CATAGLON develops preservative and antioxidant properties in Meat Bind products (York Ham , catalonia sausages, etc…).
CATAGLON develops preservative and antioxidant properties in Meat Bind products (York Ham , etc…).
Its use is authorised according to EU regulations (89/107/CE, 95/2/CE, 96/85/CE, 98/72/CE and 2001/5/CE) for elaborating cured sausages, Burger-meat if adding 4% of total weight. and other products made from fresh meat.
This product keeps the food in good preservation, as well as its natural colour
At moderate temperature; pinky powder, odour free, flavour free.
4% based on total content. (40 gram per kilogram of product to be treated)
INSTRUCTIONS FOR USE:
There are two different possibilities:
A.- As a paste: take 40 gr. of CATAGLON per kg of meat mass to be treated, and add some water to form a paste; then mix and knead well the meat mass.
B.- Mixed with Starch: take 40 gr. of CATAGLON and between 20 and 50 gr. of potato Starch per kg of meat mass to be treated, and add some water to form a paste; then mix and knead well the meat mass.
CATAGLON allows a continuous process (kneading, cramming or stuffing and boiling); but, if possible, it is adviced to leave it for 24 or 48h at 3ºC after kneading.
The boiling time is 1 hour per kilogram of piece, at 75 or 80 ºC.
CATAGLON DOES NOT CONTAIN PEPPER.
This product is packed in 1, 5 and 25 Kg bags.
To be kept under cool, dry and dark conditions.