 Seasoning Blends & Meat Formulations
SALAMI & DRY CURED MEAT SEASONINGS
The manufacture of fermented sausage represents a combination of art and science to produce a unique class of products.
These sausages are characterized by a higher lactic acid content, resulting from the microbial ferment ation of added sugar by
lactic acid bacteria, either naturally present or added in the form of starter culture.
| SEASONING, INGREDIENTS & USAGE |
TO ORDER |
| Cervelat Seasoning |
Code: MALCERVS-001 |
| Ingredients: |
Dextrose, Spices, Sodium Erythorbate. |
| Usage: |
Use 10g to 1kg of raw finished product. Add salt, Sure Cure and starter culture as required. |
| Genoa Salami Seasoning |
Code: MALGENS-045 |
| Ingredients: |
Dextrose, Spices, Dehydrated Garlic. |
| Usage: |
Use 7g seasoning per kg of emulsion. Add salt, Sure Cure and starter culture as required. |
| German Salami Seasoning |
Code: MALGERS-047 |
| Ingredients: |
Spices, Dextrose, Dehydrated Garlic, Hydrolysed Soy and Corn Protein. |
| Usage: |
Use 6g per kg of meat. Add salt, Sure Cure and starter culture as required. |
| Hungarian Salami Seasoning |
Code: MALHUNGS-027 |
| Ingredients: |
Spices, Dehydrated Garlic. |
| Usage: |
Use 8g seasoning per kg of raw finished product. Add salt, Sure Cure, dextrose and/or starter culture as desired. |
| Landjaeger Seasoning |
Code: LANDJS-026 |
| Ingredients: |
Spices, Dextrose, Monosodium Glutamate, Dehydrated Garlic. |
| Usage: |
Use 10g seasoning per kg of raw finished product. Add salt, Sure Cure and starter culture as required. |
| Salami Seasoning |
Code: MALBSS-001 |
| Ingredients: |
Spices, Dextrose, Dehydrated Garlic, Sodium Erythorbate, Flavour. |
| Usage: |
Use 10g seasoning per kg of raw finished product. Add salt and Sure Cure and starter culture as required. |
| Summer Sausage Seasoning |
Code: MALSUM-001 |
| Ingredients: |
Spices, Dextrose, Sodium Erythorbate, Dehydrated Garlic. |
| Usage: |
Use 13g seasoning per kg of emulsion. Add salt and Sure Cure and starter culture as required. |
| Wine Salami Seasoning |
Code: MALWSS-002 |
| Ingredients: |
Spices, Dextrose, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Flavour (Sulphites). |
| Usage: |
Use 10g per kg of meat. Add salt and Sure Cure and starter culture as required. |
Questions? Contact our technical specialists
@ 1-888-456-6252, or at lab@malabarsuperspice.com.
We’re here to help!
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