57 results about "Meat tenderizer" patented technology

The invention discloses a making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili. Raw materials include: by weight, 2-3 parts of meat tenderizer, 3-4 parts of monosodium glutamate, 1-1.5 parts of pepper, 0.5-1 part of white granulated sugar, 3-5 parts of Chinese red pepper, 1-2 parts of salt, 10-20 parts of rapeseed soil, 0.1-0.15 part of potassium sorbate, 20-25 parts of chopped red chili, 200-300 parts of pickled vegetable, 3-4 parts of ginger, 1-2 parts of garlic, and 2-15 parts of upturned chili. The making method includes: setting a pot, adding rapeseed oil into the pot, heating the oil to 40% maturity, adding Chinese red pepper, ginger slices and garlic and frying until fragrance occurs, pouring and stir-frying the picked vegetable till the picked vegetable is seasoned, adding 200 parts of water, boiling the water, sequentially adding the meat tenderizer, the monosodium glutamate, the pepper, the white granulated sugar, the salt, the potassium sorbate, the chopped red chili and the upturned chili, and mixing these well and packaging into a small pack. The convenience seasoning mix for boiled fish with Sichuan pickles and chili is featured, has complete ingredients, is convenient to use and can be used by adding boiling water and fresh fish. The boiled fish with Sichuan pickles and chili made with the convenience seasoning mix is sour, spicy, delicious, appetizing and spleen-invigorating, the fish is tender, and the soup is sour with fragrance, delicious and agreeably spicy.

A meat tenderizer with disposable face plates requires that a fresh face plate be chosen for each use to prevent cross contamination from one use of the tenderizer to the next. The table or tables of the tenderizer head are flat and accept the face plates which may have a flat tenderizing surface or any of several textured tenderizing surfaces. The face plates are intended for a single use. Once used a face plate is discarded. The user selects the appropriate face plate for the task at hand, attaches it to the tenderizer and removes and discards it after use. Since a clean unused face plate is selected for each use, the tenderizer does not have to be washed between uses thereby saving time for the chef and providing a sanitary tenderizing surface for contact with the meat.

A barbecue sauce is provided containing a mixture of vinegar, lemon juice, sage, red pepper, paprika, black pepper, white pepper, Worcestershire sauce, steak sauce, margarine, brown sugar, chili powder, garlic salt, onion salt, seasoning salt, meat tenderizer, tomato sauce and ketchup.

A composition to relieve itch, pain and swelling associated with a bite or sting, comprising a proteolytic enzyme dissolved in water, an anti-bacterial agent, and a pH lowering agent. The composition is in a dispensing container, and is devoid of other ingredients that may mask the effectiveness of the enzyme. In one form a liquid propellant floats on the composition and a dip tube extends from a discharge valve into the composition. In another form, a piston separates the composition from a pressurized gaseous propellant. In another form, the composition is in a bag in the container and pressurized gaseous propellant surrounds the bag. In a further form the bag is an elastic material that exerts pressure on the composition. In other forms the container is a single use bladder or pouch. The proteolytic enzyme preferably is a meat tenderizer such as Papain or Bromelain.

The invention relates to a non-phosphate meat tenderizer, a preparation thereof and an application thereof. The meat tenderizer, which comprises the following components: amylum, papain, calcium oxide, sodium chloride and an organic acid sodium salt, is prepared by dissolving the components in water. In application, the meat is immersed in the meat tenderizer, so the meat is smooth, does not lose gravy and has a good taste, thereby relish of the meat is kept, the meat is tender and elastic when being taken, has a good calcium supplement effect and is healthy to human bodies. The meat tenderizer has the advantages of simple production technology, reliable product quality and low cost, the components are easy to buy, and the tenderizer is suitable for large scale production.

A system for tenderizing meat that minimizes the probability of cross-contamination between successive pieces of meat product is disclosed. The apparatus includes at least one tenderizing head, a tenderizing station for supporting the meat product, and a treatment area where the tenderizing heads are cleaned and sanitized between operations on the meat product.

The invention discloses seasoning powder for scented barbecue, which belongs to the field of food processing and mainly comprises 3.7 parts of meat tenderizer, 6.8 parts of hot pepper powder, 2.2 parts of Sichuan pepper powder, 1.8 parts of fresh ginger powder, 3.2 parts of star anise, 8.2 parts of perilla seed powder, 2 parts of clove powder, 2.8 parts of fennel powder, 3.7 parts of curry powder, 2.5 parts of cumin powder, 3.3 parts of peanut kernel powder, 2.4 parts of cinnamon, 2.8 parts of amomum powder, 6.5 parts of chicken essence, and 2.7 parts of refined salt. The chicken essence and the refined salt are added into the raw materials placed in a dry container to mix well. Meat can be pickled with the seasoning powder for 15 minutes before barbecuing, and the seasoning powder can also be added during barbecuing. The seasoning powder has the advantages that the seasoning powder is fine, the meat barbecued with the seasoning powder is smooth to eat and tastes no rough, the seasoning powder with a plurality of nutrients is hygienic, and the seasoning powder with herbal ingredients is health-care, fresh, scented and delicious and has a long aftertaste.

The invention relates to a calcic nutritive meat tenderizer, a method for preparing the same and application. The meat tenderizer comprises main components of calcium oxide, sodium chloride and organic acid sodium salt, and is prepared by dissolving the calcium oxide, the sodium chloride and the organic acid sodium salt in water. In application, meat is marinated in the meat tenderizer to absorb water so as to increase the weight and achieve the effect of tenderizing the meat in the cooking process, simultaneously the loss of the water content in the meat is reduced so that the meat keeps the original flavor and is tender and elastic to eat; besides, the meat can play a role in calcium supplement for an eater simultaneously. The meat tenderizer has the advantages of cheap and easily-obtained raw materials, low requirement on production equipment and easy realization of operation steps and is particularly applicable to batch production.

Novel compositions and methods for treatment of hyperkeratotic mammalian tissue are disclosed employing proteolytic enzymes originally developed for the hydrolysis of food-related proteins and currently commonly used as food grade meat tenderizers and flavor enhancers. The compositions containing these proteinases soften, thin and exfoliate hyperkeratotic formations on the skin, including calluses, corns, dry, scaling/flaking skin and keratoses without harming surrounding tissue by selective lysing of hyperkeratotic tissue. Such enzymes accomplish this by lysing only the 10-end peptide bonds of keratin protein, the dominant protein component of hyperkeratotic skin.

The present invention provides a meat tenderizer, a preparation method, applications and an application method, and relates to the technical field of food engineering. The meat tenderizer comprises the following components in percentage by weight: 1-15% of papain, 1-15% of bromelain, 1-15% of glutamine transaminase and the balance of starch. The meat tenderizer of the invention alleviates the problem of the lack of tenderizers in the prior art with good water-retention effect, high water-holding capacity after treatment and low cooking loss rate. The meat tenderizer of the invention can bettermaintain the water-holding capacity of meat, reduce the cooking loss rate and further maintain the good taste of the meat. The meat tenderizer prepared by the method can be applied in the tenderization of meat. Besides, the invention also provides the preparation method of a meat tenderizer and the application method of the meat tenderizer.

A composition for improving meat product quality, comprising at least 4-30 of an edible salt, 1-15 of a carbonate, 0.1-15 of an organic acid salt, 0.1-6 of a sugar alcohol, 0.1-8 of an isomaltulose and/or trehalose, and 0.01-8 of a chito-oligosaccharide composition, in weight parts. The composition has good water retention and good meat tenderizing effect, in addition to be still a good meat tenderizer after repeated freezing and cooking with the meat product being highly elastic, tender and juicy and having little loss during freezing and cooking.

The invention discloses American ginseng nutrient chicken steak which is made of the following raw materials in parts by weight: 300-350 parts of chicken chest meat, 5-6 parts of pickled cowpea, 6-8 parts of meat tenderizer, 7-8 parts of chopped celery, 5-7 parts of biscuit dreg, 6-8 parts of Chinese chive sprout, 8-10 parts of black-bone chicken claw, 6-8 parts of white sesame, 3-5 parts of red bean paste, 5-8 parts of rod chilli powder, 4-5 parts of garlic powder, 6-7 parts of myrcia powder, 3-4 parts of cinnamomi cortex pulveratus powder, an appropriate amount of salt, 15-22 parts of breadcrumb, 2-3 parts of grifola, 1-2 parts of horsetail, 4-5 parts of American ginseng, 1-2 parts of michelia figo, 3-4 parts of phyllanthus urinaria and 8-10 parts of nutrient additive powder. According to the American ginseng nutrient chicken steak, the meat tenderizer and the lack-bone chicken claws which are rich in protein and multiple trace elements are fried, so that functions of tonifying yin and qi and enriching yin and nourishing kidney are achieved; the pickled cowpea and the Chinese chive sprout used in the American ginseng nutrient chicken steak contain multiple vitamins and have the effects of tonifying liver and kidney and nourishing the stomach to improve the production of body fluid; meanwhile due to the adoption of multiple traditional Chinese herbal medicines such as American ginseng, the American ginseng nutrient chicken steak has the effects of tonifying Qi and nourishing yin as well as removing heat to promote salivation.

A meat tenderizer having a handle; a plurality of spaced apart curved blades; a plurality of cross bars; a right side plate; and a left side plate, the convex edges of the curved blades not being sharpened, the blades attached at each end thereof near one end of the side plates, the handle being attached at each end thereof near the other end of the side plates, the cross bars being attached to and across the concave edges of the blades. In addition, a method for tenderizing a cut of meat by rocking a plurality of curved blades into a cut of meat, the convex edges of the blades not being sharpened, the depth of impression of the blades into the meat being limited by a plurality of cross bars attached to and across the concave edge of the blades so that a portion of the fibers of the meat are severed by the impression of the blades into the meat thereby tenderizing the cut of meat.

The invention discloses a preparation method of spiced goose feet. The method comprises the following steps: firstly, unfreezing and washing goose feet; secondly, batching, rolling, pickling and separately freezing the goose feet, wherein a condiment for pickling is formed by mixing salt, white sugar, monosodium glutamate, sodium tripolyphosphate, water-soluble five spice powder, garlic powder, ginger powder, corn starch, carrageenan, meat tenderizer, chili extract, goose meat essence, ethyl maltol, yeast extract, honey, sesame oil and ice water. After the spiced goose feet prepared by virtue of the method are baked at the temperature of 180 DEG C, the surface color is attractive, the meat is fresh, tender and tasty, and the spiced goose feet are uniformly tasty, taste comfortable, are delicious and fragrant, and have a long aftertaste.

The invention provides a meat tenderizer, meat tenderizing powder, a preparation method of the meat tenderizing powder and a meat tenderizing method of a meat product, and relates to the field of foodprocessing. The meat tenderizer is mainly prepared from raw materials in parts by weight as follows: 5-15 parts of starch acetate, 1-10 parts of sodium carbonate and 0.15-6 parts of composite phosphate, wherein starch acetate can form paste on the surface of the meat product to retain water and humidity and cooperates with carbonate and composite phosphate simultaneously, by means of increase ofpH value of meat, tissue structure of meat is enabled to be lose, water retaining capacity is improved, cooking loss is reduced, color and luster of the meat product are improved, and the three raw materials are synergistic and indispensable. On the basis of the meat tenderizer, the meat product is flavored with the meat tenderizing powder, so that the meat product is delicious and fragrant and has thick and full taste and certain flavor, and meanwhile, the preparation method of the meat tenderizing powder is simple. The meat tenderizing method of the meat product is simple, fast, safe and sanitary, the process is easy to control, the meat product is endowed with the flavor while being tenderized, and steps of catering production and daily cooking are simplified.

Relating to the dish cooking field, the invention provides a cooking method of peacock meat. The method includes: mixing peacock meat, a meat tenderizer, sesame oil, salt and cooking wine to obtain afirst mixture; wrapping the first mixture with a preservative film, then performing standing for 1-3h, adding water into Codonopsis pilosula, astragalus, coix seed and gastrodia elata for boiling for3-5h, thus obtaining a medicinal material liquid; steaming the first mixture subjected to standing with the medicinal material liquid for 20-40min at 50-70DEG C; mixing the steamed first mixture withcashew nut powder, and then performing standing for 1-3h to obtain a second mixture; heating blend oil to 70-80DEG C, then adding the second mixture into blend oil, and performing stir-frying for 10-20min. The peacock meat cooked by the method not only has good taste, but also retains the vast majority of nutritional ingredients, and has higher nutritional value.

The present invention discloses a squid meat tenderizer, which comprises the following components by weight: 0.01-0.03% of pepsin, 0.01-0.03% of papain, 0.5-1% of sodium caseinate, 0.3-0.5% of sodium pyrophosphate, 0.1-0.3% of calcium, and the balance of water. The squid meat tenderizer has reasonable formula; and the synergy between the components can effectively improve the texture and tenderness of squid. The squid meat tenderizer has great importance to deep processing of squid, and is worth of wide popularization. The present invention also discloses a preparation method of the squid meat tenderizer; and the method has simple steps, less investment in equipment, and strong operability, and is applicable to industrial production.