Product description
Transglutaminase often referred to as Meat Glue or Activa is an enzyme with the ability to cross-link proteins. Easy to handle, with no effect to flavour, it is used in the kitchen as a Meat andFish Glue. Produced by a microbial fermentation of a naturally occurring organism. More than a few forms of Transglutaminase are found in animal and plant sources. Use on all meats and fish. Easy to handle with no effect on flavour. Strong binding by cross-linking of protein molecules. Applicable for to any extent further processing such as smoking, coating, heating or freezing after binding is complete. Build terrines from fish or meat trims so as to slice perfectly every time Seal stuffing inside chicken breasts – guaranteed not to leak out. Packaged in modified atmosphere conditions to ensure freshness and quality. How to use: Dosage 8 – 15g per kg of final product. Apply the Meat Glue powder to the pieces of meat you need to bond. This can be done by sprinkling the powder directly onto the meat pieces, however, mix the powder with a small amount of water and brush onto the meat. After applying the Meat Glue remove any air pockets between the bonding surfaces and tightly push the meat together, the use of a vacuum pack is ideal to ensure a tight fit or however roll the products in a plastic wrap. Putting a weight on top of the pieces to be glued is a good technique, then allow the product to stand in the fridge undisturbed tightly wrapped for 4 hours. Storage Conditions: Please store in dry, cool conditions and not in direct sunlight. Use product as soon as conceivable after opening. If in case you have any remaining product be sure you tightly reseal the opened sachet and container, then store below 5 degrees either in the fridge or freezer. Shelf life of 12 months. Ingredients: Sodium Caseimate (E469), Maltodextrin, Transglutaminase and Sunflower Lecithin (E322). Country of Origin: Spain Packed in the United Kingdom
Ingredients
Sodium Caseimate (E469), Maltodextrin, Transglutaminase, Sunflower Lecithin (E322)
Use on all meats and fish
Easy to handle with no effect on flavour. Strong binding by cross-linking of protein molecules.
Packaged in Modified Atmosphere conditions to ensure freshness and quality.
Applicable for to any extent further processing such as smoking, coating, heating or freezing after binding is complete.
Build terrines from fish or meat trim so as to slice perfectly every time. Seal stuffing inside chicken breasts – guaranteed not to leak out.
