Chicken and pork are mostly preserved without edible powder and pine meat powder. Only beef with strong toughness and fiber can be marinated with edible powder or pine meat powder;

Braised chicken: salt 5g, pepper 1g, monosodium glutamate 2g, egg white 1g, proper amount of raw flour, marinated with raw oil.

Pork: three to five grams of raw powder and three grams of edible powder.

Beef: use one egg white, light soy sauce, flour 8- 10g, salt 7-8g, cover with oil and keep.

Effects of marinades such as rice flour and tender meat powder on nutritional components;

Most meat needs to be salted before cooking. Pickling is a seasoning method aimed at improving the characteristics of raw materials. Pickling can make raw materials delicious, fragrant, greasy, tough, smooth and crisp, and eliminate peculiar smell. In order to achieve these goals, some people will use additives and seasonings in the pickling process. These food additives and seasonings have both positive and inevitable negative effects!

The fiber cups of meat and chicken marinated with edible powder and edible alkali (alkaline water) soften, the mucilage between fibers melts, the meat becomes soft, a large number of hydrophilic groups of protein are exposed, hydration is enhanced, and the meat naturally becomes soft, which greatly reduces the toughness of the meat, improves the tenderness and smoothness, and can enhance the appetite. However, these additives are alkaline when exposed to water and have a destructive effect on vitamins!

Tender meat powder can also effectively remove toughness because tender meat powder has an active proteolytic enzyme. When added to meat, enzymes become active, properly degrade collagen and elastin in muscle, break a certain number of chemical bonds in these protein structures, destroy the original complex structure to some extent, reduce toughness, and make meat tender, smooth and delicious!