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Natural Food Enhancers In Meat Ball

Product: TG-B

  • Natural Food Enhancers In Meat Ball
  • Natural Food Enhancers In Meat Ball

Preparation of Meat Ball


  • beef 350kg

  • pork 200kg

  • fat 100kg

  • salt 15kg

  • complex phosphate 3kg

  • ice water 180kg

  • corn starch 30kg

  • modified cassava starch 30kg

  • sugar 15kg

  • beef flavor 2kg

  • protein pulp 100kg

  • transglutaminase (TG) 2kg

  • curdlan 2kg

Production Process of Meat Ball

  • Step 1: mince beef, pork and fat

  • Step 2: add beef and pork to chopping machine

  • Step 3: add salt, TG, complex phosphate, curdlan and ice water

  • Step 4: chop the meat until the meat becomes sticky

  • Step 5: add protein pulp

  • Step 6: add beef flavor, sugar, starch, water and fat

  • Step 7: shaping

  • Step 8: reaction

  • Step 9: ripening

  • Step 10: refrigeration

  • step 11: finished products

Advantages of Using Transglutaminase In Meat Ball

  • Improve texture and elasticity

  • Prevent splitting

  • Lower cost by reducing the addition of raw material

  • Increase water-holding capacity and yield

  • Reduce syneresis during storage

Thank you for your attention Yiming Biotech

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