Meat-tendering agent and its making method

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...

AI Technical Summary

Problems solved by technology

[0004] In recent decades, people at home and abroad have explored many ways to tenderize meat, but most of them are unsystematic, lack scientific theoretical guidance, and the results are not ideal.