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Meat-tenderizing liquid

A technology for tenderizing and meat, which is applied in the field of meat tenderizing liquid and food flavoring agent, can solve the problems of not tenderizing meat, changing the delicious flavor of meat, precipitation and layering, etc., and achieve the goal of preventing water loss Effect

Inactive Publication Date: 2009-12-30
冷博
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, it is not easy to control the amount of meat tenderizer added in actual use. If it is too little, it will not be able to tenderize the meat. If it is too much, it will cause excessive tenderization, and too much water will be precipitated, which will change the original delicious flavor of the meat.
Therefore, it is necessary to provide consumers with a meat tenderizing solution that is more convenient to use, and it is not feasible to directly add water to the aforementioned formula, because starch is difficult to dissolve in water, and precipitation and stratification will occur

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1, with an appropriate amount of meat tenderizing solution containing 2WT% papain, 2WT% edible salt, 10WT% β-cyclodextrin, 10WT% glucose, and the rest is water, at a normal temperature of less than 60°C Pour into the beef, add black pepper powder appropriately, stir to coat the meat tenderizer evenly, and let it stand for about 15 minutes before cooking.

Embodiment 2

[0022] Embodiment two, with the ginger protease that comprises 2WT%, the edible salt of 2WT%, the β-cyclodextrin of 10WT%, the glucose of 10WT%, the cumin powder of 1WT%, the meat tenderizing liquid that all the other are water is appropriate, Soak the lamb, then seal and store in the refrigerator overnight.

[0023] The advantages of the meat tenderizing liquid are not only the tenderizing effect, but also safety, non-toxicity, sanitation and convenience. It actually advances the hydrolysis of protein in the human body, improves the conversion rate and utilization rate of protein, can greatly improve the tenderness of meat, and improve the flavor.

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PUM

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Abstract

The invention discloses a meat-tenderizing liquid characterized by comprising the following ingredients in percentage by weight: 0.01-40 plant prolease, 0.01-40 common salt, 0.01-40 beta-cyclodextrin, 0.01-40 glucose and 0.01-99.96 water. The invention product is convenient to use, can greatly improve meat tenderness and improves the flavor.

Description

technical field [0001] The invention relates to a meat tenderizing liquid. It belongs to the category of food flavoring agent. Background technique [0002] Muscle tissue contains collagen, which is a kind of fibrous protein. Due to the existence of cross-links in the molecules of this protein, muscles have strong mechanical strength. There are more heat-resistant cross-links in the collagen in the muscles of old livestock and poultry, and these cross-links are not easy to break after heating, so the muscles of old livestock and poultry are not easy to soften after cooking. [0003] There are meat tenderizers in the prior art that can hydrolyze the collagen in the muscle to make it soft and easy to cook. The formula is 2% papain, 15% glucose, 2% salt, the rest is starch, and a small amount of anticaking agent. Starch contains about 8% water. In order to prevent the meat tenderizer from agglomerating or deteriorating, it is inevitable to add anti-caking agents, and anti-ca...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/314A23L27/00
Inventor 冷博
Owner 冷博
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