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Meat tenderizer

A technology for loosening meat powder and meat, which is applied in application, food preparation, food science and other directions, can solve problems such as residual alkaline taste and affect taste, and achieve the effect of easy digestion and absorption, and improving edible value.

Inactive Publication Date: 2012-03-07
广东百味佳味业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the solution of sodium carbonate salt is alkaline, also exists the shortcoming that makes after its treatment strong alkaline taste, affects edible mouthfeel

Method used

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  • Meat tenderizer
  • Meat tenderizer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A loose meat powder comprises the following raw materials in parts by weight: 85 parts of table salt, 10 parts of starch, 3 parts of sugar, 1 part of papain, and 1 part of sodium hexametaphosphate. The raw materials are mixed and stirred to obtain a finished meat loose powder.

Embodiment 2

[0042] A loose meat powder, comprising the following raw materials in parts by weight: 80 parts of table salt, 8 parts of starch, 4 parts of sugar, 1 part of bromelain, 1.5 parts of papain, 1 part of ficin, 1 part of sodium hexametaphosphate, and sodium tripolyphosphate 0.5 part and 0.5 part of sodium pyrophosphate, mix and stir the above raw materials to obtain the finished product of loose meat powder.

Embodiment 3

[0044] A loose meat powder, comprising the following raw materials in parts by weight: 88 parts of table salt, 12 parts of starch, 5 parts of sugar, 0.5 parts of bromelain, 1.5 parts of papain, 0.5 part of ficin, 1 part of sodium tripolyphosphate, and the above raw materials are mixed , stir, and make the finished product of loose meat powder.

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PUM

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Abstract

The invention, belonging to the technical field of tenderizing agent of meat, particularly relates to meat tenderizer, comprising the following ingredients: 80-90 weight portions of salt, 8-12 weight portions of starch, 3-5 weight portions of sugar, 1-3 weight portions of protease, and 1-2 weight portions of composite phosphate. The meat tenderizer makes meat fresh, tender, smooth, delicate, juicy, and easy to digest, and improves the edible value of the meat.

Description

technical field [0001] The invention belongs to the technical field of tenderizers for meat, and in particular relates to loose meat powder. Background technique [0002] Loose meat powder, also known as "tender meat powder", is widely used in the catering industry to make meat products smooth and tender, soft and full in shape. [0003] Traditional meat tenderizers in my country generally use baking soda, borax or starch (raw flour, soybean flour). The disadvantage is that baking soda and borax are chemical substances that will destroy the nutritional content of meat. It will leave a strong alkaline smell and peculiar smell; while starch (raw flour, soybean flour) mainly plays a simple role in water retention, it is only "lubricated" but actually cannot be "tenderized", and some need to be dissolved in water before use. The lower the value, the poorer the tenderizing effect. [0004] Also have use protease as meat tenderizer, utilize protease to carry out partial hydrolysis...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/30A23L13/40
Inventor 王胜利
Owner 广东百味佳味业科技股份有限公司
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