The ingredients of tender meat powder on the market are very complicated. In addition to starch and protease, it also contains nitrite which makes meat pink and not perishable, alkaline substances such as sodium carbonate which can promote the combination of protein and water, phosphate which can keep water, salt and spice powder, umami agents such as sodium glutamate and sodium nucleotide, and even various red pigments, flavoring agents and sweeteners which can color meat.
Phosphate can activate protease in meat, destroy muscle fiber and make beef tender; Protease is a common component of tender meat powder, which can improve the tenderness of meat. Nitrite can inhibit the growth of Botox and make the color brighter. This is harmful to health.
Extended data
Fresh fruit can also be tender meat;
Beef treated with papaya, kiwi fruit and pineapple pulp is obviously tender than beef without any treatment, even tender than beef treated with tender meat powder. Especially beef tenderized by papaya and pineapple, the effect is very good. Beef muscle fiber tenderized by fruit is particularly easy to break, while beef without any treatment is not easy to tear and break.
It is suggested to choose fruits according to different seasons and mash them to make the meat tender. Your tender meat is safer, healthier and more secure. The pulp treated by beater is more uniform and delicate, and the tenderizing effect will be better. If you like the taste of fruit, you can directly use fruit pulp cook the meat, which can increase the aroma of meat. If you don't like it, you can also wash the meat a little before cooking.
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