How to make meat tenderizer

Meat tenderizer is a condiment, just like cumin powder, it is used to enhance the flavor of your dishes. It is a high-molecular substance extracted from a variety of tissues. Different condiments have different flavors and functions. Meat tenderizer can actually be made at home, but many people don’t know its specific method. So how to make meat tenderizer?

Meat tenderizer, also known as meat loosening powder, is a kind of auxiliary material that can make animal raw materials soft, tender and smooth without damaging the elasticity of muscle fibers. It is a white powder and a pure natural product. Its main ingredient is papain, a loosening agent extracted from papaya.

The main function of meat tenderizer is to use protease to partially hydrolyze the elastin and collagen in the meat, so that the meat products taste tender but not tough, delicious and fragrant.

It can properly decompose the collagen and elastin in the connective tissue and muscle fibers of animal raw materials, break the connecting bonds between some amino acids, thereby destroying their molecular structure, greatly improving the tenderness of the raw meat and improving its flavor.

Meat tenderizer powder is widely used in the catering industry because of its fast tenderizing speed and obvious effect. However, some masters still have concerns about it, mistakenly believing that it is a chemical product that is harmful to human health. Therefore, they use it as little as possible or even none at all in actual applications, resulting in it being unjustly accused.

The main ingredient of meat tenderizer is protease, so to understand meat tenderizer, we must first understand enzymes. Enzymes are organic substances with catalytic functions produced by organisms. They can break down complex molecules into small unit molecules that can be digested and absorbed by the organisms themselves. Just like breaking a building into bricks so that a car can move it. And "enzyme" is the "demolition worker". Enzymes have two characteristics : high efficiency and fast decomposition speed. 2. Specificity. Different types of enzymes break down different substances. For example, protease only breaks down protein, and amylase only breaks down starch. This is just like during a demolition some people are only responsible for removing walls, while others are only responsible for removing windows.