| ≥1 piece |
TGase enzyme produced by fermentation from microorganisms, has the advantages of good water dissolution, high pH stability, heat resistance, etc. TGase enzyme is easy to use and applied to improve functional characteristics of meat and protein products in food industry. A bit of TGase enzyme can make bacon product more delicious.
Usage: Mince the lean meat, and place it in the vacuum rolling kneading of -0.08mpa for 3 hours with the slices of fat meat, seasoning, soya protein isolate and other auxiliary materials. Preserve and marinate for 12 hours. The process temperature shall not be higher than 8℃. After adding TG enzyme and mixing evenly, the product is pressed to mold, and cooked at 80℃ for 50 minutes. Cooling, demoulding, freezing, slicing.
Recommended dosage: 3‰-5‰ of the total material weight
Package:
1.TGase pack with aluminum foil bag, external use carton packaging. 2.Bag packing specifications：1kg/bag
Shelf life: One year when stored properly.