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"Fish in Fish" with TR-850 Injector and EasyInject from Traust.
In processing fish good quality mince and fall off is always generated. This good quality mince is as good as the fillet, but does not hold the same value or demand the same price. Likewise, good quality trim can be extracted from certain parts of the backbone. This mince is also undervalued. EasyInject is a process that in several steps can turn this undervalued mince into an easily injectable suspension that will seamlessly integrate to the fillet. It will stay in, it will not be visible and it will not leak out!
"Fish in Fish" Injecting proteins with TR-850 Injector and EasyInject from Traust.
Increases yield by 15-20% - Greater profit!
The success - injecting solution with TR 850 Injector!
This process is one of the most important and successful to increase yield in the food industry. Traust Know How has installed many new factories in Iceland and abroad based on the "Fish in Fish". The processors has managed to increase yield tremendous. The average gain is about 10-20% in better yield. In other words the producers have 10-20% more product to sell The increased turnover is almost the same as the percentage in higher yield as the variable cost of production is very low.
The systems work fine with most of all fish types and as well for meat.
The system use the trim of to make a suspension of trim, brine and a binder. The solution is injected with TR 850 Injector into the flesh and increase the weight of the product. The trim will be blended and reduced into micron size particles that will easily retain inside the product among with the water and binder. Even though the product is cooked later on the shrink will be less than not treated. The system is easy to run and operate, the TR 850 injector has many benefits and has been adapted to the process. By programming the machine on screen the processor can find the best injection time, pressure and speed for each product. The injector will leave no visible sign of injection of the product.
Benefits includes:
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Increased binding capacity
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Improved brine retention
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less shrinkage
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Increased whole muscle product weight
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Reduced cook/chill shrink
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Increased salting and drying yields
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Better overall appearance
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Better flavor
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Higher product yield
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Consistent product quality
Better utility of the raw material !