Application

ProBinder™️ MR 10

  • Name:Terry
  • Position:Meat product engineer
  • Research direction:Study on enzyme preparations, colloids and preservatives for meat products

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:

  1. Reduce waste of minced meat and increase the commercial value of minced meat;
  2. 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

ProBinder™️ MR  Transglutaminase
ProBinder™️ MR Transglutaminase

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:

  1. 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.
  2. PRObinder™-MR should not be mixed with oxidants.
  3. If you need help, please contact our technical service department.
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