Compound meat tendering salt and meat tendering method

Abstract

The invention provides compound meat tendering salt and a meat tendering method. The compound meat tendering salt is prepared from, by weight, 0.2-2 parts of papain, 0.5-2 parts of calcium gluconate, 2-5 parts of sodium malate, 75-85 parts of starch and 15-25 parts of iodized salt. According to the method, the compound meat tendering salt is prepared into a compound meat tendering salt water solution with the mass concentration of 10-30%, and meat and the compound meat tendering salt water solution are mixed according to the mass-volume ratio of 1 g to 3-5 ml and are salted at the temperature of 40-70 DEG C for 10-20 minutes. Meat tendering treatment is conducted on meat by adopting the compound meat tendering salt, the protein in the meat can be moderately degraded, the implication effect of fiber texture is reduced, the meat density and toughness can be reduced, the salted meat can be easy to shear, elasticity is not lost, and the meat has a good taste.

Description

technical field [0001] The invention belongs to the technical field of salt chemical industry, and in particular relates to a compound tender meat salt and a method for tender meat thereof. Background technique [0002] In daily life, people have a great demand for meat. In the edible quality of meat, the tenderness of meat is an important quality index of meat, and it is one of the traits that consumers care about and value most. Therefore, currently on the market There is also a great demand for meat tenderizers that can achieve the tenderizing effect. [0003] However, the existing meat tenderizers may have poor tenderizing effects, and the meat after tenderizing is stiff and old, or the protein is excessively hydrolyzed during tenderizing, so that the tender meat loses its elasticity, makes the meat too soft, and loses its elasticity. The taste that meat products should have greatly reduces the taste of meat; and the existing meat tenderizers mostly use a single compone...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies in the prior art, the technical problem to be solved by the present invention is: in view of the meat tenderizers in the prior art or the poor effect of tenderizing meat, the meat quality after tenderizing is stiff, or the protein is excessively hydrolyzed during tenderizing, causing the The meat after tenderizing loses its elasticity, the meat is too soft, and the technical problem of losing the taste that meat products should have is to provide a compound tenderizing salt with excellent tenderizing effect and its method for tenderizing meat