Transglutaminase Meat Glue
Transglutaminase meat glueenzyme is an enzyme that is very popular in modern cooks. It is mainly used for two purposes- one is to glue different meats together to achieve special effects (such as modern turducken), another is to create parts of consistent shape and size even cooking for the meat. Transglutaminase meat glue enzyme cross-links glutamine and lysine amino acids, which almost exist in all foods-not only in meat, but also in eggs, nuts or legume proteins.Transglutaminase meat glue enzyme can take effect on any protein that contains glutamine and free amino groups, regardless of whether it is an animal or not.
Sausages
Product: TG-B
Ham
Product: TG-MT
Meat Ball
Product: TG-B
Beef
Product: TG-MT
Transglutaminase Meat Glue Safety
TG Nutrition
For safety reasons, cook the meat evenly, reduce the added value of waste, and improve the appearance of food; Bundle the meat together (such as sausages without casings); Form new meat combinations (such as beef and bacon); Use food to produce special effects (eg meat noodles, meat and vegetable pasta, etc.)
The Taste of TG
TG meat glue enzyme is widely used in the food industry. On the one hand, it can be used in meat products, including beef, chicken, and fish products. For example, in the meatball production process, adding TG meat glue enzyme to the meat paste can make the meatballs more elastic. Adding TG meat glue enzyme to the minced meat, after rolling and kneading and other processes, can produce recombinant steaks and chicken chops, which improves the utilization rate of minced meat and reduces waste. On the other hand, TG meat glue enzyme can be used in noodle products, such as dumplings skin containing TG will be smoother and tougher. In addition, TG meat glue enzyme can also be used in soy products, such as the thousand-page tofu we often eat. Because of the role of TG meat glue enzyme, it has a unique taste and is more elastic than ordinary tofu.
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