2019 start NYHED

Vi er rigtig glade for at kunne byde Daniel Meier Jensen velkommen til Pro-ex pr. Januar 2019. Daniel er vores nye Product Manager med ansvar for vores ingrediens produkt program. Daniel er uddannet Fødevare teknolog i 2014, har studeret i både DK og Portugal. Og efter sin færdigørelse af uddannelse, blandt andet arbejdet i Mongoliet som produktions ansvarlig, og senest været ansat hos Dansk Supermarked som produktion og kvalitets ansvarlig. Daniels primære opgaver er at bidrage til Pro-ex's fødevare teknologiske vidensplatform. Samt ansvarlig for vores afsætning af Galactic, Red-Arrow og Indasia/Moguntia produkter.

Daniel: Det er en stor mulighed, for mig og med min fødevaretekniske baggrund, at kunne være med til at bidrage hos Pro-ex professionelt. En virksomhed som jeg anser for at være "the top guns" inden for nye produkter, services og teknisk viden til fødevarebranchen. Jeg ser frem til, og glæder mig til mange års samarbejde.

Dry ”Aging” history - på Dansk "Krogmodning"

Dry aged beef was the early days norm. Beef carcasses were allowed to hang in a locker for a few weeks after slaughter to become more tender and flavorful. During dry-aging, moisture evaporates from the muscle creating a mature beef flavor. The meat's natural enzymes break down the fibrous, connective tissue in the muscle thereby tenderizing it. J While traditional 'dry world' aging practices have a positive impact on flavor and tenderness, today this process require specialized facilities to maintain modern requirements for food safety and consistent quality.

The 'wet world' came with advances in plastics and vacuum packaging. (Cryovac) In today's modern processing plants, the carcass is broken down and vacuum-sealed in moisture impermeable bags. Beef can be "wet aged" in a vacuum-sealed bag in its own juices for improved tenderness, but it will be missing the characteristic dry aged depth of flavor and rich texture.

Dry ”Aging” future - QCP

Tublin® QCP technology allows beef to age and still achieve the same bold, beefy flavor and tender texture as traditional open-air dry aging.“ And now “Foodsafe”

check out below video links for more info.

Video 55Grad - (Tysk)

Or call + 45 70 23 80 60

Jay Franks - Fulton Market - Chicago. Is a passionated Dry Age Beef specialist.

Report/quote from Jay: It was a pleasure to meet you today( July 10th - 2018). Thank you for your visit and the technical assistance provided.

Here is a link to the White Paper done on dry aging of beef. You’ll find the reference to your Tublin-10 bags about half way through.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4872334/


Fremstil selv ”Dry Aged Steaks” i eget køleskab eller kølerum i Tublin® 10 QCP modningsposer.

Det er - Enkelt - Sikkert - Pålideligt

Kort fortalt - hvad er ”Dry Aging” også kendt som ”Krogmodning” ?

1. Vandindhold reduceres - derved koncentreres smagen.

2. Enzymer aktiveres - dette gør kødet mørt.

3. Tilstedeværende iltindhold i kødet – forbedrer umami smag og aroma.

Yderlig info - check link nedenfor: https://www.dropbox.com/s/ojxw77bsbmohdzj/Tublin%20DK%2055%20grad%20overs%C3%A6ttelse.docx?dl=0