Natural Food Enhancers In Chicken Breasts
Product: TG-CK
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
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