Problem description:

I want to make the meat tender. Some people say that tender meat powder is used, but I don't know if this kind of thing is harmful to health. What is its composition? How much is appropriate to put each time? Is there anything to pay attention to? Here I thank my friends first. Please don't talk nonsense if you don't know.

Analysis:

The component of tender meat powder is protease, which can partially hydrolyze elastin and collagen in meat, making meat soft and delicious. At the same time, it can improve the transformation and utilization rate of protein in meat and increase the nutritional value. This protease mostly comes from plants, such as papaya and ginger. From this point of view, tender meat powder is a pure natural product, and moderate use will not bring adverse effects on health. However, tender meat powder also contains some nitrite, especially in the "three noes" products that have not passed the inspection, and the nitrite content often exceeds the standard. Therefore, the use of tender meat powder should not be too much to avoid nitrite poisoning.

Tender meat powder is not suitable for all meat products. Adding it to the meat with tough muscles, thick fibers and low water content can make the meat soft and juicy; But if it is used in fish and shrimp with high water content and tender meat, it will be counterproductive. In addition, the following points should be paid attention to when using tender meat powder: First, the dosage is not as much as possible, and it is generally appropriate to use 0.5%- 1% of the weight of raw materials. Second, the time should be appropriate, that is, 15 minutes. If it is too long, the raw material may lose its elasticity and be difficult to form, and if it is too short, the tenderization effect will not be achieved. Thirdly, after using tender meat powder, the best heating temperature is 60℃. If it exceeds 80℃, the effect of tenderizing meat will not be achieved.