| Product Type: | Sauce |
|---|---|
| Brand Name: | Dahengmao |
| Shelf Life: | 18 months |
| Brix (%): | 15% |
| Certification: | ISO |
| Packaging: | Bag |
Quick Details
Specifications
Meat tenderizer powder, also known as loose meat powder, is an adjuvant that can make animal raw materials soft, tender and smooth without damaging the elasticity of muscle fibers. It is a white powder and is a pure natural product. Its main ingredient is from papaya. Extracted bulking agent papain.
the main function of meat tenderizer powder is to partially hydrolyze the elastin and collagen in the meat with protease, so that the taste of meat products can be tender but not tough, delicious and fragrant.
in the unripe papaya green fruit emulsion, which is rich in papain, use 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. the lotion is slowly dripped into a clean container, and when the container contains more white lotion, the container is put into the drying box to dry. Note that the temperature can not be raised too fast or too high, so as not to destroy the activity of the protease.
the dried white lumps are mashed into a dry powder with a masher. Then, add an appropriate amount of excipients (such as starch) to dilute. Then it is bottled or packed in plastic bags, and then packed in boxes. after passing the inspection, it can be stored at low temperature. Such crude papain products can be sold under trade names such as "meat tenderizer". It can also be used for further purification of refined products.
in meat tenderization, papain is the most used. At present, there are three main ways to use papain to tenderize meat:
One is the enzymatic powder tenderization method. Usually, powdered papain is evenly sprinkled on the meat, or the meat is soaked in liquid papain, which can be cooked after 10 minutes.
the second is the pre-slaughter injection method. Papain is injected 5 to 10 minutes before the slaughter of the livestock, and it is distributed throughout the body through the blood vessels, and has a tenderizing effect after the slaughter.
the third is the post-mortem injection method, that is, before the animals become stiff after slaughter, the papain is injected with forced multi-needle, so that the enzyme is mainly distributed in the muscle part, focusing on meat tenderization.
the main function of meat tenderizer powder is to partially hydrolyze the elastin and collagen in the meat with protease, so that the taste of meat products can be tender but not tough, delicious and fragrant.
in the unripe papaya green fruit emulsion, which is rich in papain, use 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. the lotion is slowly dripped into a clean container, and when the container contains more white lotion, the container is put into the drying box to dry. Note that the temperature can not be raised too fast or too high, so as not to destroy the activity of the protease.
the dried white lumps are mashed into a dry powder with a masher. Then, add an appropriate amount of excipients (such as starch) to dilute. Then it is bottled or packed in plastic bags, and then packed in boxes. after passing the inspection, it can be stored at low temperature. Such crude papain products can be sold under trade names such as "meat tenderizer". It can also be used for further purification of refined products.
in meat tenderization, papain is the most used. At present, there are three main ways to use papain to tenderize meat:
One is the enzymatic powder tenderization method. Usually, powdered papain is evenly sprinkled on the meat, or the meat is soaked in liquid papain, which can be cooked after 10 minutes.
the second is the pre-slaughter injection method. Papain is injected 5 to 10 minutes before the slaughter of the livestock, and it is distributed throughout the body through the blood vessels, and has a tenderizing effect after the slaughter.
the third is the post-mortem injection method, that is, before the animals become stiff after slaughter, the papain is injected with forced multi-needle, so that the enzyme is mainly distributed in the muscle part, focusing on meat tenderization.