Italian mortadella
Mortadella has a smooth texture and a distinctive taste, making it a versatile and delicious addition to any spread.
It's common to see thick cubes or thin slices of mortadella served as an appetizer. This cold cut also works well on a charcuterie board with other meats, cheeses, fruit, bread, and condiments like mustard, etc.
This recipe serves as inspiration for a mortadella sausage that utilizes ScanPro™ T 95, delivering the meat replacement along with overall better cost-in-use. ScanPro™ T 95 provides water and fat binding at a ration of 1:20 and improves texture and consistency and increases yield parts. It reduces purge, improves sliceability and juiciness, and offers excellent emulsifying properties. This results in a superior product that meets the highest standards of quality and taste.
Recipe suggestion
| Ingredients | Amount |
|---|---|
| Pork trimming 80/20 | 25.00% |
| Fat dices | 20.00% |
| Baader meat | 19.00% |
| Water/ice | 17.00% |
| Skin emulsion 1:50:50 ScanPro™ T 95 | 14.20% |
| Salt (sodium nitrite 0.6 %) | 1.75% |
| ScanPro™ T 95 | 1.00% |
| Concia mortadella | 0.90% |
| Maltodextrin | 0.40% |
| Phosphate | 0.30% |
| Dextrose | 0.30% |
| AProRed™ | 0.10% |
| Sodium ascorbate | 0.05% |
| Total recipe | 100.00% |
Ingredients used
Essentia ingredients are added to provide:
- Improved texture and consistency
- Increased yield and sliceability
- Reduced purge
- Improved juiciness
- Emulsifying properties
Want to try yourself?
Following ingredients will be added to the basket
- ScanPro™ T 95
- AProRed™
Other recipes that might be of interest to you:
