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100g meat tenderiser 100g*24boxes/carton

AkDud 100g meat tenderiser

Meat tenderizer is a compound seasoning with protease as its core ingredient. Its main function is to break down collagen and elastin in meat, making the meat tender and easy to chew. It is often used to process tougher ingredients such as beef, pork, and lamb, and is widely used in home cooking and the catering industry.

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    Product Parameter

    Product name 100g meat tenderiser OEM  Acceptable
    Taste  Fresh Taste MOQ  600 ctns
    Form  Power Certification  HALAL
    Usage  Cooking Dish Specification  100g*24boxes/carton
    Brand  AkDud Storage  Cool Dry Place

    Core Components and Mechanism of Action

    Core active ingredients:

    Papain: The most common ingredient, extracted from papaya, has high efficiency in breaking down proteins and operates within a wide temperature range (40°C - 60°C is optimal), significantly enhancing the tenderness of the meat.

    Pineapple protease / fig protease: Extracted from pineapple and fig respectively, their mechanism of action is similar to papain. Some products may be combined for enhanced tenderizing effect.

    Note: The activity of proteases increases with temperature rise, but it gradually loses its activity above 70°C. Therefore, the tenderizing powder should be added during the pickling stage rather than during cooking.

    Auxiliary ingredients:

    Salt, white granulated sugar: Adjust the basic flavor and help the meat absorb flavor.

    Starch: Corn starch or potato starch, which can form a protective film on the surface of the meat, lock in moisture during cooking and prevent the meat from becoming tough.

    Flavoring essence, disodium inosinate: Some products may add these to enhance the umami and meat flavor.

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    Usage methods and precautions

    1. Correct usage steps

    Dosage: Add 0.1% - 0.5% of the weight of the ingredients. For 500g of meat, use 0.5g - 2.5g. Excessive use will cause the meat to become loose and lose its chewiness.

    Pickling method: Mix the tenderizing powder with a small amount of water, pour it into the cut meat slices, and stir evenly. Let it stand for 10 - 20 minutes (at room temperature); if there is sufficient time, it can be refrigerated for 30 minutes for better results.

    Combination techniques: During pickling, a small amount of edible oil or egg white can be added to further enhance the smoothness and tenderness of the meat.

    2. Prohibitions and misunderstandings

    Avoid prolonged pickling: At room temperature, pickling for more than 1 hour will cause the proteases to over-decompose proteins, resulting in the meat becoming soft and mushy like mud.

    Not suitable for tender meat ingredients: Chicken breast, fish meat, etc., which have already have fine textures, do not need to use tenderizing powder; otherwise, it will damage the meat's texture.

    Not allowed to add after high-temperature heating: When adding the tenderizing powder during cooking, high temperatures will cause the proteases to lose their activity, and the tenderizing effect will not be achieved.