Products

Salmor

Ref.: 210   SALMOR acts as absorbing, gelifiant product.

SALMOR acts as absorbing, gelifiant product. In boiled meat products, it helps to keep the natural liquids of the meat, this means keeping its own humidity levels while keeping it elastic and jelly in order to make its cutting easier, as it thickens the meat mass.

Its use is complies with EU regulations (89/107/CE, 95/2/CE, 96/85/CE, 98/72/CE and 2001/5/CE).

SPECIFICATIONS:

At moderate temperature; pink powder, odour free, flavour free.

DOSAGE:

It is advised to use 4% based on total content (40 grams per kilogram of total product to be treated).

INSTRUCTIONS FOR USE:

 For MEAT CAKES: it can be applied in two different ways:

1.- Take 40 g. of SALMOR per kilogram of total meat mass, then form a paste in which there will be with 20% of water and 80% of the powder (SALMOR). Then knead and mix well with the meat mass.

2.- Take 40 g. of SALMOR per kilogram of total meat mass, add 40% of water and between 30 and 60 grams potato stark per kilogram of meat mass. Then knead and mix well with the meat mass.

 For PICKLE or BRINE TO BE INJECTED IN YORK STYLE HAM.

When preparing the injection brine at 30%, based on total weight of the piece we must add 40 gr. of SALMOR.

For CHOPPED PORK or other FINE MEATPASTES: add, directly at the cutter machine, 40 gr. of SALMOR per kilogram of total meat mass, and use ice instead of water.

In any case SALMOR is a basic product; so salt and stark could be added according to preferences.

PACKAGING:

This product is packed in 5 and 25 Kg bags.

STORAGE:

To be kept under cool, dry and dark conditions.

6,41 €