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Salt-free tenderizer and making method and application method thereof

A production method and technology of meat tenderizer powder are applied in the field of salt-free meat tenderizer powder and seasoning powder, which can solve problems such as human health hazards, and achieve the effects of enhancing deliciousness, improving nutritional value and smooth meat quality.

Inactive Publication Date: 2019-05-14
BEIBU GULF UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even if used in small amounts, long-term consumption can still cause harm to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Raw materials are prepared according to the following parts by weight: sugar palm powder 50g, yeast extract 50g, egg white powder 20g; all raw materials are fully mixed according to the proportion and set aside. Put the mixed meat tenderizer powder in a container, add 200g of the meat tenderizer powder weight, and warm water at 25°C to make a thin paste, then pour it into the cut meat slices or shredded meat, mix well, and let it stand It can be used in 15 minutes. Generally, the amount of tender meat powder matches the spare meat, so that all the meat noodles are covered with tender meat powder.

Embodiment 2

[0030] Raw materials are prepared according to the following parts by weight: sugar palm powder 100g, yeast extract 30g, egg white powder 20g; all raw materials are fully mixed according to the proportion and ready for use. Put the mixed meat tenderizer powder in a container, add 300g of meat tenderizer powder weight, and warm water at 30°C to make a thin paste, then pour it into the sliced ​​meat or shredded meat, mix well, and let it stand It can be used in 25 minutes. Generally, the amount of tender meat powder matches the spare meat, so that all the meat noodles are covered with tender meat powder.

Embodiment 3

[0032] Raw materials are prepared according to the following parts by weight: sugar palm powder 100g, yeast extract 20g, egg white powder 50g; all raw materials are fully mixed according to the proportion and ready for use. Put the mixed meat tenderizer powder in a container, add 200g of the meat tenderizer powder weight, and warm water at 25°C to make a thin paste, then pour it into the cut meat slices or shredded meat, mix well, and let it stand It can be used in 15 minutes. Generally, the amount of tender meat powder matches the spare meat, so that all the meat noodles are covered with tender meat powder.

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PUM

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Abstract

The invention relates to a salt-free tenderizer. The salt-free tenderizer is prepared from the raw materials of, by weight, 5-12 parts of arenga pinnata powder, 2-5 parts of a yeast extract and 2-5 parts of egg white powder; all the raw materials are sufficiently and evenly mixed according to a certain proportion. No salt is added to the tenderizer, it is guaranteed that the meat is smooth and elastic and contains rich nutrient components, the nutrient value of the tenderizer is improved, the delicious taste of the food is improved, and the tenderizer is environmentally friendly, safe, healthyand delicious.

Description

technical field [0001] The invention relates to a seasoning powder in the field of edible processing, in particular to a salt-free meat tenderizer powder, a preparation method and a use method of the meat tenderizer powder. Background technique [0002] Meat tenderizer powder is the most commonly used edible seasoning in the field of cooking or food processing. It is mainly composed of papain, starch, glucose, monosodium glutamate and salt. Its function is to use papain to partially hydrolyze the elastin and collagen in meat. , so that the taste of meat products is tender but not tough, delicious and delicious. [0003] Although meat tenderizer powder is widely used in food processing, its potential safety risks deserve attention. The safety issue of meat tenderizer mainly comes from nitrite. Nitrite can make meat pink in color after cooking, making it more tender and delicious, and can significantly extend the shelf life. At present, some experts have collected multiple s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L13/40
Inventor 贾久满李伟峰李健朱鹏张艳秋方怀义
Owner BEIBU GULF UNIV
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