Meat Tenderizer嫩肉粉;涂上嫩肉精
tenderizer material嫩化剂
Meby Tenderizer嫩肉粉
Hela Tenderizer海乐嫩肉粉
Menear Tenderizer嫩肉粉
mechanical meat tenderizer肉的机械嫩化
met-tenderizer软化的粉
Pull meat tenderizer拉出嫩肉
Berkel meat tenderizer很新的松肉机
Results showed that the optimal tenderizer formula consisted of papain 0.035%, sodium lactate 2%, polyphosphate 0.4% and calcium chloride 0.1%, and the optimal tenderization process consisted of 20 min mixing, 15 min standing (for enzymolysis) and 5 h drying by programmed temperature rise in a hot air oven.
结果表明：最佳的肉脯嫩化剂配方(m/m)为木瓜蛋白酶添加量0.035%、乳酸钠添加量2%、复合多聚磷酸盐添加量0.4%、氯化钙添加量0.1%；最佳的肉脯嫩化工艺条件为拌料20min、静置15min、热风炉45～85℃程序升温干燥5h。
参考来源 - 嫩化型猪肉脯的加工技术优化N（名词） a substance, such as the plant enzyme papain, rubbed onto meat to soften the fibres and make it more tender 使肉鲜嫩的添加剂