Poultry/Chicken Enzymes
Enzymes in Chickenand Poultry Enzymes
Chicken Roulade
Product: TG-CK
Natural Food Enhancers In Chicken Breasts
Chicken Breasts
Product: TG-CK
Preparation of Chicken Roulade
Ingredients
chicken 100kg
water 40kg
salt 0.56kg
water retention agent 0.98kg
isolated soy protein 0.84kg
transglutaminase (TG) 1~1.5kg
Advantages of Using Transglutaminase In Chicken Roulade
Cost-effective
Transform cuts into unified portions with a high-added value
Water retention
Structured products are thermo-irreversible
Preparation of Chicken Breasts
Ingredients
chicken breast 20kg
ice water (a) 8kg
salt 0.2kg
water retention agent 0.34kg
transglutaminase (TG) 0.28kg
ice water (b) 1.4kg
Production Process of Chicken Breasts
Step 1: prepare raw meat
Step 2: mix salt, water retention agent and ice water (a)
Step 3: tumbling: tumble for 1h while taking a 25-min break every 10 mins (4°C, 10rpm)
Step 4: mix TG with ice water (b), then tumble for another 10-15 mins
Step 5: shaping and reaction (4°C, 6h)
Step 6: freezing
Advantages of Using Transglutaminase In Chicken Breasts
Cost-effective
Transform cuts into unified portions with a high-added value
Water retention
Structured products are thermo-irreversible
If you want to know more about amylase for sale, please contact us.
Jiangsu YimingBiological Technology Co., Ltd., founded in August 1998, is a high-tech enterprise integrating R&D, manufacturing and sales. It boasts three modernized factories covering a total area of 175,000 m2 in Jiangsu province. It also has an R&D base with a team of more than 30 professional researchers. The company is now a member of the China Food Additives & Ingredients Association (CFAA) and China Biotech Fermentation Industry Association (CBFIA).
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