Natural Food Enhancers In Meat Ball

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