摘要
通过谷氨酰胺转胺酶(TG)———食品黏合剂和企业生产烤肉时滚揉工艺中提取的盐溶蛋白质粘液进行对比实验,发现用盐溶蛋白粘合火锅肥牛块更好。它既消化了企业生产现有资源,又使肥牛产品得到质量保证。
By the contrastive tests between two kinds of plump beef adhesives,transaminate of glutamine and salt soluble protein ,the flesh binder of salt soluble protein is found good for binding corpulent beef clods of chafing dishes.