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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