Cost-Efficient Solutions for Fresh & Processed Meat & Poultry

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Animal protein solutions and applications which lower production costs and enhance the texture at the same time are important to manufacturers. With rising taxes and inflation across many countries, solutions and applications like these are essential to keep sales afloat. In this section, we will explore additive solutions specific to products like shawarma, nuggets, burgers and processed meats such as mortadella and pepperoni. The following solutions ensure juicy textures and enhance the protein volume, thereby reducing production costs.

PolterGOLD® Scheibe Forte for Shawarma Production

PolterGOLD® Scheibe Forte is a brine additive for Shawarma and Döner products. It contributes to water binding capacity, texture, juiciness and binding between layers which will expand mass of the protein, thereby increasing the yield.

Processing Technology:

Prepare the brine with ice water, PolterGold® Scheibe Forte, VAN HEES® Döner Oriental and salt. The best solubility is achieved by mixing all dry ingredients in advance.

Highlights:

  • Add chicken breast and brine to the tumbler.
  • Tumble at 14 rpm, 90% vacuum for 45 minutes.
  • Remove the meat from the tumbler and prepare
    spits like usual.
  • For additional water binding up to 5% use 147
    190 PRALLO® knack.

COST-EFFICIENT SOLUTIONS FOR FRESH & PROCESSED MEAT & POULTRY

PRALLO® DWS Tech – Best Quality for Hot Meat Products

PRALLO® DWS Tech enhances the texture in hot-eaten meat products. Created for use in minced meat products like burgers, nuggets and koftas, it helps to reduce the cost while maintaining high product quality. PRALLO® DWS Tech can be used in a broad range of applications, it is easy-to-use and will result in a meatier bite and while delivering a cost-efficient product.

Processing Technology:

Highlights:

  • Mince semi-frozen beef and fat 8mm.
  • Mix the meat and fat with PRALLO ® DWS Tech, PolterGOLD®
    Hackdöner Binder and VANHEES® Seasoning Bur for 2 minutes.
  • Add the ice water and mix again for 3 minutes.

Highlights:

  • Mince the mass to 3mm and form into the desired shape.
  • For best forming, place the mass in the cold store after mincing for 30 minutes.
  • The temperature must remain less than 5°C during the entire process.

COST-EFFICIENT SOLUTIONS FOR FRESH & PROCESSED MEAT & POULTRY

PRALLO ® Knack – The Key Ingredient for High Quality Products (An Emulsion Solution)

PRALLO® Knack enhances the texture in hot-eaten meat products. Created for the use in minced meat products like burgers, nuggets and koftas, it helps to reduce the cost while maintaining high-quality within the product.

 

Prepare the PRALLO® Knack Emulsion:

  • Add oil and PRALLO® Knack to the bowl chopper and mix at a slow speed, add the ice water to bowl chopper and cut at high speed for 2–3 minutes.
  • Remove the emulsion from the bowl chopper and store for further processing.

Note: Mixture can be used immediately after production or be stored in the freezer to be ready-to-use for each batch size.

Preparation of Meat:

  • Mince the meat and mix with PRALLO® Knack emulsion, AROMIX® Flavor C and PolterGOLD® Hackdöner binder along with salt for 10 minutes.
  • The best results are achieved by using vacuum technology. For best forming, put the mass into chiller and rest for some time. The temperature must remain less than 5°C during the entire process.

PRALLO® Protein Tech – The Key Ingredient for Optimising Costs & Stabilising Cooked Products

PRALLO® Protein Tech is an innovative functional blend for stabilisation of all kinds of cooked meat products, like sausages, cold cuts, cooked salamis or reformed products. This blend is unique due to its combination of different proteins with trans- glutaminase. This special combination builds a protein network in the meat product which achieves excellent firmness in all kinds of recipes.

Soy Isolate Processing:

  • Put the soy isolate and COLORANT® Intensiv in the bowl chopper, add the water slowly and chop it to granulate (best results are achieved by adding water in 3 steps).

Process for the Meat:

  • Put the frozen fat on the bowl chopper and cut to desired particle size.
  • Add the frozen meat and all additives without salt to the bowl chopper and cut until the final granulation is reached.
  • Afterwards, add the soy granulate, salt and chop until the final granulation is reached.
  • Fill into fiber casings, rest for 12–24 hours, dry/smoke as desired and heat to 70°C core temperature.

SCHINKO® 150 – Optimum Results in Production of Cooked Ham Products

SCHINKO® 150 is a brine additive for restructured cooked ham with medium extension made from beef or poultry. It’s multifunctional and can also be used for cooked ham with low injection rates up to 30% or cold cuts like mortadella. High functional ingredients contribute to a perfect water binding capacity, texture, juiciness, taste and appearance.

 

Processing Technology:

  • Mince the meat through a kidney plate to desired size.
  • Prepare a brine with ice water, SCHINKO® 150, starch and curing salt (The best solubility is achieved by mixing all dry ingredients in advance).
  • The final temperature of the brine should not exceed 2°C
  • Add brine with meat to the tumbler. Tumble at 12 rpm, 90% vacuum for 150 minutes.
  • Fill into fiber casings, dry/smoke as desired and cook to 72°C core temperature.
  • Best results are obtained by resting for 6–12 hours after tumbling.