CN109744519A - A kind of salt-free tenderizer and preparation method thereof, application method - Google Patents
A kind of salt-free tenderizer and preparation method thereof, application method Download PDFInfo
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- CN109744519A CN109744519A CN201910243756.1A CN201910243756A CN109744519A CN 109744519 A CN109744519 A CN 109744519A CN 201910243756 A CN201910243756 A CN 201910243756A CN 109744519 A CN109744519 A CN 109744519A
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Abstract
A kind of salt-free tenderizer, the salt-free tenderizer include the raw material of following parts by weight: 5-12 parts of gomuti palm powder, 2-5 parts of yeast extract, 2-5 parts of egg-white powder.Prepare the raw material of tenderizer: 5-12 parts of gomuti palm powder, 2-5 parts of yeast extract, 2-5 parts of egg-white powder according to following parts by weight；Each raw material is sufficiently mixed uniformly according to the proportion.Any salt is not added in this tenderizer disclosed in this invention, can not only guarantee that meat is smooth, flexible, and nutritional ingredient rich in, improve the nutritive value of tenderizer itself, enhances the delicious of food, it is green safe, health delicious.
Description
Technical field
The present invention relates to the seasoning powder material of edible manufacture field, specifically a kind of salt-free tenderizer and this tender
The production method and application method of digested tankage.
Background technique
Tenderizer is culinary art or a kind of most common food seasoning of food processing field, mainly by papain, shallow lake
Powder, glucose, monosodium glutamate and salt etc. composition, effect be using papain in meat elastin laminin and collagen into
Row partial hydrolysis achievees the effect that meat product mouthfeel tender without tough, delicious fresh fragrant.
Although tenderizer is widely used in food processing process, its potential security risk is worth drawing attention.
The safety problem of tenderizer is mainly derived from nitrite, and color is pink after nitrite can allow meat cooked, and mouthfeel is more
It is tender, it is more delicious, and the shelf-life can be obviously prolonged.Currently, there is expert once more in the major supermarket's collection in Jinan and Pekinese
A tenderizer sample is detected, these products contain nitrite, and none marked in packaging containing nitrite at
Point, also without any prompt using secure context.In recent years, because food poisoning caused by nitrite happens occasionally.
Since nitrite is extremely toxic substance, 0.2-0.5 grams of adult's intake can cause to be poisoned, and 3 grams can be lethal, and nitrite is also
There is carcinogenic, teratogenesis harm.Even if a small amount of use, if long-term consumption still can generate harm to human health.
Summary of the invention
The present invention be directed to refer in background technique, one, which is to provide one kind, does not add the green of any salt
Color, safety, the tenderizer by frame, two are to provide the production method and application method of this tenderizer.
For achieving the above object, the technical solution adopted by the present invention is that: a kind of salt-free tenderizer, the salt-free soft textive
Powder includes the raw material of following parts by weight: 5-12 parts of gomuti palm powder, 2-5 parts of yeast extract, 2-5 parts of egg-white powder.
As a preferred solution: the salt-free tenderizer includes the raw material of following parts by weight: 5 parts of gomuti palm powder, yeast extract 5
Part, 2 parts of egg-white powder.
As a preferred solution: the salt-free tenderizer includes the raw material of following parts by weight: 10 parts of gomuti palm powder, yeast extract
3 parts, 2 parts of egg-white powder.
As a preferred solution: the salt-free tenderizer includes the raw material of following parts by weight: 10 parts of gomuti palm powder, yeast extract
2 parts, 5 parts of egg-white powder.
As a preferred solution: the salt-free tenderizer includes the raw material of following parts by weight: 12 parts of gomuti palm powder, yeast extract
2 parts, 3 parts of egg-white powder.
As a preferred solution: it is characterized in that, the gomuti palm powder is powder made of gomuti palm tree processing and fabricating.
A kind of production method of salt-free tenderizer, according to the raw material of following parts by weight preparation tenderizer: 5-12 parts of gomuti palm powder,
2-5 parts of yeast extract, 2-5 parts of egg-white powder；Each raw material is sufficiently mixed uniformly according to the proportion.
A kind of application method of salt-free tenderizer:
A, prepare the raw material of tenderizer: 5-12 parts of gomuti palm powder, 2-5 parts of yeast extract, egg-white powder 2-5 according to following parts by weight
Part, for use；
B, each raw material is sufficiently mixed uniformly according to the proportion；
C, it takes the desired amount of tenderizer to be placed in container, 1.5-2 times of warm water of tenderizer weight is added, is modulated into magma
Then shape is poured into the sliced meat or shredded meat cut and is uniformly mixed, stand 15-30 minutes.
