Catalogus: tenderizer/stabilizer

tenderizer/stabilizer
Category: Tenderizers

Description:
Rinds and poultry skins as wastes could be turned into valuable raw materials used in the production of:
  • Smoked and cured meat products
  • Cooked sausages and cooked-smoked sausages
  • Industrial and artisanal types of patés
  • All types of industrial style hams
  • Etc…

Technical advantages of use:

Functional properties & advantages of the paste

  • Functional raw material contributing to better waterbinding and emulsifying properties of the final product
  • Cheap raw material
  • Food safe raw material and improved aerobic plate count
  • Standardized raw material
  • No need for pre-cooking of rinds and skins
  • Good flavour profile on final product
  • Ideal component as regulator for sliceability/spreadability properties
  • Freeze thaw stable raw material
  • Can be made from fresh or frozen rinds
  • Not visible in final product


 

Ask more information:

















e.g. Restaurant, food delivery, ...



  

 *: Required field
 

Send this page to a friend








  

 *: Required field
Members of the Sfinc Group