As a specialist in stabilising systems for meat, sausage and fish products, Hydrosol will be presenting new ideas for the simple and economical manufacture of cooked cured meats and minced meat and sausage products at this year’s IFFA in Frankfurt, taking place from 4-9 May.
As a specialist in stabilising systems for meat, sausage and fish products, Hydrosol will be presenting new ideas for the simple and economical manufacture of cooked cured meats and minced meat and sausage products at this year’s IFFA in Frankfurt, taking place from 4-9 May.
Innovative injection additives for boiled ham, with greater yields
One of Hydrosol’s developments is the Unibac product series for the manufacture of inexpensive cooked, cured goods from marbled meat pieces. These ham injection additives are suitable for use with medium to large quantities of fluid. In the case of smoked ham pieces, for example from the gammon slipper, it is possible to achieve yields of around 180%. Typical features of this new generation of products are a homogeneous appearance of the slices without "carrageen streaks", a firm consistency, and dry cut surfaces due to minimized syneresis.
The stabilising systems also ensure that transportation has no adverse effect on the quality of the end products. Three variants are available to meet manufacturers’ individual requirements: PLUSstabilUnibac PP with vegetable proteins, PLUSstabilUnibac 30 without proteins and PLUSstabilUnibac ST with starch.
Minced meat products: stabilising systems for recipes with a reduced meat content
The functional systems from the HydroTOP series offer economic benefits in the production and processing of minced meat products. These stabilising systems are suitable for hamburgers, meat balls, chicken nuggets and meat fillings for pasta dishes. The new product HydroTOP High Gel 20, for example, forms a heat-stable gel with a structure similar to that of meat. This enhances the texture – even in recipes with a reduced meat content. It also considerably reduces weight loss through thermal treatment.
Emulsifier paste simplifies the production of liver sausage
Emulsifiers in powder form have generally been used in the production of liver sausage both by individual butchers and in industry. In the emulsifier paste Plusmulson RTU Hydrosol has developed a user-friendly alternative. The product combines the advantage of simple use with high reliability, safety and economy in the manufacturing process. Unlike emulsifiers in powder form it does not have to be mixed with boiling water, and thus makes a critical production step unnecessary.
The ready-to-use emulsifier paste is added to the sausage mass at the beginning of the cutter process and develops its emulsifying effect from the start. In doing so it makes the liver sausage creamy and spreadable, even with "light" recipes, compensates for fluctuations in the raw materials and prevents rejects.