Рисове борошно як загущувач у виробництві ковбасних- виробів і напівфабрикатів, Київ

FRISE FLUSE містить широкий спектр природних мікроелементів, вітамінів і мінеральних речовин, що мають високу біологічну цінність. Цей продукт можна додавати у м’ясну сировину як у сухому, так і в гідратованому вигляді. Також борошно виконує такі функції:
- binds water in a ratio of 1: 4, 1: 6;
- during heat treatment reduces the loss of meat raw materials; (// tractor-service.com)
- утворює стійкі гелі.
Rice flour has the ability to maintain moisture well. So in the production of chopped semi -finished products moisture= is stored on - 100%, sausage products for - 600%. At the same time, rice flour holds fat by 180%. Unlike soy flour and soybean isolate, there is no fat in the rice, which allows meat products to retain natural taste after heat treatment.
= Therefore, rice flour can be used in the production of meat products as a filler, replacing it with modified starch. When brewing rice flour get a thick neutral weight, with which a variety of food components (meat, mushrooms, || 152 спеції== and others) are very well combined. In the production of pate and canned meat, it adds plasticity to the final product. Meat products containing rice flour are well stored. When using the volume of the final product increases and in the structure of the final product does not appear a starch taste and does not change the taste of other components.