Meat tenderization with proteolytic enzyme-containing oil
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United States of America Patent
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Feb 16, 1988
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N/A
app pub date -
Jan 20, 1987
filing date -
Feb 17, 1983
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Expired
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Abstract
Beef, fish and fowl are tenderized, without oozing out flavoring substances, by contacting with oil and/or fat containing a proteolytic enzyme. Preferably, contacting is by soaking in a composition consisting of oil and proteolytic enzyme at 5.degree.-10.degree. C. for 24-48 hours.
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