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Brine
Blend of spices for sausages
Mixes for homemade products
Mixture that helps kutrowanie
Aromas
Colouring preparations
Decorative sprinkles
Base broth
Other
Brine
Aromas
Mix spices
Preservatives
64
Preservatives
30003

DESCRIPTION:

Effective preparation that extends the life of meat, poultry and fish products.

Suggested dosage: 0.75% in finished product.

Smoked meat

Recommended dose of 0.75% in ready smoked meat.

The formula for the addition of e(Lm)inate LAD in smoked meat

e(Lm)inate LAD additive to brines = (100%+A)*(100%-B)/(A*133.3%)

A – assumed injection level (%)
B – assumed losses during heat treatment

 

Recommended amount of e(Lm)inate LAD additive per 100 litres of brine

Injection

40%

50%

60%

70%

80%

100%

e(Lm)inate LAD additive (kg) per 100 litres

2.31

1.98

1.76

1.61

1.49

1.32

Cured meats

Recommended addition of preparation of 0.7% per stuffing

Rind emulsion

The addition of e(Lm)inate LAD preparation of 0.75% per emulsion weight affects the extension of the product life.

Production meat

Recommended addition of 0.75% per meat weight affects the microbiological stability of raw meat and life of the finished product, even in the absence of cold chain conditions.

DOSAGE:

0,75% for final product

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Opcje (Puste “p”, Bez glutaminianu sodu “b”, Niskowydajne “n”, Średniowydajne “s”, Wysokowydajne “w”, Do produktów surowych “d”):

p

Preservatives