Trump in the sleeve of a technologist - a flavor corrector for meat products

Soyuzsnab Group of Companies has developed the Del’Ar® Complex Food Additive 10.07.703 M taste corrector, which effectively eliminates any undesirable aftertaste in meat products. Efficiency has a wide range of applications - it can be used in all types of sausages, frozen and chilled semi-finished products. The uniqueness of the additive is that it does not supplement and does not distort the main flavor orientation, in contrast to similar additives.

The developers of the company selected the composition of the corrector so that when introduced into the product it does not affect the product profile. The main component of the novelty is celery oleoresin. This plant has a strong aroma and sweetish-bitter spicy taste, which goes well with herbs and perfectly corrects the unwanted profile of raw meat.

The effectiveness of new items on meat raw materials of different categories

To reduce the cost of meat products, vegetable proteins, starch, flour, various protein-fat emulsions (BJE), emulsions from pork skin are used. All these raw materials tend to reduce the taste characteristics of the finished product. The taste corrector effectively eliminates all the flavors that these components give, which not every additive copes with.

In addition, the flavor corrector 07/10/0703 M well closes the taste inherent in some types of meat, which is difficult not to recognize - for example, lamb and turkey. Despite the high nutritional value of these types of raw materials, their specific flavors can repel. By leveling them, the corrector allows the production of sausages and semi-finished products with a “clean” taste, thereby expanding the circle of consumers and providing economic benefits for producers.

Based on the fact that the flavor corrector 10.07.703 M has an “auxiliary” effect, leveling the flavors of the raw materials into which it is introduced, the sequence of adding ingredients is important. When adding meat, it is recommended to pour the novelty directly into the cutter or meat mixer before adding the main aroma. Next, you need to give it evenly distributed throughout the mass. Optimum dosage: 5-7 grams per 1 kg of minced meat. Only then should be added flavoring additive. Thus, the finished product will have a given basic taste and aroma without extraneous flavors.

"Integrated Food Supplement 10.07.703 M" Del’Ar® has proven itself in meat processing enterprises in Russia.

Expert Opinion

Alexey Tolmachev, Meat Technologist, GC SOYUZSNAB

“One of the clients approached us with the problem of selecting ingredients that could level the specific flavor in sausages made from turkey meat. The holding's experts proposed to solve the problem of efficiency 10.07.703 M. It works, including in the formulations of products consisting entirely of turkey meat. The company's technologists noted the ease of use of the additive and the excellent taste of the finished product, due to which the recipe was introduced into production. ”

Soyuzsnab Group of Companies has developed the Del’Ar® Complex Food Additive 10.07.703 M taste corrector, which effectively eliminates any undesirable aftertaste in meat products. Efficiency has a wide range of applications - it can be used in all types of sausages, frozen and chilled semi-finished products. The uniqueness of the additive is that it does not supplement and does not distort the main flavor orientation, in contrast to similar additives.

The developers of the company selected the composition of the corrector so that when introduced into the product it does not affect the product profile. The main component of the novelty is celery oleoresin. This plant has a strong aroma and sweetish-bitter spicy taste, which goes well with herbs and perfectly corrects the unwanted profile of raw meat.

The effectiveness of new items on meat raw materials of different categories

To reduce the cost of meat products, vegetable proteins, starch, flour, various protein-fat emulsions (BJE), emulsions from pork skin are used. All these raw materials tend to reduce the taste characteristics of the finished product. The taste corrector effectively eliminates all the flavors that these components give, which not every additive copes with.

In addition, the flavor corrector 07/10/0703 M well closes the taste inherent in some types of meat, which is difficult not to recognize - for example, lamb and turkey. Despite the high nutritional value of these types of raw materials, their specific flavors can repel. By leveling them, the corrector allows the production of sausages and semi-finished products with a “clean” taste, thereby expanding the circle of consumers and providing economic benefits for producers.

Based on the fact that the flavor corrector 10.07.703 M has an “auxiliary” effect, leveling the flavors of the raw materials into which it is introduced, the sequence of adding ingredients is important. When adding meat, it is recommended to pour the novelty directly into the cutter or meat mixer before adding the main aroma. Next, you need to give it evenly distributed throughout the mass. Optimum dosage: 5-7 grams per 1 kg of minced meat. Only then should be added flavoring additive. Thus, the finished product will have a given basic taste and aroma without extraneous flavors.

"Integrated Food Supplement 10.07.703 M" Del’Ar® has proven itself in meat processing enterprises in Russia.

Expert Opinion

Alexey Tolmachev, Meat Technologist, GC SOYUZSNAB

“One of the clients approached us with the problem of selecting ingredients that could level the specific flavor in sausages made from turkey meat. The holding's experts proposed to solve the problem of efficiency 10.07.703 M. It works, including in the formulations of products consisting entirely of turkey meat. The company's technologists noted the ease of use of the additive and the excellent taste of the finished product, due to which the recipe was introduced into production. ”

Soyuzsnab Group of Companies has developed the Del’Ar® Complex Food Additive 10.07.703 M taste corrector, which effectively eliminates any undesirable aftertaste in meat products. Efficiency has a wide range of applications - it can be used in all types of sausages, frozen and chilled semi-finished products. The uniqueness of the additive is that it does not supplement and does not distort the main flavor orientation, in contrast to similar additives.

