chen lee — Oct 22, 2013
Dear Sir/Madam, good day!
We are the food ingredients manufacturer which located in mainland China, we provide the series food ing…
Dear Sir/Madam, good day!
We are the food ingredients manufacturer which located in mainland China, we provide the series food ingredients in meat application, such as Transglutaminase(Enzyme), Natamycin(Preservative) and so on, which can enhance the tasty and save manufacture cost, pls kind review the below effect for your general idea. It can apply in the cold formed products, sausage, ham, roast beef, bacon wrapped products, salami and the medallion.
1. Catalyzing the combination of casein thus improving the gel strength, improve the tasting.
2. Due to the stable PH value, stronger viscosity of TG, so it can keep the formation after the reconstruction, even cooking, boiling and so on.
3. Increasing the yield rate, decrease the manufacture cost.
4. Catalytic muscle protein cross-linking with some of the low-value meat and enhance their market value.
5. Binding small chunks of meats into a big one (“portion control”), such as in sausages, hot dogs, restructured steaks.
6. Improving the texture of low-grade meat such as the so-called “PSE meat”.
Hope you are interested it. please feel free to contact with me while you have inquiry. I am looking forward to hearing from you soon, thanks
Sincerely
Read more
Dear Sir/Madam, good day!
We are the food ingredients manufacturer which located in mainland China, we provide the series food ingredients in meat application, such as Transglutaminase(Enzyme), Natamycin(Preservative) and so on, which can enhance the tasty and save manufacture cost, pls kind review …
Dear Sir/Madam, good day!
We are the food ingredients manufacturer which located in mainland China, we provide the series food ingredients in meat application, such as Transglutaminase(Enzyme), Natamycin(Preservative) and so on, which can enhance the tasty and save manufacture cost, pls kind review the below effect for your general idea. It can apply in the cold formed products, sausage, ham, roast beef, bacon wrapped products, salami and the medallion.
1. Catalyzing the combination of casein thus improving the gel strength, improve the tasting.
2. Due to the stable PH value, stronger viscosity of TG, so it can keep the formation after the reconstruction, even cooking, boiling and so on.
3. Increasing the yield rate, decrease the manufacture cost.
4. Catalytic muscle protein cross-linking with some of the low-value meat and enhance their market value.
5. Binding small chunks of meats into a big one (“portion control”), such as in sausages, hot dogs, restructured steaks.
6. Improving the texture of low-grade meat such as the so-called “PSE meat”.
Hope you are interested it. please feel free to contact with me while you have inquiry. I am looking forward to hearing from you soon, thanks
Sincerely
Read more
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