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Grilling – tradition and phenomenon of the present

We offer a complete solution for the preparation of pre-packaged products designed for grilling

• technological methods with respect to the specific equipment for preparation and heat-processing of foodstuffs and pre-packaged food
• preparation of new formulas
• selection of diverse flavours and appearances of pre-packaged food and ready meals
• solution for extended durability of pre-packaged food
• enhancing economic efficiency in preparing pre-packaged food and decreasing losses caused by heat-processing
• recommendations of grilling methods

Spice and herb blends
for seasoning grilling sausages and pre-packaged food suitable for grilling

Stabilizing agents
consistency of grilling sausages and minced meats

Liquid marinades
Delightful appearance, simplicity of application, outstanding taste. For grilling, roasting, stewing in steam combi ovens, baking ovens, on frying pans and on direct or indirect traditional barbecue grills.

Liquid marinades are a simple solution to sousing of all kinds meats, fish, sea food, vegetable and fruit before heat-processing. Excellent flavour and juiciness of the dishes are achieved by observing the correct marinating procedure. They are supplied in various colour and flavour variations. They include special vegetable oil (preventing sedimentation), natural spices and herbs with different grain size, natural seasoning extracts and common salt. Oil marinades are especially appropriate for marinating meat slices placed in display coolers for the consumer. They endow the meat with a distinct colour and shiny gleam with noticeable pieces of spices and herbs. Oil environment prevents increased microbial propagation in the course of meat sousing.

Sun
products which do not contain chemical preservatives, glutamates or other additives (the so called “E-numbers”)

Marinades in powder
Functionality, taste and economy
Marinades in powder are efficient and reliable for sousing pre-packaged meats for grilling. They contain technology- and flavour- effective substances, including salt, which endow the marinated products with everything necessary for the ensuing heat-processing. Marinades in powder are supplied in diverse flavour and colour variations. The customer can choose between marinades in powder or oil emulsion marinades prepared by Progast.

Preparation of the oil emulsion marinade
Put 150 g of marinade in powder + 350 ml of oil + 500 ml of cold water in the blender (container) and mechanically mix until a thick emulsion is created.

Speeding up the working process
If the pre-packaged products are prepared in a high-capacity blender, the water, oil and marinade can be dosed and prepared with meat directly in the blender. Soused meat is especially suitable for grilling in all types of classical grills (with the source of heat being burning charcoal, lava stones or hot spiral), i.e. in grills where the heat is spreading indirectly – glowing – and the source of heat is not in direct contact with the meat. If the marinated meat is prepared on a skillet, grill plates or contact grills, it is recommended to preheat the skillet or grill, add a few drops of oil and subsequently add the marinated meat.

Spice blends for decorative purposes Coarse-grained blends of spices, herbs and dried vegetable. They endow the prepared dishes with a unique aroma and taste and they enhance their aesthetic qualities by creating a seasoned crust on the surface. Sprinkle the marinated meat with the decorative spice blend approximately 1 – 2 minutes before the end of the heat preparation.

Injection brine PRO GASTRO – Technological product for the preparation of injection brine. The brine makes the meat more tender, has positive effects on the colour and compactness and minimizes weight losses during heat-processing.

BRINE PREPARATION: Mix approx. 50 g of the Pro gastro compound and 30 g of common salt with 1 litre of water

Agents for extending the durability of the pre-packaged food We offer products on the basis of spice extracts, yeast and essential oils which improve both the bacteriostatic effect and the taste and perceptual qualities. They are applied according to the type of the product.

Summary of the preparation of pre-packaged food for grilling

• Brine can be embrocated or injected into raw meat.
• Then grease the meat with oil marinade or oil emulsion marinade prepared by mixing the marinade in powder with water and oil.
• Leave standing.
• You can sprinkle the meat with a large-grain decoration spice blend towards the end of the heat-processing.