Yields of 100% (depending on your equipment) can be achieved without any other additives.
PROCEDURE
The brine you are going to prepare only requires the addition of Carmine coloring and Flavoring.
Under analysis, the protein percentage of this brine is 0%.
Yield percentages can vary from 20% to 100%, without syneresis release in the COOK IN bag (the use of the PLUS 100 shrink reducer is recommended).
The preparation and injection process does not differ at all from what you normally use.
The massaging process is the normal one, except that 1 hour before the end of the massaging, the PLUS 100 should be added to ionize the mass and allow a greater extraction of available proteins.
As for cooking, the temperature of the heating medium is suggested up to 74/75º Celsius, while the piece will be cooked when a reading of 69/70º Celsius is registered on the thermometer.
Keep in mind that since there are no added proteins or fillers to cook, we only need to cook the meat.
DO NOT HESITATE TO ASK FOR MORE INFORMATION.
PLUSPROTEIN RC: 10 KG.
Water: 40 kg.
PROCEDURE
70% of Beef (frozen).
30% of gel formed with PLUSPROTEIN RC (frozen).
30% of Bacon (frozen).
The decrease in costs is evident, since the kilo of gel is approximately 50% of the value of the meat.
DO NOT HESITATE TO CONSULT US ABOUT THE DIFFERENT ALTERNATIVES THAT WE PROPOSE TO OBTAIN THE GEL.
RESTRUCTURING OF MEAT MUSCLES
DOSE OF USE: 2%.
INGREDIENTS: Salt – Sugar – Emulsifiers – Antioxidants.
PROCEDURE
Lean meat trimmings should be available, taking into account that if they have fat, it will appear anywhere.
The solution is prepared with 2% of CARNIC MUSCLE RESTRUCTURING MIX and 18% of water/ice, mixed with an electric agitator.
The lean trimmings are injected with a 20% yield.
It is introduced into a massaging drum and a vacuum is created to avoid the formation of foam.
At the end of massaging, the muscles are placed inside vacuum bags and the air is removed, then they are deposited in molds with the desired shape and are taken to freezing at -2/3ºC. After making sure that the whole piece has the same temperature, it is feathered for its final packaging as churrasco.
THE STEALS MUST BE KEPT AT -20ºC, until fully cooked.
DO NOT HESITATE TO ASK FOR MORE INFORMATION.
INGREDIENTS FOR 100 KILOS OF DOUGH Beef or pork: 35 Kg.
Pork trimmings : 30 Kg.
Fat: 12 Kg.
INTEGRAL FRESH CHORIZOS: 3 Kg.
SPICES: Usual quantity.
Binder load for chorizos: 5 Kg.
PROCEDURE
Chop the meats together with the trimming and the fat, previously cooled, with a disk of 8 to 10 mm.
Add the integral mixed with the suggested load and sprinkle on chopped raw material.
Add water or wine, together with carmine coloring (if required), and mix "just enough" so as not to lose the cut grain and affect the color and final appearance.
Stuff in chinesca casing, without leaving air, giving the correct pressure.
Take to chamber until commercialization.
For the application of this product it is indispensable to have a multi-needle injector machine.
PLUSPROTEIN 570 is a product used for tenderizing and preserving beef, pork and chicken cuts.
WE RECOMMEND AN INJECTION SUCH THAT THE YIELD OBTAINED IS WITHIN 10%.
The result is: a cut of meat that will present an unbeatable tenderness as well as a prolonged conservation in time.
It maintains its fresh red color, and makes it possible to increase sales thanks to the fact that it maintains an unbeatable aspect of freshness.
If you are thinking of reducing your costs, do not hesitate to contact us, we can advise you to achieve your goal.
FOR MEAT MEDALLIONS
DOSE OF USE: 2.7%.
INGREDIENTS: Salt – Sugar – Emulsifiers – Antioxidants.
INGREDIENTS FOR 100 KILOS OF RAW MATERIAL
Raw material (Beef - Chicken - Fish): 100 Kg.
Water: 4 to 5 Lt.
INTEGRAL Medallions: 2.7Kg.
Binder load for Medallions: 5 Kg.
Spices.
PROCEDURE
Chop the meat very cold and mix with the integral for Medallions.
Add the previously hydrated load in water and mix until homogenized.
Form and freeze.
INGREDIENTS FOR 100 KILOS OF RAW MATERIAL
Lean beef: 70 Kg.
Bacon: 30 Kg.
Water: 2.5 Lt.
INTEGRAL Salami and Salamines: 4 Kg.
Binder load for Salami and Salamines: 3 Kg.
Spices.
PROCEDURE
Chop the meats together with the bacon, all frozen, with an 8 mm disk.
Add the integral for Salami and Salamis mixed with the spices.
Mix in a bucket, the water and the coloring, add it and mix until the table is even.
