Tranglutaminase Enzyme as “Meat Glue”, has the excellent ability to bond protein-containing foods together. TGase Natural Enzyme for Meat Ball can change the structure and function of protein in food, and then improve meatball's taste, flavor, te
Product Details
Mince the meat and add ice water, seasoning, protein isolate, starch and other accessories at 4℃. After adding TG enzyme and stirring evenly, they were squeezed to set up the shape in warm water at 50℃ for 20 minutes. When the mold is set, cook it for 20 minutes
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