Natural Food Enhancers In Meat Ball
Product: TG-B
Preparation of Meat Ball
Ingredients
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
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