Enzyme preparation "Softening Artisan to the Muscle"

It keeps the original flavor while making the meat fibers tender.

The 'Softening Artisan for Tough Cuts' is an enzyme and pH adjusting agent formulation that uses a unique softening effect and the power of enzymes to make even the toughest meats tender and easy to chew. By moderately cutting the fibers of the meat, it overcomes the challenges of enzyme formulations that can result in a crumbly or slimy texture, achieving a natural finish similar to meat that has been slow-cooked. Temperature and time control is easy, and even with long marinating times, it minimizes shape distortion and results in a juicy finish. [Features] - Moderately softens tough cuts of meat with a lot of connective tissue - Reduces shrinkage during cooking, resulting in fluffy and juicy meat - Usable uniformly by anyone - Suitable for any cooking method, including boiling, grilling, frying, and steaming - Excellent at improving yield and contributing to cost reduction *For more details, please download the PDF or feel free to contact us.

enzymeseasoningpH adjuster