Meat tenderizer is the main component of protease, therefore must understand the meat tenderizer, first of all, to understand the enzyme. Enzyme organism that is produced with the catalytic function of the protein, it can structure breakdown of complex molecules to biological self digestion and absorption of small molecular units. As a building dismantling for individual bricks, car to carry the same. And" enzyme" is the " demolition workers". The enzyme has two characteristics, one: high efficiency, high decomposition rate. Two: specificity, various types of enzyme decomposition of different substances, such as protease only the decomposition of protein, amylase starch only decomposition. As the demolition was only responsible for the removal of walls, one is only responsible for the disassembly window.

Meat products entering the human body mainly by the secretion of gastric pepsin and formation of pancreatic trypsin meat protein is broken down into small units of peptides and amino acids etc.. Meat tenderizer in protease action principle and pepsin and trypsin action principle identical, just meat tenderizer protease in different sources, one is the animal in vivo, one is plant.

The protease multi-stemmed plant material, such as papaya, pineapple, ginger. Its name is generally based on the extraction of raw materials and decide, if extracted from ginger, called ginger protease, papain from papaya extract called papain. In order to present a meat tenderizer commonly used in papain as an example, the processing technology is unripe papaya fruit cut mouth, collect the milk, and then through a series of processing by papain, then adding other auxiliary agents, which made the meat tenderizer. According to the Handbook of food additives." Introduction", meat tenderizer formula of 2% papain,15% glucose,2% MSG and salt. Meat tenderizer advantages not only in the tenderizing effect, and safe, non-toxic, health. It is actually the proteins in the human body by hydrolysis in advance, enhance protein conversion rate and utilization rate, increase the nutritional value of. At the same time, does not produce any odor, and can improve the color and flavor of meat.

Of course, we use the process, also some details need to be pay attention to, in order to achieve a multiplier effect. It is a meat tenderizer contains papain optimum reaction temperature is 65 ℃,80℃than lose activity. The second is the need to meat tenderizer sufficient time, namely the code that is cooked dishes, it is difficult to achieve the tenderizing effect. The third is the meat tenderizer in ginger water and code system, better effect. The fourth is meat tenderizer adding quantity is not the more the better. If the raw materials too decomposition, definitely does not favor the meat forming.

Notable is, meat tenderizer is good, but is not a panacea. Our food, cooking temperature and heating time after the master, will affect the final dish succulent taste is good or bad, of course, these factors also requires us to constantly sum up at work.