uncooked starch
Raw flour does not refer to any kind of starch. Raw flour is a term that often appears in mainland recipes and Hong Kong-style recipes, and it is mostly used for hooks. The raw flour used in Chinese mainland and Hongkong is corn flour, while the flour commonly used in Taiwan Province Province is Taibai. In China cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, besides making the food taste smooth.
What do you know about tender meat powder?
Tender meat powder, also known as tender meat crystal, is mainly used to partially hydrolyze elastin and collagen in meat by protease, making meat products taste tender but not tough, delicious and fragrant. Because of its fast tenderizing speed and obvious effect, it has been widely used in catering industry. 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.
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. It's like someone is only responsible for removing walls and someone is only responsible for removing windows in demolition.
After meat products enter human body, protein in meat is mainly decomposed into small units of peptides and amino acids by pepsin secreted by stomach and trypsin produced by pancreas. The action principle of protease in tender meat powder is exactly the same as that of pepsin and trypsin, but the sources of protease in tender meat powder are different, one is in animals and the other is in plants. At present, the extraction of protease mostly comes from plant raw materials, such as papaya, ginger, pineapple and so on. Its name is generally based on the extracted raw materials, such as ginger, which is called ginger protease, and papaya is called papain. Taking papain commonly used in tender meat powder as an example, its processing technology is to cut immature papaya fruit, collect its milk, and then get papain through a series of processing, and then add a certain proportion of other accessories to make tender meat powder. According to the instructions of food additives, the formula of meat tenderizer is papain 2%, 15% glucose, monosodium glutamate 2% and salt.
The advantage of tender meat powder is not only tender effect, but also safe, non-toxic and hygienic. In fact, it advances the hydrolysis of protein in human body, improves the transformation rate and utilization rate of protein, and increases the nutritional value. At the same time, it does not produce any peculiar smell, and can improve the color and flavor of meat.
Of course, we also need to pay attention to some details in the use process, in order to achieve twice the result with half the effort. One is that the optimum temperature of papain in tender meat powder is 65℃, and it loses its activity when it exceeds 80℃. Secondly, to give tender meat powder enough time, it is difficult to achieve the tender effect when cooking. Thirdly, the tender meat powder is dissolved in ginger and onion water and coded, and the effect is better. Fourthly, the more tender meat powder is added, the better. If the raw materials are decomposed too much, it is definitely not conducive to meat.
It is worth noting that tender meat powder is good, but it is not omnipotent. When we are cooking, mastering the oil temperature and heating time after cooking will affect the meat quality of the dishes when they are finally served. Of course, these factors need to be constantly summarized in our work.