Technology and taste for the innovative processing of poultry

Deli
Deli
Deli-products allow the highest yields and with
MOGUNTIA's special items you have all it takes.
Chicken wings
Material:
100 kg of chicken wings
10 kg of water
Industriestrasse 19 • CH-8625 Gossau ZH
Tel.: ++41/+43/833 88 66 • Fax: ++41/+43/833 88 60
internet: www.moguntia.com • e-mail: moguntia@moguntia.ch
Technology:
®
#7651 ZartLING power
to add value to deli products of
poultry meat
®
#4202 INTRAX
the liquid seasoning for the inner
side of the poultry
#50806 Frischemix super safe
for best binding capability, colour
and freshness for products of
minced meat
Compounds for stuffings:
#5499 Pelmeni Kombi Classic
the traditional seasoning for meaty
stuffings in pasta
#50722 Pelmeni Kombi Chicken
for stuffings with a distinctive
chicken taste
Spice ingredients:
®
1 kg of ZartLING power
Powder marinades:
®
#59618 MARINETTE Lemon Garlic Powder
®
15 kg of MARINETTE Spare Ribs
taste combination with fruity limes
and aromatic garlic
Production:
1. Put the chicken wings together
®
with water and ZARTLING power
into the tumbler and tumble for 45
®
#59628 MARINETTE Lotus Powder
spicy curry taste with a note of
onions and coriander
®
#59627 MARINETTE Karibik Powder
fresh ginger note combined with
minutes under vacuum condition.
paprika and sesame
(Please observe the directives of the
®
#5963 MARINETTE Merano Powder
equipment producer).
combines Mediterranean herbs
®
2. Add MARINETTE Spare Ribs and
and fine mushrooms
proceed for another 10 minutes to
allow the marinade to be rubbed into
the meat.
®
#5965 MARINETTE Puszta Powder
spicy marinade with hot Hungarian
paprika
®
#5967 MARINETTE Aioli Powder
Ready-to-use-marinades:
®
#4500 MARINETTE Universal
with tomatoes and onions
®
#4510 MARINETTE Kräuter
with delicious herbs
with a mild taste of garlic
®
#59611 MARINETTE fresh Grill und Steak Powder
marinade with fruity taste of
tomatoes, contains freshness and
colour stabilizer
#4550
#4535
#4505
®
MARINETTE Grand Veneur
with the taste of fruity red vine Pastes for seasoning:
®
®
MARINETTE Spare Ribs
#4271 AROMETTE Elsass
BBBQ-style
with honey
with delicate onion taste
®
®
MARINETTE fresh Grill-Steak #4305 AROMETTE San Remo
mitwith
tomatoes, freshness and
with paprika and rosemary
® ®
colour stabilizer
#4285 AROMETTE GYROMIX
with Mediterranean herbs
MOGUNTIA INTERNATIONAL
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Great ideas
for poultry
Technology and taste
for the innovative
processing of poultry

Cooked
Cooked
cured
cured
meat
meat
products
products
A modern and up-to-date production process for innovative
meat products depends on a very large part to the versatility
of the additives and taste-giving ingredients.
MOGUNTIA system-products allow you to respond adequately
to the requirements of the market in regard to price and taste
and at the same time the optimal product safety can be
maintained.
Spicy chicken sausages
Material:
100 kg of poultry (upper leg)
50 kg of water
Spice ingredients:
3 kg of nitrite pickling salt
®
5 kg #5110 of PÖKELFIT P maxi
®
150 g #7460 of FARBFEST rasant
Production:
1. Remove ligaments and fat from
the centrepieces of the poultry leg.
2. Put the meat into the chopper and
pre-chop it. Add remaining
ingredients (including water) and put
the mixture into the tumbler or mixer.
3. Process the mass without
interruption for 30 minutes.
4. Put the mass overnight in a
refrigerated room.
5. The following day the mass has to
be tumbled again for 30 minutes.
6. Fill tightly into the respective
casings and boil until a minimum
o
core temperature of 72 C is
obtained.
Technology / Tumbling:
®
#5040 PÖKELFIT P 300
for yields up to 300 %
®
#50808 PÖKELFIT P 300/72
for yields up to 300 %
®
#5110 PÖKELFIT P maxi
for yields up to 180 %
Technology / Injection:
#5044 Geflügelspritzmittel
for yields up to 140 %
Flavours:
#5998 Hähnchenaroma verstärkt (Chicken
flavour enhanced)
the taste booster for products with a
high yield
#5992 Hähnchenaroma (Chicken flavour)
for a harmonious meat taste
#59903 Tiroler Aroma (Tyrolean style flavour)
for a meaty taste
®
#3020 SMOOX löslich (soluble)
smoke flavour with a touch of BBQ
Colours, skins und coating:
#59909 Carnegro
for an attractive “smoked”
appearance
#59912 Redskin
for a red coating
#3525 Onkel Tom´s Gewürzsalz (Spice salt)
for an intensive red coating with
spices
Scalded
Scalded
Sausage
Sausage
A simple production without compromises on taste,
consistency and colour is one of the main requirements of
MOGUNTIA products which guarantee an optimal result in
all price/asset segments.
Lyoner Sausages of
poultry meat
Material:
35 kg of lean poultry meat ends
20 kg of PU II
10 kg of fat poultry meat ends
10 kg of kidney fat (poultry)
25 kg of ice
100 kg
Spice ingredients:
20 g/kg of nitrite pickling salt
®
10 g/kg of MEISTERMIX P
Geflügelwurst strong
Production:
1. The poultry fat has to be processed
in frozen condition.
2. Chop the well cooled lean meat to a
size of 3 mm, add all dry ingredients
and shortly continue the chopping
process.
3. Add 2/3 of the ice mass and chop
o
until a temperature of 2 C is obtained.
4. Add the frozen fat and the remaining
ice and continue until a temperature of
o
8 C is reached.
5. Stuff into artificial casings and boil at
o
a temperature of 78 C until a minimum
o
core temperature of 72 C is attained.
6. Cool the sausages rapidly by putting
them under flowing cold water (Please
observe the directives of the producer of the
casings!).
Technology:
®
#5139 FRISCHIN rasant
the power agent to soften the
poultry skin
#5077 Stabilisator-Top (Stabilizer)
the booster for your soya fat
emulsion
®
#21861 SAFTEX red
top stability and colour in one
#5135 Konservierungsmittel für Mayonnaisen
und Fleischwaren
(Preservative agent for meat
products and mayonnaises)
#51300 MF fresh
the top stabilizer for precisely
calculated products
Seasonings and compounds:
®
#5444 MEISTERMIX P Geflügelwurst strong
without glutamate
the “allrounder” in the production of
poultry sausages
®
#6621 MEISTERMIX PE Frankfurter plus
with humidity preserver
for crispy, juicy and tightly stuffed
small diameter sausages
#5628 Puten Jagdwurst without glutamate
the classical seasoning for
sausages hunter style
®
#6620 MEISTERMIX PE Frankfurter pikant
adds an extra note of paprika and
chili to the sausages
Flavour enhancer:
®
#7595 AROSTAR Booster
flavour enhancer without glutamate
for a harmonious meaty taste