Pilot line cooked sausages

  Veal- meat Pork- meat Steer- meat Horse- meat Cow- meat Sow- meat Pork strap Throat and kidney pork Groin pork Bolly pork Pork
Salted pork trimmings
Emulsion Juice Skin boiled Tendons boiled Gela M.P. Ice-jelly PH-Liquid 6014 Buffer- phosfate 60152 Protex Carageen Natrium Casinaat Gela PUR Kool- hydraten code 60149 Pepper Mace Nut Onion Celery Leek Thyme/ Bay/ Cloves Salt Wolf 4 mm O plate Plastic casing Natural intestine Boiling time Boiling hot air Cooling water
Frankfurthers - - - - 30 5 - 60 - 10 10 - A
c
c
o
r
d
i
n
g

t
o

p
r
o
f
e
s
s
i
o
n
a
l

s
k
i
l
l

%
- -   V
o
l
g
e
n
s

o
p
s
p
o
r
i
n
g
s
v
e
r
m
o
g
e
n
W
i
t
h

P
H
-
L
i
q
u
i
d

d
e

e
x
t
r
a
c
t

t
h
e

b
e
s
t

l
i
n
e
-
p
r
o
d
u
c
t
i
o
n

f
o
r

c
o
o
k
e
d

s
a
u
s
a
g
e
s

3

t
o

5gr
/Kg
c
o
d
e

6
0
1
4
B
u
f
f
e
r
p
h
o
s
f
a
t
e

6
0
1
5
2

2

t
o

3gr

max.
/Kg
P
r
o
t
e
x

C
a
r
a
g
e
e
n

2

t
o

5gr

max.
/Kg
- - 15 1100 200 600 - - - 150 20 yes - yes A
c
c
o
r
d
i
n
g

t
o

c
a
l
i
b
r
e
A
c
c
o
r
d
i
n
g

t
o

l
a
r
d
-

a
n
d

l
i
q
u
i
d

a
d
d
i
t
i
o
n
yes
Hamburger Kochmett-sausage 20 20 - - - 5 - 60 - 10 20 - - -   - - 15 900 150 600 - 10 - 100 20 yes - yes yes
Berliner Knacker - 15 15 - - 5 - 60 - 10 - - - -   - - 15 800 100 500 - 15 - - 20 yes - yes yes
Jagdwurst - - 10 5 15 5 - 60 - 10 - - - -   - - 15 600 150 600 - 20 - - 26 yes yes no yes
Mortadella 10 10 - 5 15 5 15 stuk 60 - 10 20 - 10 -   - - 15 1750 300 660 - - - 200 26 yes yes no yes
Beer sausage - 10 20 - - 5 4 60 - 10 - - - -   - - 15 900 150 600 - - - - 20 yes - yes yes
Regenburger sausage 10 20 - - - 5 2 60 - 10 - - - -   - - 15 1000 200 600 - - - - 20 yes - yes yes
Stuttgarter sausage 10 - - 20 - 5 - 60 - 10 - - - -   - - 15 1200 250 600 - - - - 26 yes - yes yes
Lyonese sausage 20 - 10 - - 5 6 60 - 10 - - - -   - - 15 1900 400 900 - 25 - 60 20 yes yes no yes
Beef sausage - - 30 - - 5 - 60 - 10 - 10 - -   - - 15 900 150 600 - 10 - 80 26 yes - no yes
Meat sausage 20 20 - 10 10 5 - 60 - 10 40 - 10 -   - - 15 1600 500 800 - 15 - 200 20 yes - no yes
Ham sausage - 30 - - - 5 - 60 - 10 10 15 - -   - - 15 800 125 500 - 20 - - 20 yes - no yes
Veal sausage 30 - - - - 5 - 60 - 10 - - - -   - - 15 900 175 600 - 25 - 150 20 yes yes no yes
White sausage 30 - - - - 5 - 60 - 10 N - - -   - - 15 1100 200 600 - 10 - 60 20 yes - yes yes
Parisian sausage - 30 - - - 5 6 60 - 10 N - - -   - - 15 1100 200 600 - 15 - 40 20 yes yes no yes
Luncheon sausage 10 20 - - - 5 - 60 - 10 N 10 - -   - - 15 1600 450 800 - - - 10 20 yes - no yes
Sausage-spread Paris - - - - - 5 40 - - 10 - - - -   - - 15 900 175 600 - - - - 20 yes - no yes
Sausage-spread - - - - - 5 40 - - 10 - - - -   - - 15 900 175 600 - 15 - - 20 yes yes no yes
Pain - 10 20 - - 5 - 60 - 10 - - - -   - - 15 1300 275 700 - - - - - yes - x yes
Veal bread 30 - - 10 - 5 - 60 - 10 - - - -   - - 15 1600 450 800 - - - 70 26 yes - x yes
Choppen ham - 10 20 - - 5 10 60 - 10 - 15 - -   - - 15 1700 500 800 - - - - 20 yes - x yes
Pale sausage - - - 10 30 5 - 60 - 10 - - - -   - - 15 1500 400 600 - - - 150 26 yes - x yes
German sausage 15 40 - - - 5 - 60 - 10 - - - -   - - 15 1800 300 400 15 - - 80 22 yes - yes -
Fine German sausage 15 35 - - - 5 - 60 - 10 - - - -   - - 15 1800 300 800 - 15 - - 28 yes - yes -
Coarse German sausage 10 35 - - - 5 - 60 - 10 - - - -   - - 15 1800 300 800 25 10 10 20 28 yes - yes no
Nurnberger sausage 20 20 - 5 5 5 - 60 - 10 - - - -   - - 15 1800 300 800 100 10 10 40 24 yes - yes no
Hanoverscher sausage 5 15 5 5 10 5 - 60 - 10 - - - -   - - 15 1800 300 800 10 15 5 25 24 yes - yes no
German veal sausage 40 - - - - 5 - 60 - 10 - - - -   - - 15 1800 300 800 - 20 - 30 22 yes - yes no
Coarse tea sausage 10 40 - - - 5 - 60 - 10 - - - -   - - 15 1800 300 800 - 20 - 20 24 yes - yes no
Fine tea sausage 10 40 - - - 5 - 60 - 10 - - - -   - - 15 1800 300 800 15 - 5 110 22 yes - yes no
Cooked salami 2nd Q. 30 20 - - 10 5 - 60 - 10 - - - -   - - 15 1800 300 800 - 10 - 30 24 yes - yes no
Cooked salami 1st Q. 15 10 20 - - 5 - 60 - 10 - - - -   - - 15 1800 300 800 25 - 15 200 24 yes - yes no
Hamburger Mettwürst 20 20 - - - 5 - 60 - 10 - - - -   - - 15 1800 300 800 - 15 10 - 22 yes - yes no
Hannoverscher Mettwürst 10 20 10 - - 5 - 60 - 10 - - - -   - - 15 1800 300 800 - 10 - 15 23 yes - yes no
Emulsion - - - - - - 40 - 40 - 40 - 60 50 10   - - - 2000 500 1200 - - - 100 20 yes - -  
  Kilos Kilos Kilos Kilos Kilos Kilos Kilos Kilos Kilos Kilos Kilos Kilos Kilos Kilos Kilos   Kilos Gr/Kilo         per Kg Mg Mg Mg Kg Mg Mg Mg per Kg IX         Water

 


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