For smoked salmon producers, a significantly increased yield will be music to their ears. And when they hear that this involves skipping a process step too, they will probably burst into song.
Let’s get straight to the point: DP&S® has developed an injection mix which eliminates the need for dry salting. You can dry and cold smoke salmon immediately after marinating it. In terms of the smoking process, nothing changes.
Drying before smoking is an essential step in the process. The longer the salmon is dried, the lower its moisture content will be, allowing you to determine the yield, quality and shelf life of your product for yourself – while taking into consideration its intended use, of course, since different criteria apply to freshly sliced smoked salmon than to salmon that is used in salads, for instance.
The newly developed injection mix contains no artificial colourings, phosphates, flavour enhancers or flavours – no such measures are needed. You have complete control over your end product, thanks to Dutch Protein & Services®, who will be happy to tell you more about the opportunities at IFFA.
DPS/Dutch Protein & Services The NetherlandsSir Rowland Hillstraat 3
4004 JT TIEL
P.O. Box 6181
4000 HD TIEL
Phone ++ 31 344 677 677
DPS/Dutch Protein & Services TurkeyPhone: +90 216 518 01 30
DPS/Dutch Protein & Services GreecePhone: +30 231 600 78 90