Transglutaminase

Transglutaminase is an enzyme that catalyzes reaction between proteins, producing the connection of one to each other.
It works like glue for protein rich foods. And it does not need to heat it!
Transglutaminase is digested in the stomach as the rest of proteins.
In this way, it can be possible to prepare filled meat that does not break when still raw.
Or minced meat steaks with no flour (gluten) neither egg (allergy) that does not break at cooking it.
Or maybe pork and beef mixed steaks!

Once again, the limit is your imagination as cook!

Recommended concentration and time of use:
Glue-mass: 5-10 g transglutaminase per 100 ml of water
The mass must be rapidly used, in 30 min, to produce the desired form of final product.
It can be spread as well as powder on top of the wet meat surface (or fish) to glue.

Reaction time: 12-24 h in the fridge (apply some pressure to assure contact between the two surfaces) or 45 min- 1 h at 40 celsius. After reaction time, prepare the meat over 60 celsius.

The higher concentration and the longer reaction time, the harder results in the final product

N.B.: To be stored below 5 Celsius degrees!

Price:

- 250 g bag: 72,50 €
- 100 g bag: 32,00 €
- 50 g bag: 18,00 €

Price includes VAT (Finnish ALV)