Stuff into the desired casing caliber and take to the stove.
Note: For Milan type Salami and fine chopped Salamis, the work should be done in cutter.
INGREDIENTS FOR 100 KILOS OF RAW MATERIAL
Beef 60/40: 60 Kg.
Jowl : 40 Kg.
Water: 15 Lt.
INTEGRAL CHORIZOS COLORADOS: 4 Kg.
Binder load for Chorizos Colorados: 3 Kg.
Spices.
PROCEDURE
Chop the meats together with the trimmings and the fat, all frozen, with an 8 mm disk.
Add the integral for CHORIZOS COLORADOS mixed with the spices, except the paprika.
Mix in a bucket, the load for CHORIZOS COLORADOS, the paprika, add the water and the coloring, add it and mix until the table is even.
Stuff it in a casing and take it to the stove.
The product obtained has a RED SIGNAL color compared to the brownish color that can be seen frequently.
PROTEIN NUCLEI
APPLICATION DOSE: Depending on the desired performance range.
We have an extensive line of Protein Cores available to achieve the product you need.
It is important to highlight that within our developments, we can obtain HAMS, WITHOUT added proteins or fillers (starches, starches, etc.), reaching 100% yields without syneresis and with an excellent view, feteability and bite (all this depending on your equipment).
PLUS 100 acts on the injected meat muscles, increasing their ionic strength, generating a greater extraction of available proteins.
In certain circumstances it is possible to partially replace carrageenan with PLUS 100, which helps to balance brine costs.
PROCEDURE
PLUS 100 is sprinkled in a maximum dose of 0.5% in the massager or the massaging drum, in the last hour of massaging.
BATTER FOR BREADING
DOSE OF USE: 1.5%.
INGREDIENTS: Salt – Vegetable Protein – Egg Albumin – Spices.
1ST PASS
250 grs Batter.
2 liters of water.
Beat very well, mix 10 kilos of supremas and let stand 5/10 minutes and then breading.
2ND STEP
500 grs of Batter.
4 liters of water.
Beat very well and pass the previously breaded supremes through the formed solution and breading.
A perfect breading is achieved, and with a very good final yield.
SAUSAGE MIX FOR VIENNA OR FRANKFURTER TYPE SAUSAGES
Lean beef: 100 Kg.
Water/ice: 50 Kg.
Pork fat: 75 Kg.
Integral for VIENNA or FRANKFURT SAUSAGES: 7.5 Kg.
Starch: 25 Kg.
Flavoring.
PROCEDURE
Pre-mix the chopped raw material together with the water/ice, the Integral for VIENNA or FRANKFURT SAUSAGES, the flavoring and the starch.
Pass through the emulsifier and stuff into casings of the desired caliber.
Stuff and smoke.
Refrigerate.
Lean beef: 70 Kg.
Bacon: 30 Kg.
Water: 2.5 Lt.
INTEGRAL LONGANIZA type CALABRESA: 4 Kg.
Binder load for Longaniza Calabresa: 3 Kg.
Spices.
PROCEDURE
Chop the meats together with the bacon, all frozen, with an 8 mm disk.
Add the integral for Salami and Salamis mixed with the spices.
Mix in a bucket, the water and the coloring, add it and mix until the table is even.
Stuff into the desired casing caliber and take to the stove.
GELIER VANTAS
GELIER VANTAS is a registered trademark for soy isolates, soy concentrates, refined and semi-refined carrageenan, and LAMDA, IOTA, and KAPPA carrageenan, as well as sodium and potassium alginates — all intended for the food industry.
INSUMAR TECHNOLOGY markets and distributes GELIER VANTAS products, with a core focus on positioning high-quality, functional additives in the market, backed by the technical expertise for which we are recognized.
Since its origin, more than 20 years ago, Insumar Technology is a company dedicated to the commercialization of condiments and food additives represented under the brands PLUSPROTEIN and KONVAC.
We currently have a wide range of products, pure inputs and premixes to be used in the production of sausages. They are characterized by having an indisputable seal of quality, recognition and valuation by the food industry throughout all these years. The quality and reliability of the products we manufacture and sell, maintain a strong commitment to the environment and mark the cornerstone of our values.
Throughout time we have kept intact our passion for our work, innovating and renewing ourselves continuously, which allows us to give an effective response to the challenges that arise in the market. Through constant training of our staff, we are prepared to meet the demands of our customers, providing them with absolutely reliable products.
The quality and functionality of our premixes and protein nuclei, together with a qualified team that provides permanent technical support, together with efficient logistics and permanent stock, are the fundamental pillars that have positioned our company in a prominent place in the market, maintaining the characteristic commitment since its origin.
We offer solutions based on practicality and experience, generating solutions to a challenging market, always having as a priority the needs of our customers. All this makes Insumar Technology, a strategic partner to accompany you on the road to excellence in food.
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