To prepare Poland breakfast sausage ( hot-dogs ):
1. 50 % - meat trimmings ( IIb class, meat with about 60% of fat / 40% lean )
2. 20 % - sinewy meat ( III class, meat from legs )
3. 10 % - blooded meat ( IV class, meat with signs of blood and glands)
4. 20 % - skin emulsion
课堂小游戏Also add per 100kg batter:
1. Curing salt, nitrite salt - 2,2 kg（NSP: Nitrite Salt Pickle）
2. ready preparation for minced meat - 1 kg (preparation brine, phosphate, protein, carrageenans)
3. spice complex for breakfast sausage - 0,8 kg
中班手指游戏4. meat complex spices - 0,3 kg
剖腹产多久可以再怀孕5. water/ice - 40 kg
For sample with Dietary fiber add 2 kg of WF500 fiber and 10 liters more water.
Losses during heat treatment :
1. Sample with fiber - 11,3 %
2. Sample without fiber - 13,6 %
Please note, that the actual yield values were as follows:
With fiber: 135%
Without fiber: 128%深圳计划生育服务证
Also, when checked on texture meter, the sample with fiber was about 25% harder than the sample without it, which means that perhaps even more water could be added without
damaging the quality of the product. It also means that actually the quality IMPROVED - even though we added more water!
The above shows clearly that addition of 2 % of fiber improved yield by around 7% and the increase is stable (freeze/thaw and cooking).
Also fiber works well for formulations with starches as increases overall stability and improves yield.
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