Pilot line liver preparations

  veal pork beef pork shoulder pork liver beef liver veal liver goose liver throat pork neck pork groin pork intestine fat pie spread ham fat kidney fat back fat Saxe sinews Sinew juice from Saxe hare meat lungs pork kidney stomachs (beef, pork) heads (beef, pork) rice bold in water salt extracts from spices white pepper rosemary mace aroma clove meg- nut basilicum cardamom Nitrite Kool- hydraten code 60149 Gela M.P. Natrium Casinaat Gela PUR PH-Liquid 6014 Buffer- phospaat 60152 Protex Carageen Glutamate egg-white egg-yolk milk boiled waste (lung + intestine) 2 mm plate (liver pork) 4 mm plate (throat-fat + meat) 8 mm plate (waste) plastic casing white skins boiling temperature boiling time baking temperature baking time intestines (cured) liver (pre-salted) liver onions onions (boiled) onions (stewed) mashed tomatoes truffles output
Block paste - - - 6 7 - - - 25 - - - - - - - - - - - - - - - 22 1/4 2 - 1 1 - 1 - 3/4 100 20 - - - W
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P
H
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L
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q
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6014

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b
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l
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-
p
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f
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l
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p
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3

t
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5gr
/kg

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6
0
1
4
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6
0
1
5
2