The developers of the company selected the composition of the corrector so that when introduced into the product it does not affect the product profile. The main component of the novelty is celery oleoresin. This plant has a strong aroma and sweetish-bitter spicy taste, which goes well with herbs and perfectly corrects the unwanted profile of raw meat.

The effectiveness of new items on meat raw materials of different categories

To reduce the cost of meat products, vegetable proteins, starch, flour, various protein-fat emulsions (BJE), emulsions from pork skin are used. All these raw materials tend to reduce the taste characteristics of the finished product. The taste corrector effectively eliminates all the flavors that these components give, which not every additive copes with.

In addition, the flavor corrector 07/10/0703 M well closes the taste inherent in some types of meat, which is difficult not to recognize - for example, lamb and turkey. Despite the high nutritional value of these types of raw materials, their specific flavors can repel. By leveling them, the corrector allows the production of sausages and semi-finished products with a “clean” taste, thereby expanding the circle of consumers and providing economic benefits for producers.

Based on the fact that the flavor corrector 10.07.703 M has an “auxiliary” effect, leveling the flavors of the raw materials into which it is introduced, the sequence of adding ingredients is important. When adding meat, it is recommended to pour the novelty directly into the cutter or meat mixer before adding the main aroma. Next, you need to give it evenly distributed throughout the mass. Optimum dosage: 5-7 grams per 1 kg of minced meat. Only then should be added flavoring additive. Thus, the finished product will have a given basic taste and aroma without extraneous flavors.

"Integrated Food Supplement 10.07.703 M" Del’Ar® has proven itself in meat processing enterprises in Russia.

Expert Opinion

Alexey Tolmachev, Meat Technologist, GC SOYUZSNAB

“One of the clients approached us with the problem of selecting ingredients that could level the specific flavor in sausages made from turkey meat. The holding's experts proposed to solve the problem of efficiency 10.07.703 M. It works, including in the formulations of products consisting entirely of turkey meat. The company's technologists noted the ease of use of the additive and the excellent taste of the finished product, due to which the recipe was introduced into production. ”

Soyuzsnab Group of Companies has developed the Del’Ar® Complex Food Additive 10.07.703 M taste corrector, which effectively eliminates any undesirable aftertaste in meat products. Efficiency has a wide range of applications - it can be used in all types of sausages, frozen and chilled semi-finished products. The uniqueness of the additive is that it does not supplement and does not distort the main flavor orientation, in contrast to similar additives.

The developers of the company selected the composition of the corrector so that when introduced into the product it does not affect the product profile. The main component of the novelty is celery oleoresin. This plant has a strong aroma and sweetish-bitter spicy taste, which goes well with herbs and perfectly corrects the unwanted profile of raw meat.

The effectiveness of new items on meat raw materials of different categories

To reduce the cost of meat products, vegetable proteins, starch, flour, various protein-fat emulsions (BJE), emulsions from pork skin are used. All these raw materials tend to reduce the taste characteristics of the finished product. The taste corrector effectively eliminates all the flavors that these components give, which not every additive copes with.

In addition, the flavor corrector 07/10/0703 M well closes the taste inherent in some types of meat, which is difficult not to recognize - for example, lamb and turkey. Despite the high nutritional value of these types of raw materials, their specific flavors can repel. By leveling them, the corrector allows the production of sausages and semi-finished products with a “clean” taste, thereby expanding the circle of consumers and providing economic benefits for producers.

Based on the fact that the flavor corrector 10.07.703 M has an “auxiliary” effect, leveling the flavors of the raw materials into which it is introduced, the sequence of adding ingredients is important. When adding meat, it is recommended to pour the novelty directly into the cutter or meat mixer before adding the main aroma. Next, you need to give it evenly distributed throughout the mass. Optimum dosage: 5-7 grams per 1 kg of minced meat. Only then should be added flavoring additive. Thus, the finished product will have a given basic taste and aroma without extraneous flavors.

"Integrated Food Supplement 10.07.703 M" Del’Ar® has proven itself in meat processing enterprises in Russia.

Expert Opinion

Alexey Tolmachev, Meat Technologist, GC SOYUZSNAB

“One of the clients approached us with the problem of selecting ingredients that could level the specific flavor in sausages made from turkey meat. The holding's experts proposed to solve the problem of efficiency 10.07.703 M. It works, including in the formulations of products consisting entirely of turkey meat. The company's technologists noted the ease of use of the additive and the excellent taste of the finished product, due to which the recipe was introduced into production. ”

In the season of barbecue, the Soyuzsnab group continues to develop new marinades so that manufacturers can expand the range of natural semi-finished products and increase sales. The Del'Ar® collection has been updated with the Corrida marinade. The name fully reflects the “character” of taste that the novelty gives to meat - a bright rich aroma of paprika with garlic, a spicy note of mustard and chili pepper, harmoniously balanced by tomato, black pepper and oregano.

Marinade is suitable for all types of meat; It is produced in dry powder form, which is convenient in transportation and storage. To prepare the marinade, add water and oil.