Magic Tenderizer Mix

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.