USAGL CI MLA1 kCCLSSING INGkLDILN1S

1 8eflned SalL 1 1bsp/ kg flavor LasLe preservaLlve

2 Curlng salL (plnk) Z Lo 1 Lsp preservaLlve
flxes Lhe color of Lhe meaL ln Lhe process of curlng
3 hosphaLe 1 Lsp/kg conLrlbuLes Lo Lhe Lacklness of Lhe meaL (malagklL)
conLrlbuLes Lo Lhe Lenderness of meaL
lncrease yleld of flnlshed producL
relaxes muscles of meaL Lo accommodaLe addlLlon of lngredlenL
4 vlL C powder or Sodlum LryLhorbaLe x Lsp/kg
or Ascorblc acld (300g) Z LableL/kg
ascorblc acld (230 g) 1 LableL/ kg
acceleraLes color flxaLlon ln Lhe process of curlng
anLl carclnogenlc
anLl oxldanL
3 Soy roLeln lsolaLe 1 1bsp/kg lncreases yleld of producLs
add Lo Lhe Lenderness and [ulclness of meaL producLs
6 Carrageenan for ham Loclno Lapa
lncreases yleld of meaL producLs 1 Lsp + x C waLer
lncreases waLer holdlng capaclLy for sausage and hamburger and oLher ground
producLs Z Lsp/kg
lncreases blndlng quallLy
7 Anlsado wlne 2 1bsp/kg for ham Loclno Lapa sklnless longanlsa canLon sausage and fresh naLlve
sausages
for beLLer aroma and flavor
8 MeaL Lnhancer (Pydrolyzed vegeLable roLeln) x Lo Z Lsp/kg
enhances flavor
can be applled Lo all meaL producLs
9 8eef flavor for hamburger and beef sausages
recommended for exLended producLs wlLh exLenders llke LexLurlzed vegeLable proLeln
(1v) lsolaLe quallcel vernagel and flbrll
10 Carllc owder 1 Lsp kg lnsLead of 1 1bsp fresh garllc
for hamburger Lapa Loclno bllbao canLon sausage and fresh naLlve sausage
for beLLer aroma and flavor
11 lood color (Allura red) for longanlsa and Loclno dlssolve l Lsp powder ln x C waLer Lhls serves as
Lhe sLock soluLlon keep ln ref LemperaLure for keeplng quallLy
12 1exLurlzed vegeLable roLeln (1v) x C 1v + Z C waLer/ kg of meaL
from soya beans
use as meaL exLenders Lo lncrease Lhe yleld of producL
Lo brlng down Lhe producLlon cosL
13 Soclum 8enzoaLe Z Lsp/kg preservaLlve
prolong shelfllfe of meaL producLs
14 MeaL 1enderlzer 1 Lsp/kg 1o Lenderlze meaL
appllcable Lo sllce producLs llke Loclno Lapa and pork barbecue
13 aprlka or 8llbao owder for bllbao 3 Lo 9 1bsp/kg
16 Corned 8eef Seasonlng for corned beef enhances Lhe flavor and aroma
17 nuLmeg for corned beef luncheon meaL sLrucLured ham and nuggeLs 1 Lsp/kg for seasonlng
And flavor
18 1rlmlx for corned beef Lo 2 1bsp dlssolved ln x C waLer and add Lo corned beef exLracL (300 ml)
and boll unLll lL Lhlckens Add Lo Lhe flaked corned beef
1o Lhlcken corned beef exLracL
AddlLlon of Lhlckened corned beef exLracL lncreases Lhe yleld of flnlshed
roducL
19 Celery owder for hamburger seasonlng flavor and aroma
20 Pamburger seasonlng Z Lsp/kg
21 oLaLo SLarch for hamburger 2 Lo 4 1bsp/kg hlgh yleld beLLer conslsLency Added ln Lhe lasL
mlxlng of Lhe producL
22 Pam Splce for ham bacon and chlcken ham 1 1bsp/kg flavor for Lhe above producL
cooklng lngredlenLs for ham
23 Cooklng lngredlenLs for Pam (pork and chlcken)
Clavo de comer 3 pcs/ 12 kg
Cregano sLrands 4 sLrands/12 kg
Laurel leaves 43/12 kg
Cregano powder x Lsp/kg of meaL