. It is advisable to add 1 dl or a composition comprising the CEO, in a lot of that is used to emulsify, in the least, then it is necessary as soon as possible to make emulsification (less than 2b mt). This minimize the adverse effects of free acid in the emulsification process.
The source of carotenoid dye are their bodies can be concentrated in the Capsicum supplements to meat, extracting essential oils and extracts instead of using crushed natural supplements. Carotenoid pigment body reinforce salted meat. He can make the shade, which requires trade. For sharpness in product add the paprika, and the need to limit the quantity of pepper, and he gives the product an orange hue (for example, rarely use more than 2 to 5 g of paprika 1 kg of meat, usually the dose is 1.5-2 g).
GDL can be introduced at any stage in a large or fine grinding. In the case of slow emulsification DL is better to add one later to the formation of emulsions was completed well before the end of the hydrolysis of the lactone, preferably as a significant part of the CEO has not undergone hydrolysis. A slow process in silent cutter work best when the following sequence: the completion of emulsification, and then kneading the lactone into the emulsion. In the application of continuously operating mill or colloid mills CEO injected into the mass is continuously fed to the meat added 0,31-4,98 g CEO in dry form per se or in combination with other dry ingredients, such as spices and additives.
The presence of excess residual nitrite in salt meat products is undesirable for national legislation. Nitrite enters nitrosomyoglobin. The lower the pH of the finished product the lower the residual nitrite. As shown above, the presence of acid during emulsification emulsion provides low quality. If the source of an acid is one long, final pH may decrease without affecting emulsification. Residual nitrite can be reduced by lowering the pH of the emulsion after the introduction of the CEO in the process of emulsification.
In the production of minced meat used substances from the family of pepper (paprika, chili and other species). They contribute to the color-and vkusoobrazovaniyu. Paprika different intense color, but a weak flavor, and the red pepper-spicy flavor and intense color. A mixture of certain types of pepper are used to control the degree of sharpness and color.