NEUE OEL- UND/ODER FETT-ZUSAMMENSETZUNG UND VERFAHREN ZUR BEHANDLUNG VON FLEISCH MIT ENZYM

摘要

Beef, fish and fowl are tenderized, without oozing out flavoring substances, by contacting with oil and/or fat containing a proteolytic enzyme. Preferably, contacting is by soaking in a composition consisting of oil and proteolytic enzyme at 5 DEG -10 DEG C. for 24-48 hours.