Hi, I'm new.
I have a sausage recipe I have been working on, which is a (fresh) British tomato sausage. However, since it contains tomato powder, it has high acidity, and potassium bicarbonate should change the pH, or else it makes the meat soft. If you look at the recipe, do you think I have the correct amounts of potassium bicarbonate and trisodium phosphate?
I would like to reduce the salt, would I be able to do this and to what level could I reduce it by.
I recently made my sausage recipe, and it was a little soft, which I believe was due to me not adding enough potassium bicarbonate, but it was o.k before. Now I want to increase the potassium bicarbonate from 0.8 to 0.9, but I'm not even sure any of this is food safe.
Tomato sausage Rev-3
Per 100g of meat 20% fat pork
10g bread crumbs
10g water
3% tomato powder
1.7g salt
0.6g samuel’s sausage seasoning
0.9g potasium bicarbonate
0.4g tri-sodium phosphate
Sausage seasoning
Coriander: 1 part
Ginger: 1 part
Nutmeg: 1/2 part
Paprika: 2 parts
Black Pepper: 1 part
I have a sausage recipe I have been working on, which is a (fresh) British tomato sausage. However, since it contains tomato powder, it has high acidity, and potassium bicarbonate should change the pH, or else it makes the meat soft. If you look at the recipe, do you think I have the correct amounts of potassium bicarbonate and trisodium phosphate?
I would like to reduce the salt, would I be able to do this and to what level could I reduce it by.
I recently made my sausage recipe, and it was a little soft, which I believe was due to me not adding enough potassium bicarbonate, but it was o.k before. Now I want to increase the potassium bicarbonate from 0.8 to 0.9, but I'm not even sure any of this is food safe.
Tomato sausage Rev-3
Per 100g of meat 20% fat pork
10g bread crumbs
10g water
3% tomato powder
1.7g salt
0.6g samuel’s sausage seasoning
0.9g potasium bicarbonate
0.4g tri-sodium phosphate
Sausage seasoning
Coriander: 1 part
Ginger: 1 part
Nutmeg: 1/2 part
Paprika: 2 parts
Black Pepper: 1 part
