INDUCED MATURATION
PICKLE + CANDY NO COOKING
INDUCED MATURATION EXPLAINED
Induced Maturation is our revolutionary patented process using Focused Ultrasounds Waves to enhance the physical properties of raw ingredients, retaining moisture reducing shrinkage causing increased product yield, while tenderizing.
TENDERIZING PROCESS
The ultrasound waves gently penetrate the meat, massaging and relaxing the myofibril fibers resulting a tender product. The entire process is performed between 35ºF to 85ºF.
Induced Maturation, does not cook any raw ingredients!
Using waveco® and it’s ground-breaking technology of induced maturation significantly reduces the pickling and fermentation time required due to the waves acceleration perforation process, injecting the liquid through the fibers without cooking. This helps maintain integrity and nutrition of the vegetables.
This process can also be applied in candying fruit or macerated fruits with a variety of liquors.