New selling system for line-production of hams
|2||kg||phosphates 60152 special buffer phosphate with PH Liquid|
|15||kg||Red Star 60157|
|5||kg||nitrite salt 0,6% pure nitrite|
|2||kg||PH Liquid code 601 or 6014|
|225||kg||(enclosed 150kg minced pork meat)|
for pork ham - turkey ham - chicken ham
Add to the 150kg minced pork meat in mincer 50kg pickle construction en mix during 10 minutes in order that the meat totally absorbes the pickle. Add rest of pickle mass. Mince for another half hour till a homogeneous mass is formed.
Add 10kg of potato starch now plus 3kg soja isolate. Total mass of endproduct is 238kg. This mass will be continuously mixed for 2 to maximum 3 hours.
Fill off immediately in vacuüm packing, preferably cube model 12 on 12cm, length 40cm. These vacuüm forms will be put to rest in refrigerator for min. 10 hours and maximum 24 hours for further colouring and curing. Temperature of refrigerator: min. 0°C and max. 5°C.
Heating system: liquid or steam: Centert° till 70°C,
temperature outside liquid or steam: 78°C,
pH of endproduct: minimum 5,8 and maximum 6.
After heatingsystem hams have to be immediately cooled down in cold liquid bath.
This production system is guaranteed if blocks are kept in a refrigerator. Temperature 0°C to max. 2°C.
Storage: minimum 6 months maximum 9 months.
To add extra meat flavour to this pic-nic ham we strongly advise to add an extra 3% pork proteines as flavour improver.
This protein has no waterbinding capacities, raises the percentage of protein but most important improves the taste.
This is a complete new system that can be totally applicable to production lines without the least of problems.
Of course it is up to your internal organisation if you have the disposal of applicating this production- and selling system for Russia as well as for the English market.
This system is a high technological system for all your cooked ham systems till up to date in Europe.
Is conform to the meatbook "The Up to Date Meat Industry" - Technology - Economy - Line production: Edition 1984-1994:
|value - money - value|
|theory - practice - theory|
This work system gives more value to your endproduct pic-nic ham.
New construction for pickle composition which is more proteins, more carbohydrates, alimentory acids, more vitamins, starch, minerals.
This pickle composition offers the user of pic-nic ham an alimentory value.
very important: this production system and pickle construction is the same for turkey hams and chickenham.
Only turkey and chicken meat has to be minced through 20 mm disk.
If you have more questions, please email me.
Home | Introduction
| Company strategy | New
Technologic and Economical Meat Systems
PH Liquid Extract | Bufferphosphaten | pH Advantages | Gela Liquid | Other products | Expected benefits
Curing products | Curing of ham | New selling & production system | Quality | Buffer codes | Buffer codes vacuum packaging
Bufferprocess cooked hams | Buffer Liver preparations | Buffer Cooked sausages | Salami products | Buffering systems for salami | Buffer Salami products | Information