Meat tenderizer naturally derived enzyme powder. The enzyme most commonly used is papain, Meat is sprinkled with the powder, and the enzymes help to break down the meat fibers. Perfect result.
Meat tenderizer naturally derived enzyme powder. The enzyme most commonly used is papain, Meat is sprinkled with the powder, and the enzymes help to break down the meat fibers. Perfect result.
30 جرام مطري لحوم بودر على كيلو اللحمة القطع . يخلط مع التوابل (يفضل إضافة رشة ماء خفيفة ليذوب البودر ويتفاعل اذا كانت التتبيلة جافة) ويرتاح في الثلاجة 6 ساعات
30 grams of meat tenderizer powder per kilogram of meat cuts. Mix with spices (a small amount of water is recommended to dissolve the powder and ensure it reacts if the marinade is dry). Let it rest in the refrigerator for 6 hours.
