Stabilizing system for meat industry

PE "Textra Vita" offers for sale stabilizing systems for meat industry (cooked sausages, frankfurters, sausages) - Ultra Tex R1-0001; Forcemeat for pelmeni - Ultra Tex R1-0009; Poultry meat- Ultra Tex R1-0005, Ultra Tex R1-0006, Ultra Tex R1-0007.

Properties:

• raises water connecting ability of a forcemeat.
• has high emulgation ability.
• reduces risk of formation of broth-fatty hypostases at heat treatment.
• increases let out of finished products.

Standards of adding:

• 2 - 4 % to weight of forcemeat.

Recommendations for adding:

• Making of forcemeat of boiled sausage products dry stabilizing system R1 – 0001 is added in chopper at the stage of processing of low-fat raw materials, but after addition of phosphates, salts, moisture.
• Other manufacturing phases of products with applying of stabilizing system R1 – 0001 meet the standard technological schemes.

Ultra Tex R1-0005 - Is developed specially for injecting of products from fowl.

Standards of adding:

Dosage depends on desirable level of injecting. Recommended one - 4,0-7,0 %.

Recommendations for adding:

• Stir the facility in cold water. The optimum water temperature from 0 to-1°C.
• Under low temperatures – the best solubility.

The additional information: does not contain some phosphates. It is resistible to freezing - defrosting (to 4 cycles)