How to use Transglutaminase Enzyme (TG enzyme) in Meat products?
(1) Basic process
Add 0.3 to 0.5% of TG enzyme by weight of raw materials.
Raw meat and other ingredients – mixing - enzyme reaction (35 ℃, about 1 hour) - cooking or freezing - canned meat product
(2) Take steaks as example
1. defrost the frozen ground beef
2. pour pickling liquid and smashing
3. add TG enzyme and mix evenly
4. put into forming machine and make reaction for 1 hour at 35℃
5. frozen, sliced and packing
To make other meat product like sausage, ham, meat balls etc:
Mix the minced pork, ground beef and other additives like starch. Flour, milk with TG enzyme solution, then put into forming machine for reaction, non-meat protein and meat protein can be crosslinked.
Transglutaminase Enzyme (TG)
Hamburger, meat bun, canned meat, frozen meat, ham, sausage: Improve elasticity, texture, taste and flavor, extend shelf life
restructured fish, shrimp product: Improve texture and appearance, significantly increase gel strength
Artificial product:Making artificial food
Bakery:Improve texture and more puffed and soft
Protein and milk product:Increase viscosity and texture