Method for tenderizing chicken or pork

Details Method for tenderizing chicken or pork Method for tenderizing chicken or pork

A - Human Necessities

23

L

A23L 1/314 (2006.01) A23B 4/22 (2006.01) A23L 1/315 (2006.01) A23L 1/318 (2006.01)

Patent

CA 2466163

A method of tenderizing naturally tough chicken or pork comprising providing a suitable grade of naturally tough chicken or pork and treating the naturally tough chicken or pork with a composition comprising an enzyme mixture consisting of bromelin, ficin and papain.

L'invention concerne un procédé destiné à attendrir du poulet ou du porc naturellement dur. Ce procédé consiste à donner au poulet ou au porc naturellement dur un degré de dureté acceptable et à traiter le poulet ou le porc naturellement dur au moyen d'une composition contenant un mélange d'enzyme consistant en de la broméline, de la ficine et de la papaïne.

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