95% + 5% maltodextrine
Meat glue is scientifically known as transglutaminase.
Transglutaminase can be used in a few ways:
Sprinkle: Sprinkle the powder directly onto meat pieces.
Mix: Mix the powder with a small amount of water and brush it onto the meat.
Slurry: Mix the powder into a slurry with 4 parts water.
Add: Add the powder directly into ground meat mixtures.
Apply: Apply some transglutaminase on each side of the protein to bind, press the sides together, and let it rest refrigerated for a few hours.
Recommended usage:
1%, or
3% Transglutaminase + 1% salt
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95% + 5% maltodekstrin
Gam daging dikenali secara saintifik sebagai transglutaminase.
Transglutaminase (TG) adalah enzim yang membantu protein mengikat secara kekal bersama melalui pembentukan ikatan kovalen. TG membentuk polimer protein yang saling berkaitan, tidak larut, dan tidak dapat dipulihkan.
