Method for improving tenderness of pork hind leg meat

The invention relates to a food processing method, in particular to a method for improving the tenderness of pork hind leg meat, which comprises the following steps: S1, pretreating the pork hind leg meat; s2, putting the pretreated pig hind leg meat obtained in the step S1 into an enzyme solution f...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	WANG JIPENG, ZHANG ZHIGANG, LI JUN, ZHANG JUN, DING NENGSHUI, HONG YUANXIANG, WU YOULIN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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