Description
| Context of Use | Method of use and dosage |
| Uncooked smoked and uncooked dried sausage products |
Adding into the volume to reduce microbial contamination of the ingredients and avoid off force major during transportation and storage. For better mixing of the additive with the mass, when cutting, it is recommended to dilute the additive in water, in the ratio of 1/4- 1/9, and add it to ice. Dosage, according to tech. instruction is 1-4 g per 1 kg of the finished product. |
| Pates | Adding into the volume to reduce microbial contamination of the ingredients and avoid off force major during transportation and storage. For better mixing with the mass, it is recommended to introduce the additive at the stage of cutting. Depending on the technology, the additive is diluted in water or added to ice in advance. Dosage, according to tech. instruction is 1-2 g per 1 kg of the finished product. |
| Jellied meat, browns, other gellified products and semi- finished products |
Adding into the volume to reduce microbial contamination of the ingredients and avoid force major during transportation and storage. Method of use and dosage according to tech. instruction: 1)When boiling meat in broth 1 g per 1 kg of the composition 2)When filling the finished meat with broth and gelation, the additive is inserted, when cooking gelation, in the ratio of 2 g per 1 l off gelation. The additive is effective at heat treatment up to 180oC, so it is advisable to insert it into the ingredients before cooking the gelation. |
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