Natural Food Enhancers In Beef

Preparation of Beef

Ingredients

• beef 100kg
• water 80kg
• salt 0.7kg
• sugar 0.7kg
• water retention agent 1.98kg
• isolated soy protein 1.5kg
• starch 0.4kg
• flavoring 0.8kg
• transglutaminase (TG) 1~1.5kg

Production Process of Beef

• Step 1: mix water retention agent and water, then inject the meat with solution (injection rate reaching 95%~100%)
• Step 2: vacuum tumbling: tumble for 20 mins every 10 mins and keep tumbling for 60 mins to 90 mins till the meat surface is sticky with no water
• Step 3: mix TG with water (1:5), then add the solution to the tumbling machine to tumble for another 5-15 mins (more meat, more time needed)
• Step 4: molding: fill the meat into the casing
• Step 5: reaction: refrigerate for 3-4h and then

Advantages of Using Transglutaminase In Beef

• Cost-effective
• Transform cuts into unified portions with a high-added value
• Water retention
• Structured products are thermo-irreversible