As a preferred solution: the temperature of the warm water is 25-35 DEG C.
Compared with prior art, any salt is not added in this tenderizer disclosed in this invention, can not only guarantee
Meat is smooth, flexible, and nutritional ingredient rich in, improves the nutritive value of tenderizer itself, enhances food
It is delicious, it is green safe, health delicious.
Specific embodiment
Below with reference to embodiment, the present invention will be further described.
This tenderizer disclosed in this invention is a kind of salt-free tenderizer, the raw material including following parts by weight: gomuti palm powder
5-12 parts, 2-5 parts of yeast extract, 2-5 parts of egg-white powder.
Gomuti palm powder is powder made of gomuti palm tree processing and fabricating, is rich in starch, dietary cellulosic and protein, content point
It Wei 62.32%, 5.43% and 4.68%.Crude protein content is higher and lower than corn flour than tapioca starch.Gomuti palm powder water content is
12.35%, lower crude fat content is 0.43%.Fiber content is higher than corn flour and cassava powder content.In addition, gomuti palm powder also contains
The elements such as micronutrient levels Ca, Zn, Fe, Mg, Se, Mo that needed by human body is wanted.Vital movement of these mineral elements to human body
It all has a very important role, gomuti palm protease, the shallow lake in gomuti palm protease and gomuti palm powder is especially also contained in gomuti palm powder
Powder has fabulous soft textive effect together, and processed meat is fresh and tender and has elasticity, and fragrant beauty is without losing taste.
Yeast extract is full of nutrition, contains polypeptide, small peptide, amino acid, flavour nucleotide, B family vitamin and micro member
Element etc..The delicious taste of food, mellow sense can be enhanced, be a kind of excellent natural flavouring.
Egg-white powder protein rich in also containing fat, vitamins and other nutritious components there is high gelation, height to stir
Beating property, emulsibility, water-retaining property etc., can keep meat smooth and flexible.
The application method of this tenderizer is as follows:
A, prepare the raw material of tenderizer: 5-12 parts of gomuti palm powder, 2-5 parts of yeast extract, egg-white powder 2-5 according to following parts by weight
Part, for use；
B, each raw material is sufficiently mixed uniformly according to the proportion；
C, it takes the desired amount of tenderizer to be placed in container, 1.5-2 times of warm water of tenderizer weight is added, is modulated into magma
Then shape is poured into the sliced meat or shredded meat cut and is uniformly mixed, stand 15-30 minutes.Wherein, the temperature of warm water is
25-35℃.The amount of the tenderizer magma of production matches with spare meat amount, realizes that flesh noodles is all stained with magma.
Embodiment 1:
Prepare raw material: gomuti palm powder 50g, yeast extract 50g, egg-white powder 20g according to following parts by weight；According to the proportion by each raw material
It is sufficiently mixed uniformly, for use.Tenderizer after above-mentioned mixing is placed in container, the 200g of addition tenderizer weight, 25 DEG C
Warm water, be modulated into scattered paste shape, be then poured into the sliced meat or shredded meat cut be uniformly mixed, stand 15 minutes
It uses, the dosage of general tenderizer matches with spare meat, guarantees that flesh noodles is all stained with tenderizer magma.
Embodiment 2:
Prepare raw material: gomuti palm powder 100g, yeast extract 30g, egg-white powder 20g according to following parts by weight；By each raw material according to matching
It is more uniform than being sufficiently mixed, for use.Tenderizer after above-mentioned mixing is placed in container, the 300g of addition tenderizer weight, 30
DEG C warm water, be modulated into scattered paste shape, be then poured into the sliced meat or shredded meat cut be uniformly mixed, stand 25 minutes i.e.
It can be used, the dosage of general tenderizer matches with spare meat, guarantees that flesh noodles is all stained with tenderizer magma.
Embodiment 3:
Prepare raw material: gomuti palm powder 100g, yeast extract 20g, egg-white powder 50g according to following parts by weight；By each raw material according to matching
It is more uniform than being sufficiently mixed, for use.Tenderizer after above-mentioned mixing is placed in container, the 200g of addition tenderizer weight, 25
DEG C warm water, be modulated into scattered paste shape, be then poured into the sliced meat or shredded meat cut be uniformly mixed, stand 15 minutes i.e.
