" powder of tender meat " Hide the safe risk Add more inferior nitrate and pretend to be soft

" powder of tender meat " Hide the safe risk Add more inferior nitrate and pretend to be soft
You have such a feeling, is meat in the restaurant more and more tender? Not only the mouthfeel is soft and soft and incomparable, even fiber of the meat is imperceptible, but also the color bright red is beautiful.
Is it docile cattle and sheep that, for people's demand, have changed the structure of meat voluntarily? Has used the new technology while raising, let meat improve greatly suddenly? In fact, not profound in raw materials, but lie in the pre-processing of cooking - --Tender the intersection of meat and the intersection of powder and the product propagate its belief on a large scale already, from hotel to dining room, reach various prepared food workshop and then, there are its traces. The problem is, what is it inside?
The basic batching of the powder of tender meat, protease of papaya waits for the enzyme that be able to decompose protein and starch used for dilute and is packedding. The meat of the animal is the muscular tissue, the principal ingredients among them are protein. The function of protease, it is to " cut " long fibrous protein of muscle The passage, in this way muscles become loose and soft, but will not let the shredded meat that can not chew be nipped in teeth are sewn. By the look of consumer, the tender meat is more easy to chew, it is apter to digest; By the look of restaurant, become tender after dealing with the low-grade meat, and suck more water, can also increase economic efficiency. This is a both sides' satisfactory good thing.
However, in order to improve " result " of the powder of tender meat ,Much tender meat powder has already carried on the composition reform now, update. In order to improve water-retaining property, has added alkaline materials such as phosphoric acid salt and sodium carbonic acid,etc. among them. In order to help to send the color, be antiseptic and make the flavor, will add inferior nitrate.
In 2009, my student in the laboratory determines 10 kinds of tender meat powder and bacon material, find that all contain inferior nitrate, but only 2 kinds were marked in packing among them, other 8 kinds have not referred to inferior nitrate at all. Explain to calculate according to the consumption, among them the content of most products conforms with inferior nitrate and uses the national standard putting a limit on quantity in the meat, but some products exceed standard greatly, such as some tender meat powder products, the content by inferior nitrate is up to 159g/kg, calculate with 2% of quantity according to recommendation, inferior nitrate consumption in the meat products is up to 3180mg/kg, and the country, to adding the requiring to be less than 500mg/kg of inferior nitrate in the familiar meat products.
Though is known by everybody, inferior nitrate is a noxious substance, can add it after letting the meat boiled the color is pink, the mouthfeel is more soft, the flavor has cured meat -like delicious food, and can obviously lengthen quality guarantee period. Phosphate, will hinder the absorption of calcium, magnesium, iron, zinc, but will let the meat absorb more moisture, meat does not shrink at all after cooking, even than the raw meat but also " water is tender " .
Such a tender meat powder, can turn a tough beef into the tender meat group that teeth do not need to use the force, let 0.5 meat produce 0.75 result of meat, let meat like makeup again, retain beauties forever beautifully, will be admitted by the restaurant and street peddler naturally and welcome.
In recent years, in the inferior nitrate poisoning that Ministry of Public Health reports, the system of food and beverage occupies significant share, among them are mostly preceded by " Misapply " A word, in fact, a lot of cases, probably with using too much inferior nitrate to have something to do while dealing with the meat. Showed according to the determination of 47 pieces of tender meat powder sample of 2005, 7 among them contained inferior nitrate, the above that the largest content is up to 10000 milligrams kilogram. And our determination shows, the proportion containing inferior nitrate in powder and bacon material of tender meat rises, and it is very unstandard to mark. Even if mark and contain inferior nitrate among them, there is no any about its toxic suggestion, have not warned the cook does not need the excessive sign that use.
The products employing so extensively, but without relevant and standard norm, there is no management of the trade, rely on personal experience when the cook uses totally, it is one that make the intersection of people and thing of worry. If the cook uses the powder of tender meat freely as as the salt with soy sauce, can inferior nitrate guarantee not to exceed standard? I wish the related departments could improve and manage, made relevant quality criteria and use guidelines for the powder of tender meat as soon as possible, stop up the loophole of this food security. (Fan ZhiHong)
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