Unicell Fiber for pâté - like product
4 marca 2018 | Comments: 0
Tags: meat
Tags: meat
| No. | Ingredient | Quantity in grams |
|---|---|---|
| 1 | Lean pork (80/20) | 11.47 |
| 2 | Fatty pork (50/50) | 11.47 |
| 3 | Pork, high connective tissue content | 22.94 |
| 4 | Pork Liver | 17.20 |
| 5 | Skin Emulsion | 11.47 |
| 6 | Water + ice | 11.47 |
| 7 | BF/OF/PF/WF 200 | 0.57 |
| 8 | Curing salt | 0.57 |
| 9 | Salt | 0.57 |
| 10 | STTP | 1.38 |
| 11 | Spices | 2.29 |
| 12 | Breadcrumbs | 8.60 |
| Total | 100.00 |
Advantages of using Unicell fibers:
- Improved texture
- Improved yield
- Reduced leakage
- Limited losses and stabilized shape after frying
- Reduced production cost
Recommended fibers: BF/OF/PF/WF 200, BF/OF/PF/WF 500
Potential clients:
- meat processing plants
Aboved tests were conducted in laboratory conditions and for an extensive undertaking may be treated as guidelines only.
For industrial requirements, individual parameters of production have to be approved.
read also
