Today, consumers prefer products that do not contain genetically modified products. According to scientific studies, these products are dangerous to human health. Therefore, a number of scientific institutions recommend manufacturers to abandon their use and use only environmentally friendly and functional products. For example, in the production of meat products it is recommended to use rice flour, which is a natural product and a source of complete vegetable protein. Rice flour contains a wide range of natural trace elements, vitamins and minerals that have high biological value. This product can be added to raw meat both in dry and hydrated form. Also, flour performs the following functions: - binds water in a ratio of 1: 4, 1: 6; - during heat treatment reduces losses of raw meat; - forms stable gels. Rice flour has the ability to retain moisture well. So in the production of chopped semi-finished products moisture is retained by - 100%, sausages by - 600%. At the same time, rice flour retains fat by - 180%. Unlike soy flour and soy isolate, rice does not contain fat, which allows meat products to retain their natural taste after cooking. Therefore, rice flour can be used in the production of meat products as a filler, to replace modified starches. When brewing rice flour, a thick, neutral-tasting mass is obtained, with which various food components (meat, mushrooms, spices, etc.) combine very well. In the production of pâtés and canned meat, it adds plasticity to the final product. Meat products containing rice flour are well preserved. When using it, the volume of the final product increases and at the same time in the structure of the final product does not appear starchy taste and does not change the taste of other components. Thus, due to the properties of rice flour, you can make a wide range of sausages, hot dogs, pâtés, canned meat, as well as it is advisable to use as a filler for minced meat and fish, as breading and batter. Vadim OMETSINSKY company "Agrosnab"
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