From a raw material with a weak texture as it is the MDM (Mechanical Deboned Meat), we can obtain a final product with much more texture that can be used for multiple applications.
APPLICATION:
Production process:
- Mix the Pork MDM + Salt + Pentasodium triphosphates.
- Spread the Probind MB (dry powder) on the meat and mix until obtaining an homogeneous mass.
- Fill the mass into moulds or fill the mass into artificial casings while preventing air holes (preferably use vacuum filler).
- Keep it in temperature refrigeration during 10-12 hours
- After 12 hours structured MDM can be: Cut, ground, frozen, packed etc…
| TOTAL FORMULATION | % |
| MDM | 96,50 |
| PROBIND MB | 1,2 |
| SALT | 1,8 |
| PENTASODIUM TRIPHOSPHATE | 0.50 |
RESULT:
ü The structured MDM can be used for multiples applications as a meat replacer.
ü Increases the added value of a low cost product.
ü Possibility of creating new products.
ü Posibilidad de creación de nuevos productos.
For receiving more information about product PROBIND MB or application process please contact: info@bdfingredients.com, www.bdfingredients.com
APPLICATION:
- Ground the frozen meat at the desired plate size in the meat grinder.
- Mix the meat with the burger spices in the mixer.
- Dissolve the product BINDER 2.0 with the water using a strong system of agitation.
- Pour the preparation done previously with the water and BINDER 2.0 directly over the meat and mix until obtaining a homogeneous mass.
- Form de burger.
- Pack or/and freeze de burger.
| TOTAL FORMULATION | % |
| MEAT | 53.5 |
| BINDER 2.0 | 4 |
| BURGER SPYCES | 2.5 |
| WATER | 40 |
RESULT
ü Burgers with an extra yield of 40%
ü Meat bite texture
ü Burger does not reduce the size after cooking.
ü Cooking lose is less than 15%. (Normal cooking lose in burgers is 20-25%)
ü Burger produced in a continuous production process.
For receiving more information about the product BINDER 2.0 and application process please contact : info@bdfingredients.com
APPLICATION:
The manufacturing method is very simple, basically consists in 2 main steps:
STEP 1: We get the structured meat with Binder 1.0 + water.
STEP 2: We ground the structured meat we obtained in Step 1 and form the burger.
STEP 1.
From any kind of meat cuts or left over, we can structure them in one piece adding water and using the product BINDER 1.0
Formulation for the structured meat:
| TOTAL FORMULATION | % |
| PIECES OF MEAT | 48,50 |
| WATER | 48,50 |
| BINDER 1.0 | 3 |
- Mix in a cutter the pieces of meat + water until obtaining a homogenous mass.
- Add the BINDER 1.0 and keep working with the cutter until the product becomes a homogenous mass and has increased the texture.
- Fill the mass into moulds or fill the mass into artificial casings while preventing air holes (preferably use vacuum filler).
- Keep the product in refrigeration temperature (2-5ºC), a minimum of 8 hours for being sure the binding process is finished.
Once the meat has been structured, ground the meat in the meat grinder at the desired plate size.
STEP 2.
| TOTAL FORMULATION | % |
| STRUCTURED MEAT | 80,00 |
| FAT | 6,00 |
| BURGER MIX SPICES | 5,60 |
| WATER | 8,40 |
- Take the structred meat from the fridge and ground it at the desired plate size.
- Mix the grounded structured meat with fat, water and burger mix spices.
- Form the burger.
- Pack or/and freeze de burger.
RESULT:
ü Burgers with an extra yield of more than 45%
ü Final product with the same meat bite as one produced without water addition.
ü Burger does not reduce the size after cooking.
ü Cooking lose is less than 10%. (Normal cooking lose in burgers is 20-25%)
ü Merma después de cocción inferior a 10%. (Merma normal de hamburguesas entre 20-25%)
For receiving more information about BINDER 1.0 or application process please contact: info@bdfingredients.com, www.bdfingredients.com