Meat Recipes

Burger meat

INGREDIENTS:

Per every 1000gr. of product to be prepared.                

208 SALLOHA NATURAL……….……10gr

OR if wished enhanced colour :

209 SALLOHA COLOR…….……....…10gr

ADVISED ELEBORATION PROCEDURE:

1. – The meat mass must be formed by fatless pork (+/-65%) and pork side (belly) (+/-35%). Proportions will vary according to preferences. Chill it down to about 3ºC for 12 hours.

2. – Put the meat mass into the Cutter; and mince it down to dices of 6mm.

3. – Then knead it all while adding one of the above mentioned ingredients, previously dissolved in some water (if preferred). Once the meat paste has reached the desired appearance, proceed to form the hamburgers.

4. – Give shape to the hamburgers.

REMARKS:    

According to EU regulation, when elaborating Burger-Meat, it is necessary to add cereals or vegetables, up to 3.5% total weight of meat.

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