Method for softening meat including soaking, freezing, thawing and dewatering, enzyme soaking, vacuum impregnation, and enzyme decomposition

• Main Authors: LIU, BO-KANG, LIN, ZHI-DE, HU, YUE-JUAN, LU, ZHE-WEI, GUO, JIONG-CUN
• Format: Patent
• Language: Chinese; English
• Published: 16.11.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method for softening meat includes the steps of soaking, freezing, thawing and dewatering, enzyme soaking, vacuum impregnation, and enzyme decomposition. Through the above steps, the lean meat tissue can be loosened and softened so that the lean meat quality becomes soft and tender and retains moisture. The fruit enzyme solution used in enzyme soaking and decomposition has the deodorizing effect and helps the body to absorb and digest. It is easy to eat and helps the patients with swallowing difficulties. The softened lean meat only makes the muscle tissue soft and delicate and still retains the nutrient, original appearance and fullness of the lean meat, thereby greatly increasing the patient's acceptance and achieving the purpose of increasing appetite.