Almost always due to agglomerates of poorly dissolved thickeners; high-shear mixing dissolves them completely and prevents "fish eyes".
Brine preparation & mixing
Homogeneous brines, stable emulsions and maximum repeatability.
Description
The quality of the final product begins with the brine. Inhomogeneous mixes, unstable emulsions or undissolved powder residues lead to clogged injection needles, spots in the product and fluctuating flavour profiles. MAKU mixing technologies (HVB) guarantee the agglomerate-free dissolution of all ingredients, from salt and phosphates to high-viscosity hydrocolloids and soy isolates. The result: a perfect, stable liquid for trouble-free injection processes and consistent product quality.
Our recommendations
High-viscosity brines
Key customer challenges
- Phase separation: oil, water and fat separate after a short time (unstable emulsion).
- Clogged needles: lumping (agglomerates) from poorly dissolved thickeners blocks the injector.
- Viscosity fluctuations: varying thickness leads to inaccurate injection quantities.
Our technological answer
High-shear mixing technology
- Extreme mechanical breakdown of all particles for complete dissolution.
- Generation of stable fat-water emulsions (homogeneous like milk).
- No more "fish eyes" or powder nests.
Active viscosity management
- Controlled swelling of hydrocolloids and starches.
- Reproducible consistency for exact injection accuracy.
Fat & oil integration
- Enables the injection of beef fat (marbling) or vegetable oils.
- Stable incorporation into the protein matrix.
Standard mixing & process control
Key customer challenges
- Foam formation: air inclusions lead to weight errors and oxidation.
- Temperature rise: brine that is too warm is a microbiological risk and reduces binding.
- Recipe errors: manual dosing leads to flavour variations between batches.
Our technological answer
Vacuum mixing
- Removing air from the brine prevents foam formation ("air-free").
- Prevents oxidation of sensitive ingredients already during mixing.
- Improves uptake capacity in the meat.
Integrated cooling system (double jacket/plates)
- Keeps the brine consistently cold even at high ambient temperatures (LATAM).
- Direct processing of flake ice without blocking the agitator.
Recommended machines
HVM brine mixer: Homogeneous brines, stable emulsions and integrated cooling- HPI injectors: Use the homogeneous brine for trouble-free injection
Frequently asked questions
MAKU Meat Tec
Leinenbrink 10, 33824 Werther (Westf.), Germany
