Is it cornstarch or starch to make meat tender, and what kind of starch is used to make meat tender

Cornstarch is starch, it's the same.

Cornstarch is a noun that often appears in recipes, mostly used for hooking, in Chinese mainland and Taiwan.

The corn starch used is potato flour, and the corn starch used in Hong Kong, China is corn flour.

In Chinese food, it refers to starch, which is used for thickening and sizing when stir-frying, and there are many kinds of starch, such as sweet potato starch, water bean flour used in Sichuan cuisine, and corn starch.

Wait. Cornstarch is starch, which can be used in many varieties, generally referring to cornstarch.

Either cornstarch or starch can be used to make the meat tender. The main use of cornstarch and starch is thickening and sizing. General starches include corn starch, sweet potato starch, potato starch, etc. And there is only one type of cornstarch, which is specially used to thicken.

When marinating meat, you can use both cornstarch and starch. If you add cornstarch, you can add a little rice wine in moderation, which will make the meat more tender. Add cornstarch at the same time, you can also put an appropriate amount of egg white, its nutritional value is higher, and when marinating, put in some egg white, which can maintain the moisture of the meat, isolate the contact between the meat and the air, and make the taste of the meat always smooth and smooth.

Only one starch and cornstarch can be used, not mixed. Note that before marinating, the meat should be cleaned and cut into small pieces, and then coated with starch or cornstarch. Whether it is cornstarch or starch is an indispensable seasoning in life, the two can be used interchangeably, if there is no cornstarch at home, use starch.

There is a difference between cornstarch and starch, the two are not the same, and although they can be used interchangeably, they cannot be completely replaced. However, there is not much difference in the taste of starch and cornstarch. In fact, the difference between starch and cornstarch is that starch contains cornstarch, cornstarch is used as long as it is cooked, but different dishes use different cornstarch, so it is necessary to decide how to use it according to the specific food.

Cornstarch is actually starch, that is to say, cornstarch is a type of starch. It usually refers to potato starch and corn starch, which are more delicate but have poor water absorption. Meat is better than other starches.

But in fact, if you want to make the meat more tender, it is better to marinate it with pineapple slices, or marinate it in pineapple juice. Because pineapple contains proteases that break down proteins. Lemons are fine, but the best one is pineapple.

Of course, if you talk about starch, it is better to use potato starch, and corn starch can also be used.

To make the meat more tender, use cornstarch instead of starch.

Both cornstarch and starch can be used to make the meat tenderThe reason is that the plant protease in the starch can quickly decompose the protein of pork, and the alkaline substances in the starch destroy the muscle fiber tissue, and will also make more water penetrate into the meat to compensate for the loss of water caused by heating.

The process of making tender meat is as follows:

In the first step, after the meat is washed and cut, it is best to add an appropriate amount of starch to mix the meat pieces, and then fry again after 15 minutes to make the meat tender.

The second step, if you often use frozen meat for cooking, it is best to thaw it with high-concentration brine before use, and let it sit for about 15 minutes after thawing, and the meat fried by Zhuyi tastes good.

In the third step, if the meat is cut into shreds, it is best to add an appropriate amount of cooking oil before putting it into the pot and mix well, and let it sit for about 15 minutes. It can keep the shredded meat tender.

Fourth, prepare a small cup of baking soda, put the washed and cut diced meat into the container, and introduce the baking soda into the container and stir evenly.

It's different!! Starch is tapioca flour or corn flour, which is similar in nature to flour and is used for furrowing or hanging flour. Meat Tenderizer is papaya extract, which is used to increase the tenderness of meat!!

Tender raw meat meal is not starchIt is a pure natural product, and the main ingredient is papain, which is a loosening agent papain extracted from papaya. This protease hydrolyzes elastin and collagen in meat, making meat tenderer and smoother.

Whereas, starch is a high-molecular carbohydrate, which is a polysaccharide formed by the polymerization of glucose molecules, which can play a very active role in cooking. Starch is insoluble in cold water, so you can use starch to thicken it in cooking to thicken the soup.

