FERMENTPRAEPARAT ZUR BESCHLEUNIGUNG DER REIFUNG VON FLEISCHPRODUKTEN UND VERFAHREN ZU DESSEN HERSTELLUNG

摘要

An enzyme preparation for tenderizing meat products is produced from endocrine-enzyme raw stock. The testes of slaughtered cattle are comminuted and mixed with acidulated water to obtain a mixture having the pH value within the range 4.5 to 4.7, followed by isolation of an aqueous solution from said mixture, the solution containing hyaluronidase enzyme. An albumin-containing substance is then added, the ratio of albumin-containing substance to the testes being between 0.04-1.6:10-15, to obtain a suspension containing the end product. The suspension is concentrated by evaporation in vacuo at a maximum temperature of 25 DEG C. to form a concentrate of the end product, which is then dried.