Solution：Transglutaminase 

Application: 1.Fat cattle, fat sheep meat glue recombination.2.bionic meatballs, bionic patties, vegetarian meat pieces, vegetarian meat grains, vegetarian ham sausage, thousand pages tofu, bionic beef and bionic chicken and other processing production3.Beef, sheep, chicken, pork sausage, sausage, sausage, kiss sausage

Solution details: In the process of slaughtering and processing meat products, a large number of meat by-products will be produced, such as boning minced meat, meat residue, etc., which will not only cause great economic losses to enterprises, but also cause environmental pollution due to improper or untimely disposal.At present, most of the large processing plants use chemical adhesives or colloidal adhesives to improve the utilization of meat scraps, resulting in cooking or cutting process prone to cracking and other adhesive weak, or adhesive line obviously affect the appearance of products, and too many chemical agents lead to food safety and a series of problems.By using the characteristic of covalent crosslinking of protein by glutamine transaminase (TG), the protein of ground meat can be cross-linked naturally and the added value of the product can be increased.the added amount of raw meat can be reduced, the added amount of soybean protein isolate, starch and water can be increased, and the production cost can be reduced.increase the product yield, and significantly improve the elasticity and taste of meat.In addition, it can reduce the degree of ice crystal production after freezing.