Buy Fibrillyarny protein for production of chopped semi-finished products
Fibrillyarny protein for production of chopped semi-finished products

Fibrillyarny protein for production of chopped semi-finished products

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Ukraine, Nikolaev
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Description
Production of chopped semi-finished products:
  • Protein is brought in previously hydrated look by water 1:8-10 and replacement of meat raw materials (beef) to 20%.
  • Improvement of formation of semi-finished products (cutlets, etc.), forcemeat lags behind the forming equipment better.

Advantages in use of fibrillyarny protein:

  • Protein beef is the functional additive improving structural and mechanical properties of a product.
  • Reduces thermolosses and losses at storage.
  • Reduces product cost (1 part of protein connects 10-15 parts of water that respectively replaces 9-14 parts of meat raw materials or a crude protein).
  • Increases of exits of finished goods due to decrease in losses at heat treatment.
  • Possesses ability to jellification at a temperature from 45 ˚ to 120C, keeping thereby the high level of moisture-holding ability throughout all process of heat treatment.
  • promotes the most rational use of meat raw materials of the lowered rating.
  • Thanks to the fibrous structure promotes reduction of a sinerezis at storage of finished meat products.
  • Promotes preservation of properties of the meat products subjected to freezing.
  • It is perfectly combined with soy proteins, with milk proteins, with the egg whites, krupyany fillers and other additives applied in sausage production.
  • It is steady against effect of proteolytic enzymes.
  • Promotes increase of nutrition and biological value.
  • Compensates a lack of muscle proteins.
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Fibrillyarny protein for production of chopped semi-finished products
Fibrillyarny protein for production of chopped semi-finished products
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