Tender meat powder, you can turn a piece of old beef and mutton into teeth do not need to use the strength of the soft meat mass, so that a catty of meat to give full play to one and a half kilograms of meat of the actual effect, but also let the meat like make-up, Yongbaojiajian beautiful, of course, suffered from catering establishments and vendors of acceptance and warm welcome. Tenderize meat powder why this great effect, to master its thousands of hills and valleys it.
Tender meat powder, also known as loose meat powder, it is a kind of raw materials that can make the livestock tender and slippery, in addition does not damage the muscle tissue ductility of the adjuvant, creamy white powder, a natural product, its main ingredient is to papaya in the acquisition of the loose agent papain, which can be raw materials for animal connective tissue, muscle tissue in the powder of collagen and fish collagen moderately soluble, so that part of the Carbohydrate intermediate linkage bond rupture, and thus destroy their molecular formula, further improve the tenderness of raw meat and improve its flavor. Because meat tenderizing powder tenderizes faster and is actually effective, it is widely used in the restaurant industry. In many shopping malls, the sales volume of meat tenderizer is second only to chicken essence.
The main ingredient of tender meat powder is trypsin, trypsin can often carry out tenderization of meat food, because it can meat connective tissue and muscle tissue in the structure of the more complex collagen powder, fish collagen to carry out moderate dissolution, prompting them to structure in some of the linkage bond rupture, to a certain level of destruction of its structure, which further improves the tenderness of the meat. In addition it can make the taste of the meat to be improved, and it is safe, environmentally hygienic, non-toxic, and does not cause all the undesirable flavors. The best natural environment for papain to carry out the solubilization of meat food proteins is 65°C, with a pH value in the range of 7 to 7.5. Although in other temperatures (not more than 90 ℃, not less than the room temperature), and other strong acid and alkali category (can not be acidic or alkaline) can also be carried out on the protein solubilization, but the actual effect is not as good as in the best natural environment. Meat texture of the old tough key by the connective tissue in the meat food to the relative density of size, moisture content is how much, the number of elastic chemical fibers of decision-making. Old, dry and hard meat dishes not only taste bad, but are difficult to bite and are not favorable to digestion. However, after the application of trypsin, the quality of meat food is getting softer, juicier and easier to bite, and it can reduce the cooking time of meat, improve the taste of meat and enhance its nutrient content.
Cooking in the use of tenderized meat powder first with warm water to melt the tenderized meat powder, and then cut the finished small meat, stockings high heels put in, mix well, set aside 15 ~ 30Min can be used for cooking. Can also be made into meat food tenderizer, cookie fluffing agent, advanced stocking, oil, health care food, etc., reasonable conversion of the use of protein, to further improve the nutritional content of food, cost control. Beneficial to the digestion of the elderly, children and teenagers, patients.