Adding 0.3-0.5% triglyceride equivalent to the weight of raw materials.

Raw meat is processed (boiled or frozen) after enzymatic reaction (35℃, 1 hour) and canned.

(2) For example

Steak making: firstly, the frozen minced beef is thawed, shaped, injected with pickling solution, minced, then added with enzyme solution, stirred evenly, pressed into a molding machine for molding, reacted at 35℃ for about 65,438+0 hours, frozen, cut into pieces and packaged to obtain small pieces of finished steak.

Make other meat products (such as ham sausage, hamburger, meatballs, steamed dumplings, etc.). ): Mix minced pork and minced beef with other raw materials such as starch, flour and milk powder. The non-meat protein and meat protein were crosslinked by enzyme solution molding reaction. (1), basic technology

TG equivalent to the weight of raw materials 1% was added.

The surimi or shrimp surimi is pretreated by mixed enzyme reaction (35℃, about 65438 0 hours), frozen and canned.

(2) For example

Processing shrimp slices. Thawing, shelling and cleaning the frozen shrimps, mincing them in a meat grinder with a hole diameter of 3mm, and then adding salt and enzyme solution which are 3% and 65,438+0% of the raw materials respectively. After fully mixing and reacting, it was pressed into 2mm thick shrimp slices. According to the general application process of TG, TG can also be used to produce various foods, as shown in the following table:

Main functions of the target product

Keywords meat burger, meat bag, canned meat, frozen meat, model meat,

Soaking meat improves elasticity, texture, taste and flavor, improves meat flavor and prolongs storage time.

Tibet period

Fish paste and shredded fish products improve texture and appearance, and obviously increase gel strength.

Shrimp paste improves texture.

Collagen imitates shark's fin to simulate food.

Wheat baked goods improve texture and increase volume.

Soybean Mapo tofu and fried tofu improve texture and prolong shelf life.

Mineral absorption enhancers for vegetables and fruits improve the absorption of minerals in the intestine.

Fat, oil,

Protein solid fat is a substitute for pork, which has good texture, taste and flavor.

Plant protein powder forms jelly with good texture and taste.

Condiment Condiment improves taste and flavor.

Protein jelly and protein jelly improve strength.

Rice and glutinous rice increase the viscosity and keep the original taste and texture during storage.

Milk protein milk increases viscosity.

The TG series food additives for preventing brittle desserts from softening belong to bioactive products, and should be sealed at low temperature (below 10℃) to prevent moisture absorption and long-term exposure to air.

When applied, the enzyme should be evenly dispersed and stirred in the system. For the system with low water content, the enzyme can be evenly dispersed in water first, and then added to the application system.

The amount of TG added depends on the formula of food and its production technology, so please determine it through experiments before use.