DAN ALGOBLEND line restructuring blends

DAN ALGOBLEND RM – a complete functional blend used in the manufacture of restructured food based on red meat. The product yields heat-resistant gels stabilising food structure. Recommended use: in a hydrated form, while mixing ingredients. The product contains: sodium alginate (E 401), phosphate salts (E 452), calcium sulphate (E 516), aromas, protein hydrolysates and yeast extracts.
 
DAN ALGOBLEND WM – a functional blend used in the manufacture of restructured food based on poultry and fish meat. The product yields heat-resistant gels stabilising food structure. Recommended use: in a hydrated form, while mixing minced ingredients.
 
Use:

• Mix DAN ALGOBLEND RM or WM with water by means of a high-speed mixer or cutter.
• The minced meat (in a mincer using a 20 mm knife) should be mixed with the DAN ALGOBLEND solution for approx. 5-10 min.
• Feed the stuffing into polyamide casings or metal mould lined with polyamide film.
• Leave in the cold store (up to 5C) for approx. 6 hours.
• Afterwards the products will be easy to slice (approx. 1.5-2cm), resistant to heat processing, e.g. frying, grilling or roasting.

 
NOTE! When using DAN ALGOBLEND products, do not use kitchen salt (NaCl) or any other types of salt that contains sodium (Na+) or potassium ions (K+).
We recommend using DAN STABOSALT encapsulated salt (0.8-1.2%).
 
The moulded slices of restructured meat may be used in the manufacture of such foods as Turkish kebab. For this type of product we particularly recommend our ready-to-use blend of spices and aromas which give the products the typical oriental flavour (DANSMAL SHISH KEBAB).