Maltodextrin DE15 |
Meat protein 95% |
Nitrite salt |
PH-Liquid 6014 |
Aroma - 12 - artificial flavouring |
Smoking aroma |
Gela PUR |
Gela M.P. |
Gelita |
Total final product
Zero loss by boiling |
110 Kg |
120 Kg |
130 Kg |
140 Kg |
150 Kg |
160 Kg |
170 Kg |
180 Kg |
190 Kg |
200 Kg |
THESE PRODUCTION LINES ARE ONLY AVAILABLE FOR THE EXISTING OR FUTURE USERS OF THE BRANDED PRODUCTS.
The entire production system of salt injection, vacuum or massage system, boiling time, cooling system and packing system is entirely explained, step by step, in the explanatory documents.
This system also applies to chicken ham, turkey ham, beef ham, corned beef systems, 1st quality boiled hams, shoulder hams, picnic hams, mould heating and cook-in-bag system with zero loss by boiling, everything under direct supervision of W.V.K.
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