Tender meat powder, also known as pine meat powder, is an auxiliary material that can make animal raw materials soft and smooth without destroying the elasticity of muscle fibers. It is a white powder and a pure natural product. Its main component is papain, which is a loosening agent extracted from papaya. It can properly decompose collagen and elastin in connective tissue and muscle fiber of animal raw materials, and break the connection bonds between some amino acids, thus destroying its molecular structure and greatly improving the tenderness of raw meat.

The main component of tender meat powder is protease, so to understand tender meat powder, we must first understand enzyme. Enzymes are protein produced by organisms with catalytic function, which can decompose complex molecules into small molecules that can be digested and absorbed by organisms themselves. Just like breaking down a building into bricks, cars can carry it. And "enzyme" is "demolition worker". Enzymes have two characteristics: one is high efficiency and fast decomposition speed. Two: specificity, different types of enzymes decompose different substances, such as protease only decomposes protein and amylase only decomposes starch;

Tender meat powder has been widely used in catering industry because of its fast tenderizing speed and obvious effect. However, some masters still have scruples about it, mistaking it as a chemical product, which is not conducive to human health. Therefore, in practical application, it can be less or less, and it can be done without it. As a result, I have been wronged.

Fresh and tender meat starch forms a film on the surface of the meat, so that the gravy and water are not easily lost when the meat is cooked, and naturally there is less firewood and it is tender to eat. After the starch itself is cooked, it also feels slippery. These methods are basically harmless. Everyone is familiar with starch, and protease is basically decomposed after high temperature cooking.

It's just that eating too much starch tends to make you fat, so it's not recommended to thicken every dish.