餐馆中的大厨为了让肉更嫩,往往加入嫩肉粉。但是市售嫩肉粉成分太复杂,除了淀粉和蛋白酶外,还含有让肉变得粉红而不易腐败的亚硝酸盐、促进蛋白质与水结合的碳酸钠等碱性物质,还有起保水作用的磷酸盐,有食盐和香辛料粉,有谷氨酸钠、核苷酸钠等鲜味剂,甚至还有给肉着色的各种红色素、增香剂、甜味剂等。有什么更天然、更安全的方式来让肉的口感更嫩呢?近日,MSN健康实验室找到了用新鲜水果来嫩肉的天然方式。 Restaurant chef in order to make the meat more tender, often add tender meat powder. However, the composition of commercially available tender meat meal is too complicated. In addition to starch and protease, it also contains nitrite which causes the meat to become pink and not perishable, alkaline substances such as sodium carbonate to promote the binding of protein and water, and phosphoric acid Salt, salt and spice powder, sodium glutamate, sodium nucleotide and other flavor, and even to the meat coloring a variety of red pigment, flavoring agents, sweeteners and so on. What is a more natural and safer way to make meat taste more tender? Recently, MSN Health Laboratory found a natural way to use fresh fruits to tender meat.