Enter the initial data
| 1. | Actual quantity of raw meat material for injection |
If you leave this field empty, we will calculate the brine recipe for 100 liters and 100 kg of raw meat
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| 2. | The quantity of brine required to fill the system |
If you leave this field empty, we will calculate the brine recipe for 100 liters and for 100 kg of raw meat without taking into account the amount of brine to fill the system
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| 3. | The injection (raw meat material to brine) to initial raw meat material quantity ratio in % |
The amount of brine that will get into the meat depends on this indicator, and, accordingly, the calculation of the ingredients of the brine
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| 4. | Expected product yield to initial quantity of raw meat material ratio in % |
The recipe of the brine depends on this indicator, since the content of all ingredients is calculated for the finished product
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| 5. | Degree of salt content in the final product i.e. gr in1 kg of final product |
This indicator specifies the amount of salt (in g) in 1 kg of finished chilled product. By default, the average salt level is used in the calculation - 20 g of salt in 1 kg of product (low salt level - 18 g, high salt level - 22 g)
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| 6. | Is sodiume chloride (+ nitrite of soda) or nitrite salt (0,5% -0,6%) used |
Choose a nitrite salt and we will do the calculation with a Danish vacuum nitrite salt with a nitrite content of 0.6%. This option will exclude the separate use of sodium nitrite
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| 7. | The amount of complex functional additive to per 100 l of brine as recommended by the manufacturer |
If you leave this field empty, we will calculate the brine recipe for 100 liters and for 100 kg of raw meat (with sodium nitrite, table salt, nitrite salt)
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We are also able to calculate the price of the brine and final product yield
| The price of the complex additive (in your currency) for 1 kg |
If you specify the price of the complex additive (in your currency), we will calculate the cost of the brine. As long as we do not use the price of other ingredients in the calculation
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| The price of raw meat material (in your currency) for 1 kg |
If you specify the price of meat raw materials (in your currency), we will calculate the cost of 1 kg of finished products
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Calculate
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| Output data | ||
|---|---|---|
| 1 | Quantity of raw meat, kg | |
| 2 | The amount of brine per system, l | |
| 3 | Injection level, % | |
| 4 | Yield of finished products, % | |
| 5 | The amount of salt in the finished product, g per 1 kg | |
| 6 | We use | |
| 7 | Dosage of the complex additive, per 100 liters of brine | |
| Output prices | ||
| The price of a complex additive, per 1 kg | ||
| The price of raw meat material (in your currency) for 1 kg |
| Checking the calculation | |
|---|---|
| 1 | To inject 145 kg of meat at 164%, 93< /span> l of brine. |
| 2 | The system requires 32 liters of brine. A total of 125 l of brine. |
| 3 | With a yield of finished products of 138.0%%, we will receive 200.1 kg of finished products. |
| 4 | If the salinity level of the finished product is observed 19.0 g/kg in 200.1 kg of products should be 3.8 kg of salt introduced from 92.8 l of brine. This means 4.10 kg of salt in 100 liters of brine. |
| 5 | The amount of non-injected meat is 237.8 kg. And the quantity of the finished product 200.1 kg. The total technological weight loss from non-injected raw materials to the finished product is 37.7 kg or 15.85% to the mass of non-injected raw materials . |
| 6 | For the calculation, the average value was chosen - 10 g of sodium nitrite per 100 kg of raw meat (min. 4 g ... max. 15 g per 100 kg of raw meat), so only 100 kg of raw meat should get 0.017 kg of sodium nitrite. |
Calculation of ingredients for 100 liters of brine
| № | Ingredient | % | kg, l |
|---|---|---|---|
| 1 | Complex supplement | ||
| 2 | Salt | ||
| 3 | Sodium nitrite | ||
| 4 | Nitrite salt | ||
| 5 | Water | ||
| 6 | Ice | ||
| Total |
Розрахунок розсолу на 500 кг м'яса
| № | Ingredient | kg, l |
|---|---|---|
| 1 | Complex supplement | |
| 2 | Salt | |
| 3 | Sodium nitrite | |
| 4 | Nitrite salt | |
| 5 | Water | |
| 6 | Ice | |
| Total |
| Economics | |
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| The price of 1 liter of brine when using a complex additive | |
| The cost of 1 kg of finished products |
| Technological data | |
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| The amount of necessary brine (with the system), l | |
| Weight loss, from injection to finished product, kg | |
| The level of total losses from injection to the finished product, in % |
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