Usage effect The beef omasum treated by the tenderizing agent is tender and crisp, palatable, chewy, slag-melting, natural in appearance, hygienic and safe, convenient to cook, keeps the flavor and nutrition of beef omasum, and plays the roles of tenderness, water retention, freshness preservation and color protection.
add 1-2g according to the weight of raw materials. First, melt the tender agent with warm water at 5-55℃ and add it to the cleaned raw materials. After the raw materials are completely soaked in the tender agent solution for 1.5-2.5 hours, wash them with clean water for 2-3 times (to prevent excessive tenderization), and then they can be directly taken out of the room or refrigerated.