Tender meat powder, is a kind of animal raw materials soft and smooth, while not damaging the elasticity of muscle fibers of the auxiliary material, white powder, for pure natural products, its main component is extracted from papaya loose agent papain.
The main role of tender meat powder is to use protease to partially hydrolyze the elastin and collagen in the meat, so that the taste of meat products can achieve the effect of tenderness but not toughness, delicious and fragrant.
1. Introduction of tender meat powder
It can properly decompose the connective tissue of animal raw materials, collagen and elastin in muscle fibers, so that the connection bonds between some amino acids are broken, thereby destroying their molecular structure, greatly improving the tenderness of raw meat, and improving its flavor.
Tender meat powder is widely used in the catering industry due to its fast tendering speed and obvious effect. However, some masters still have scruples about it, mistakenly believing that it is a chemical product, which is not conducive to the health of the human body, so in practical application, it can be less, and it can be nothing, and the result is that it is not in vain.
2. Classification
(1) Plant protease tender meat powder, such as pappain, bromelain, fig protease;
(2) Microbial protease tender meat powder, such as subtilis protease, root enzyme protease, aspergillus niger protease, etc.
3. Nutrients
The main component of tender meat powder is proteases, so to understand tender meat powder, we must first understand enzymes. Enzymes are catalytic organic matter produced by living organisms that can decompose molecules with complex structures into small unit molecules that organisms can digest and absorb on their own. Just as a building is dismantled into bricks, a car can only be moved. And "enzyme" is "demolition worker". Enzymes have two properties, one: high efficiency and fast decomposition. Two: specificity, different types of enzymes decompose different substances, such as proteases only break down proteins, amylase only decomposes starch. It's like when someone is responsible for demolishing only the walls and someone is only responsible for demolishing the windows.
4. Preparation and use
In the immature papaya green fruit emulsion, the rich papaya protease uses a special "bamboo knife" to cut the green fruit peel hanging on the papaya tree, and the white emulsion can flow from the green fruit peel) Let the white emulsion slowly drip into the clean container, and when the container contains more white emulsion, then put the container into the drying box to dry. Be careful not to raise the temperature too fast and too high to prevent disruption of protease activity.
The dried white lumps are mashed into a dry powder with a masher. Then, add an appropriate amount of excipient (such as starch) to dilute. Then bottled or packed into plastic bags, and then packed in boxes, after passing the inspection, you can store at low temperature. This kind of papitating enzyme crude product can be sold under trade names such as "tender meat powder". It can also be used for further purification of refined products.
In meat tendering, the most commonly used is papulase. At present, there are three main methods of using papain tender meat:
The first is the enzyme powder tender meat method, usually the powdered pappain is evenly sprinkled on the meat pieces, or the meat pieces are soaked in liquid pappain, generally after 10 minutes, it can be cooked.
The second is the pre-slaughter injection method, which injects pappain 5 to 10 minutes before livestock slaughter, distributes the whole body through blood vessels, and produces a tendering effect after slaughter.
The third is the post-slaughter injection method, that is, before the livestock slaughter stiffens, the forced multi-needle injection of papain is used, so that the enzyme is mainly distributed in the muscle part and concentrated on meat tenderness.
China uses papain as a tender meat powder, although it started late, but the progress is very fast. Meat Tenderiz-er, ingredients are: starch, pappain; the use is: can make the meat tender and delicious and easy to absorb, improve the nutritional value, can save 60% cooking time and fuel; the usage is: mixed with the meat slices, about 10 minutes can be cooked diced with 500 grams of meat with 1 tsp; chicken, duck, goose pork 2-4, squid 3 to 5; preservation period of one year.
5. Directions for consumption
The correct use of tender meat powder requires everyone to master the following five keys:
1 The amount of tender meat powder should be 0. 5% to 1% is appropriate.
2 When using tender meat powder, it should be dissolved in the right amount of water, and then put into the raw materials, and it should not be sprinkled directly into the raw materials, because it is not easy to mix evenly.
3 The activity of papain contained in tender meat powder is related to temperature, and the optimal temperature is about 60 °C. Therefore, only at this temperature is the effect of tendering is the most obvious and fastest. If the temperature exceeds 90 °C, the protease loses its activity.
4 Although it takes a certain amount of time for tender meat powder to act on raw materials, it is generally allowed to sit at room temperature for 15 minutes. If the time is too long, it may cause the raw material to lose its elasticity; if the time is too short, it will not have the effect of tendering.
