There is a new emulsifier (emulsifying and stabilizing agent) on the market with extremely high water-binding capacity! In this way you can save costs in sausage production, which is of course very welcome with the rapidly rising raw material prices of today.
You can create a new meat block or a new fat block, which are excellent low-cost raw materials for the production of industrial sausages.
Benefits
- Cost effective. Allows the addition of a high percentage of water, reducing the calorie intake and production costs of the final product
- Can be used with all types of vegetable oil
- Suitable as a new meat block and can be used with any type of meat
Recipe:
I have had good results in producing cooked sausage with the following recipe: (1:5:19)
- 1 part emulsifier
- 5 parts vegetable oil, or animal fat, or animal fat/vegetable oil, or chicken skin or mdm meat, or pieces of meat.
- 19 parts water
Method:
- Put the vegetable oil, animal fat, chicken skin, meat, or pieces of meat into the cutter and run the cutter on high speed for a while.
- Add Emulsifier on low speed.
- Increase the cutting speed again and add water step by step until a fine emulsion is obtained.
- Store emulsion in cold room at 0-5°C until further use. Product will be firm after 5 hours of resting.
- After resting, you will have a new block that you can use in your sausage recipes.
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