Mixtures are complex for the production of meat (cooling, freezing) 2835310000
We offer a wide range of stabilization systems for the production of sausages, hams, semi-finished products, canned food and pâtés, with varying degrees of hydration and some specific properties that will help you increase the yield and quality of finished products !!! All our mixtures were compiled in the course of long-term tests, tested at meat processing plants in Ukraine and adapted to Ukrainian raw materials, which allows you to get the maximum effect from working with our functional mixtures! Our preparations have different degrees of hydration, but in any case they provide reliable and effective retention of moisture (broth), no syneresis (cutting off moisture during storage).
Our assortment includes unique complex stabilization mixtures for the production of lump meat or lump semi-finished products with subsequent cooling or freezing:
- PROTTECT P11 - a preparation for the production of lump meat or lump semi-finished products with subsequent cooling or freezing from beef or pork. A dosage of only 1kg / 100L of brine is able to significantly increase the yield of semi-finished products from beef or pork meat.
- PROTTECT P12 is a preparation for the production of lumpy meat with subsequent cooling or freezing (production of chicken fillets, hams, breast and much more). A dosage of only 1kg / 100l of brine is able to increase the yield of semi-finished products from poultry meat
These complex mixtures represent a new generation of stabilizers with a number of significant advantages: li> increase the resistance of products to adverse factors;
Please check with the sales department for price and availability:
0 800 20-20-30
Here you can carry out a complex purchase of goods, both for production and and for subsequent sale. Here you can not only purchase products, but also get advice on the technological use of the purchased raw materials,
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