5 The PH value of tender meat powder on the tendering effect of raw materials is about 7~7. Within the range of 5, in the environment of super acid or alkali, tender meat powder is difficult to play a role, so before we use tender meat powder, we should consider whether the raw material or seasoning contains acid or alkali. [1]
It is worth noting that as a food additive, tender meat powder contains a certain amount of nitrite and should not be consumed in excess. In particular, in some unqualified "three noes" products, the nitrite content often exceeds the standard, and frequent consumption will cause poisoning. The staff of the Supervision Department of the Health Supervision Institute said that when the catering unit purchases tender meat powder, it must be produced by a regular manufacturer and filed for the record. In addition, if you feel that the meat tastes tender and does not resemble meat, it may be over-added, and it is best not to eat it.
6. Main effects
The functional component of tender meat powder is protease, which can partially hydrolyze the elastin and collagen in the meat, so that the meat taste is tender and delicious; at the same time, it can also improve the conversion and utilization of protein in the meat and increase the nutritional value.
Meat products enter the human body mainly by the gastric secretion of pepsin and pancreas produced trypsin to break down the proteins in meat into small units of peptides and amino acids. The principle of action of proteases in tender meat powder is exactly the same as that of pepsin and trypsin, except that the source of protease in tender meat powder is different, one is in animals and the other is in plants. The extraction of proteases is mostly derived from plant raw materials, such as papaya, ginger, pineapple and so on. Its naming is generally based on the extraction of raw materials, such as extracted from ginger, it is called ginger protease, and the extraction from papaya is called papain. Taking papain commonly used in tender meat powder today as an example, the processing process is to cut the immature papaya fruit, collect its milk, and then obtain papain through a series of processes, and then add a certain proportion of other auxiliaries, that is, made of tender meat powder. According to the "Food Additives Manual", the meat tenderener formula is 2% papain, 15% glucose, 2% monosodium glutamate and table salt.
The advantages of tender meat powder are not only in the tendering effect, but also safe, non-toxic and hygienic. It actually advances the hydrolysis of protein in the human body, improves protein conversion and utilization, and increases nutritional value. At the same time, it does not produce any odor and can improve the color and flavor of meat.
7. Precautions
In the process of use, there are also some details that need to be paid attention to in order to achieve the effect of doubling the results with half the effort. One is that the optimal temperature of action of papain contained in tender meat powder is 65 ° C, and it loses its activity after exceeding 80 ° C. The second is that it is necessary to give the tender meat powder enough time to act, that is, to cook the dish, it is difficult to achieve the tendering effect. The third is to dissolve the tender meat powder into ginger and shallot water and then code it, which has a better effect. The fourth is that the amount of tender meat powder added is not as much as possible. If the raw material is overly decomposed, it is definitely not conducive to meat forming.
8. Side effects
1. Tender meat powder also contains a certain amount of nitrite, the use of tender meat powder should not be too much, so as not to cause nitrite poisoning;
2. Tender meat powder is not suitable for all meat products, and adding to meat with old muscles, coarse fibers and low water content can make the meat soft and juicy; but if it is used in fish and shrimp with high water content and tender meat, it will be counterproductive;
3. The protease preparation in tender meat powder is made with papain, bromelain or aspergillus protease. We know that muscle tissue contains collagen, a type of fibrin that has a strong mechanical strength in the molecules of this protein due to the presence of cross-linked bonds. There are two types of crosslinking bonds: one has heat resistance characteristics; the other has heat resistance properties. There are more heat-intolerant crosslinking bonds in the collagen in the muscles of young livestock and poultry, and this crosslinking bond will break once it is heated, so the muscles of young livestock and poultry are easily softened after cooking. There are more heat-resistant crosslinking bonds in the collagen in the muscles of elderly livestock and poultry, and this crosslinking bond is not easy to break after heating, so the muscles of elderly livestock and poultry are not easy to soften after cooking. Treating the muscles of elderly livestock and poultry with tender meat powder (usually applying the slurry of tender meat powder to the surface of the meat block or soaking the meat block) can hydrolyze the collagen in such muscles, making the muscles soft and easy to cook.
<h1 class="pgc-h-arrow-right" > references:</h1>
<h1 class="pgc-h-arrow-right" > the role and use of tender meat powder</h1>
<h1 class="pgc-h-arrow-right" >Source: https://baike.sogou.com/v7755348.htm?fromTitle=%E5%AB%A9%E8%82%89%E7%B2%89</h1>
![The chef teaches you not to do this without tender meat powder beef fillet, fresh and appetizing, beef smooth and tender, the original taste is healthy[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)