Precautions for the use of tender raw meat powder

1. The dosage of tender meat powder should be 0 5% 1% of the weight of the raw material.

2. When using tender meat powder, it should be dissolved in an appropriate amount of water before being put into the raw materials, and it must not be sprinkled directly into the raw materials, because it is not easy to mix evenly.

3. The activity of papain contained in tender meat powder is related to temperature, and the optimal temperature is about 60. Therefore, only at this temperature is the effect of tenderening and evoking the erection is the most obvious, and it is also the fastest fiber source speed. If the temperature exceeds 90, the protease will become inactive.

4. Although it takes a certain amount of time for the tender meat powder to have an effect on the raw materials, it can generally be left at room temperature for 15 minutes. If the time is too long, it may cause the raw material to lose its elasticity; If the time is too short, it will not have the effect of tenderization.

To make the meat more tender, choose either cornstarch or starch.

The main function of cornstarch or starch is to make the meat tender. At the same time, in the process of marinating meat, vinegar, soy sauce, wine, minced ginger, etc. can be added to the meat before adding cornstarch, which can have the effect of removing the fish. It is necessary to pay attention to the amount of each portion, so as not to block the taste of the meat itself.

Cornstarch can not only be used to marinate meat, but also thicken the food during the cooking process, making the food smoother.

Don't cut the meat along the texture, put an appropriate amount of light soy sauce and starch marinate, and stir-fry over high heat, so that the meat can be more tender. The raw materials of starch are generally corn, potatoes, etc., which are mainly used for sizing and thickening meat raw materials in the processing of meat raw materials. Starch is very versatile, it can be used as a seasoning when stir-frying, it can also be used as a cold powder, and it can also be used to spread pancakes.

Meat slices are made by the permeation code method:

Ingredients: pork tenderloin slices, lettuce, water, eggs, salt, starch, edible oil, seasonings, sesame seeds, chopped green onions, bean paste, sugar, light soy sauce, minced garlic, minced ginger, hand bowl, etc.

1. Wash the lettuce and blanch it in boiling water.

2. Slice the pork loin. Add a little salt to the meat slices and stir well, beat an egg white, then add the starch and continue to mix well, grab the meat slices to absorb the egg white and starch, and finally pour in a little oil to marinate for a while.

3. Add starch and water to mix into starch water, set aside.

4. Pour a little oil into the pot, fry the minced garlic and ginger, pour in the bean paste and fry the red oil over low heat, pour in sugar and light soy sauce, add water, turn off the low heat and add the meat slices.

5. After the meat slices are cooked, add water starch to thicken.

6. Take a large bowl, spread the lettuce on the bottom, and pour in the meat slices. Sprinkle with seasonings, sesame seeds, chopped green onions, and drizzle in a spoonful of piping hot oil.

Cornstarch is starch, and both cornstarch and starch can make meat tender, because the plant protease in starch can quickly decompose pork protein, and the alkaline substances in starch destroy muscle fiber tissue, and will also make more water infiltrate into the meat, which is used to compensate for the loss of water caused by heating.

Cornstarch is a noun often used in recipes, mostly used for hooking, hanging pulp, production, corn starch used in Chinese mainland and Taiwan, China is potato flour, corn starch used in Hong Kong, China generally refers to windmill super starch (potato starch) and chestnut flour (corn starch) imported from Europe. In addition to thickening the food and giving it a smooth texture, cornstarch is also commonly used as one of the marinades to soften the meat. Cornstarch has a wide range of uses, it can be used as a seasoning when stir-frying, it can also be used as cold powder, it can also be used to spread pancakes, and it is mainly used for sizing and thickening meat raw materials when processing.

