Bonding minced beef and lean/fat raw materials into a mold for the production of reconstituted beef fat.
Case Details
Industry Needs
Reconstituted beef fat production commonly faces challenges such as weak bonding of minced meat, easy breakage during slicing and hot pot cooking, and poor molding stability; reliance on colloids like carrageenan results in a sticky, viscous texture; excessive use of colloids affects product labeling.
Solution Details Adding transglutaminase promotes cross-linking of muscle proteins, achieving seamless bonding of minced meat, resulting in neat slices that are less prone to breakage during high-temperature hot pot cooking, and eliminating a noticeable sticky texture; utilizing slaughtered minced beef improves raw material utilization and is suitable for large-scale continuous production of beef fat bricks.
