How to use pine meat powder

Introduction: in order to make the food taste better, some restaurants use pine meat powder to add to the meat food to make the meat more tender What's the way to use pine meat powder? Five steps let you make delicious food! Let's have a look with Xiaobian Tender meat powder, also known as loose meat powder, is a kind of adjuvant that can make animal raw materials soft, tender and smooth without damaging the elasticity of muscle fiber It is a pure natural product in the form of white powder Its main component is papain, a loosening agent extracted from papaya It can properly decompose the collagen and elastin in the connective tissue and muscle fiber of animal raw materials, so as to make part of ammonia The bond between basic acids breaks, which destroys their molecular structure, greatly improves the tenderness of raw meat and improves its flavor So what's the way to use loose meat? Five steps let you make delicious food! Here's Baibai safety net to talk about relevant knowledge The functional component of tender meat meal is protease, which can hydrolyze the elastin and collagen in the meat, making the meat taste tender and delicious; at the same time, it can improve the conversion and utilization of protein in the meat, and increase the nutritional value Supplementary information of tender meat meal: 1 Tender meat meal also contains some nitrite, which should not be used too much to avoid nitrite poisoning; 2 Tender meat meal is not suitable for all meat products, which can make meat soft and juicy by adding it to meat with old and tough muscle, thick fiber and low water content; However, if it is used in fish and shrimp with high water content and tender meat, it will backfire; 3 Protease preparation in tender meat powder is made of papain, bromelain or Aspergillus oryzae We know that muscle tissue contains collagen, which is a kind of fibrin Due to the existence of cross-linking bond in the molecule of this protein, muscle has strong mechanical strength There are two kinds of cross-linking bonds: one is heat-resistant; the other is heat-resistant There are many heat-resistant cross-linking bonds in the collagen of young livestock and poultry Once heated, the cross-linking bonds will break Therefore, the muscles of young livestock and poultry are easy to soften after cooking However, there are many heat-resistant cross-linking bonds in the collagen in the muscle of old livestock and poultry, which are not easy to break after heating, so the muscle of old livestock and poultry is not easy to soften after cooking Using tender meat powder to treat the muscle of old livestock and poultry (usually the slurry of tender meat powder is applied to the surface of the meat or soaked in the meat), the collagen in this kind of muscle can be hydrolyzed, making the muscle soft and easy to cook Tender meat powder is suitable for people: the general people can use tender meat powder: 1 The amount of tender meat powder should be 0.5-1 of the weight of raw materials; 2 When using tender meat powder, it should be first dissolved in a proper amount of water, then put into the raw materials, cut it not directly into the raw materials, because it is not easy to mix evenly; 3 The activity of papain in tender meat meal is related to temperature The optimum temperature is about 60 ℃ Therefore, the effect of tenderization is the most obvious and the fastest only at this temperature If the temperature is over 90 ℃, the protease will lose its activity; 4 Although it takes a certain time for the tender meat powder to have effect on the raw materials, it is usually allowed to stand at room temperature for 15 minutes If the time is too long, it may cause the raw materials to lose elasticity; if the time is too short, it will not have the effect of tenderization; 5 The pH value of tender meat powder is about 7-7.5, but in the environment of over acid or over alkali, it is difficult for tender meat powder to play a role Therefore, before using tender meat powder, we should consider whether the raw material or seasoning contains acid or alkali At last, I remind you that pine meat powder belongs to additive Although the prepared dishes taste very good, there are certain harmful substance residues, especially for the elderly, children, patients and other families, it is better not to use it According to the requirements of dishes, select fresh and tender raw materials, and reasonable processing methods and heating methods are the best Want to know more about the difference between pine meat powder and tender meat powder, welcome to Baibai safety net Editor in charge: Wang Xiaoli