Corned Beef Hash

Anas Ejaz Shaikh13FET1006

NUTRITIONAL INFORMATION

737g for Rs. 373

Shelf-life: 5 years On proper storage conditions Corned Beef (cured with water, salt, sugar, sodium

tripolyphosphate, sodium erythorbate, hydrolyzed soy and corn protein,sodium nitrite and spice extractives), potatoes, onions, soy protein concentrate

INGREDIENTS

MSG Free No Artificial Colors No Artificial Flavors

Curing Agent Role of the Agent

Sodium Tripolyphosphate

Improved water holding capacity of meat and seafood productsDenaturation of proteins preventionStabilising of the colour of the productsImproved texture of meat and seafood products

Sodium Erythorbate

Increases rate of conversion of nitrite to nitric oxide, thus a faster cure & retainment of pink colourAnti-oxidant, Preservative & Flavour stabiliserPrevents formation of carcinogenic nitrosamines

Hydrolysed soy & corn protein

Flavour Enhancer (Umami)

Salt Slows down growth of micro-organisms (osmotic pressure)Prevents rancidity by inhibiting oxidation

Sugar Growth of beneficial bacteria like Lactobacillus

Sodium Nitrite Characteristic pink colour

Spice Extractives Improve flavor Improve emulsion stability Improve fat binding & increase water binding.

Pre-cooking of the raw material in continuous cooking lines

Raw material enters the industrial plant

Separation Unit(requires skill & experience)

Visible Connective and Fatty Tissue

Lean Precooked Meat

Wet Curing : Contact with Curing Agents (salt, sugar, spice extractives, sodium nitrite)

Mincing operation

Heating operation of cured minced beef (corned beef) with rehydrated potatoes & onions in oil

Canning & Heat Sterilization upto F-value of 12 Corned beef hash