Starch and meat tenderizer are not the same.

These are two completely different things. Meat tenderizing powder it's main ingredient is papain, a relaxing agent extracted from papaya. This is a kind of animal raw materials can make the soft and smooth, and at the same time does not damage the muscle fiber elasticity of the adjuvant, white powder, for the pure natural products. And starch is glucose molecules polymerized from corn, sweet potatoes, wild acorns and kudzu root and other starch-containing substances extracted.

Starch in addition to cooking, in all kinds of food processing also plays a big role in the use of starch as ingredients or main ingredients of food are: a variety of vermicelli, tripe, cold noodles, jongzi, vermicelli, vermicelli, ham, rooibos tripe and so on.

Note

1. Tenderizing powder also contains a certain amount of nitrite, the use of tenderizing powder should not be too much, so as not to cause nitrite poisoning;

2. Tenderizing powder is not suitable for all meat products, in the muscle of the old and tough, coarse fiber and lower water content of the meat to add, you can make the meat soft and juicy; but if the water content of the meat, the water content of the meat, the water content of the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat. Higher, tender fish and shrimp, it will be counterproductive.

Baidu Encyclopedia - Starch

Baidu Encyclopedia - Meat Tenderizing Powder