While criticisms from some experts on the overdose of seasonings by some chefs have yet to die down, there is now the misuse of condiments, the more serious of which is the misuse of custard powder and meat tenderizer.

Custard powder and meat tenderizer are condiments that have only been widely used by mainland chefs in the last decade. I found that many chefs are still not clear about the performance of custard powder and tenderized meat powder, because they are usually most of them just by feeling in the use, no matter what the fried dishes (mainly meat dishes), have to use custard powder or tenderized meat powder, as if they do not use them can not do a good job of cooking as if. In fact, some dishes with these two (or one of) adjuvants, not only to achieve the desired results, but will destroy the flavor characteristics of the dishes, and cause adjuvants waste.

The author of the following will be custard powder, tenderizing powder composition, nature, role and its use of experience is introduced to you.

The custard powder, which is a mixture of garnish, yellowish powder, with a strong milky and fruity flavor, the Department by the loosening agent, stabilizer, food flavor, food coloring, milk powder, starch and filler combination. Custard powder was originally used to make pastries and puddings in Western cuisine, and was later introduced by chefs in Hong Kong before being used in Chinese cooking.

The custard powder has four major advantages: one is to increase the aroma, can make the products produce a strong milky and fruity flavor; the second is to increase the color, adding custard powder in the paste can produce bright yellow; the third is to increase the crunchy and can make the products shaped, in the puffed category of the paste by adding custard powder, by frying the products after the crispy and not soft, beautiful form; four is to enhance the viscosity of the thickening of some dishes by adding custard powder, can produce Viscosity, with good thickening effect and good transparency of the gravy.

The custard powder has the above advantages, but in practice we should find out what dishes need to use, how much should be used? If not used properly, the advantages of custard powder will become disadvantages under certain conditions. For example, in the production of the need to maintain the original flavor of the raw material fried dishes, if the crisp paste to add a large number of custard powder, although it can increase the color and crispness of the dishes, but the milky and fruity flavor will cover the original flavor of the raw material, so that the dish loses its characteristics. In fact, the cooking of such dishes can be avoided by using another puffing agent and adding color enhancers. In addition, in the fish, shrimp, crab meat code taste sizing when adding custard, into the dish will certainly lose the fish, shrimp, crab meat, the original flavor, and even make the taste to become unorthodox.

The amount of custard powder used for different dishes can be referred to as follows:

1?Custard powder is used for the raw materials of the dishes, mainly lemon juice, juice and Hong Kong-style sweet and sour sauce dishes, the amount of raw materials per 500 grams of 5 grams of custard powder is appropriate. The production of garlic ribs, you can increase the amount of custard powder, put about 15 grams appropriate.

2? Custard powder for dish thickening, the amount of proportion is every 500 grams of raw materials to add 2 to 5 grams of custard powder, and to be used with water starch and uniform at the same time.

3?Custard powder is used in the modulation of crisp paste, can be added to the paste of 15% custard powder.

Tenderizing powder, also known as loose meat powder. This is a kind of animal raw materials can make the soft and smooth, but at the same time does not damage the muscle fiber elasticity of the adjuvant. Tender meat powder is white powder, pure natural products, its main ingredient is extracted from papaya in the loosening agent - papain, which can be animal raw materials connective tissue, muscle fibers in the appropriate decomposition of collagen and elastin, so that part of the amino acids between the connecting bond is broken, thus destroying their molecular structure, which greatly improves the tenderness of raw meat. Greatly improve the tenderness of raw meat, and make its flavor improved.

While we all know the role of tenderizing powder, but some cooks do not know the amount of tenderizing powder, the use of methods, yardage time, and so on, and even a one-sided view, more tenderizing powder can shorten the marinade time, so they are often a large number of doses of the use of powder, or in the over-acidic environment (raw materials in a large number of vinegar or ketchup) and over-alkaline environment (raw materials in the code has a large number of food powder or alkali) use of tenderizing powder. ) using meat tenderizer. In addition, because the papain contained in the tenderized meat powder only accounts for 2%, the remaining 98% are salt, sugar, starch and other fillers, so when the raw material is added too much tenderized meat powder, it will make the flavor of the intermediate fillers to appear, thus masking the freshness of the raw material itself. As we all know, tender meat powder should be used for muscle old tough, thicker fiber and lower water content of animal raw materials, while some of our chefs are often more tender, higher water content of fish, shrimp meat used in large quantities, the result is often counterproductive, and even destroy the flavor of the dish.

We are here to call for the correct use of tenderizing powder, is to ask you to master the following five keys:

1?Tenderizing powder should be used in the weight of the raw material 0.5% ~ 1% is appropriate.

2?The use of tenderizing powder, it should be dissolved in the appropriate amount of water, and then into the raw materials, can not be directly sprinkled into the raw materials, because it is not easy to mix evenly.

3?The activity of papain contained in meat tenderizing powder is related to the temperature, and the optimal temperature is about 60 degrees Celsius. Therefore, only at this temperature tenderizing effect is the most obvious, but also the most rapid. If the temperature exceeds 90℃, the protease will lose its activity.

4?Although the meat tenderizing powder on the raw material to produce the effect of a certain period of time, but generally at room temperature can be left for 15 minutes. If the time is too long, it may cause the raw material to lose elasticity; if the time is too short, and can not play the effect of tenderization.

5?Tenderizing powder on raw materials to play a tenderizing effect of the PH value of about 7 ~ 7.5 range, and in too acidic or alkaline environment, tenderizing powder is difficult to play a role, so we use the tenderizing powder before the use of raw materials or seasonings should be considered whether the acid-containing or alkaline.

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