The main component of tender meat powder is papain or bromelain, and the enzyme is a kind of protein, which can decompose the crude protein fiber in the middle of meat, make the crude fiber of meat become soft fine fiber, and the meat quality will become smooth and tender. So it's called tender meat powder. Because it takes time for tender meat powder to decompose protein fiber, it needs to be mixed with meat 15 minutes in advance to be effective.

The function of starch is to absorb and retain a lot of water, so that the water can wrap the meat, so that the meat will not lose too much water during cooking, resulting in a smooth and tender effect. Because starch dissolves quickly, it can be adjusted immediately when used.

As for Texian No.1, I don't know what brand you want to make, but judging from the name, it's probably for seasoning.