Meat-tendering agent and its making method

A meat tenderizer and additive technology, applied in the direction of food preparation, application, food science, etc., can solve the problems of lack of scientific theoretical guidance, unsystematic, unsatisfactory use effect, etc., to achieve convenient use, reasonable formula, and proportioning reasonable effect

Inactive Publication Date: 2003-03-26
刘英 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In recent decades, people at home and abroad have explored many ways to tenderize meat, but

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment approach

[0023] Below in conjunction with embodiment, further describe the present invention.

[0024] The composition of meat tenderizer of the present invention comprises:

[0025] A: Plant-based proteolytic enzymes: bromelain, ficin, papain, etc., among which papain is preferred.

[0026] B: Edible carbohydrates: wheat starch, rice starch, potato starch, sweet potato starch, glutinous rice starch, corn starch, etc., among which corn starch is preferred.

[0027] C: Taste adjuster: bitter, spicy, sour, sweet, salty, fresh and other edible taste adjusters can be used, among which salt and sugar are preferred.

[0028] D: Special additives: Food-grade defoamers can be used.

[0029] Among them: A is the raw material that plays a major role in tenderizing meat, B is the secondary main raw material that mediates the intensity of tenderization, and C and D are taste modifiers and additives, respectively. The formula composed of A and B is the basic formula, which is a common formula; f...

Embodiment 1

[0031] After checking that each raw material is qualified, accurately weigh 0.5kg of component A and 24.5kg of component B, put them into the mixer and mix them evenly, pack them into the package according to the predetermined amount, seal and paste the required labels according to the requirements, and inspect the library.

Embodiment 2

[0033] Prepare the meat tenderizer of the present embodiment according to the method of embodiment 1, but according to following formula: A component 2.5kg, B component 22.5kg.

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PUM

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Abstract

The present invention provides a meat tenderer and its preparation method. The formula is formed from plant hydrolyzing proteinase, edible carbohydrate, taste regulator and special adjuvant. Said method is simple and easy to implement, the said materials are mixed uniformly to obtain the invented tenderer capable of tendering various meats, such as beef, mutton, pork, chicken meat, duck meat and fish muscle, etc. in the various cooking processes.

Description

(1) Technical field [0001] The invention relates to a tenderizer for meat products and a manufacturing method thereof. It belongs to the technical field of meat processing. (2) Background technology [0002] Since the beginning of human history, there has been a history of human beings eating meat. At present, the meats commonly eaten by humans mainly include livestock meat such as beef, mutton, and pork, poultry meat such as chicken and duck, and various fish. Human eating methods mainly include: frying, stewing, steaming, roasting, rinsing, and eating raw. People always hope that the meat is delicious, tender and delicious when eating. But it is a pity that in the process of cooking meat, if you don't pay attention to it, it will easily cause the meat to age. This is especially true for the elderly and children. Not only can people not enjoy themselves when eating, but also the meat is not easy to digest and absorb after entering the stomach. [0003] For thousands of...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L35/00
Inventor 刘英李泽田
Owner 刘英
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