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General technical reccomendations

General Technologic Recommendations

«Gelios-11» is used without changing the technological process. Depending on production conditions, the protein can be introduced in different ways in the stuffing preparation:

  • Dry
  • In the form of gel
  • In the form of protein and fat emulsion
  • In the form of pellets

Use in boiled and semi-smoked sausages in dry form: protein: water (1:10-1:15). Low-fat raw materials, phosphate, nitrite solution, salt for the non-salted raw materials and 2/3 of water are placed in a meat cutting machine. The ingredients are cut, then «Gelios-11» and other proteins with 1/3 of water are added. Cutting is performed at the maximum knife rotation speed. The stuffing preparation process is continued as usual.

Use in the form of gel: Protein hydration for 15-20 with a ratio of 1: 20 (protein: water). 1/3 of hot water at a temperature of at least 75 °C is poured into a meat cutting machine. «Gelios-11» is added in the mixing mode. The mixture is mixed at a low knife rotation speed during 30 seconds, then the meat cutting machine mode is switched to the maximum speed. Add the remaining 2/3 of hot water to the finished gel in the mixing mode. At the end of the gel preparation, you need to add 2% of salt. You can add a dye based on the application recommendations. The finished gel is poured into the containers. The layer should not exceed 20 cm. It is cooled at a temperature of 0-4 °C. The gel is added in a meat cutting machine first when preparing stuffing, it is cut, then low-fat raw materials are added into a meat cutting machine and the stuffing preparation process is continued kept as usual.

Use as a fat and protein emulsion: protein: fat: hot water (1: 20: 20). Chopper-minced fat is placed into a meat cutting machine and grounded to creamy state, then «Gelios-11» is added. The contents are mixed well and hot water (water temperature 80-100 ° C) is added. The mixture is minced at the maximum speed until emulsion forms. At the end of the cutting process, 2% (%w) of salt is added to the finished emulsion. The finished emulsion is transferred to containers. The layer should not exceed 20 cm. It is cooled at a temperature of 0-4 ° C for 8-15 hours.

Use as protein emulsions with pork skin: protein: skin: water (1: 20: 30). Pork skin is boiled for 20-30 minutes, then placed into a meat cutting machine and carefully minced. The «Gelios-11» animal protein is added and mixed with skin, then cold water with ice is poured into the mixture and the ingredients are minced at a maximum speed until the emulsion forms. At the end of the cutting process, 2% (%w) of salt is added to the finished emulsion. The finished emulsion is transferred to containers. The layer should not exceed 20 cm. It is cooled at a temperature of 0-4 °C.

Use in a form of pellets to simulate meat pieces: Pour hot water (T 80-90° C) into a meat cutting machine using the following ratio: water 1:10 «Gelios-11», add dye according to manufacturer’s recommendations and mince for 2-3 min. If necessary, add salt 30 seconds before the mincing is finished. Place the resulting emulsion into a special container. The layer should not exceed 0.25 meters. It is left for swelling in the facility at T 2-4 ° C for 6-12 hours until it becomes gel. After this period, the mass is minced in a meat cutting machine to pieces of the required size.

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