| ≥1 piece |
Tranglutaminase Enzyme as “Meat Glue”, has the excellent ability to bond protein-containing foods together. TGase Natural Enzyme for Meat Ball can change the structure and function of protein in food, and then improve meatball's taste, flavor, texture, appearance etc.
Usage: Mince the meat and add ice water, seasoning, protein isolate, starch and other accessories at 4℃.After adding TG enzyme and stirring evenly, they were squeezed to set up the shape in warm water at 50℃ for 20 minutes. When the mold is set, cook it for 20 minutes.
Recommended dosage: 1‰-3‰ of the total material weight
Package:
1.TGase pack with aluminum foil bag, external use carton packaging.
2.Bag packing specifications：1kg/bag
Expiry date: