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Food fortifier (Albumin) “Hemoglobin” is dry blood, intended for the production of meat products. (Albumin) “Hemoglobin” is used to obtain liquid blood and tint meat products made from raw materials with PSE features, from collagen-containing raw materials, with the introduction of significant amounts of protein preparations to improve their presentation and appearance in the context of meat products. (Albumin) “Hemoglobin” is used in the production of: - semi-finished products of chopped, - cooked sausages, - smoked sausages, - cooked smoked sausages, - ham, - whole-meat products from pork and beef, - zelets, - meat and vegetable sausages, - , - hematogen.
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