Email Us

Natural Food Enhancers In Chicken Roulade

  • Natural Food Enhancers In Chicken Roulade
  • Natural Food Enhancers In Chicken Roulade

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

Production Process of Chicken Roulade

  • Step 1: vacuum tumbling (meat, water, water retention agent): tumble for 20 mins every 10 mins and keep tumbling for 60 mins to 90 mins till the meat surface is sticky with no water

  • Step 2: mix TG with water (1:5), then add the solution to the tumbling machine to tumble for another 5-15 mins (more meat, more time needed)

  • Step 3: molding: fill the meat into the casing

  • Step 4: reaction: refrigerate for 6-8h and then freeze

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

Thank you for your attention Yiming Biotech

If you want to know more information about our natural food additives, please fill in the form, we will get back to you as soon as possible.