<> so-called corn starch is starch, powder, and starch, which is mostly used for paste, flour, and thickening when cooking, and is generally used for fried vegetables, as well as vegetables with more moisture. The tender meat powder belongs to the category of soda, and its function is mainly to change the texture of the meat, so that the taste of the meat can achieve a tender and fresh effect, such as lean pork and beef.

Cornstarch is potato starch, which is pure potato starch, which can be used for sizing when marinating meat, locking in moisture and making the meat taste smoother and tenderer (sliced meat, fried liver tip, fish-flavored shredded pork, palace fried chicken, etc., the meat needs to be starched after it tastes good). Or use it for stir-fried thickeners and soups. Tender meat powder is generally a meat processing additive containing soda, which contains some starch (usually corn starch), which can improve the taste of meat quality by adding it in a certain proportion when doing meat food processing (generally added before the code flavor or added with the condiment).

1. The main role is different.

The functional ingredient of meat tenderizing powder is protease, which partially hydrolyzes the elastin and collagen in the meat, making the meat tender and delicious.

Starch can be used to produce hydrogen.

2. The effect of entering the human body is different.

Tender meat powder actually carries out the hydrolysis of protein in the human body in advance, improves the protein conversion rate and utilization rate, and increases the nutritional value. At the same time, it does not produce any peculiar smell and can improve the color and flavor of meat.

Starch is first broken down into maltose by salivary amylase in the human body, which is then broken down into glucose. Glucose undergoes a glycolysis process to produce pyruvate, pyruvate; Or the starch is broken down directly into glucose-1-p, a glycolytic intermediate product (this part does not have time to mix well with saliva). Pyruvate is then produced.

Pyruvate in turn binds to enzymes to form acetyl-CoA.

Then enter the citric acid cycle. Mr. into citric acid. For every glucose consumed in the citric acid cycle, 6 NADH and 2 FADH2 (electron carriers) are produced.

3. The effect on food is different.

The pH value of tender meat powder on raw materials is about 7 7 5 range, and in an environment that is too acidic or too alkaline, it is difficult for tender meat powder to play a role, so we should consider whether the raw materials or seasonings contain acid or alkali before using tender meat powder.

There are generally two methods of thickening. One is starch juice and condiment, commonly known as "pair juice", which is mostly used for dishes cooked by methods such as boiling and exploding with high fire power and fast speed. The other is simple starch juice, also known as "wet starch", which is mostly used in general stir-frying.

The first is that they differ in composition. Meat tenderizer is papain, a loosening agent extracted from papaya. Starch is mainly extracted from starch-containing substances such as corn and sweet potato.

Secondly, the effect on food is different. Tender meat powder can be partially hydrolyzed with elastin and collagen, and the taste is tender when eaten. The starch is to coat the flavor of the meat and not to let the flavor of the meat lose away.

Cornstarch. Let's start with the most common, corn starch is what we hear the most, and some places are also called maize starch. Its viscosity and transparency are not high, but cornstarch has very good water absorption and can still remain in its original shape after cooling, so it is more popular in baking, and is widely used in pastries and pie fillings.

In Cantonese cuisine, cornstarch is also used for thickening, such as corn roasting, salted fish and eggplant pot, pine nut fish, etc., all of which will use cornstarch.

The use of cornstarch in some fried dishes will have a very crunchy texture, such as the fried fresh milk that the hemp people love to eat.

Sweet potato starch. Sweet potato starch is also a very viscous one, but sweet potato starch is not like tapioca flour, the food made from sweet potato flour will become very hard and hard after cooling, but it is not boiled, such as vermicelli, cold powder, etc., it is really powerful. In supermarkets, you can often see sweet potato powder and yam starch packaged in sweet potato starch, which are also the names of sweet potato starch.

Tapioca. Tapioca flour is a powder made from the tuber roots of tropical plants, which are extracted and then dehydrated and dried. After gelatinization, tapioca flour becomes transparent and has a very, very elastic texture.

Even if it cools, it won't become dry and hard, and it's old and powerful. Therefore, tapioca flour is very sticky, so it is not very easy to digest.