BUFFERGLUCOSE SYRUP ®
SISTEMA MEJORADO DE PROCESAMIENTO SANITARIO
SISTEMA MEJORADO Y ACTUALIZADO DE PROCESAMIENTO SANITARIO CON BUFFERGLUCOSE SYRUP ®
PARA EL CURADO DE PANCETA Y PALETAS/JAMONES COCIDOS
EXCLUSIVE SAFETY AND HEALTHIER MEAT PROCESSING
WITH BUFFERGLUCOSE SYRUP
Esta nueva aplicación contiene un 50% menos de cloruro de sodio y un 50% menos de nitrito (KNO2) en el producto terminado.
| LINE PRODUCTION OF HEATED HAMS AND DIEETHAM | ||||
| Preparado de salmuera para panceta | Preparado de salmuera para paletas/jamones | |||
| 100 kg | de panceta fresca | 100 kg | de carne de músculo de cerdo | |
| 1,5 kg | de sal de nitrito (cloruro de sodio) | 1,5 kg | de sal de nitrito (cloruro de sodio) | |
| 0,5 kg | de cloruro de potasio | 0,5 kg | de cloruro de potasio | |
| 1 kg | de Bufferglucose Syrup | 1 kg | de Bufferglucose Syrup | |
| 0,7 kg | de Bufferphosphate 60152 | 0,7 kg | de Bufferphosphate 60152 | |
| 10 kg | de agua pura | 0,2 kg | de carragenanos | |
| 1,6 kg | Red Star Pickle Binder | |||
| 113,7 kg | de panceta fresca terminada | 30 kg | de agua pura | |
| 135,5 kg | de paleta/jamón frescos terminados | |||
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 |
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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 cualquier información sobre el sistema de procesamiento final de panceta y paletas/jamones, póngase en contacto con nosotros en info@ph-liquid.com a la atención de Walther Van Kerrebroeck, tecnología y estrategia de PH Liquid Belgium Nv.
Contact information:
E-mail: info@ph-liquid.com
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