Which is better, baking soda or meat tenderizer? What are the functions of baking soda and meat tenderizer?

As we all know, baking soda and meat tenderizer are two common kitchen products, both of which have very good cooking effects. Many people use baking soda or meat tenderizer when cooking, especially when cooking meat dishes or pasta. So which one is better, baking soda or meat tenderizer? Let's take a closer look!

The role of meat tenderizer and baking soda

The function of meat tenderizer is to use the activity of protease to hydrolyze meat protein to achieve the purpose of tender meat and make the meat taste fresher and smoother. This decomposition is the natural degradation of enzymes without any external factors or additives. It has a good "tenderizing" effect on older and tighter crude fiber meat, but it is not suitable for tender meat with high water content. The meat is too tender and fully degraded, and the meat is not formed and easily melted after processing. Its scope of use is in meat.

The role of baking soda is to use the carbon dioxide produced after its decomposition to increase the space of the food. Its volume increases, making the food foam and swell, with many "honeycomb" holes. Its alkaline characteristics can also neutralize the acidity of the dough and increase the softness and taste of the food. It is more practical when we make pasta, or when we coat minced meat.

To sum up: the effects are different depending on the ingredients. Meat tenderizer is mainly used to tenderize crude fiber meat, while baking soda is mainly used to wake up the dough and ferment it.

The ingredients and properties of meat tenderizer and baking soda

The main component of meat tenderizer is protease, which is mostly extracted from plant protein, such as papaya and ginger. It is a small particle powder made by mixing one or more proteases and making it through a special process. It is an organic substance, pure natural and healthy, but it is not resistant to high temperatures. The enzyme is easy to lose its activity after high temperature processing.

The main component of baking soda is sodium bicarbonate (NaHCO3), a white crystal. It is a chemical inorganic substance that is weakly alkaline and unstable in nature. It is easily decomposed by water, acid or heating to produce carbon dioxide.

Note on the use of meat tenderizer and baking soda

Meat Tenderizer

Meat tenderizer is a common seasoning in the public kitchen, but there are still many things to pay attention to in terms of usage and processing ingredients:

First, the amount of tenderizer is not the more the better. Too much meat will be easily decomposed, and the meat will not be tender and smooth and will not be formed, and the nutrition will be lost too much. Too little meat will not be tenderized. Generally, the ratio of meat to tenderizer is 200:1.

Second: The time for marinating meat with tenderizer is generally controlled at 10-15 minutes. If the time is too long, the activated enzyme will multiply and grow in large quantities, decomposition will accelerate, and the meat will not be elastic and will not have a shape.

Third: The tenderized meat is not easy to process at high temperature, and the temperature should be controlled at 60-80 degrees. If the temperature is too high, the processed meat will easily become old and dry.

baking soda

Baking soda is often used in making dough, but the amount to use is also particular:

First, baking soda is alkaline. If you use too much, the dough will become hard. If you use too little, the dough will not rise. Mix flour and baking soda in a ratio of 100:1 for rising dough.

Second: The longer the dough is left to rest, the better the foaming effect will be.