| ≥1 piece |
As an enzyme, Transglutaminase (TG) can catalyze the reaction of transamination. TG has the excellent ability to glue meat and protein foods together, and can improve the function and properties of food's proteins, and enhance the taste and texture of food.TG has the advantages of good water dissolution, high PH stability, safety in use and heat resistance, etc.
Usage: Grind the meat, place it with soya protein isolate and ice water in a vacuum of -0.08mpa for 2 hours. The process temperature shall not be higher than 8℃.Dissolve TG enzyme with water, and then add to the meat and stir well. Pack with vacuum bag and place in the ambient temperature below 12℃ for 2 hours for reaction. After freezing 12 hours in -35℃, slice it.
Recommended dosage: 1%-1.5% of the total material weight
Product Information
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Product |
TGase |
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Appearance |
White or light yellow powder |
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Enzyme Activity |
100±20 u/g, 1000 u/g, 2000 u/g |
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Package |
Aluminum foil bag |
1kg/bag |
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Shelf life |
One year when stored properly |
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