The ProBinder™️ MR series is a biological fermentation preparation for fermenting bacteria of the genus Streptococcus mutans. It is an enzyme that catalyzes the internal transfer reaction between proteins, resulting in covalent cross-linking between proteins (or polypeptides). The series can stick all kinds of small minced meat into a whole piece of meat, make steak, pork chops, chicken chops, reconstituted bacon, meat rolls, etc.; improve the low commercial value of minced meat to reduce the production cost of the product, increase the added value of raw materials, reduce Waste meat waste; reconstitute products of different shapes; without lowering the texture of the final product, with good freeze-thaw properties.
Scope of application: meat rolls, steaks (steak, lamb chops, pork chops, poultry)
Features:
- Reduce waste of minced meat and increase the commercial value of minced meat;
- Adding does not change the texture and flavor of the final product, safe and clean;
ProBinder™️ MR10
Small minced meat use process:
Raw small pieces of minced meat→→rolling→→vacuum filling forming→→placement reaction (8-12 hours, 4-10°C)→→quick frozen slice→→finished product
Add 1 part of PRObinderTM-MR100+4 parts ice water before the pan
Storage Conditions:
Keep it cool (preferably frozen or frozen) and dry, away from light. Avoid exposure to air and use or reseal the product as soon as it is opened.
Precautions:
- The amount of PRObinder™ MR series added depends on the formulation of the food and its production process. The recommended amount of small minced meat is 0.8%-1.5% of the raw meat, which is determined experimentally before use.
- ProBinder™️ MR should not be mixed with oxidants.
- If you need help, please contact our technical service department.
