The main component of meat tenderizer is protease, so to understand meat tenderizer, you must first understand enzymes. Enzymes are organic substances with catalytic functions produced by organisms. They can break down molecules with complex structures into small unit molecules that can be digested and absorbed by organisms themselves. Just like dismantling a building into bricks before a car can move it. And "enzyme" is the "demolition worker".

Enzymes have two characteristics: one: high efficiency and fast decomposition speed. Two: Specificity. Different types of enzymes break down different substances. For example, protease only breaks down protein, and amylase only breaks down starch. This is just like during demolition, some people are only responsible for tearing down walls, while others are only responsible for tearing down windows.

Extended information:

1. Instructions for use

1. The dosage of meat tenderizer powder should be 0.5% to 1% of the weight of the raw materials.

2. When using meat tenderizer powder, you should first dissolve it in an appropriate amount of water and then add it to the raw materials. Do not sprinkle it directly into the raw materials, because it will not be easy to mix evenly.

3. The activity of papain contained in tender meat powder is related to temperature, and the optimal temperature is about 60°C. Therefore, only at this temperature is the tenderization effect most obvious and fastest. If the temperature exceeds 90°C, the protease will lose activity.

4. Although it takes a certain amount of time for the meat tenderizer powder to have an effect on the raw materials, it is generally sufficient to leave it at room temperature for 15 minutes. If the time is too long, the raw materials may lose elasticity; if the time is too short, the tenderization effect will not be achieved.

5. The pH value for meat tenderizer to tenderize raw materials is about 7 to 7.5. However, in an environment that is too acidic or too alkaline, it is difficult for meat tenderizer to work, so we Before using meat tenderizer, you should consider whether the raw materials or seasonings contain acid or alkali.

2. Main functions

The functional component of meat tenderizer powder is protease, which can partially hydrolyze the elastin and collagen in the meat, making the meat tender and delicious; At the same time, it can also improve the conversion and utilization of protein in meat and increase nutritional value.

When meat products enter the human body, pepsin secreted by the stomach and trypsin produced by the pancreas break down the protein in the meat into small units of peptides and amino acids. The principle of action of protease in meat tenderizer is exactly the same as that of pepsin and trypsin, except that the source of protease in meat tenderizer is different, one is in animals and the other is in plants.

Protease extraction is mostly from plant raw materials, such as papaya, ginger, pineapple, etc. Its naming is generally based on the raw materials extracted. For example, if it is extracted from ginger, it is called ginger protease, and if it is extracted from papaya, it is called papain.

Take papain commonly used in meat tenderizer powder as an example. The processing technology is to cut the immature papaya fruit, collect its milk, and then obtain papain through a series of processes, and then add a certain proportion of it. Other auxiliaries are used to make meat tenderizer powder. According to the "Food Additive Manual", the formula of meat tenderizer is 2% papain, 15% glucose, 2% MSG and salt.

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