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Preparation of Beef
Ingredients beef 100kgwater 80kgsalt 0.7kgsugar 0.7kgwater retention agent 1.98kgisolated soy protein 1.5kgstarch 0.4kgflavoring 0.8kgtransglutaminase (TG) 1~1.5kg
Preparation of Chicken Roulade
Ingredients chicken 100kgwater 40kgsalt 0.56kgwater retention agent 0.98kgisolated soy protein 0.84kgtransglutaminase (TG) 1~1.5kg
Preparation of Chicken Breasts
Ingredients chicken breast 20kgice water (a) 8kgsalt 0.2kgwater retention agent 0.34kgtransglutaminase (TG) 0.28kgice water (b) 1.4kg
Advantages of Using Transglutaminase In Cheese Products Reduce syneresisIncrease yield between 10%-20%Facilitate slicing processProvide a better structureReduce or replace the usage of emulsifiers or stabilizersCut cost by reducing proteins and other addit...
Preparation of Fish Tofu
Ingredients minced fish 300kgchicken breast 150kgfat meat 100kgISP (paste) 145kgmodified cassava starch 30kgcorn starch 30kgice water 200kgsalt 15kgphosphate 1.5kgsugar 10kgglucose 10kgmonosodium 3kgtransglutamin...
Preparation of Fish Ball
Ingredients minced fish 500kgISP (paste) 420kgsalt 10kgstarch 60kgtransglutaminase (TG) 2kgcurdlan 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...
Preparation of Scallops
Preparation of Basa Fish
Ingredients basa fish 100kgwater retention agent 4kgsalt 0.5kgice water 95.5kg
Characteristics Of TG-H High Activity Transglutaminase