It can be used, the dosage of general tenderizer matches with spare meat, guarantees that flesh noodles is all stained with tenderizer magma.
Embodiment 4:
Prepare raw material: gomuti palm powder 120g, yeast extract 20g, egg-white powder 30g according to following parts by weight；By each raw material according to matching
It is more uniform than being sufficiently mixed, for use.Tenderizer after above-mentioned mixing is placed in container, the 300g of addition tenderizer weight, 30
DEG C warm water, be modulated into scattered paste shape, be then poured into the sliced meat or shredded meat cut be uniformly mixed, stand 30 minutes i.e.
It can be used, the dosage of general tenderizer matches with spare meat, guarantees that flesh noodles is all stained with tenderizer magma.
Claims (9)
1. a kind of salt-free tenderizer, which is characterized in that the salt-free tenderizer includes the raw material of following parts by weight: gomuti palm powder 5-12
Part, 2-5 parts of yeast extract, 2-5 parts of egg-white powder.
2. salt-free tenderizer according to claim 1, which is characterized in that the salt-free tenderizer includes following parts by weight
Raw material: 5 parts of gomuti palm powder, 5 parts of yeast extract, 2 parts of egg-white powder.
3. salt-free tenderizer according to claim 1, which is characterized in that the salt-free tenderizer includes following parts by weight
Raw material: 10 parts of gomuti palm powder, 3 parts of yeast extract, 2 parts of egg-white powder.
4. salt-free tenderizer according to claim 1, which is characterized in that the salt-free tenderizer includes following parts by weight
Raw material: 10 parts of gomuti palm powder, 2 parts of yeast extract, 5 parts of egg-white powder.
5. salt-free tenderizer according to claim 1, which is characterized in that the salt-free tenderizer includes following parts by weight
Raw material: 12 parts of gomuti palm powder, 2 parts of yeast extract, 3 parts of egg-white powder.
6. salt-free tenderizer according to any one of claims 1-5, which is characterized in that the gomuti palm powder adds for gomuti palm tree
The powder that work is made.
7. the production method of salt-free tenderizer described in a kind of any one of claim 1-5, which is characterized in that according to following weight
Part prepares the raw material of tenderizer: 5-12 parts of gomuti palm powder, 2-5 parts of yeast extract, 2-5 parts of egg-white powder；According to the proportion by each raw material
It is sufficiently mixed uniformly.
8. the application method of salt-free tenderizer described in a kind of any one of claim 1-5, which is characterized in that
A, prepare the raw material of tenderizer: 5-12 parts of gomuti palm powder, 2-5 parts of yeast extract, egg-white powder 2-5 according to following parts by weight
Part, for use；
B, each raw material is sufficiently mixed uniformly according to the proportion；
C, it takes the desired amount of tenderizer to be placed in container, 1.5-2 times of warm water of tenderizer weight is added, is modulated into magma
Then shape is poured into the sliced meat or shredded meat cut and is uniformly mixed, stand 15-30 minutes.
9. the production method of salt-free tenderizer according to claim 8, which is characterized in that the temperature of the warm water is 25-
35℃。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910243756.1A CN109744519A (en) | 2019-03-28 | 2019-03-28 | A kind of salt-free tenderizer and preparation method thereof, application method |
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| CN201910243756.1A CN109744519A (en) | 2019-03-28 | 2019-03-28 | A kind of salt-free tenderizer and preparation method thereof, application method |
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| CN201910243756.1A Pending CN109744519A (en) | 2019-03-28 | 2019-03-28 | A kind of salt-free tenderizer and preparation method thereof, application method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728152A (en) * | 2019-12-31 | 2020-10-02 | 珠海佳霖食品有限公司 | Method for tenderizing meat |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066468A (en) * | 1991-05-09 | 1992-11-25 | 广西亚热带作物研究所 | Gomuti palm plant protease |
-
2019
- 2019-03-28 CN CN201910243756.1A patent/CN109744519A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066468A (en) * | 1991-05-09 | 1992-11-25 | 广西亚热带作物研究所 | Gomuti palm plant protease |
Non-Patent Citations (2)
| Title |
|---|
| 范志红: "《范志红谈怎样吃最安全：大字版》", 31 March 2015, 中国盲文出版社 * |
| 蔡向红: "《生活中来的10000个窍门》", 31 March 2014, 天津科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728152A (en) * | 2019-12-31 | 2020-10-02 | 珠海佳霖食品有限公司 | Method for tenderizing meat |
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Application publication date: 20190514 |