Natural Food Enhancers In Fish Ball
Product: TG-B
Preparation of Fish Ball
Ingredients
minced fish 500kg
ISP (paste) 420kg
salt 10kg
starch 60kg
transglutaminase (TG) 2kg
curdlan 3kg
* How to make ISP paste?
ISP: ice water: soybean oil=1:5:0.6 (add water and soybean oil first, then add ISP and stir together)
How to Make Fish Balls with Transglutaminase
Step 1: add fish meat to tumbling machine to mince (30-60s)
Step 2: add salt, TG, curdlan and phosphate, then keep tumbling until the meat becomes sticky (60-90s)
Step 3: add ISP paste and then keep tumbling (60-90s)
Step 4: add starch and then keep tumbling (60-90s)
Step 5: keep fish balls under 40°C-45°C for 20mins
Step 6: put fish balls in boiled water for 7mins
Step 7: cool and freeze
Advantages of Using Transglutaminase In Fish Ball
Improve texture and elasticity
Prevent splitting
Reduce cost by reducing raw material
Increase water-holding capacity and yield
Reduce syneresis in storage
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.