The ProBinder™️ MR series is a biological fermentation preparation for fermenting bacteria of the genus Streptococcus mutans. It is an enzyme that catalyzes the internal transfer reaction between proteins, resulting in covalent cross-linking between proteins (or polypeptides). The series can stick all kinds of small minced meat into a whole piece of meat, make steak, pork chops, chicken chops, reconstituted bacon, meat rolls, etc.; improve the low commercial value of minced meat to reduce the production cost of the product, increase the added value of raw materials, reduce Waste meat waste; reconstitute products of different shapes; without lowering the texture of the final product, with good freeze-thaw properties.

Scope of application: meat rolls, steaks (steak, lamb chops, pork chops, poultry)

Features:

1. Reduce waste of minced meat and increase the commercial value of minced meat;
2. Adding does not change the texture and flavor of the final product, safe and clean;

ProBinder™️ MR20

Large meat block use process:
Raw material small pieces of meat → → smearing → → vacuum filling and forming → → placing reaction (2-6 hours, 4-10 ° C) → → quick-frozen slice → → finished product
   Drying the ProBinder™️ MR200 in the meat joint surface

Storage conditions:

Keep it cool (preferably frozen or frozen) and dry, away from light. Avoid exposure to air and use or reseal the product as soon as it is opened.

Precautions:

1. The amount of ProBinder™️ MR series added depends on the formulation of the food and its production process. The recommended amount of small minced meat is 0.8%-1.5% of the raw meat, which is determined experimentally before use.
2. ProBinder™️ MR should not be mixed with oxidants.
3. If you need help, please contact our technical service department.