Meat tenderizer powder made by Papain and
Bromelain enzyme, these enzymes are used to treat tough cuts of
meat and make them more acceptable to consumers. In addition to
beef , pork, and chicken, these enzymes can also be used on seafood
such as squid or clams.
PRODUCT
CHARACTERISTICS:
Form: powder form Colour : Off white powder pH
: 4.8 to 6.2
PACKAGEING:
TenderZyme (Meat Tenderizer powder) is
available in 25 kg HDPE Drum OR As per customer
requirement..
DOSAGE: 1 Tablespoon(3 gm) per pound (500 gm) of
meat.
APPLICATION:
Take the 500 gms meat, pierce it with the sharp
knife 3 to 4 cm, sprinkle 1 tablespoon TenderZyme over the meat,
allow to stand for 15 to 20 minutes,
STORAGE: should be stored in closed container under cool
conditions.
SAFETY AND ENZYME
HANDLING:
Inhalation of enzyme dust and mist should be
avoided. In case of contact with skin or eyes, promptly rinse with
water for at least 15 minutes
TECHNICAL SUPPORT: Please contact us for more information
concerning specific application of this product.
