Application sheet. Meatless is used in: Sausages. Burgers. Meatballs. Croquettes
. Snacks. Wraps. Pizza. Stir fry. Cream cheese. Processed cheese. Indian food.
Application sheet Meat less is u sed in : Sausages Burgers Meatballs Croquettes Snacks Wraps Pizza Stir fry Cream cheese Processed cheese Indian food Wok dishes Vegetarian meals Frikandel Nuggets Pasta dishes Salads Minced meat Fish products (ground beef) Chili ’s Risotto Chinese meals Chicken in cream Frankfurters Bratwurst Dry sausage Knackwurst Mortadella Lyoner Smoked sausage Fleischwurst Breakfast sausages Falafel
Sausage Thi s c ooked sausage was ma de of 2 2% Mea tless a nd 7 8% tr aditional r aw ma terial. The ta ste of the s a us age with Mea tless is equal to the s ame s ausage c ontaining 1 0 0% mea t. Ver y i mpor tant is tha t, though 5 0% of the fa t is r emoved fr om the r ecipe, the l ow c alorie sausage i s a s succulent as a normal sausage. The pa r t Mea tless in the s ausage c ontains 3 0 % fat.
70% meat
Applications and use Processing of Meatless does not need special equipment or different production methods. Meatless is used as a fat replacer in processed meat products as well as a raw material for preparation of meat free products and meals. Meatless is also used in fish products and cheese products.
+
30% Meatless
= 50% less fat
= 100% taste
= prof it!
Meatles W i th Mea tless a solution has been found to pr oduce l ow fa t sausages without loss of taste or qua l ity. W hat a re the a dvantages using Mea tless? Mea tless is neutral in taste a nd color By us i ng Meatless mouth feel, ta ste, tex ture, s uc culence a nd bite a re ha rdly influenced when fa t i s r educ ed a nd s ubstituted by Mea tless a t a ma ximum of 5 0 -60% By using Mea tless c os t pr ice will be l ess depending on a nimal pr oteins
Technology A s ma ll a djustment of the a mount of s pic es is needed, usually a n ex tr a 3 -4 % is nec essary. I t i s ver y well possible to get the ta s te ex ac tly the s ame c ompared to the r egular pr oduc t using 2 0 % Mea tless in the tota l rec ipe or substituting 5 0% of the tota l white fa t in a r ec i pe..
Cooked sausages (kolbassa and Frankfurter type) Ecology Production of Meatless proteins has low impact on the environment and is one of the most sustainable ways to produce a fibre for replacement of fat and/or meat.
I n c ooked s ausages Mea tless c an be bes t processed star ting with frozen lean mea t a nd fr ozen Mea tl ess. Put the fr ozen Mea tless a nd mea t i n a bowlc hopper together wi th s alt a nd s pi ces. Bowlchop a t full s peed upto 1 .5 mm, temper a ture s hould be a pproxima tily -6 degr ees C. Fr om then s l owly a dd s ome wa ter . I f flour is used, add the flour from 0 ºC. Emulgating temper a tur e a r ound 1 2-1 3ºC.
Liversausages and Paté: Ma ki ng liver sausage usually thawed Mea tless is used. The s kin i s heated as wel l as the fa t to 8 0 ºC a nd then the tha wed Mea tless is a dded into the bowlc hopper . Bowlc hop as fine as you wi s h your produc t to be. Then a dd liver a nd wa ter , bowlchop until a good binding has devel oped. Final temper ature s hould be betwee n 3 0 a nd 4 0º C. I n this wa y i t's ea sy to r educ e 5 0 % of a ll white fat in the r ec ipe.
Meatless B.V. - Gebr. Spykerstraat 1 -4452GJ Goes -tel: +31 (0)113-271288- e-mail:
[email protected] - website: www.meatless.nl
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