Enzymatic powder tenderizing method is generally to evenly sprinkle powdered papain on meat, or soak meat in liquid papain for 10 minutes before cooking. Injection before slaughter: Papain is injected 5 ~ 10 minutes before slaughter of livestock, which is distributed throughout the body through blood vessels, resulting in tender and smooth feeling after slaughter.

Post-slaughter injection method, that is, papain is injected with multiple needles before livestock become stiff after slaughter, so that the enzyme is mainly distributed in muscles and concentrated on meat tenderness.

2. In the batch production of steamed bread, fried dough sticks and other foods, the melted water of baking soda powder is often mixed into noodles, which is decomposed into sodium carbonate, carbon dioxide and water after heating, and carbon dioxide and water vapor overflow, which can make the food more fluffy and sodium carbonate remains in the food. Too much baking soda in steamed bread will taste.

This substance is often added to the dough of Cantonese moon cakes.

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The concentration of scooped water is also important. If the concentration of scooping water is too low and the amount of scooping water is too large, the amount of syrup in the dough will be reduced, and the moon cake dough will be "stiff", and the product is not easy to return to oil, soften and deform. If the concentration of water scooped out is too high, the surface color of moon cakes will be heavy, the alkalinity will increase and the taste will become worse.

Tender meat powder can properly decompose collagen and elastin in connective tissue and muscle fiber of animal raw materials, break the connection bonds between some amino acids, thus destroying its molecular structure, greatly improving the tenderness of raw meat and improving its flavor.

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