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
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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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