PH Liquid System

Bufferprocess of manufacturing cooked hams and shoulders.

1 2 3 4 5 6 7 8 9 10
Mechanical injection 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
Pure ham -
shoulder muscle meat
Kg 100 Kg 100 Kg 100 Kg 100 Kg 100 Kg 100 Kg 100 Kg 100 Kg 100 Kg 100
Liquid Mix
Buffer phosphate 60151
Protex carrageen
Soy-isolate Water-soluble
Sodium casinate
Whey protein
Lactose
Whey powder
Dextrose
Maltodextrin DE15
Meat protein 95%
Nitrite salt
PH-Liquid 6014
Aroma - 12 - artificial flavouring
Smoking aroma
Gela PUR
Gela M.P.
Gelita
Total final product
Zero loss by boiling
110 Kg 120 Kg 130 Kg 140 Kg 150 Kg 160 Kg 170 Kg 180 Kg 190 Kg 200 Kg

THESE PRODUCTION LINES ARE ONLY AVAILABLE FOR THE EXISTING OR FUTURE USERS OF THE BRANDED PRODUCTS.
The entire production system of salt injection, vacuum or massage system, boiling time, cooling system and packing system is entirely explained, step by step, in the explanatory documents.
This system also applies to chicken ham, turkey ham, beef ham, corned beef systems, 1st quality boiled hams, shoulder hams, picnic hams, mould heating and cook-in-bag system with zero loss by boiling, everything under direct supervision of W.V.K.

 

 


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