Information:
Product name:Meat tenderizer
Appearance:Light yellow powder
Storage:Keep in cool, dry & dark place
1. The meat tenderizer adopts bioengineering technology, microfiltration, ultrafiltration membrane separation and vacuum freeze-drying technology. The product quality reaches food-grade quality standards, and it has the advantages of pure naturalness, safety and non-toxicity, and strong tenderization ability.
2. Papain the main component of meat tenderizer, is protein itself-a well-known high-nutrient substance containing nineteen common amino acids except methionine; it can combine collagen, the main component of muscles and tendons, and the main muscle The component actomyosin is degraded into smaller molecular peptides or even amino acids, which makes the tendon filaments and myofilament fragmented meat become tender and smooth. The structure of the meat protein is also simplified and is easier to digest and absorb, and the edible value will follow. improve.
3. Meat tenderizing enzyme has a significant effect on tenderizing various meats. It is used to treat beef. Its freshness is comparable to imported steak meat, which greatly improves the economic value and nutritional value of beef.
