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Liquid Meat Tenderizer The origins of the practice of "tenderizing meat" by enzymes are lost in antiquity. Centuries ago, native peoples of tropical and sub-tropical climates accomplished tenderization by boiling meat with unripe papaya fruit or by wrapping meat with the leaves of this plant. Thus, obtained a slight "pre-digestion" of the meat by action of the enzyme in this plant. Today, the use of commercial enzymes products for meat tenderizing, is well established in homes, hotels, restaurants, etc. Tenderizing enzyme gives good quality meat ever more appetite appeal, creates greater enjoyment of the more popular, low-priced cuts. Use of tenderizes also shortens cooking time, thereby reducing shrinkage! Controlled application of enzymes, modifies the chemical bonds which hold together the several components. This slight pre-digestion, makes the meat "melt-in-the- mouth" more readily, provided - of course, that it has been properly prepared. Application of Tenderizers There are various methods for tenderizing steaks and other meat cuts: Before freezing, some processors place meat cuts into pans of tenderizer, then let soak for the proper length of time, and then remove, and package. For thick pieces, mechanical devices with hollow needles, are available to inject the tenderizer into the interior. Such large units also require a dip or surface paint to treat the outside. Features: - All Natural Ingredients
- Sugar Free
- Sodium Free
- Colesterol Free
- Fat Free
- Odorless
- Colorless
- Tasteless
- Kosher, Parve
- Saves cooking time
- Works faster than powder
- Leaves no gum or paste residue on surface
- Used in restaurants, hospitals and steamships
Economical: Reduces shrinkage as much as 25%. Costs less than a penny a pound. Time Saver: Requires about 1/3 cooking time Improves Flavor: Juiciness: can be used on steaks, tails, shrimp, chops, roasts, poultry, game, lobster. Toughness: Tenderizer is formulated to improve, accent and enhance flavor & tenderizes choice or commercial beef - Treat only one grade at a time. Temperature: Meat should be 30-40 degrees when treated Dipping Time: Depending on thickness of the cut and grade: one to three minutes. Draining: Place steaks or cuts on drain rack and allow excess to drip. Caution: The application of the tenderizer is the responsibility of the processor. Improper application can cause over tenderization. The tenderizer is determined under specific conditions. Results will vary if the lots of meat differ considerably. Use 4 oz to about 20 lb. Contains: No Sodium, MSG, Sugar or any other additives.
3-Vee
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