BUFFERGLUCOSE SYRUP ®
IMPROVED HEALTH PROCESSING SYSTEM
UP TO DATE IMPROVED HEALTH PROCESSING SYSTEM WITH BUFFERGLUCOSE SYRUP ®
FOR CURING OF BACON AND COOKED/SHOULDER HAMS
EXCLUSIVE SAFETY AND HEALTHIER MEAT PROCESSING
WITH BUFFERGLUCOSE SYRUP
This new application system has 50% less sodium chloride and 50% less nitrite (KNO2) in finished product.
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LINE PRODUCTION OF HEATED HAMS AND
DIEETHAM |
Pickle composition for bacon |
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Pickle composition for hams |
100 kg |
fresh bacon |
|
100 kg |
fresh pork muscle meat |
1,5 kg |
nitrite salt (sodium chloride) |
|
1,5 kg |
nitrite salt (sodium chloride) |
0,5 kg |
potassium chloride |
|
0,5 kg |
potassium chloride |
1 kg |
Bufferglucose Syrup |
|
1 kg |
Bufferglucose Syrup |
0,7 kg |
Buffferphosphate 60152 |
|
0,7 kg |
Buffferphosphate 60152 |
10 kg |
pure water |
|
0,2 kg |
Carrageenans |
|
|
1,6 kg |
Red Star Pickle Binder |
113,7 kg |
finished fresh bacon |
|
30 kg |
pure water |
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135,5 kg |
finished fresh ham |
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.
For the final finishing processing system for bacon and hams, please contact us at info@ph-liquid.com for the attention of Walther Van Kerrebroeck, technology and strategy for PH Liquid Belgium Nv.