Usage of tender meat powder
The dosage of 1 tender meat powder should be 0,5% ~1%of the weight of raw materials.
When using tender meat powder, it should be dissolved in proper amount of water before being put into raw materials, and it must not be directly sprinkled into raw materials, because it is not easy to mix evenly.
The activity of papain in tender meat powder is related to temperature, and the optimum temperature is about 60℃. Therefore, only at this temperature can the tenderizing effect be the most obvious and the fastest. If the temperature exceeds 90℃, the protease will lose its activity.
Although it takes a certain time for tender meat powder to act on raw materials, it is usually allowed to stand at room temperature for 15 minutes. If the time is too long, it may cause the raw materials to lose elasticity; If the time is too short, the tenderizing effect will not be achieved.
5. The PH value of tender meat powder is about 7 ~ 7 and 5, but it is difficult to play its role in the environment of excessive acid or alkali, so we should consider whether the raw materials or seasonings contain acid or alkali before using tender meat powder.
It is worth noting that as a new food additive, tender meat powder contains some nitrite, which should not be eaten in excess. Especially in some unqualified "three noes" products, the nitrite content often exceeds the standard, which will cause poisoning if eaten frequently. The staff of the supervision department of the Health Supervision Institute said that catering units must be produced by regular manufacturers and put on record when purchasing tender meat powder. In addition, if you feel that meat tastes tender and not like meat, it may be added too much, and it is best not to eat it.
Main efficacy of tender meat powder
The functional component of tender meat powder is protease, which can partially hydrolyze elastin and collagen in meat, making the meat soft and delicious. At the same time, it can also improve the transformation and utilization rate of protein in meat, and increase the nutritional value.
When meat products enter the human body, protein in meat is mainly decomposed into small units of peptides and amino acids by pepsin secreted by the stomach and trypsin produced by the pancreas. The action principle of protease in tender meat powder is exactly the same as that of pepsin and trypsin, but the sources of protease in tender meat powder are different, one is in animals and the other is in plants. The extraction of protease mostly comes from plant raw materials, such as papaya, ginger, pineapple and so on. Its name is generally based on the extracted raw materials, such as ginger, it is called ginger protease, and papaya is called papain. Take papain commonly used in tender meat powder as an example. Its processing technology is to cut the immature papaya fruit, collect its milk, then get papain through a series of processing, and then add a certain proportion of other adjuvants to make tender meat powder. According to the Manual of Food Additives, the formula of meat tenderizer is 2% papain, 15% glucose, 2% monosodium glutamate and salt.
The advantages of tender meat powder are not only tender effect, but also safe, non-toxic and hygienic. In fact, it advances the hydrolysis of protein in human body, improves the conversion rate and utilization rate of protein, and increases the nutritional value. At the same time, it does not produce any peculiar smell, and can improve the color and flavor of meat.
Side effects of tender meat powder
1, tender meat powder also contains some nitrite, so it is not advisable to use too much tender meat powder to avoid nitrite poisoning;
2. Tender meat powder is not suitable for all meat products. Adding it to meat with old and tough muscles, coarse fibers and low water content can make the meat soft and juicy; However, if it is used in fish and shrimp with high water content and tender meat, it will be counterproductive;
3. The protease preparation in tender meat powder is made of papain, bromelain or Aspergillus oryzae protease. As we know, muscle tissue contains collagen, which is a kind of fibrin. The protein molecule has strong mechanical strength because of the existence of cross-linking bonds. There are two kinds of cross-linking bonds: one has the characteristics of heat resistance; The other has the property of heat resistance. There are many heat-resistant cross-linking bonds in the collagen of young livestock and poultry muscles, which will break when heated, so the muscles of young livestock and poultry are easy to soften after cooking. However, there are many heat-resistant cross-linking bonds in the collagen of old livestock and poultry muscles, which are not easy to break after heating, so the muscles of old livestock and poultry are not easy to soften after cooking. Treating the muscles of old livestock and poultry with tender meat powder is usually to smear the slurry of tender meat powder on the surface of the meat block or soak the meat block, which can hydrolyze the collagen in this kind of muscle and make the muscle soft and easy to cook. What effect does tender meat powder have?