Magic Tenderizer Mix
Ref : NISKTI001-S
€5.80
Tax Included
In Japan, consumers are particularly fond of tender, juicy, tasty meats. Japanese Chefs regularly use a tenderizing mix called Magic tender. Presented in powder form, it is made from plum vinegar, an acidity regulator, dextrin and sweet potato and manioc starch cake.
Diluted in water at 2-4%, it helps to:
- Reduced cooking shrinkage, improving yield. - Reduce shrinkage due to browning, thus increasing volume of cooked meats.
- Tenderization of meat and seafood (shrimp) - Increased juiciness of cooked meats Reduced cooking shrinkage makes meat tender and juicy. As no enzymes are used, meat retains its natural texture.
- Enhanced umami in meat and seafood Baking brings out meat and seafood umami. What's more, Meat Tender also reduces strong meats and frozen fish odor.
Dilution ratio recommended is 2 to 4% Magic tender per liter of water.
Meat or shellfish soaking ratio: 50% liquid / 50% meat
Recommended soaking time for meats:
- Pork: 6 to 12 h
- Chicken breast: 4 to 12 h (try cooking in broth or steam: impressive)
- Veal: 4 to 8 h - Beef: 4 to 12 h
- Peeled shrimp: 1 to 2 hours
- Thick cuts of meat: 12h After soaking, drain thoroughly in a colander.
Then add seasoning and cook to taste. Important:
- Marinated products must be eaten cooked. - Do not reuse the liquid used for marinating.
NISKTI001-S
Data sheet
- Origin
- Aichi, Japan
- Weight
- 1 kg
- Packaging
- bag
- Ingredients
- plum vinegar (plum, salt), acidity regulator E500, dextrin, sweet potato and tapioca starch cake.
- Storage
- Store away from light and moisture.
Related Products
In Japan, consumers are particularly fond of tender, juicy, tasty meats. Japanese Chefs regularly use a tenderizing mix called Magic tender. Presented in powder form, it is made from plum vinegar, an acidity regulator, dextrin and sweet potato and manioc starch cake.
Diluted in water at 2-4%, it helps to:
- Reduced cooking shrinkage, improving yield. - Reduce shrinkage due to browning, thus increasing volume of cooked meats.
- Tenderization of meat and seafood (shrimp) - Increased juiciness of cooked meats Reduced cooking shrinkage makes meat tender and juicy. As no enzymes are used, meat retains its natural texture.
- Enhanced umami in meat and seafood Baking brings out meat and seafood umami. What's more, Meat Tender also reduces strong meats and frozen fish odor.
Magic Tenderizer Mix
€5.80
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
FAQ