Palsgaard® Citrem 3302 Frankfurter sausages Wiener sausage Bologna Palsgaard® Citrem 3307 Palsgaard® Citrem 3327 Palsgaard® DMG 0093 Palsgaard® DMG 0090 Palsgaard® 0054 Palsgaard® 0038 Retorted liver pâté Fine liver sausage Table 2: Overview of Palsgaard’s product range for use in sausage products. In table 3 the test system is described and in figure 2 the process is illustrated. Frankfurters with 0.3 % dextrose, 0.3 % casinate or 0.3 Palsgaard® Citrem 3307 were produced. Figure 2: The manufacturing process of the frankfurter sausages used in this trial. Minced meat, Phosphate, salt Palsgaard® Citrem 3307 Cut for 30 seconds at high speed Cool sausages and store at temperature = 5oC Table 3: Recipe suggestion for frankfurter sausages 2/3 ice water, dextrose, ascorbic acid, seasoning Cut to temperature = 5oC Cook sausages in stam to core temperature = 70oC Ingredient Beef III (18 - 20 %) Pork II (12 - 12 %) Pork backfat Ice water Nitrite curing salt Dextrose Ascorbic acid Phosphate Starch Soy isolate Palsgaard Citrem 3307 ® Mass % 10.20 38.80 22.00 23.30 1.60 0.20 0.05 0.25 1.00 1.80 0.30 0.50 100 % 1/3 ice water, minced fat, starch, soy isolate Cut to temperature = 13oC Smoke sausages for 60 minutes Temperature = 65oC Seasoning Sum Fill batter into casings Dry sausages at low RH. Temperature = 60oC Palsgaard Technical Paper - September 2010 How to improve the quality and reduce the costs of meat products by using emulsifiers 3
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