Transglutaminase Activa EB for meats - 1kg

Transglutaminase can only be stored in a vacuum environment after opening the bag (away from oxygen)!

Applications : To bind pieces of beef, poultry, pork, etc.
Definition : Transglutaminase (TG) is an enzyme, composed of simple amino acid chains. Very common in nature, its use in food has been the subject of numerous scientific studies throughout the world. ACTIVA® TG is the result of a fermentation process, also used in the manufacture of, for example, beer, wine and cheese, using conventional microorganisms.

Methods of use:

1. So-called "mud" method
The right method for binding a large quantity of small pieces of meat.

• Choose high-quality cuts of meat
• The use of meat pieces of varying sizes is possible
• Add the ACTIVA ® EB powder in several times to the iced water and mix with an electric mixer
• Stir the ACTIVA ® EB into the water to obtain a homogeneous liquid without lumps.
• Add the mixture to your meat, until all surfaces are covered.
• Fill the pieces of meat in specific bags, checking that there are no perforations (preferably use a vacuum packing machine)
• Reserve in the refrigerator after closing the vacuum packaging,
• Let stand to stabilize the "attachment", preferably between 2 ° C and 4 ° C for 12 to 24 hours.
• Then slice your meat

2. Dry addition method

• Add ACTIVA ® EB powder directly to your preparation
• Mold into the shape of your choice
• Let stand to stabilize the "attachment", preferably between 2 °C and 4 °C for 12 to 24 hours.
• Then slice your meat

3. Sprinkling method
The right method for binding large pieces of meat

• Sprinkle ACTIVA ® EB powder on the surfaces of the product
• Mold the shape of your choice, very quickly
• Let rest to stabilize the "attachment", preferably between 2 ° C and 4 ° C for 12 to 24 hours.
• Then slice your meat

Ingredients: Sodium Chloride, Sodium Caseinate, Anhydrous Trisodium Phosphate, Maltodextrin, Transglutaminase and Vegetable Oil.
Packaging: Sold in 1 kg bags with antioxidant tablet