Description: Functional additive Combi AgroMix КS-2 is ranked among compound mixes. It contains food phosphates, which being dissolved guarantee a high level of water binding capacity both separately and in the interaction with each other.  Hydrocolloids, proteins and emulsifiers are also included to improve water binding. Combi Agromix КS-2 is used for the production of all kinds of smoked food in the meat processing industry.

 Content: Hydrocolloids, emulsifier, proteins, antioxidants, food phosphates.

 Characteristics: Unique ingredients of the mix allows considerably increase the output of both cut and minced ham products and products from poultry. Besides while producing minced ham products using polyamide casings, the output is 180%. Antioxidants enable manufacturer to prolong the life span of the final products. Unified action of phosphates and antioxidants considerably decreases oxidation of the final product cut.     

Usage: The proportional share for the Combi AgroMix КS-2 used in smoked and cooked sausages and hams in casings is 10-50 g(ram) per 1 kg of the raw material, and 2,5-7 kg per 100 l of the brine in cut products. The maximum saturation of this group of products is 170%.    When the brine is being prepared, the Combi AgroMix KS-2 is the first to be water dissolved; other components are added after that. The brine temperature should not been higher than 40⁰С.

    To prepare cut products you need: prepared raw meat, injected with the brine by hand or automatic multineedle injector two or three times. The brine pressure while exiting the injector’ has to be 2,5 atm for  beef, 2 atm for pork, 1,5 atm for bird meat. After that, the raw meat is put to the massager, poured over with the rest of the brine and massaged 2-12 hours (depending on the kind of the raw meat and the massager construction). If you have no massager, you should put the raw meat to the tank and pour it over with the rest of the brine and keep in the camera under the average temperature 0 - + 40⁰С  for the meat to mature (12-24 hours). The products have to undergo the heat treatment. There are three stages of the heat treatment: drying+smoking+boiling to the readiness (70 – 72⁰С being the inner product temperature). After the product has cooled down, it can be smoked again, 45⁰C being the maximum temperature.

    Functional advantages: brine preparation Combi AgroMix KS -2 is a multipurpose additive for smoked and cooked sausages, minced ham, and cut meat products. It guarantees a high product output, stable quality of both the defrosted and problematic raw meat and the stored final products.