2

t
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3gr

max.
/Kg
P
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x

C
a
r
a
g
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2

t
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5gr

max.
/Kg
1 1 - 6 - 1x - - - - 78° a
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t
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- - + + + 1 - + - - 39
Liver spread - - - - 23 - - - 10 - 20 5 - - - - - - - - - - - - 22 1/4 3 - 1/2 1 - 1 - 3/4 100 20 - - - 1 - - - - 1x - - - - 78° - - + + - 1 - + 1 - 59
Hare paste - 0,75 0,75 - - - - - 4 1/2 - - - - - - - - 3/4 1 1/2 - - - - - 20 1/4 2 - 1/2 1/2 - 1/2 - 3/4 100 20 - - - 1 - - - - - 1x 1x - - - 110° volgens gewicht + + - 1/2 - + - - 8 3/4
Ardennes paste - - - 2 7 1/2 - - - 5 - 3 - - - - - - - - - 4 - 2 - 20 1 2 - 1 1 1/2 1 - 3/4 100 20 - - - 1 - - 2 25% 1x - 1x - - - 110° volgens gewicht + + + 1 - + - - 18 1/2
Pate maison - - - 1 5 - - - 5 - - - - - - - - 2 1/2 - - - - - - 21 1/4 3 - 1 1 - 1 - 3/4 100 20 - - - 1 - - 2 25% 1x 1x 1x - - - - volgens gewicht + + + 1 - + - - 18 1/2
Firm paste - - - 4 15 - - - 16 - - - - - - - 3 1 - - - 10 - - 20 - 2 - 1/2 1 - 1 - 3/4 100 20 - - - 1 1 - - 25% 1x - 1x - X 78° - - + + + 1 - + - - 66
Liver sausage (plastic) - - - 2 10 - - - 7 6 - - - - - - 1 1/2 1 - - - - - - 20 - 2 - 1 1 - 1 - 3/4 100 20 - - - 1 1 - - - 1x - - X - 78° - - + + - 1 - + - - 28 1/2
Gose-liver paste - - - - 8 - - 20 - - - - - - - 14 - 1 - - - - - - 24 1/5 2 - 1/4 1 - 1 - 3/4 100 20 - - - 1 1 - - - 1x - - - - 78° - - + + - 1/5 - + - - 43 1/4
Pate du chef 25 8 - - 10 - - - 5 1 1/2 10 - - - - - - 0,8 - - - - 2 - 22 1/2 2 - 1/2 1 1/2 1 - 3/4 100 20 - - - 1 1 - - 10% 1x - 1x - - 78° - - + + - 1 - + - - 50
Oliver sausage (white skins) - - - 1 3/4 5 - - - 5 3 - - - - - - - 1 - - - - 5 - 20 1/4 2 1/2 - 1/2 1 - 1 - 3/4 100 20 - - - 1 1 - - 25% 1x - 1x - X 78° - - + + - 1 - + - - 27
Finest liver sausage - - - 2 22 1/2 - - - 22 1/2 7 1/2 - - - - - - - - - - - - - 5 20 - 2 1/2 - 1/2 4 - 1/2 - 3/4 100 20 - - - 1 1 - - - 1x - - - X 78° - - + + - 1 - + - - 60 1/2
Land liver - - - - 14 6 - - - - - 20 - - - 30 - - - 10 - 20 - - 20 - 3 - 1/2 2 - - - 3/4 100 20 - - - 1 1 - - 30% 1x - 1x - X 78° - - + + - 4 - + - - 140
Hausmacher liver sausage - - - - 20 - - - 20 - 20 - - - - - - - - - - - 20 - 21 1 2 - 1/2 - 1/2 - - 3/4 100 20 - - - 1 1 - - 25% 1x - 1x - X 78° - - + + - 6 + - - - 106
Kasseler liver sausage - - - - 20 - - - - 28 - - - - 2 - - - - - - - - - 21 1 2 - 1/2 4 - 1 - 3/4 100 20 - - - 1 1 - - - 1x - - - X 78° - - + + - 3 + - - - 53
Berliner liver sausage - 20 25 - 30 - - - - - - - - - - - - - - - - - - - 22 2 2 1/2 - 1/2 - 1/2 - - 3/4 100 20 - - - 1 1 - - - 1x - - - X 78° - - + + - 2 + - - - 77
Braunsweichse liver sausage - - - - 35 - - - 34 - - - - - - - - - - - - - - - 21 1 1/2 2 - 1/4 4 - - - 3/4 100 20 - - - 1 1 - - - 1x - - - X 78° - - + + - 2 + - - - 71
Frankfurter liver sausage - - - 30 30 - - - - 100 - - - - - - - - - - - - - - 20 1 2 - 1 2 - 1/2 - 3/4 100 20 - - - 1 1 - - - 1x - - - X 78° - - + + - 2 + - - - 162
Liver cheese - - 50 - 20 - - - 120 10 - - - - - - 5 - - - - - - - 20 1 2 1/2 - 1 - - 1/2 - 3/4 100 20 - - - 1 1 - - 6% 1x - 1x - - 78° - - + + - 2 1/2 - + - - 220
Pork liver sausage - - - - 30 - - - 5 - 10 - - - - - - - - - - - - - 20 1 2 1/2 - - 2 - 1 - 3/4 100 20 - - - 1 1 - - - 1x - - - - 78° - - + + - 1 1/2 - + - - 107
Parisian liver paste - - - - 5 - 5 2 40 - 7 - - - - - - - - - 2 - - - 20 1 1/2 2 1/4 - 2 1 - 1/5 3/4 100 20 - - - 1 1 - - - 1x - - - - 78° - - + + - 1/2 - + - - 61
Italian liver sausage - - - 20 40 - - - 60 40 - - - - - - - 2 - - 2 - - - 23 1/2 2 - 1/2 - - - 1/2 3/4 100 20 - - - 1 1 - 5 - 1x - - - - 78° - - + + - 2 + - - - 68
Liver sausage with onions - 25 - - 10 10 - - 30 - - 30 - - - - - - - - - 10 30 - 22 1/2 2 - - 1 - - 1 3/4 100 20 - - - 1 1 - - 30% 1x - 1x X X 78° - - + + - 15 + - - - 208
Liver sausage with tomatoes - - - - 25 - - - - - - 50 - - - - - - - - 10 - 15 - 21 3/4 2 - 1/2 1 - - - 3/4 100 20 - - - 1 1 - - 33% 1x - 1x X X 78° - - + + - 4 + - 4 - 138
Farmer's liver sausage - - - 50 30 - - - - 90 9 10 - - - - - - - - - 10 - - 21 1/4 2 1/2 1/4 1 - - - 3/4 100 20 - - - 1 1 - - 10% 1x - 1x - X 78° - - + + - 3 + - - - 224
Liver sausage spread - - - - 20 - - - - - - 30 10 10 - - - - - - 2 30 5 - 14 1/2 2 - 1/2 - - - - 3/4 100 20 - - - 1 1 - - 30% 1x - 1x - X 78° - - + + - 5 + - - - 120
Liver sausage with anchovy 25 - - - 30 - - - - - - 30 - - - - - - - - - 10 5 - 18 1 2 - 1/2 2 - 1/2 - 3/4 100 20 - - - 1 1 - - 10% 1x - 1x - X 78° - - + + + 5 + - - - 115
Rhineland liver sausage - - 25 - 25 - - - 40 - - - - - - - - - - - - - - - 20 1 3 - - - - 1 - 3/4 100 20 - - - 1 1 - - - 1x - - - X 78° - - + + - 4 - + - - 94
Liver cheese (baked) - - 32 1/2 - 2 1/2 2 1/2 - - - - 40 - - - - - - - - - - - - - 20 1/2 1 1/2 1/2 1/2 1 - - 1/2 3/4 100 20 - - - 1 1 - - - 1x - - - X 78° - - + + - 3 + - - - 81
Haller liver sausage - - - 30 15 - - - - - 40 20 - - - - - - - - - 10 10 - 18 1/4 2 1/2 - 1/2 - - - 1 3/4 100 20 - - - 1 1 - - 2% 1x - 1x - X 78° - - + + - 5 + - - - 143
Liver sausage with truffles - - - 30 30 15 - - - 20 20 - - - - - - - - - - - - - 16 1 2 - - 1 - - - 3/4 100 20 - - - 1 1 - - - 1x - - - X 78° - - + + - 2 + - - 4 117
Veal liver (red) - 35 - - 15 - 5 - 35 - - - - - - - - - - - - - - - 14 1/4 2 1/5 1 - - - - 3/4 100 20 - - - 1 1 - - - 1x - - - X 78° - - + + - 5 - + - - 100
Pork liver (white) 5 - - - 16 - 5 - 25 - 55 - - - - - - - - - - - - - 20 1/4 1 1/2 1/5 1/2 - - - 1/2 3/4 100 20 - - - 1 1 - - - 1x - - - X 78° - - + + - 5 - + - - 111
  Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram Kilo- gram g/Kg g/Kg g/Kg g/Kg g/Kg g/Kg g/Kg g/Kg g/Kg g/Kg mg/Kg g/Kg             gr/Kg stuks/4 Kg stuks/4 Kg Liters Totaal %                         Kilo- gram       g/Kg Kilo- gram

 


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