Method for tenderizing raw beef

Details Method for tenderizing raw beef Method for tenderizing raw beef

C - Chemistry, Metallurgy

12

N

C12N 9/48 (2006.01) A23L 1/318 (2006.01)

Patent

CA 2463937

An enzyme mixture for tenderizing raw beef comprising bromelin, ficin and papain. A method of tenderizing raw beef to produce a product that can be cooked by the consumer using the same methods as preparing naturally tender beef, and that results in a post-consumer preparation product that is consistently tender. The method comprises providing a suitable cut of raw beef and treating the raw beef with an enzyme mixture comprising bromelin, ficin and papain.

L'invention concerne un mélange enzymatique permettant d'attendrir de la viande crue et comprenant de la bromeline, de la ficine et de la papaïne. L'invention concerne également un procédé permettant d'attendrir de la viande crue, de manière à obtenir un produit pouvant être cuit par le consommateur, au moyen des mêmes procédés de préparation utilisés pour de la viande naturellement tendre, ce produit étant tendre de manière uniforme après la préparation du consommateur. Le procédé consiste à utiliser un morceau approprié de viande crue et à traiter ladite viande au moyen du mélange enzymatique comprenant de la bromeline, de la ficine et de la papaïne.

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