Injected pork loin
It is common knowledge that the enjoyment of a delicious pork loin is rated using simple but exacting qualities. The meat has to be tender and juicy for the roast to be be called a success.
This recipe shows how to produce an 80 % extended pork loin using a brine made with ScanPro™HI Premium pork proteins. It is sure to help in the delivery of more than acceptable delicious results by reducing purge and plumping up the texture for the most tender meat.
Recipe suggestion
| Ingredients | Amount |
|---|---|
| Pork (loin) | 55.56% |
| Water/ice | 39.45% |
| Nitrite salt | 2.00% |
| Dextrose | 1.20% |
| ScanPro™ HI Premium | 0.80% |
| Corn starch, native | 0.60% |
| Phosphate | 0.30% |
| Sodium ascorbate | 0.05% |
| Xanthan gum | 0.04% |
| Total recipe | 100.00% |
Ingredients used
Essentia ingredients are added to provide:
- Texture and consistency
- Juiciness
- Sliceability
- Yield
- Cost-in-use
Want to try yourself?
Following ingredients will be added to the basket
- ScanPro™ HI Premium
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Disclaimer
This information is provided as is without any warranties. The use and application of our products are not under our control and we recommend to make your own application trials. Please, refer to our general disclaimer
