मीट टेंडराइज पाउडर

600.00 - 1200.00 आईएनआर/Kilograms

मूल्य/उद्धरण प्राप्त करें

उत्पाद विवरण:

कैस नं 9001-00-7 (typical: Papain/Bromelain Blend)
दिखावट Fine white/off-white powder
घनत्व ग्राम प्रति घन सेंटीमीटर (g/cm3)
सामग्रियां Papain, Bromelain, edible starch/carrier
भौतिक रूप
ग्रेड Food Grade
स्टोरेज
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उत्पाद विवरण
उत्पाद वर्णन

मीट टेंडराइज पाउडर मूल्य और मात्रा

न्यूनतम आदेश मात्रा 5
माप की इकाई किलोग्राम/किलोग्राम
मूल्य की इकाई किलोग्राम/किलोग्राम

मीट टेंडराइज पाउडर उत्पाद की विशेषताएं

आण्विक सूत्र C9H14N4O3 (Papain as enzyme unit, varies with blend)
उपयोग Sprinkle or marinate with powder before cooking
ग्रेड Food Grade
स्ट्रक्चरल फॉर्मूला Not fixed (blend of proteinacious enzymes, papain and bromelain)
घनत्व ग्राम प्रति घन सेंटीमीटर (g/cm3)
सामग्रियां Papain, Bromelain, edible starch/carrier
दिखावट Fine white/off-white powder
कैस नं 9001-00-7 (typical: Papain/Bromelain Blend)
पवित्रता 95% minimum (enzymatic blend)
घुलनशीलता Soluble in water
एच एस कोड 21069099
पीएच लेवल 5.5 – 7.0 (optimal activity)
प्रॉडक्ट टाइप Food Additive / Seasoning
प्रॉपर्टीज़ Meat softening enzymatic activity, fine powder, white to off-white colour, neutral odor
शेल्फ लाइफ 18–24 months (unopened under proper storage)
ईआईएनईसीएस नं 232-627-2 / 232-572-4 (Bromelain and Papain)
आणविक भार 23000-32000 Dalton (as enzymes)
मेल्टिंग पॉइंट Decomposes above 80°C

मीट टेंडराइज पाउडर व्यापार सूचना

आपूर्ति की क्षमता प्रति सप्ताह
डिलीवरी का समय हफ़्ता

उत्पाद वर्णन

Meat Tenderize Powder

Meat Tenderize Powder is about basic bio-chemistry for beating and softening hardest meats. We are a noted manufacturer of the same for our highly reputed clients. It works by breaking down the bonds between the cells of a piece at a chemical level. This powder is made up of Bromelain and Papain that works synergistic-ally to give the tenderizing effect. Both of these are of plant origin and are proteolytic enzymes called proteases. Meat Tenderize Powder break down the peptide bonds between the amino acids found in complex proteins.

BENEFITS:

Tenderizing meat can make it softer and improve its texture.
It also makes it easier to cut and can often cut cooking time.
Additionally, it may be necessary for some recipes that call for meat to be all one thickness, and can ensure that meat cooks evenly.

Description

Meat tenderizer powder is combination of plant proteolytic enztmes. These enzymes used to treat tough cuts of meat and make them more acceptable to consumers. In addition to beef, pork and chicken these anzymes can also be used on seafood such as squid or clams.

Product characteristics:

From	powder from
Colour	off white powder
Ph	4.8 to 6.5
Total viable count	<10000 CFU/gm
E. Coli	Absent
Salmonella sp	Absent

Packaging

Meatzyme (meat tenderizer powder) is available in 25 kg HDPE Drum or as per customer requirements

Dosage

1 Tablespoon (3 gm) per pound (500 gm) of meat

Application

Take the 500 gms meat pierce it with the sharp knife 3 to 4 cm, sprinkle 1 tablespoon meatzyme over the meat allow to stand for 15 to 25 minutes.

Storage

Should be stored in closed container under cool dry conditions

Safety and enzyme handing

In halation of enzyme dust and mist should be avoided. In case of contact with skin or eyes, promptly rines with water for at least 15 minutes.

Shelf life

One year in proper storage conitions

Technical details

Minimum Order Quantity	1 Kilogram
Appearance	White colored powder
Form	Powder
Pack Type	HDPE Drums
Pack Size	25 kg
Color	White colored
Shelf Life	One Year
Dosing	Dose 1 teaspoon per pound of meat

How to Use Meat Tenderize Powder Effectively

To achieve optimal meat softening, sprinkle 2-3 grams of the powder per kilogram of meat. Allow the meat to rest for 20-30 minutes before cooking. This process enhances texture, making cuts more tender without compromising flavour. Avoid exceeding the recommended amount to prevent over-softening. Its neutral taste and odour make it suitable for a variety of meat dishes.

Enzyme Activity and Benefits

Formulated with a minimum enzyme activity of 100 TU/mg, this powder blends papain and bromelainnatural proteolytic enzymes from papaya and pineapple. The enzymatic action selectively breaks down muscle fibers, transforming tougher cuts into succulent, tender meat. Its food-grade purity and fine texture ensure reliable results for households and food professionals alike.

Storage and Shelf Life

Maintain product quality by storing the powder in a cool, dry place away from direct sunlight. The sealed pouches or jars keep moisture content below 5%, ensuring a shelf life of 18 to 24 months when unopened under proper conditions. After each use, reseal packaging tightly to preserve freshness and enzyme potency.

FAQs of Meat Tenderize Powder:

Q: How should I apply the Meat Tenderize Powder to different meats?

A: Sprinkle 23 grams of the powder per kilogram of chicken, mutton, beef, or fish. Gently coat the meat and allow it to rest for 2030 minutes before cooking for optimal softening.

Q: What makes this powder effective for tenderizing meat?

A: The blend of papain and bromelain enzymes effectively breaks down muscle fibers, resulting in a noticeably tender texture. It offers a food-grade purity of 95% minimum enzymatic blend, ensuring reliable culinary outcomes.

Q: When is the best time to add the powder during meal preparation?

A: For best results, apply the powder after cleaning and portioning the meat, before marination or seasoning. Let the treated meat rest for 2030 minutes to allow the enzymes to work.

Q: Is this meat tenderizer powder safe for all types of meat?

A: Yes, it is designed for use with chicken, mutton, beef, and fish. However, its important to adhere to the recommended dosage to avoid excessive softening, especially with more delicate fish fillets.

Q: Can the powder cause any allergic reactions?

A: The product contains enzymes derived from papaya and pineapple (papain and bromelain) and may not be suitable for those with related allergies. Please check the allergen information before use.

Q: What is the recommended way to store this powder?

A: Store in a sealed pouch or jar, keeping it in a cool, dry place away from direct sunlight. This preserves potency and ensures a shelf life of up to 24 months unopened.

Q: What are the primary benefits of using enzyme-based meat tenderizer?

A: Using enzyme-based tenderizer improves meat texture, softens tougher cuts, and reduces cooking time. It works efficiently without altering the natural taste or aroma of your dishes.