Turkish Doner Kebab, originated from the Ottoman Empire, is famous for its vertically roasted layers of marinated meat (commonly lamb, beef, or chicken).
Its uniqueness lies in:
Layered Texture: Alternating lean meat and fat create a balance of tenderness and juiciness.
Flavorful Spices: Traditional spices like cumin and paprika infuse the meat during slow roasting.
Crispy Outside, Juicy Inside: A caramelized outer layer promotes the moist inner meat.
However, traditional methods face challenges:
Meat tends to break apart during cooking, affecting presentation.
Moisture loss affects taste, especially after freezing or reheating.
Difficulty in creatively using meat trimmings or combining plant-based ingredients.
II. The Revolutionary Role of TG Enzyme
Our TG enzyme certified by HALAL is fermented from the microorganism,catalyse the cross-linking of proteins which can be perfectly used in Doner Kebab:
1. Enhanced Meat Stability
Stronger Meat-Fat Binding: Prevents separation during roasting, improving texture.
Uniform Dense Structure: Reduces air pockets,Promotes even heating and avoids dry spots.
Flexible and innovative ingredients: supports the combination of meat and plant-based proteins, enabling the development of hybrid flavor products.
2. Moisture Retention and Quality Improvement
Long-Lasting Juiciness: Minimizes water loss, maintaining tenderness even after freezing.
Clean Label Solution: Replaces phosphates, avoids any metallic aftertaste and meets health trends.
Reduced Waste: Increases the utilization of meat trimmings, lowering production costs.
3. Processing and Production Forms Innovation
Precision slicing: improves meat firmness, enabling thin cuts without crumbling, suitable for various cooking scenarios.
Creative shaping: customizable into unique forms, meeting the visual and experiential demands of high-end dining.
Freeze-resistant and storage-friendly: pre-formed products retain their shape and texture even after frozen storage.
Conclusion
Turkish kebabs have combined traditional methods with modern food science by using TG enzyme technology. This breakthrough solves long-standing problems like moisture loss and crumbling texture, while halal certification of TG enzyme likes a bridge to help businesses reach global markets. From street food to a worldwide favorite, TG enzyme technology not only keeps the cultural heart of Turkish kebabs alive but also improves quality, creates new shapes, and supports sustainable growth. This innovation breathes new life into a thousand-year-old dish.
