Natural Food Enhancers In Beef
Product: TG-MT
Preparation of Beef
Ingredients
beef 100kg
water 80kg
salt 0.7kg
sugar 0.7kg
water retention agent 1.98kg
isolated soy protein 1.5kg
starch 0.4kg
flavoring 0.8kg
transglutaminase (TG) 1~1.5kg
Production Process of Beef
Step 1: mix water retention agent and water, then inject the meat with solution (injection rate reaching 95%~100%)
Step 2: vacuum tumbling: tumble for 20 mins every 10 mins and keep tumbling for 60 mins to 90 mins till the meat surface is sticky with no water
Step 3: mix TG with water (1:5), then add the solution to the tumbling machine to tumble for another 5-15 mins (more meat, more time needed)
Step 4: molding: fill the meat into the casing
Step 5: reaction: refrigerate for 3-4h and then freeze
Advantages of Using Transglutaminase In Beef
Cost-effective
Transform cuts into unified portions with a high-added value
Water retention
Structured products are thermo-irreversible
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