Meat tenderizer, preparation method, applications and application method

Abstract

The present invention provides a meat tenderizer, a preparation method, applications and an application method, and relates to the technical field of food engineering. The meat tenderizer comprises the following components in percentage by weight: 1-15% of papain, 1-15% of bromelain, 1-15% of glutamine transaminase and the balance of starch. The meat tenderizer of the invention alleviates the problem of the lack of tenderizers in the prior art with good water-retention effect, high water-holding capacity after treatment and low cooking loss rate. The meat tenderizer of the invention can bettermaintain the water-holding capacity of meat, reduce the cooking loss rate and further maintain the good taste of the meat. The meat tenderizer prepared by the method can be applied in the tenderization of meat. Besides, the invention also provides the preparation method of a meat tenderizer and the application method of the meat tenderizer.

Description

technical field [0001] The invention relates to the technical field of food engineering, in particular to a meat tenderizer, its preparation method, application and use method. Background technique [0002] Meat tenderizer is a mixed preparation used to improve the tenderness of meat in the food industry. It can degrade collagen fibers and connective tissue proteins, make meat more tender, simplify the protein structure, and make meat more tender after eating. Easy to digest and absorb. [0003] Current meat tenderizers mainly use papaya juice or pineapple juice as tenderizers to tenderize, or take papain as the main raw material, supplemented with meat tenderizer powder made from other food auxiliary materials. The types of the above two tenderizer enzymes are relatively small, the tenderization speed is relatively slow, and the water retention is poor, resulting in a significant reduction in hydraulic power after treatment, and a large cooking loss rate. Because meat lose...

AI Technical Summary

Problems solved by technology

The types of the above two tenderizer enzymes are relatively small, the tenderization speed is relatively slow, and the water retention is poor, resulting in a significant reduction in hydraulic power after treatment, and a large cooking loss rate. Because meat loses more water, Therefore, the tenderizing effect is not good, and the taste is poor; in addition, because papaya juice and pineapple juice also contain other ingredients, it will affect the taste and flavor of meat products, and papaya juice and pineapple juice are generally ready-to-use and ready-to-use, and cannot be grown. Time saving, not easy to transport

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