Products of other enterprises
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.
Contact the seller
Fibrillyarny protein for production of chopped semi-finished products