Ochakovo Factory of Food Ingredients Co., Ltd.
Brines for injection and tumbling of all kinds of meat
Increase the yields of all kinds of meat products from 10 to 210%
about okpi
Natural Ingredients
Organic acids are commonly found in nature and known for their advantages in further processed meat products
Recommended by Equpment Suppliers
Our brines and marinades has been tested and approved by the leading injection equipment suppliers such as GEA, Schaller, Inject Star, Schröder
Scientific Approach
To meet a variety of requirements we created our brines based on properties of pseudo plastic non-Newtonian liquids, Ostwald’s De Waele power law, and the theory of superfluidity by Landau
Increase Profitability
The outstanding characteristics of our multifunctional brines with nano-particles are their optimized water binding capacity that helps to make your business more profitable
Watch video about our company
Brine more than 100 times effective than the existing one
During last 8 years OKPI has been researching and developing food ingredients for tumbling and injection of all kinds of meat products.
Our innovative research is based on food additives nanoparticles that can strengthen the properties of the brine and reduce the rate more than 10 times – we can announce the usage of 50-70 grams of dry powder per 100 liters of water.
SALADICA brines use the properties of the pseudo plastic so called non-Newtonian liquids. Ostwald de Waele described them in his power law mathematical relationship. Liquid becomes superfluid when it is being injected under the pressure. And when there is no pressure the same liquid is viscous and remains inside the meat. This property allows achieving the yields up to 120%.
brines
Composition:
Amino acids, acidity regulators (Е330, Е500), antioxidant, salt
Usage:
SALADICA Eco Pro is a brine adjuvant to be used in all marinated/injected fresh or frozen veal, pork or poultry products. The yields up to 20% are recommended.
Dosage:
1 - 3 kg / 100 liter of the brine according to the desired yields
Shelf life:
12 months
Based on Landau’s theory of superfluidity. The brine penetrates into the capillaries frictionless.
Technology:
Pour the water at a temperature from +2° to +6° C to the vessel. Then bring in the mixture SALADICA Eco Pro and stir until smooth using a mixing device until completely dissolved in 3-5 minutes. Next, sodium chloride is added and stirred until dissolved. Ready brine temperature should not exceed +6° C. To reduce the temperature of the brine is recommended to make the moisture in the form of scaly ice or use the equipment with the cooling circuit.
Do not contain phosphates
The brine adjusts PH of the product
Extends the shelf life
Multifunctional brine additive for tumbling with the yields up to 30%
The brine is neutral and does not affect the taste of the finished product
Easy to use, highly soluble in water, consistently high quality
Composition:
Thickeners (Е415, Е407, E401), acidity regulators (Е331, Е500), salt
Usage:
SALADICA Leggero Optima BP-04 is a brine adjuvant suitable for fresh and frozen semi-finished products from all kinds of meat and poultry. Can be used either for injection as well as tumbling.
Dosage:
1.0 - 1.4 kg/100 liter of the brine
Shelf life:
12 months
Pseudo plastic liquid suitable for all types of injectors.
Technology:
Pour the water at a temperature from +2° to +6° C to the vessel. Then bring in the mixture SALADICA Leggero Optima BP 04 and stir until smooth using a mixing device until completely dissolved in 3-5 minutes. Next, sodium chloride is added and stirred until dissolved. Ready brine temperature should not exceed +6 ° C. To reduce the temperature of the brine is recommended to make the moisture in the form of scaly ice or use the equipment with the cooling circuit
High water binding capacity
Prevents excessive drip loss
The brine adjusts PH of the product
Multifunctional adjuvant for brines suitable for injection up to 110%
The brine has a neutral taste and does not affect the taste of the finished product
Easy to use, highly soluble in water, consistently high quality
Composition:
Thickeners (Е415, Е407), acidity regulators (Е331, Е500, E262), salt
Usage:
For use in all injected fresh meat products, where yields of up to 120 % are required
Dosage:
0.5 - 0.6 kg/100 liter of the brine
Shelf life:
12 months
Pseudo plastic gel suitable for injectors with high working pressure 3-5 atm.
Technology:
Pour the water at a temperature from +2° to +6° C to the vessel. Then bring in the mixture SALADICA Leggero Optima and stir until smooth using a mixing device until completely dissolved in 3-5 minutes. Next, sodium chloride is added and stirred until dissolved. Ready brine temperature should not exceed +6° C. To reduce the temperature of the brine is recommended to make the moisture in the form of scaly ice or use the equipment with the cooling circuit
High water binding capacity
Prevents excessive drip loss
The brine adjusts PH of the product
Multifunctional brine adjuvant suitable for injection up to 120 %
The brine is neutral and does not affect the taste of the finished product
Easy to use, highly soluble in water, consistently high quality