| 摘要 |
Enzyme compositions of pH5-6 consist essentially of water and, on a wt./vol. basis, 1-15% of a protease, 5-20% of propylene glycol, 3-17% of sodium chloride and 1-44% of dextrose, lactose, sucrose or corn syrup. Compositions in which the protease is of microbiological origin, e.g. is a preparation from a wheat or maize medium, supplemented if desired by soya bean, cottonseed or peanut meal, in which an Aspergillus species or Bacillus subtilis has grown, are used for tenderizing meat. There are described tests demonstrating that the enzyme so compounded is of increased heat stability.ALSO:Meat-tenderizing compositions of pH 5-6 consist essentially of water and, on a wt./vol. basis 1-15% of a protease of microbiological origin, 5-20% of propylene glycol, 3-17% of sodium chloride and 1-44% of dextrose, lactose, sucrose or corn syrup are packed in pressurized containers for discharge as an aerosol on to the meat. Suitable pressures are 70-130 p.s.i. Suitable propellants are nitrous oxide, carbon dioxide and nitrogen, and fluorinated hydrocarbons such as trifluorochloromethane, octafluorocyclobutane, "Freon" and "Genetron."ALSO:Meat is tenderized by application of a composition of pH5-6 consisting essentially of water and, on a weight/vol. basis, 1-15% of a protease of microbiological origin, e.g. a preparation from a wheat or maize medium, supplemented if desired by soya bean, cottonseed or peanut meal, in which an Aspergillus species or Bacillus subtilis has grown, 5-20% of propylene glycol, 3-17% of sodium chloride and 1-44% of dextrose. Monosodium glutamate and an essential oil such as that of garlic or pepper may be included in the composition. Lactose, sucrose or corn syrup may replace some or all of the dextrose. Application of the composition to the meat is by spraying, brushing or immersion. The composition may be packed in a pressurized container for discharge as an aerosol on to the meat. |
