| ≥1 piece |
Tranglutaminase Enzyme as “Meat Glue”, has the excellent ability to bond protein-containing foods together . TGase Natural Enzyme for meat is can change the structure and function of protein in food, and then improve food's taste, flavor, texture, appearance etc.
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Appearance |
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White or light yellow powder |
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Enzyme activity |
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100±20 IU/g, 1000IU/g, 2000IU/g |
Usage: Mash the meat, add the seasonings and chill for 12 hours. Dissolve transglutaminase for sausage with a small amount of water and then mix it into the minced meat. Pack the meat separately followed by to vacuum reaction and enema. After drying at about 65℃, cooking is done.
Recommended dosage: 1‰-3‰ of the total material weight
Package:
1.Transglutaminase pack with aluminum foil bag, external use carton packaging.
2.Bag packing specifications：1kg/bag
Shelf life: One year when stored properly.