Enter the initial data
1.  Actual quantity of raw meat material for injection 
If you leave this field blank, we will calculate the brine recipe for 100 liters and for 100 kg of raw meat


2.  The quantity of brine required to fill the system 
If you leave this field blank, we will calculate the brine recipe per 100 liters and per 100 kg of raw meat without taking into account the amount of brine to fill the system.


3.  The injection (raw meat material to brine) to initial raw meat material quantity ratio in % 
The quantity of brine which will get to meat, and, accordingly, and calculation of ingredients of brine depends on this indicator.


4.  Expected product yield to initial quantity of raw meat material ratio in % 
The brine recipe depends on this indicator as norms of the maintenance of all ingredients count on a ready product.


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 calculation uses an average salinity level  20 g of salt per 1 kg of product (low salinity level  18 g, high salinity level  22 g


6.  Is sodiume chloride (+ nitrite of soda) or nitrite salt (0,5% 0,6%) used 
Choose a nitrite salt and we will make a calculation with a Danish vacuum nitrite salt with a nitrite content of 0.6%. This option will eliminate the separate use of sodium nitrite


7.  The amount of complex functional additive to per 100 l of brine as recommended by the manufacturer 
If you leave this field blank, we will calculate the brine recipe for 100 liters and for 100 kg of raw meat (with sodium nitrite, table salt, nitrite salt)

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 indicate the price of a complex additive (in your currency), then we will calculate the cost of the brine. We do not use other ingredients in our price calculation yet.


The price of raw meat material (in your currency) for 1 kg 
If you indicate the price of raw meat (in your currency), then we will calculate the cost of 1 kg of finished products.


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